This cake was inspired by a lovely fresh punnet of strawberries I picked up today. As it is a lovely sunny Bank Holiday weekend they were definitely going to be used in a cake straight away! What better than a slow cooker strawberry upside down cake to bring out the flavour of the strawberries.
- Half a punnet of strawberries
- 50 g light brown sugar
- 50 g butter
- 100 g caster sugar
- 100 g self-raising flour
- 100 g butter
- 2 eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
Cream the light brown sugar with the butter until creamy.
Grease the slow cooker put then put the sugar and butter mixture in the bottom of the pot.
Chop the strawberries and place them at the bottom of the slow cooker on top of the butter/sugar mixture.
Put the cake ingredients in a bowl and mix together thoroughly.
Spoon the cake mixture on top of the strawberries.
Replace the lid, bake on high for 3 hours.
The strawberries will caramelise in the sauce.
Top with fresh strawberries to serve.
Covering the base of the pot with the strawberries.
Adding the sponge mixture on top.
The result is a delicious soft sponge with the strawberries in a caramelised sauce, so good!