Ingredients
Strawberry Layer
- 2 cups halved strawberries
- 2 tbsp lemon juice
- 30g butter, melted
- 60g sugar
- 4g cornstarch
Cake Batter
- 190g all-purpose flour
- Pinch of salt
- 2g baking soda
- 30g black cocoa powder
- 125g unsalted butter, softened
- 215g granulated sugar
- 2 large eggs
- 130 ml buttermilk, room temperature
Optional Decoration
- Strawberry slices
- White chocolate
- Black licorice rope
Instructions
- Prepare the Pan and Strawberry Layer: Line the bottom of an 8-inch (20 cm) closed form cake pan with parchment paper. If using a springform pan, place a tray or foil underneath to catch any juices. Pour in the melted butter and swirl it to coat the bottom and sides evenly. Sift the sugar and cornstarch over the butter layer without mixing. Toss the halved strawberries in lemon juice, then arrange them evenly over the butter, sugar, and cornstarch mixture.
- Preheat Oven and Mix Dry Ingredients: Preheat your oven to 175°C (350°F). In a separate bowl, sift together the all-purpose flour, salt, baking soda, and black cocoa powder. Set aside this dry mixture.
- Cream Butter and Sugar: Using an electric stand mixer fitted with the paddle attachment, beat the softened unsalted butter and granulated sugar on medium speed for 2 to 3 minutes until the mixture turns pale, light, and fluffy.
- Add Eggs and Combine Batter: Beat in the eggs one at a time, fully incorporating each before adding the next. Then, add the flour mixture in 2 to 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix gently and just until combined to avoid overmixing, which could toughen the cake.
- Assemble and Bake: Spread the cake batter evenly over the arranged strawberries in the pan. Place the pan in the preheated oven and bake for 40 to 50 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs and the center is no longer wobbly.
- Cool and Invert: Allow the cake to cool completely in the pan. Once cool, invert the cake onto a serving plate and carefully remove the pan or parchment paper, revealing the strawberry-upside-down topping.
- Optional Decoration: For a Stranger Things-themed look, use additional strawberry slices, white chocolate pieces, and black licorice rope to create a Demogorgon design on top of the cake.
Notes
- Ensure the buttermilk is at room temperature to prevent the batter from curdling when mixed with eggs.
- Do not overmix the batter once the flour is added; overmixing can result in a dense, tough cake.
- Using a closed form pan or springform pan helps catch strawberry juices and prevents leaking during baking.
- The cake must cool completely before inverting to keep the strawberry layer intact and attractive.
- Black cocoa powder is very dark and rich; if unavailable, you can substitute with regular cocoa powder but the color will be lighter.
- The optional Demogorgon decoration adds a fun and thematic touch but can be omitted or customized.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
