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a big slice of strawberry upside down cake
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Strawberry Upside Down Cake

Prep Time 10 minutes
Cook Time 1 hour
Additional Time 15 minutes
Total Time 1 hour 25 minutes
Author Brooke Burks

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

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!

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 405kcal | Carbohydrates: 53g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 77mg | Sodium: 139mg | Potassium: 130mg | Fiber: 1g | Sugar: 36g | Vitamin A: 353IU | Vitamin C: 21mg | Calcium: 45mg | Iron: 1mg
*Pro Tip
-prep strawberries well in advance, giving them time to soak up the sugar and cornstarch, thus making them heavy enough to stay put.
-for a perfect cake every time, no matter the oven temp or time to cook, testing the internal temperature of the cake will always result in the perfect cake. 205° internal temp. I pull mine at 195-200° as it will get to temperature as it cools.

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