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Recipe compliments of www.ITISAKEEPER.com
Upside Down Strawberry Vanilla Cake
Upside Down Strawberry Vanilla Cake is a nostalgic, delicious dessert that makes a great centerpiece for any occasion. Unlike a strawberry shortcake, it's made from scratch and uses fresh strawberries.
Ingredients
- ½ cup White Sugar
- 2 Eggs, large
- 3 tablespoons Butter, melted
- 1 teaspoon Vanilla
- ¾ cup Buttermilk
- 1 ½ cups Self Rising Flour
- 4 cups Strawberries, sliced
- 4 tablespoons Butter, melted
- ⅓ cup Sugar
Instructions
- Preheat the oven to 350 degrees. Spray a 10 inch cake pan with baking spray.
- Cut the crowns off strawberries and slice.
- In a mixing bowl add sugar, eggs, and butter and mix with a mixer until light and fluffy.
- Add vanilla and buttermilk and mix.
- Add self rising flour and mix just until incorporated. Set aside.
- In another mixing bowl, add strawberries with butter and sugar and toss.
- Add strawberry mixture to prepared cake pan and spread out.
- Pour cake batter on top and spread out.
- Bake at 350 degrees for 50-55 minutes.
- Let cool for 15 minutes before flipping onto a cake plate.
Christina's Notes
- Rhubarb: If you like a little tartness or tang to your cake, add rhubarb or blueberries.
- Shortcut tip: Feel free to use a store bought cake mix.
- Variation tip: Bundt pans make this cake look beautiful.
- Serving: It's recommended to serve this cake while still warm, although it can also be enjoyed cold.