Strawberry Upside Down Cake
Strawberry upside down cake is as beautiful as it is delicious. Taking a delicious traditional cake and crowning it with sweet strawberries is as pleasing to the eyes as the tummy!
Strawberry Upside Down Cake
Food invokes feeling. Whether that feeling be one of nostalgia, comfort or happiness, food is directly related to memory and feeling. When I think of my childhood, lots of memories are surrounded by food. Birthdays, Holidays, even days when we were sick. My Momma was and is still a master of making you feel loved and cared for with food. One of my best childhood memories is of her making Glory Jean’s Cherry Lemon Cheese Pie. When she made this we knew we were loved and special!
Just like memories, food also can instill feelings of joy and anticipation. When you want something sweet and go make that purchase of the prettiest cheese cake you have ever seen. Some foods can be pleasing to the eyes first and should be! I love making recipes that are not only delicious but are pretty to look at as well. This Strawberry Upside Down Cake is one of those recipes!
How to make Strawberry Upside Down Cake
This recipe is fairly simple. You take a great vanilla cake recipe, from scratch of course, and combine it with a sweet fruit crown. Much like a Pineapple upside down cake, only prettier!
It really is easy, so let’s get to it!
~Ingredients~
For the Strawberries
- 3 cups sliced strawberries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla
For the Cake
- 2 cups self rising flour
- 1/4 teaspoon salt
- 4 eggs
- 1 & 1/2 cup sugar
- 1/2 cup melted butter
- 1 cup milk
- 1/2 cup canola or vegetable oil
- 1 teaspoon vanilla
~Method~
- Preheat oven to 350 degrees Fahrenheit. Grease a bundt or tube pan with cooking spray. Place Berries in a medium size bowl. Mix cornstarch and sugar together. Sprinkle over and mix with berries. Add vanilla and mix. Set aside.
- Sift flour, salt, and sugar together in a large bowl. In a separate bowl, beat eggs until foamy. Add oil, butter and milk, mixing well. Stir in vanilla. Add wet ingredients to dry and mix just until it comes together with few lumps. Taking care not to over mix.
- Spread strawberries in the bottom of prepared pan in a singe layer. Pour cake mixture over berries.
- Bake in preheated oven for 1 hour or until knife comes out clean when testing.. Cool in the pan for 15 minutes. Turn out onto cake plate or board. Enjoy!
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Tips and Tricks
- Strawberries. Fresh is always better but I do know that Strawberries may not always be in season when you want to make this cake. Frozen is fine. I would suggest you make sure you buy the ones that are fresh frozen with no sugars or additives. Thaw them in the refrigerator overnight and you shouldn’t be able to tell any difference.
- Mixing the Cake. Some of the best cakes have been ruined by over mixing. This is a easy trick to remember, some lumps are fine. If you adequately sift your dry ingredients first, you should have fewer lumps. This will eliminate the urge to over mix your cake.
- Sifting dry ingredients. I have an old fashioned sifter. Let’s be honest. I rarely use it. I find that combining my dry ingredients into a large bowl allows me to use a whisk to do the sifting for me. Just as easy and far less mess!
A Beautiful Dessert
Would you just take a gander at this? I can assure you, it IS as good as it looks too! This is the perfect dessert for a special occasion or if you just want to make someone feel loved. What a way to love on folks with food!
Whoever thought that making beautiful desserts had to be complicated has really got it wrong. We have taken simple ingredients and make them gorgeous! Let’s not forget, this is a recipe you can take and make differently too. For example, Blackberries, Blueberries, Peaches or Apples would all be a great substitute for the Strawberries. You just can’t go wrong with recipes like this one.
This recipe has been shared over at Meal Plan Monday! Be sure to check out our WEB STORY for the gorgeous cake too!
