Strawberry Upside Down Cake

Strawberry Upside Down Cake. Easy and delicious! A moist vanilla scratch cake baked on top of ripe summer strawberries. Best served warm with ice cream!

Strawberry Upside Down Cake.

Summer does present its minor dilemmas for me, especially when it comes to produce shopping. I tend to get a little over excited about beautiful summer fruits like plums and especially peaches.

I tend to overbuy for fear these beautiful specimens, at their peak of perfection, will not be found on my next visit to the market.

Strawberry Upside Down Cake.

This sometimes leaves me scrambling to clear them from the fridge or counter top fruit bowl. Most often they turn into small batches of jam when necessity dictates, like the Roasted Strawberry Jam shown below. Everyone knows I hate to throw anything out.

I often turn ripe fruit into jams or preserves, like this gorgeous Roasted Strawberry Jam.

Upside down cake is the answer.

One excellent use for many fruits that need to be used quickly is a classic upside down cake. This recipe can be adapted to use other summer fruits too, like peaches, or even fall apples a little later on.

Fresh ripe perfect strawberries are great to use when in season

This time it was a some strawberries that were just going past their peak which got my attention.

Use frozen berries for this recipe year round/

In very little time, Spouse and I turned them into this beautiful cake which we had at the end of a barbecue chicken dinner a few days ago.

I had used some of  my new Maple Apple Barbecue Sauce on the chicken which we served only with tossed salad, so a little reward at the end of the meal was very nice.

Strawberry Upside Down Cake.

In my experience, an upside down cake is best served while still warm, with a little vanilla whipped cream or good vanilla ice cream on the side.

Leftovers are fine and will still taste great but may baked fruits will begin to discolour several hours after baking. If you want to present it at its very best, plan to serve it about a half hour out of the oven.

Love strawberry recipes?

Be sure to check out our collection of 50 Recipes for Strawberry Inspiration. From strawberry cake to strawberry balsamic salad and much much more!

Originally published August 2015. Updated June 2020.

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Strawberry Upside Down Cake

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Strawberry Upside Down Cake - easy and delicious! A moist vanilla scratch cake baked on top of ripe summer strawberries. Best served warm with ice cream!

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Ingredients

• 1/2 cup sugar
• 2 tbsp corn starch
• 4 cups fresh strawberries, quartered
• 1 tsp vanilla extract

For the cake batter

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• 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

1. Grease and flour a 10 inch round cake pan very well and preheat oven to 350 degrees F. A large 9 or 10 inch tube pan or an 9x9 inch square baking pan can also be used. (8x8 will be too small)
2. The strawberries I used in this recipe were quite large, so I cut them in quarters but if you have smaller strawberries, just cut them in half. The 4 cup measurement is for the berries after they have been chopped.
3. Mix the corn starch and 1/2 cup sugar together and sprinkle over the strawberries along with the 1 tsp vanilla extract. Toss together well and spread evenly into the bottom of the prepared pan.
4. To prepare the cake batter begin by sifting together the flour baking powder and salt. Set aside.
5. In the bowl of an electric mixer, beat together the eggs, sugar at high speed until very foamy.
6. Mix together the butter and vegetable oil in a measuring cup with a spout.
7. Slowly add this butter and oil mixture to the egg and sugar mixture as it continues to beat.
8. Stir the vanilla extract into the milk.
9. Fold in the dry ingredients alternately with the milk. When alternating wet and dry ingredients, always begin and end with the dry mixture. Here I folded in the flour in three divisions and the milk in two divisions.
10. Pour the batter over the strawberries in the baking pan.
11. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. The toothpick test is definitely the best way to ensure this cake is fully baked.
12. Cool in the pan for about 10 minutes before inverting onto a heatproof serving plate.
13. Serve with whipped cream or vanilla ice cream if you like.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

• 
  KitchenAid Professional 6 Quart Bowl Lift Stand Mixer with Food Grinder Attachment, Empire Red
• 
  Rock Recipes: The Best Food From My Newfoundland Kitchen

Nutrition Information

Yield

12

Serving Size

g
Amount Per Serving Calories 415Total Fat 19gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 12gCholesterol 84mgSodium 265mgCarbohydrates 56gFiber 2gSugar 37gProtein 5g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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