Description
Indulge in the deliciousness of this Strawberry Upside Down Cake, where juicy strawberries sit atop a moist and flavorful vanilla butter cake. Perfect for any occasion!
Ingredients
Units
Scale
Strawberries
- 500 gr Fresh Strawberries
- 25 gr Caster Sugar
- 10 gr Cornstarch
Vanilla Butter Cake
- 120 gr Unsalted Butter
- 75 gr Caster Sugar
- 3 large Eggs
- 120 ml Full Cream / Whole Milk
- 1 1/2 teaspoon Vanilla Extract
- 250 gr Self-Rising Flour
Instructions
- Preheat Oven: Preheat the oven to 180°C/350°F. Prepare a 22cm Springform Pan by lining the bottom with baking paper and greasing the sides.
- Prepare Strawberries: Wash, hull, and halve the strawberries. Toss with sugar and cornstarch. Arrange them at the bottom of the prepared pan.
- Make Vanilla Butter Cake: Cream butter and sugar, then add eggs one at a time. Mix in milk, vanilla, and flour. Pour the batter over the strawberries.
- Bake: Bake for 35-45 minutes until a skewer comes out clean. Cool for 10-15 minutes, then flip the cake out of the pan.
Notes
- Yield: Recipe makes 8 servings.
- Ingredient Notes: Ensure frozen strawberries are fully thawed and drained before using.
- Instruction Notes: Place a tray under the cake when baking to catch any strawberry juices. Cream butter and sugar until smooth. Don’t worry if batter looks curdled; it will come together.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
