Preparation

• Preheat Oven: Heat your oven to 350°F (176°C) and lightly grease a 9‑inch cake pan.
• Prepare Strawberry Base: In a bowl, mix the melted butter with ½ cup sugar until combined. Spread this mixture evenly across the bottom of the cake pan. Arrange the sliced strawberries over the butter‑sugar layer in a single layer.
• Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
• Cream Butter & Sugar: In a large bowl, beat the room‑temperature butter, vegetable oil, sugar, and vanilla until light and fluffy (about 2–3 minutes).
• Add Eggs & Milk: Add the eggs one at a time, mixing well after each. Then add the milk and stir gently.
• Combine Batter: Add half the dry ingredients to the wet mixture and stir until just combined. Add the remaining dry ingredients and mix until fully incorporated (don’t overmix).
• Bake: Pour the cake batter carefully over the arranged strawberries. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
• Cool & Invert: Let the cake cool in the pan for about 30 minutes. Run a knife around the edge, then carefully invert the cake onto a serving plate so the strawberry layer is on top.