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Strawberry Upside Down Cake
Ingredients
For the Strawberries
- 3 cups strawberries sliced
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla
For the Cake
- 2 cups self rising flour
- 1/4 teaspoon salt
- 4 eggs
- 1.5 cups sugar
- 1/2 cup butter melted
- 1 cup milk
- 1/2 cup cooking oil
- 1 teaspoon vanilla
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Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a bundt or tube pan with cooking spray. Place Berries in a medium size bowl. Mix cornstarch and sugar together. Sprinkle over and mix with berries. Add vanilla and mix. Set aside.3 cups strawberries, 1/2 cup sugar, 1/2 teaspoon vanilla, 2 tablespoons cornstarch
- Sift flour, salt, and sugar together in a large bowl. In a separate bowl, beat eggs until foamy. Add oil, butter and milk, mixing well. Stir in vanilla. Add wet ingredients to dry and mix just until it comes together with few lumps. Taking care not to over mix.2 cups self rising flour, 1/4 teaspoon salt, 4 eggs, 1.5 cups sugar, 1/2 cup butter, 1 cup milk, 1/2 cup cooking oil, 1 teaspoon vanilla
- Spread strawberries in the bottom of prepared pan in a singe layer. Pour cake mixture over berries.
- Bake in preheated oven for 1 hour or until knife comes out clean when testing.. Cool in the pan for 15 minutes. Turn out onto cake plate or board. Enjoy!
I’m loving this Brooke! It just feels like SUMMER!
Thanks! It sure does! It screams it!!!!
Oh yay I love this! I can’t wait for the strawberries to start growing in my garden to try this one!
Thank you!!! This is a delicious way to enjoy them!!!
Can I make this cake a day ahead?
Yes! Just be sure to refrigerate it!
Can you use buttermilk instead of regular milk?
You sure can! Same amount, no adjustments!
Can I make this without cornstarch or with a substitute for the cornstarch?
I wouldn’t omit it completely. It is used to thicken and weigh down the strawberries. You can certainly substitute almond flour or plain flour, just know they will add some flavor to it where cornstarch doesn’t.
This looks great!! I make a pineapple upside down Bundt cake also and
It’s pretty!! I will definitely try strawberry soon!!
Thank you! Hope you enjoy it Nelda!
Does it need to be refrigerated?
No Maam as long as its not kept in a hot environment.
Can I use unbleached flour instead of self rising flour?
You can but if its not self rising, you will need to add the properties to make it rise like baking soda and baking powder. This is a standard size cake so standard amounts of those should be fine.
Outstanding! Served with whipped cream. Family raved about it! Definitely a keeper!
Thank you! I am so thrilled you all loved it!
I loved the easiness and the great flavor of this cake. It had a crispy outer crust that made it even better. However, when I flipped it out onto the serving platter it fell completely apart because it was stuck to the Bundt pan. I greased my pan with cooking spray. Any tips to prevent this from happening in the future? I won’t make it again if I can’t be certain it will not fall apart again on me.
Anytime I have had this happen it is because I used regular cooking spray, which takes twice the amount. I really over grease my pans or use bakers joy. This is the kind of spray that has the flour in it but it won’t leave flour spots in the berries. It sometimes is hard to know why this happens, it could be the spray itself and I have had older pans that don’t take the spray like they should as the coating wears down. I am sorry it stuck, hopefully you will try again. I always say, why cry over a broken cake when you can get some whipped cream and make a better trifle?
Flour your Bundt pan after using cooking spray. My cake almost stuck today. Next time I will let it rest for 10 minutes instead of 15 after removing it from the oven.
My strawberries ended up floating into the cake instead of being on top when flipped over. Not sure what I did wrong
Make sure you used the full 2 tablespoons of cornstarch. Also, is your cornstarch fresh? Sometimes baking ingredients don’t work as well if they are older in my experience. I also always mix the slurry mixture with the strawberries right in the beginning so it has time to macerate and get heavy. I still have some that tend to float into the cake but by and large if all of these things are done, the majority of them should stay put. I also do not allow this cake to sit after pouring the batter in. The quicker you can get it into the oven the quicker the bottom will cook and set as is. I do hope you enjoyed the cake anyway!
Can I use all purpose flour for the upside down strawberry Bundt cake?
You can but it will need baking soda and baking powder and I have not tested this recipe using those ingredients so I can’t speak to how much.
Strawberries were absorbed into the cake. I have made this three times. Looks nothing like the picture. I topped each slice with homemade whipped cream. Delicious.
Very easy cake to make. My only problem were the strawberries floating in batter. I thought I prepared them nearly enough but I guess I didn’t. Will try again as it’s strawberry season in Fl and have access to to inexpensive fruit. I was wondering if you could use other fruit. Thanks
You sure can! This is very similar to any upside down cake, just make sure they sit long enough in the cornstarch and sugar mixture to weep a bit. This will make them a bit heavier. I do this at the beginning and don’t get in a hurry to mix the cake.