Strawberry Upside-Down Cake
From the buttery sponge base to the sweet and tart strawberries on top, this cake is sure to satisfy even the most discerning palates. With just a few simple ingredients and steps, you'll be able to create a show-stopping masterpiece that everyone will love. Let's get started!
Ingredients
Let's gather the ingredients!
Cake
- 2 cups cake flour
- 1 tbsp baking powder
- ¼ tsp kosher salt
- 4 large eggs room temperature
- 1½ cups light brown sugar
- ½ cup unsalted butter melted
- ½ cup light olive oil
- 1 cup buttermilk at room temperature
- 1 tsp pure vanilla extract
Topping
- ½ cup light brown sugar
- 2 tbsp cornstarch
- 4 cups strawberries sliced
- 1 tsp vanilla extract
- 1 small pinch kosher salt
Instructions
Let's Begin!
- Preheat oven to 350°F and grease a 10-inch round cake pan with oil or butter.
Cake
- In a large bowl, sift together the flour, baking powder, and salt. Set aside.
- In a bowl of an electric mixer, beat together the eggs and 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.
Topping
- Mix the cornstarch and sugar together and sprinkle over the strawberries along with the vanilla extract and salt. Toss together well.
- Spread the strawberries evenly into the bottom of the prepared pan.
Let's assemble and bake!
- Pour the cake batter over the strawberries into the baking pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for about 10 minutes before inverting onto a serving plate.
- Serve with whipped cream or vanilla ice cream if you prefer.
- Enjoy with family and friends!