My Strawberry Upside Down Cake is a summer staple. Scratch baked vanilla cake topped with fresh strawberries.
Summer desserts are some of my favorites because I love all of the fresh fruit. Strawberries, blueberries, blackberries, raspberries.... so many delicious options.
I really enjoy making upside down cakes. My Lemon Blueberry Upside Down Cake or, my fall favorite, Caramel Apple Upside Down Cake are just a few of my favorites. I love the delicious cooked fruit because it makes the cake so moist and delicious with a scoop of vanilla ice cream.
My Strawberry Upside Down Cake is one of my favorite cakes of this style to bake. There is nothing like fresh strawberries in the summer and this cake celebrates the delicious flavors of one of the best berries of summer.
Why is it Called an Upside Down Cake?
Upside down cakes became popular in the 1920's after being published in a recipe contest. More and more variations came from the original publishing and it became very popular. In the 1950's it was seen as a party staple in a dessert spread.
Ingredients
- sugar
- corn starch
- fresh strawberries- I have not used frozen strawberries in this recipe, but would use caution to make sure they are thawed and all excess liquid is removed.
For Cake Batter:
- all-purpose flour
- baking powder
- salt
- large eggs
- sugar
- butter
- vegetable oil
- whole milk - 2% milk is a fine substitute in this cake
- pure vanilla extract
Instructions
- Pre-heat oven to 350°F. Lightly grease an 8x8 baking pan and line the bottom with parchment paper to ensure the cake will easily release from the pan.
- Gently mix the strawberries with the cornstarch and sugar. Evenly layer the berries on the the parchment paper in the baking pan.
- Sift together flour, baking powder, and salt. Set aside.
- In a mixing bowl, whisk together eggs and sugar. The mixture should be slightly foamy.
- Next, slowly add the oil and melted butter. Whisk the mixture as these ingredients are added. Follow the butter and oil with the milk and vanilla, continuing to whisk the batter.
- Finally, slowly fold the flour mixture into the wet ingredients. Pour the finished batter over the strawberries.
- Place cake in the oven for 45 minutes. Use a toothpick to check the center. The toothpick should come out clean.
- Remove cake from the oven and cool for 15 minutes. To remove from baking dish, invert the pan over a plate and remove the cake.
- Serve warm, room temp, or chilled.
How Do I Flip An Upside Down Cake?
To flip the cake it simply needs to be inverted on top of a plate. A few things are important, the cake needs to be cooled for about 15 minutes so you can handle the pan. Next, the plate is placed over the cake and flipped. It is important to grease the pan well and use parchment paper to prevent sticking.
Looking For More Strawberry Recipes:
If you’ve tried my Strawberry Upside Down Cake or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Strawberry Upside Down Cake
Ingredients
- ⅛ cup sugar
- 1 tablespoon corn starch
- 2 ½ cups fresh sliced strawberries
For Cake Batter:
- 1 ¼ cups all-purpose flour
- ½ tablespoon baking powder
- ¼ teaspoon salt
- 2 large eggs at room temperature
- ¾ cup sugar
- ¼ cup butter melted
- ¼ cup vegetable oil
- ½ cup whole milk
- 1 teaspoon pure vanilla extract
Instructions
- Pre-heat oven to 350°F. Lightly grease an 8x8 baking pan and line the bottom with parchment paper to ensure the cake will easily release from the pan.
- Gently mix the strawberries with the cornstarch and sugar. Evenly layer the berries on the the parchment paper in the baking pan.
- Sift together flour, baking powder, and salt. Set aside.
- In a mixing bowl, whisk together eggs and sugar. The mixture should be slightly foamy.
- Next, slowly add the oil and melted butter. Whisk the mixture as these ingredients are added. Follow the butter and oil with the milk and vanilla, continuing to whisk the batter.
- Finally, slowly fold the flour mixture into the wet ingredients. Pour the finished batter over the strawberries.
- Place cake in the oven for 45 minutes. Use a toothpick to check the center. The toothpick should come out clean.
- Remove cake from the oven and cool for 15 minutes. To remove from baking dish, invert the pan over a plate and remove the cake.
- Serve warm, room temp, or chilled.
Leave a Reply