My No-So-Secret Potluck Recipes
Strawberry Upside-Down Cake
To serve with strawberry glaze on a pound cake at a potluck party, it's humbug. You need to bring 3 ingredients and strawberries always runs out first. During the peak strawberry season, it's not expensive to serve a Strawberry Upside-Down Cake with basketful (about 10 oz.) of fresh strawberry from California. Unlike its cousin, pineapple upside down cake, the strawberries produce an extraordinary aroma when baked, naturally.
I came up with this recipe during the peak strawberry season in 1995. It was the most enjoyed potluck dish ever since. I always like to cook with low fat ingredients. But it's not possible to replace butter in the sugar mixture.
Ingredients:
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1 basket of strawberries, 16 oz
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1 stick unsalted butter
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1 cup packed brown sugar
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3 tbsp water
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1 pkg of cake mix (plus whatever the mix requires: eggs, water, oil)
Procedure:
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Preheat oven to 350 degrees F.
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Lightly coat a cake pan with oil and dust with flour.
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Select & Cut strawberries into quarter pieces.
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Simmering butter and brown sugar with 2 tbsp water in a skillet. Stirring frequently for 4 minutes.
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Pour mixture in the prepared cake pan. Arrange strawberry pieces on top of the mixture.
Baking Process:
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Follow baking instruction on the box
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Let cake stand in cake pan for 5 minutes.
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Cover a plate over cake pan and flip the cake onto plate.
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Make sure the cake comes out clean.
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Arrange extra strawberries if needed and cool the cake on a cooling rack.
