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
  • 1/2 cup sugar
  • 2 tbsp corn starch
  • 4 cups fresh quartered strawberries
  • 1 tsp vanilla extract
For the cake batter
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ tsp salt
  • 4 large eggs at room temperature
  • 1½ cups sugar
  • ½ cup melted butter
  • ½ cup vegetable oil
  • 1 cup whole milk at room temperature
  • 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.
  • Stir the vanilla extract into the milk.
  • Fold in the dry ingredients alternately with the milk. When alternating wet and dry ingredients, always begin and end with the dry mixture. Here I folded in the flour in three divisions and the milk in two divisions.