This strawberry the wrong way up cake is made with contemporary sliced berries, a shiny jam-like topping, and a wealthy, buttery bitter cream cake. As soon as inverted, the caramelized strawberries sit on high for a shocking, old school presentation that’s excellent for spring and summer season.
This strawberry the wrong way up cake seems fancy, however it’s really actually easy to make, and that’s a part of its allure. Recent strawberries bake right into a shiny, jammy layer on high of a comfortable, buttery cake. There’s no frosting or adorning concerned—only a flip of the pan and also you’ve obtained a dessert that feels particular (sort of like these mini crimson velvet bundt truffles, which look spectacular however come along with ease)
I like to consider it as a bakery-style deal with with out the fuss. The bitter cream within the batter retains the cake moist, and the strawberries do all of the heavy lifting on the subject of presentation. It’s the sort of dessert that makes folks pause after they see it, then ask for the recipe after the primary chew.
Good for spring and summer season, however actually, I’d make it any time I can get good strawberries.
Causes to Love This Recipe
Ingredient Overview
Be sure you try the complete recipe and ingredient listing beneath
Right here’s a fast take a look at what you’ll have to make this cake. Full measurements are within the recipe card beneath, however these notes may help you store or perceive the function every ingredient performs.
- Strawberries. Recent is finest right here. You’ll need ripe, flavorful strawberries—not too agency, not too comfortable—sliced evenly in order that they bake right into a shiny topping. No contemporary berries? You should utilize frozen strawberries in a pinch. Simply thaw, drain, and pat them dry first.
- Butter. Utilized in each the topping and the cake. It provides richness makes the cake tender,
- Granulated Sugar. You’ll use sugar within the topping and within the batter. It sweetens the cake and helps the strawberries caramelize as they bake. You may use cane sugar and even gentle brown sugar within the topping for a deeper taste.
- Cornstarch. A small quantity helps thicken the strawberry juices right into a jammy layer as an alternative of letting them sink into the cake. Arrowroot or tapioca starch can work right here when you’re avoiding corn.
- Lemon Juice. Only a splash brightens the strawberry taste and provides steadiness. Lime juice or perhaps a splash of orange juice works in a pinch.
- Flour. All-purpose flour provides the cake construction. Spoon and stage it so that you don’t by accident use an excessive amount of. A gluten-free 1:1 baking flour mix ought to work properly right here if wanted.
- Baking Powder + Salt. These work collectively to assist the cake rise and steadiness out the sweetness. No subs wanted. Simply be certain your baking powder is contemporary.
- Eggs. Room temperature eggs combine extra easily into the batter and assist with construction and texture.
- Bitter Cream. That is the key to a young, moist crumb. It provides richness with out thinning the batter an excessive amount of. Plain Greek yogurt (ideally complete milk) makes an awesome substitute.
- Vanilla Extract. Just a bit goes a good distance in giving the cake a comfortable, from-scratch taste. You may additionally attempt almond extract for a distinct twist however use a light-weight hand.
Step-By-Step Directions with Images
It is a temporary overview. Be sure you try the complete recipe and ingredient listing beneath
Step 1: Preheat the oven to 350 F (177 C). Pour melted butter right into a 9-inch spherical cake pan and swirl to coat the underside and sides. Use a pan with tall sides (not less than 2 inches) to keep away from overflow.
Suggestions for Success
- Use contemporary, ripe strawberries. They need to be candy and juicy, however nonetheless agency sufficient to carry their form throughout baking. Overripe berries can flip mushy and launch an excessive amount of liquid.
- Don’t skip the cornstarch. It helps thicken the strawberry juices as they bake, turning them right into a jammy, spoonable topping as an alternative of letting them soak into the cake.
- Let the butter and eggs come to room temperature. Room temp components combine extra evenly, supplying you with a smoother batter and a better-textured cake.
- Combine gently and don’t overdo it. As soon as the dry components are added, combine simply till mixed. Overmixing could make the cake dense.
- Unfold the batter fastidiously over the fruit. Use a spoon or offset spatula to softly cowl the strawberries with out shifting them round an excessive amount of.
- Regulate browning. If the highest is browning quicker than anticipated, loosely cowl the cake with foil over the past 10 minutes of baking.
