Description
Strawberry Upside Down Cake – a moist, buttery vanilla cake layered over sweet, caramelized strawberries. Baked to golden perfection, this easy dessert is best served warm with a scoop of ice cream or a dollop of whipped cream. Perfect for summer gatherings or a cozy treat at home.
Ingredients
Scale
For the strawberry layer:
- ½ cup sugar
- 2 tbsp corn starch
- 4 cups fresh strawberries, quartered
- 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 butter, melted
- ½ cup vegetable oil
- 1 cup whole milk, at room temperature
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 10-inch round cake pan.
- In a bowl, mix sugar and cornstarch. Sprinkle over the strawberries along with vanilla extract, then spread evenly in the pan.
- Sift together flour, baking powder, and salt. Set aside.
- In a mixer, beat eggs and sugar until light and foamy.
- Slowly add the melted butter and oil to the egg mixture while mixing.
- Stir vanilla extract into the milk.
- Fold in the dry ingredients alternately with the milk, starting and ending with the flour mixture.
- Pour the batter over the strawberries and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before inverting onto a serving plate.
- Serve warm with ice cream or whipped cream.
Notes
- Be sure to grease and flour the pan thoroughly to prevent sticking.
- If using frozen strawberries, thaw and drain them well to avoid excess moisture.
- For a citrus twist, add a bit of lemon zest to the batter.
- This cake can be stored at room temperature for up to 2 days or refrigerated for 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 415 kcal
- Sodium: 265mg
- Carbohydrates: 56g
- Protein: 5g
- Cholesterol: 84mg