Strawberry Upside Down Cake (Made With Fresh Milled Flour)

Slice of strawberry upside down cake on a white dessert plate.

Strawberry Upside Down Cake (Made With Fresh Milled Flour)

This strawberry upside down cake made with fresh milled flour is soft, buttery, and topped with sweet caramelized strawberries for the perfect old-fashioned dessert. Made with freshly milled soft white wheat, this homemade cake has a tender crumb and rich flavor that pairs beautifully with fresh strawberries.

Prep Time: 10

Cook Time: 40

Total Time: 50

Yield: slices

Calories: 397kcal

Equipment

Grain mill
Mixing bowl
Measuring cups
Measuring spoons
Digital scale
- 8 inch cake pan
Parchment paper

Ingredients

For Strawberry Topping

¼ cup butter
½ cup granulated sugar
1½ cup sliced strawberries

For the Cake

200 grams freshly milled soft white wheat flour (if using all purpose flour use 1½ cups flour)
2 teaspoons baking powder
pinch salt
¾ cup granulated sugar
½ cup butter (softened)
1 teaspoon vanilla extract
2 large eggs
½ cup milk

Instructions

Preheat your oven to 350°F. Line an 8-inch round cake pan with parchment paper. Add the butter to the cake pan and melt it. Sprinkle the sugar evenly over the melted butter, then arrange the sliced strawberries in an even layer. Set aside.
In a bowl, whisk together the fresh milled soft white wheat flour and baking powder. Set aside.
In a separate mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs and vanilla extract and mix until combined.
Gradually add the flour mixture and milk, mixing until a smooth batter forms. Do not overmix.
Spread the cake batter evenly over the strawberry layer. Bake at 350°F for 35–40 minutes or until the center is set and a toothpick inserted into the center comes out clean.
Allow the cake to cool for about 10 minutes. Carefully run a knife around the edges of the pan, then place a plate over the top and flip the cake upside down. Slowly lift the pan away and peel off the parchment paper. Serve warm or cooled.

Notes

Tips For Baking With Fresh Milled Flour

Soft white wheat creates the best soft cake texture.
Fresh milled flour absorbs liquid differently than store flour, so avoid overmixing the batter.
Weighing the flour gives the most accurate results.
Freshly milled flour gives this cake the best flavor and texture.

How To Store Strawberry Upside Down Cake

Store leftover strawberry upside down cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.

For best texture, allow refrigerated cake to come to room temperature before serving.

Can You Freeze Strawberry Upside Down Cake?

Yes. Allow the cake to cool completely, then wrap tightly and freeze for up to 2 months.

Thaw overnight in the refrigerator before serving.

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