If you’re looking for a light and fresh dessert that even a complete beginner can handle, you’re in the right place. This upside-down strawberry cake is the perfect choice because it combines simplicity, fresh flavour, and minimal effort. Thanks to spelt flour and sour cream, the batter is beautifully moist, and the strawberries add a juicy texture. The ideal companion for afternoon coffee or as a sweet finish after lunch.
For the Batter We Will Need:
To Complete It, We Will Need:
- 300 g strawberries
- 30 g cane sugar
- 20 g cornstarch
- 1 tbsp lemon juice
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Preparation:
We start by preparing the strawberries, which we slice into rounds, mix with sugar, lemon juice, cornstarch and let sit for a while to release their juices. Meanwhile, we whisk the sour cream with the egg and oil. We add sugar, sifted flour, baking powder, baking soda, and whisk into a thick batter. Line a cake pan (20 cm diameter) with parchment paper and arrange the prepared strawberries on the bottom.
Spread the batter evenly over them and bake the cake for 40 minutes at 180°C. While still hot, flip it onto a plate and let it cool completely before serving.
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| Energy value | 164 kcal |
| Protein | 3 g |
| Carbohydrates | 23 g |
| Fats | 6 g |
| Fibre | 3 g |
If you want to enjoy a refreshing treat that is simple to prepare, then this upside-down cake will be the ideal choice.
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