Upside-down strawberry yeast cake

Moist yeast cake with strawberries baked upside down

My today’s upside-down strawberry yeast cake is an incredibly light, fluffy, and at the same time moist yeast cake with strawberries. Thanks to baking with strawberries placed at the bottom of the pan, the cake gains extraordinary delicacy and moisture. This yeast cake is fresh and soft even the next day! Be sure to check out my recipe and see how to make an upside-down cake with strawberries!

Simple strawberry yeast cake – notes

I recently craved yeast cake because I hadn’t baked one in a long time, and since I happened to have delicious and juicy strawberries, I baked this very yeast cake with strawberries :) To make it more interesting, I baked it upside down. Here, I arranged fresh strawberries at the bottom of the baking pan, and on top of them, I placed yeast buns with strawberries wrapped inside. During baking, the strawberries combined with sugar and released juice, which made the cake moist. After baking, I removed the cake from the pan by turning it upside down, so that the strawberries from the bottom were on top of the cake (hence the upside-down yeast cake). The baked strawberries formed a wonderful, intensely fruity, moist layer on top. Thanks to it, the yeast cake looks fantastic and additionally stays fresh for a long time. Moreover, the strawberry juice produced during baking continuously soaks and moisturizes the cake. For me, this is the perfect strawberry cake! You must try it!

If you prefer more traditional strawberry cakes, I recommend strawberry crumble cake – perfect for summer days.

Ingredients and substitutes for strawberry yeast cake

To prepare this cake, you will need a few very basic ingredients. Below is a shortened list of products I used and possible substitutes.

• wheat flour – I used type 500 flour, you can also use type 450 or 550 flour
• yeast – I used fresh yeast, you can substitute it with dried yeast – a 7g packet will be perfectly sufficient. If you use instant yeast, you don’t need to make a yeast starter; add it directly to the bowl with the ingredients for the yeast dough along with the milk.
• butter – I used extra 82% butter, you can replace it with oil or margarine
• strawberries – fresh, nice, and firm strawberries will be best here

Can you make yeast cake with frozen strawberries? In a pinch, you can use frozen strawberries, but thaw them first and drain excess juice. If you don’t have strawberries, you can substitute them with other fresh fruits – blueberries or peaches, for example, would work well here.

How many calories does strawberry yeast cake have?

In the table below the recipe, I provided the calorie count for 100 g of cake. If you prepare eight roughly equal buns from it, each will have approximately 269 kcal (carbohydrates – 41 g, protein – 7 g, fats – 8 g). A large amount of strawberries significantly lowers the calorie content of the buns, so it’s even more worthwhile to bake them :)

How to store upside-down cake with strawberries?

The cake is best stored at room temperature – for example, directly on the kitchen counter (but not in a sunny spot). To keep the yeast cake fresh for a long time, it’s worth covering it or storing it in an airtight container. I ate it the next day, and it was just as fresh and soft as after baking. If it gets very hot and the cake won’t be eaten within two days, it’s worth putting the leftovers in the fridge so that the fruit layer doesn’t spoil.

I hope that this upside-down strawberry yeast cake will appeal to you and your loved ones, and you will bake it many times!

By the way, I highly recommend following my Instagram profile, where you will also find my recipes in a very easy-to-save-for-later format.

Recommended upside-down cake recipes

If you like such upside-down cakes baked with fruits or other ingredients at the bottom and then flipped over, then be sure to check out my other recipes, as there are already several on the blog. Here I recommend three of them, and you can find the rest on the blog.