- Give it time to chill. Letting the cake relaxation earlier than inverting after which once more earlier than slicing helps it arrange correctly. The syrup thickens because it cools, and the cake holds collectively higher.
Storage
Retailer the cake tightly coated at room temperature for as much as 1 day or refrigerate for as much as 3 days. If chilled, let it sit at room temperature for about half-hour earlier than serving to deliver again its comfortable texture.
To reheat a slice, heat it within the microwave for 10–15 seconds. The topping will soften barely, and the flavour will style simply as contemporary.
This cake is finest loved throughout the first day or two, whereas the fruit topping nonetheless has its shiny end and the cake stays tender.
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For the Strawberry Topping
- 4 tablespoons unsalted butter melted
- ½ cup granulated sugar
- 2 teaspoons cornstarch
- 1 pound contemporary strawberries 16 oz, hulled and sliced ¼-inch thick (Be aware 2)
- 2 tablespoons contemporary lemon juice
For the Cake
- 1½ cups all-purpose flour spooned and leveled (Be aware 3)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter room temperature
- 2 giant eggs room temperature (Be aware 4)
- 1 teaspoon vanilla extract
- ¼ cup bitter cream room temperature (Be aware 5)
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Preheat oven to 350 F (177 C). Pour melted butter right into a 9-inch spherical cake pan. Tilt or swirl the pan to evenly coat the underside.Ensure that to make use of a pan with excessive sides—not less than 2 inches tall—to forestall overflow.
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In a small bowl, whisk collectively sugar and cornstarch. Sprinkle it evenly over the butter within the pan.It could seem like quite a lot of sugar. It will soften and bubble right into a syrupy glaze throughout baking.
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In a separate bowl, toss the sliced strawberries with lemon juice. Unfold them out in a good layer over the sugar combination.It’s okay if the berries overlap barely. Simply attempt to preserve the layer even.Set the pan apart.
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In a small bowl, whisk collectively flour, baking powder, and salt. Put aside.
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In a big bowl, beat the room temperature butter and sugar on medium pace till gentle and fluffy (about 2–3 minutes).This step provides air for a light-weight, tender crumb. Don’t rush it.
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Beat within the eggs, one by one, scraping the bowl as wanted. Add vanilla extract with the second egg and blend till mixed.
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Combine within the bitter cream till easy. Regularly add the dry components, mixing on low pace simply till the batter is easy and thick.Don’t overmix. Cease as quickly as no streaks of flour stay.
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Gently spoon the batter over the strawberries and unfold it evenly to the sides utilizing an offset spatula or spoon.Unfold gently—attempt to not shift the strawberries an excessive amount of in order that they keep evenly layered as soon as inverted.
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Bake for 50–55 minutes, or till golden and a toothpick inserted within the middle comes out clear.If the highest is browning too quick, loosely tent with foil over the past 10 minutes of baking.The highest ought to spring again frivolously when pressed.
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Let the cake relaxation within the pan for quarter-hour on a cooling rack. Run a skinny knife across the edge to loosen.Place a big plate or cake stand over the pan and punctiliously invert. Slowly carry the pan away.It’s regular for some syrup to spill onto the plate—use a spoon to scoop and drizzle it again on high if desired.Let cool for not less than 1 hour earlier than slicing.
- Keep away from springform pans, as they could leak. A regular 9-inch spherical cake pan with tall sides (2 inches) works finest.
- Use ripe, contemporary berries for finest outcomes. Frozen berries are likely to launch an excessive amount of liquid and can result in sogginess.
- Spoon flour into your measuring cup and stage it off with a knife. Scooping instantly from the bag can pack in an excessive amount of flour and result in a dense cake.
- This helps the batter emulsify correctly for even texture. To deliver eggs to room temp rapidly, place them in heat water for five–10 minutes.
- Use full-fat bitter cream for richness and moisture. Greek yogurt (plain, full-fat) can be utilized in its place if wanted.
Energy: 434kcal | Carbohydrates: 61g | Protein: 5g | Fats: 20g | Saturated Fats: 12g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Trans Fats: 1g | Ldl cholesterol: 91mg | Sodium: 147mg | Potassium: 147mg | Fiber: 2g | Sugar: 41g | Vitamin A: 641IU | Vitamin C: 35mg | Calcium: 61mg | Iron: 2mg
Servings: 8 slices
Energy: 434kcal
