Strawberry Upside Down Cake |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This recipe was a handout sheet at a U-Pick strawberry patch. Its a great dessert as an alternative to the traditonally strawberry shortcake. Ingredients:
4 cups strawberries, fresh or frozen |
3/4 cup sugar |
2 tablespoons dry tapioca |
1 tablespoon butter or 1 tablespoon margarine |
1 cup flour |
1 1/4 teaspoons baking powder |
1/2 teaspoon salt |
2/3 cup sugar |
1/4 cup soft butter or 1/4 cup margarine |
1 egg, beaten |
1/2 teaspoon vanilla |
1/2 cup milk |
Directions:
1. In a 9 cake pan mix together the first three ingredients and dot with 1 T butter, then set aside.
2. For the topping, sift together dry ingredients.
3. Cream butter and sugar; add egg and vanilla and beat well.
4. Add dry ingredients alternately with milk, beginning and ending with dry ingredients.
5. Spoon batter over fruit mixture.
6. Bake at 350 deg F for 30-35 minutes or until golden brown.
7. Serve warm, topped with whipped cream, ice cream or cream.
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