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
For the cake batter
Instructions
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
- 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.
- 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.
- 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.
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