Strawberry Upside Down Cake

Strawberry Upside Down Cake - easy and delicious! A moist vanilla scratch cake baked on top of ripe summer strawberries. Best served warm with ice cream!

Strawberry Upside Down Cake

Ingredients
  1. 1/2 cup sugar
  2. 2 tbsp corn starch
  3. 4 cups fresh quartered strawberries
  4. 1 tsp vanilla extract

For the cake batter
  1. 2 cups all-purpose flour
  2. 1 tablespoon baking powder
  3. ¼ tsp salt
  4. 4 large eggs at room temperature
  5. 1½ cups sugar
  6. ½ cup melted butter
  7. ½ cup vegetable oil
  8. 1 cup whole milk at room temperature
  9. 1 tsp pure vanilla extract

Instructions
  • Grease and flour a 10 inch round cake pan very well and preheat oven to 350 degrees F. A large 9 or 10 inch tube pan or an 9x9 square baking pan can also be used.
  • The strawberries I used in this recipe were quite large, so I cut them in quarters but if you have smaller strawberries, just cut them in half. The 4 cup measurement is for the berries after they have been chopped.
  • Mix the corn starch and 1/2 cup sugar together and sprinkle over the strawberries along with the 1 tsp vanilla extract. Toss together well and spread evenly into the bottom of the prepared pan.
  • To prepare the cake batter begin by sifting together the flour baking powder and salt. Set aside.
  • In the bowl of an electric mixer, beat together the eggs, sugar at high speed until very foamy.
  • Mix together the butter and vegetable oil in a measuring cup with a spout.
  • Slowly add this butter and oil mixture to the egg and sugar mixture as it continues to beat.