The story of the Strawberry Upside Down Cake is a tale of culinary creativity and a celebration of seasonal ingredients. Imagine a warm summer day on a picturesque farm where ripe, juicy strawberries are abundant. The family living on the farm decides to create a special dessert to highlight these fresh berries. Inspired by the classic pineapple upside-down cake, they opt to use strawberries instead.

The family prepares the strawberries, cutting them into halves or quarters, depending on their size. They mix sugar, corn starch, and a touch of vanilla extract to create a sweet glaze that will complement the natural sweetness of the strawberries. This glaze will caramelize during baking, forming a luscious topping for the cake.

For the cake batter, the family combines all-purpose flour, baking powder, and salt, which will provide the structure and lift for the cake. In a separate bowl, they beat eggs and sugar until they become airy and foamy, creating a light texture for the cake.

To add moisture and richness to the batter, the family combines melted butter and vegetable oil, carefully pouring this mixture into the egg and sugar foam. They alternate adding the dry ingredients with the whole milk, ensuring a smooth and well-incorporated batter.

Finally, they pour the cake batter over the prepared strawberry and glaze mixture in the cake pan. As it bakes in the preheated oven, the enticing aroma of strawberries and cake fills the kitchen. The cake rises and turns golden brown, ready to be revealed.

After patiently waiting for about an hour, the family takes the cake out of the oven, and the moment of truth arrives. They invert the pan onto a heatproof serving plate, holding their breath in anticipation. As they gently lift the pan, a beautiful sight unfolds—a gorgeous upside-down cake adorned with glistening strawberries.

The family lets the cake cool for a few minutes before slicing and serving. The first bite reveals the magic of this creation—a harmonious blend of tender cake, sweet caramelized strawberries, and a touch of vanilla. The Strawberry Upside Down Cake becomes an instant family favorite, a summertime tradition, and a treat they eagerly share with friends and neighbors.

INGREDIENTS

• 1 cup sugar
• 1 tbsp corn starch
• 4 cups fresh quartered strawberries
• 1 tsp vanilla extract
• For the cake batter:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tsp salt
• 4 large eggs, at room temperature
• 2 cups sugar
• 1 cup melted butter
• 1 cup vegetable oil
• 1 cup whole milk, at room temperature

INSTRUCTIONS

1. Grease and flour a 10-inch round cake pan very well and preheat the oven to 350 degrees F (175 degrees C). A large 9 or 10-inch tube pan or a 9×9 square baking pan can also be used.
2. Cut the strawberries in half or quarter them, depending on their size.
3. Mix the corn starch and 1 cup of sugar together, then sprinkle over the strawberries along with the 1 tsp of vanilla extract. Toss together well and spread evenly into the bottom of the prepared pan.
4. Sift together the flour, baking powder, and salt. Set aside.
5. In the bowl of an electric mixer, beat together the eggs and 2 cups of sugar at high speed until very foamy.
6. Mix together the melted butter and vegetable oil in a measuring cup with a spout.
7. Slowly add the butter and oil mixture to the egg and sugar mixture as it continues to beat.
8. Fold in the dry ingredients alternately with the whole milk. When alternating wet and dry ingredients, always begin and end with the dry mixture.
9. Pour the batter over the strawberries in the baking pan.
10. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
11. Cool the cake in the pan for about 10 minutes before inverting it onto a heatproof serving plate.
12. Serve with whipped cream or vanilla ice cream for a delightful treat. Enjoy!