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–+ servings
Cake resting on a wood cutting board with strawberries cooked into the top. Fresh strawberries for garnish.
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Strawberry Upside Down Cake

Course Dessert
Cuisine American
Keyword cake, Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8 Slices

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
US Customary - Metric

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.