When Strawberries Are Plentiful
These first weeks of June are full of strawberries. The U-Pick spots are open, the tables at the Goshen Farmers’ Market are overflowing with boxes of them and I even have a few plants starting to bear in my front yard. I pull out my favorite recipes and make sure to make at least one of each in the short time that the local strawberries thrive. And, of course, there is nothing better than popping a fresh strawberry still warm from the sun into my mouth. I like them fresh on my morning bowl of granola, or as a snack throughout the day, or even as a topping on my husband’s great grandmother’s shortcake recipe.
But, today, I found a new recipe to add to my collection and it is so good that I want to share it with you. It doesn’t require too much time but the final product looks beautiful and is tasty as well. So here goes.
Strawberry Upside Down Cake
3/4 of a quart of strawberries, hulled and sliced in half
1/4 c. dark brown sugar
1 T. cornstarch
1 3/4 c. flour
2 t. baking powder
pinch of salt
3/4 c. white sugar
1/2 c. butter, softened
1/2 c. sour cream
1 t. vanilla extract
Preheat the oven to 350 degrees. Grease an oven safe skillet (I use my Le Creuset). Place parchment paper on the bottom and grease again.
In a medium bowl, mix the brown sugar and cornstarch. Add sliced strawberries and mix until coated. Spread on the bottom of the pan.
In a small bowl, mix flour, baking powder and salt.
in a large mixing bowl, mix sugar, softened butter, eggs, sour cream and vanilla until well blended. Add dry mix and stir just until well mixed. Spread gently in clumps over the strawberries. Smooth over.
Bake for 40 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and let rest 15 minutes. Gently loosen edges, if needed. Turn out onto a plate. Serve still warm, as is or with ice cream.