Strawberry Upside Down Cake
A simple yet delightful sponge cake, with a strawberry top (or bottom...!). Perfect for the summer season and fresh berries
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Servings: 8 slices
Ingredients
Strawberries
- 15 g unsalted butter
- 50 g caster sugar
- 400 g strawberries
Cake
- 200 g unsalted butter/baking spread
- 200 g caster sugar
- 4 medium eggs
- 200 g self raising flour
- 1 tsp vanilla extract
- 75 ml full-fat milk
- 1 tsp lemon juice
Instructions
- Preheat the oven to 180ºc/160ºc fan and grab a deep 8" cake tin (grease and line the base)
- Grease the top of the parchment paper and sprinkle the sugar over the top
- Remove the tops and slice the strawberries, and place them all over the base of the cake tin trying to not leave a gap
- In a new bowl, add the larger quantity of butter and sugar until creamy
- Add the eggs, flour, vanilla, milk and lemon
- Mix the cake mixture together until combined
- Pour this over the strawberries, and smooth over
- Bake the cake in the oven for 45-50+ minutes until baked
- Leave the cake to cool for ten minutes, and then carefully turn the cake out onto a plate and serve warm, or leave to cool and then serve.
Notes
- I used this cake tin in my recipe but any loose bottomed or 8" solid based tins work (make sure to line solid base ones)
- This cake is best served fresh, but it can last for 3+ days - if a warmer day, the fridge may be best
- I like to serve this cake with a little cream, custard, ice cream, or even a dollop of clotted cream
- Recipe updated July 2026 - small changes to the butter/sugar in the strawberry section changed. It used to be 35g of butter and sugar mixed to a paste and spread over the bottom).