Strawberry Upside Down Cake

• Preheat oven to 350 degrees. Spray a 9 inch cake pan with non-stick cooking spray with flour. (Or grease and flour pan.) cut a circle of parchment to lay on bottom of cake pan. Then spray the parchment.

  NOTE: this will ensure the cake & strawberries won't stick to pan.

Prepare Strawberry Topping

• Wash & dry strawberries. Cut off top stems. Cut strawberries in half lengthwise. Place cut strawberries into a medium bowl with 2 TBS white granulated sugar and 1 TBS corn starch. Toss to coat the strawberries thoroughly.

  Pour coated strawberries into bottom of prepared cake pan evenly and set aside.

Prepare Cake Batter

• In large mixing bowl cream together 1/2 cup softened butter and 1/3 cup white granulated sugar using electric hand mixer or stand mixer until light and fluffy (about 5 minutes).
• Beat in eggs one at a time until just mixed. Beat in milk & vanilla extract until just combined.
• Mix in flour a little at a time until just combined. (Don't over mix.) Use medium high speed, as the batter will be thick.
• Using 2 spoons, scoop cake batter and dollop it over the strawberries and then smooth over evenly.
• Place cake pan on a sheet pan.

  NOTE: strawberries may spill out of the side of pan and the extra pan will keep it from spilling into your oven.
• Bake for 35-45 minutes until golden brown on top and a toothpick inserted into the middle of cake comes out clean. NOTE: the top will resemble a biscuit texture but is definitely a moist cake inside.
• Let cool on a wire rack for 5-7 minutes (no longer). Place a serving plate upside down on the cake pan and flip it over. Tap bottom of pan a few time to release cake if needed. Remove pan and the round sheet of parchment.
• Let cake fully cool before slicing. Serve with ice cream if desirer.