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Upside down strawberry cake

The cake doesn’t have to be baked only in a baking tray, especially when you have Delimano’s deep pan. This upside-down cake with strawberries is the right refreshment that you need for lazy afternoons with coffee or tea.


For the fruit part:

  • 250 g of strawberries
  • 80 g of sugar (I used Xylitol)
  • 80 g of butterFor the biscuit:
  • 1 vanilla cake mix Madame Loulou
  • 4 eggs
  • 120 ml of homemade kefir
  • 40 g of butter
  • 200 g of strawberriesFor whipped cream:
  • 1 box (300 ml) of coconut cream
  • 50 ml of homemade kefir
  • 50 g of strawberries

Preparation steps:

Preheat oven to 175 ºC.

To make a fruit part:

  • In a pan, melt butter and sugar. Then add washed and dried strawberries, cut them into quarters or half (depending on the size of the strawberries).
  • Stir all for about 5 minutes and pour into the pan. Spread evenly into the bottom of the pan.

To make a biscuit:

  • Mix cake mix, eggs, kefir and melted butter for 5 minutes.
  • Pour the half of the batter over the strawberries that are in the pan. Then add the sliced strawberries and cover with the rest of the batter.
  • Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
  • Turn out onto the plate and let it cool.

To make a whipped cream:

  • Blend strawberries and kefir with Nutribullet
  • Add strawberries mixture to a coconut cream and mix with a mixer for a few min.

Serve cake with whipped cream and with coffee or tea.