Strawberry Upside Down Cake

1/2 C sugar
2 T corn starch
4 C fresh strawberries, quartered
1 tsp vanilla extract

For the cake batter
2 C all-purpose flour
1 T baking powder
1/4 tsp salt
4 large eggs, at room temperature
1 1/2 C sugar
1/2 C butter, melted
1/2 C vegetable oil
1 C whole milk, at room temperature
1 tsp pure vanilla extract

Grease and flour a 10-inch round cake pan very well and preheat oven to 350 degrees. A large 9 or 10-inch tube pan or a 9 × 9-inch 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 four-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 one teaspoon vanilla extract. Toss together well and spread evenly into the bottom of the prepared pan. To prepare the cake batter, begin by sifting together the flour baking powder and salt. Set aside. In the bowl of an electric mixer, beat together the eggs, sugar at high speed until very foamy. Mix together the butter and vegetable oil in a measuring cup with a spout. Slowly add this butter and oil mixture to the egg and sugar mixture as it continues to beat. Stir the vanilla extract into the milk. Fold in the dry ingredients alternately with the milk. When alternating wet and dry ingredients, always begin and end with the dry mixture. Here I folded in the flour in three divisions and the milk in two divisions. Pour the batter over the strawberries in the baking pan. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. The toothpick test is definitely the best way to ensure this cake is fully baked. Cool in the pan for about ten minutes before inverting onto a heatproof serving plate. Serve with whipped cream or vanilla ice cream if you like.