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+ servings

Strawberry Upside-Down Cake

A simple cake with an exquisite taste. The batter is very easy to make in a food processor.
Prep Time5 mins
Cook Time30 mins
Course: Afternoon Tea, Dessert
Cuisine: French
Servings: 8


  • 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.