Strawberry Upside Down Cake in a heart shape was baked on Valentine’s Day as a special treat. It is one of my favourite cakes and is excellent with coffee or tea. Here is my recipe using a heart-shaped pan.
Jump to Recipe
Strawberry is the fruit of love. This Strawberry Upside Down Cake is not only baked into a heart shape. The fresh strawberries pieces were also cut into hearts. How many hearts are there in this cake? I do not know without counting but there is definitely an abundance of love!
I placed the strawberry slices starting from the edge of the pan and worked my way to the centre. Placing the strawberry slices flat side down if you are using the side slices of the strawberries like me. The slices will show better in the cake when it is flipped “upside down” after baking.
Between this cake and a Victoria Sponge Cake, I like this one more because there is nothing like baking with fresh strawberries. The smell, gelatinous shades of pink, and texture cannot be more lovely or topped by any strawberry jam that is used in the Victoria Sponge Cake.
Strawberry Upside Down Cake
Ingredients
Cake
- 1/4 cup butter softened
- 3/4 cup sugar
- 1/4 cup vegetable oil I used olive oil
- 2 eggs
- 1 cup flour
- 1/2 Tbsp baking powder
- pinch of salt
- 1/2 cup whole milk or 1/4 cup whipping cream and 1/4 cup water
- 1/2 tsp vanilla extract
Strawberry Topping
- 2 cups fresh strawberries sliced into approx less than 1/2 inch thick
- 1/4 cup sugar
- 1 Tbsp corn starch
- 1/2 tsp vanilla extract
Instructions
Cake
- In a large mixing bowl, mix sugar and butter until smooth.
- Add eggs, oil, and vanilla extract, and mix until blended.
- Set aside to make strawberry topping.
Strawberry Topping
- In a medium bowl, gently fold sliced strawberries with all ingredients until fully covered.
- In a greased and floured pan, evenly place strawberries into the pan. You can place them in the design you want. See my pictures for my design.
- Spoon any sugar liquid left in the bowl and evenly drizzle over the strawberries and this will create a pink gloss as part of the topping.
- Gently drop batter into the pan over the strawberries without putting too much pressure when spreading it as it will shift your strawberry design.
- Bake at 350 F for 35-40 minutes until toothpick comes out clean.
- Cool for 1 hour, remove when still slightly warm so the topping will not stick to the pan when cooled down. Serve warm (traditionally) or cold after refrigerating. Store cake in the fridge.
If you love baking with fresh fruits, you will likely love my Raspberry Coconut Banana Bread. It uses fresh raspberries, ripe bananas, and coconut chips or shredded coconut. It is summer in loaf form and a delight all year round.
I would love to see your creations – Tag #recipeinnumbers on Instagram @recipeinnumbers
Pingback: Raspberry Coconut Banana Bread - Recipe In Numbers