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!

Ingredients

• 1/2 cup sugar
• 2 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
• ¼ tsp salt
• 4 large eggs at room temperature
• 1½ cups sugar
• ½ cup melted butter
• 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 square baking pan can also be used.
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. ...............
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