This Upside Down Strawberry Cake is jam packed with three whole punnets of strawberries! To say this is bursting with fresh strawberry flavours is an understatement. Grab your wooden spoon and mixing bowl – it’s time to get baking
To say this is bursting with fresh strawberry flavour is an understatement! There are 3 whole punnets of strawberries in this. No stand mixer required – just a wooden spoon. The cake is a moist yoghurt cake that holds up to the extraordinary amount of juices that the strawberries drop while baking.
Imposible Strawberry Rhubarb Sauce
- 2/3 cup white sugar
- 1/2 cup orange juice
- 5 teaspoons cornstarch
- 1 1/2 teaspoons vanilla extract
- 4 cups sliced fresh strawberries
- 1 cup sliced rhubarb
- 5 drops red food coloring optional
- Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.
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