Strawberry Upsidedown Cake Recipe

A nice alternative to a traditional strawberry shortcake


2 cups strawberries, fresh or frozen (cut the strawberries in halves)
3/4 cup sugar
2 tablespoons dry tapioca
1 tablespoon butter
1 cup flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar
1/4 cup soft butter
1 egg, beaten
1/2 teaspoon vanilla
1/2 cup milk


In a 9" cake pan mix together the first three ingredients and dot with 1 tablespoon butter, then set aside.

For the topping, sift together dry ingredients.

Cream butter and sugar; add egg and vanilla and beat well.

Add dry ingredients alternately with milk, beginning and ending with dry ingredients.

Spoon batter over fruit mixture.

Bake at 350 deg F for 30-35 minutes or until golden brown.

Serve warm, and you can top with whipped cream, ice cream or cream.