Flip dessert expectations on their head with this stunning upside-down strawberry cake. A luscious layer of caramelised strawberries turns into the glossy, juicy topping once the cake is inverted — every slice is a sweet surprise that looks as good as it tastes.
Upside-down strawberry cake
Ingredients
- 250ml (1 cup) berry juice
- 125ml (½ cup) brown sugar
- 500ml (2 cups) strawberries, halved
- 30g (3 tbsp) butter
- 210g (1½ cups) self-raising flour
- 140g brown sugar
- 180ml milk
- 80ml (1/3 cup) oil
- 1 large egg
- 10ml (2 tsp) vanilla extract
- edible flowers, to garnish
- fresh whipped vanilla cream, to serve
Instructions
Preheat the oven to 180°C. Line the bottom and sides of a 24cm cake tin with baking paper.
Heat the juice and sugar in a saucepan and stir until it bubbles. Allow it to bubble until thick and syrupy, about 5 – 10 minutes. Add the halved strawberries and pour this mixture into the lined cake tin. Add knobs of butter on top and place the tin in the fridge while you prepare the cake batter.
Using an electric mixer, whisk the rest of the ingredients together until smooth.
Pour the cake batter over the back of a large spoon into the tin. It is important to try and let the 2 mixtures mix as little as possible as you want the berry mixture to remain at the bottom.
Bake for 25 – 30 minutes. Insert a cake tester to test whether it is ready – if it comes out clean, the cake is ready. Leave to cool in the tin for 10 minutes and then turn it onto a serving plate to cool down completely.
Garnish the cake with edible flowers and serve with a dollop of whipped vanilla cream.
