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
Equipment
- 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
Ingredients
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
Instructions
- 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.
Jane says
Hi Kevin. I’m a fan of yours but I’m GF.
Would adding the baking powder and salt to GF flour work too? Looks delicious!!!!
Kevin Lee Jacobs says
Hi Jane – King Arthur’s “Measure for Measure Gluten-Free Flour” might work nicely for this recipe. If you try it, let me know how the cake turns out for you!
Patti T. says
Hi, Kevin! This looks awesome! I just love strawberries. I will be making this in a couple of weeks when my sister comes to visit. Thanks so much for the recipe.
Mary says
So glad to see this recipe! I’m drowning in berries right now. FYI, for the most amazing strawberries you’ll EVER taste try planting fragaria virginiana, a native strawberry. It spreads quickly through runners and produces tons of small, honey-like berries in June. Their flavor is so much better than everbearing varieties! I’m using them as groundcover in my sunny beds, which also means no more mulching. Mine are too tender to freeze, so I will definitely try all of the recipes.
WatchinIt says
I’ve been enjoying my home-grown strawberries – I clean, leave the stems on and a serve with a pile of whipped cream – a decedent, delicious, and easy dessert. After the strawberry season, I convert them into Strawberry/Peach Sour Cream Ice Cream (see Strawberry Sour Cream ice cream recipe in David Lebovitz The Perfect Scoop but I add 1 peach). It is the best! Works for me since I don’t use the oven from June to November – adds too much heat to the house.
Kate says
Hi Kevin,
This recipe looks simple and delicious. I will be making it this week when my sister comes for a visit. Thank you for all of your great recipes and helpful hints.
Deborah says
Hi Kevin!
Just yesterday bought some local strawberries and a bag of lemons just because. This morning read your post and now they have a destiny. Will be making today. Always love love your creative video’s. My Monday would not be complete w/out your inspiration. Love ya.
Nancy says
Thanks for another great idea for using strawberries. And thanks also for the demonstration of a less expensive food processor. I am still pretty much ‘old school’ and do most cooking, baking and food prep with knives, wooden spoons and other non electronic equipment. It is nice to see that we don’t always need to spend a fortunate on equipment. And I love that your demonstrations are always fun!
Arti Soni says
Hi …can I use normal flour ..hard to get smtimes self raising flour..or can you suggest any other flour as I live in India