Last updated on June 6th, 2021
Hello June, hello strawberries! I picked up some local berries the other day, and promptly turned them into a Strawberry Upside-Down Cake. Are you familiar with this rustic dessert? It has a moist crumb and an intoxicating strawberry-lemon perfume. And talk about easy-peasy — the batter takes only seconds to make in a small food processor.
Click on the “play” arrow above to watch me make this cake in my cheap food processor. Then scroll down for a few notes and the printable recipe.
Note #1. You don’t have to make this cake in a food processor! Feel free to mix the batter as you normally would, with electric hand-held beaters or a standing mixer.
Note #2. For the best flavor, use only fresh, in-season strawberries. Strawberries obtained from the supermarket in winter have no taste whatsoever.
Note #3. As noted in the video, I used self-rising flour in the cake batter. If you don’t have this product in your pantry or freezer, you can easily make it yourself. Here’s the formula: For each cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Whisk to combine.
If you make this Strawberry Upside-Down Cake, please let me know how it turns out for you. Obviously I think the cake is mightily delicious. xKevin
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Other strawberry recipes I highly recommend:
Here’s the printable recipe for Strawberry Cake:
Strawberry Upside-Down Cake
- A food processor that holds at least 8 cups
- A rectangular baking dish that is approximately 7 1/2 inches wide and 12 inches long
For the strawberry layer:
- 1/4 cup unsalted butter, melted
- 1 Lb. Fresh strawberries, hulled and sliced lengthwise in half
- 1/3 cup sugar
For the cake layer:
- 1/2 cup butter (113g), softened to room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- A pinch of salt
- 2 large eggs, at room temperature
- The grated zest of a lemon
- 1 1/3 cups sifted self-rising flour
- 1/2 cup whole milk
- Preheat the oven to 350°F. Pour the melted butter into a 7 1/2- by 12-inch (or similar sized) rectangular baking dish. Arrange the berries, cut-side up, in a single layer on top of the butter. Sprinkle with the 1/3 cup of sugar and set aside.
- Put the (room-temperature) butter, sugar, vanilla, and salt in the workbowl of a food processor. Blitz until creamy -- about 10 seconds. Add the eggs and the lemon zest, and process until well incorporated -- about 10 seconds. Add 1/3 of the flour and half of the milk, pulsing the machine until the flour disappears into the batter. Then pulse in another 1/3 of the flour and remaining milk. Pulse in the remaining flour.
- Pour the thick batter over the strawberries. Use a spatula or the back of a spoon to spread the batter as evenly as possible over the berries without dislodging them.
- Bake in the preheated oven until the cake turns spotty brown and is just springy to the touch -- 30-35 minutes. Let cool on a wire rack for 5-10 minutes. Then run a knife around the edge of the cake. Unmold while still hot onto a baking sheet or serving platter. Serve warm or at room temperature. If you wish, top each serving with a dollop of vanilla ice cream, crème fraiche, or mascarpone.