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Strawberry Upside Down Cake

Prep Time 30 minutes
Cook Time 40 minutes
1 hour
Total Time 2 hours 10 minutes
Servings 1 cake

Ingredients

Cake

  • 1/4 cup butter softened
  • 3/4 cup sugar
  • 1/4 cup vegetable oil I used olive oil
  • 2 eggs
  • 1 cup flour
  • 1/2 Tbsp baking powder
  • pinch of salt
  • 1/2 cup whole milk or 1/4 cup whipping cream and 1/4 cup water
  • 1/2 tsp vanilla extract

Strawberry Topping

  • 2 cups fresh strawberries sliced into approx less than 1/2 inch thick
  • 1/4 cup sugar
  • 1 Tbsp corn starch
  • 1/2 tsp vanilla extract

Instructions

Cake

  • In a large mixing bowl, mix sugar and butter until smooth.
  • Add eggs, oil, and vanilla extract, and mix until blended.
  • Set aside to make strawberry topping.

Strawberry Topping

  • In a medium bowl, gently fold sliced strawberries with all ingredients until fully covered.
  • In a greased and floured pan, evenly place strawberries into the pan. You can place them in the design you want. See my pictures for my design.
  • Spoon any sugar liquid left in the bowl and evenly drizzle over the strawberries and this will create a pink gloss as part of the topping.
  • Gently drop batter into the pan over the strawberries without putting too much pressure when spreading it as it will shift your strawberry design.
  • Bake at 350 F for 35-40 minutes until toothpick comes out clean.
  • Cool for 1 hour, remove when still slightly warm so the topping will not stick to the pan when cooled down. Serve warm (traditionally) or cold after refrigerating. Store cake in the fridge.