Strawberry Upside Down Cake
A delicious twist on the classic pineapple upside down cake with fresh strawberries baked underneath the most soft and moist vanilla cake. If you love cake and fresh Strawberries then you are in for a delight!
[adrotate group="2"] [adrotate group="4"]- 180g (1½ Cups) Plain Flour
- 115g (½ Cup) Unsalted Butter (softened)
- 1½ Tsp Baking Powder
- ½ Tsp Salt
- 100g (½ Cup) (100g (½ Cup) Sugar)
- 2 Large Eggs (, room temperature)
- 1 Tsp Vanilla Essence
- 125ml (½ Cup) Whole Milk
- 1 Tsp Lemon Zest
- Fresh Strawberries (cleaned and halved)
- 75g Unsalted Butter
- 2 Tbsp Sugar
- 2 Tbsp Strawberry Jam (warmed)
Preheat to 175C/347F.
Grease a 23cm/9-inch cake pan with non-stick cooking spray and line the base with baking paper for easy removal.
Pour the melted butter into prepared cake pan and sprinkle the sugar evenly on top.
Arrange the halved Strawberries over the sugar in a single layer cut side up.
Drizzle the warmed strawberry jam over the strawberries.
In a bowl, sift the flour, baking powder and salt. Mix together and set aside.
In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition.
Gradually add the flour and milk together in three additions, beating until just combined.
Add the vanilla essence and lemon zest and beat in until just combined.
Pour the cake batter over the strawberries in the pan and spread evenly.
Bake in preheated oven for 50 minutes or until a skewer stick inserted in the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Invert the cake; run a knife around the edges of the cake to loosen it from the tin.
Place a serving plate over the cake tin and carefully invert the cake onto the plate.
Let the cake cool for a dew more minutes before slicing.
Serve warm or at room temperature with whipped cream or a scoop of vanilla ice-cream.
Enjoy!