Last week, I picked up a few pounds of fresh strawberries at the store. Unfortunately, work was crazy, so I was at the office super-late and living off of take-out. So I never got around to eating the strawberries. The end of the week rolled around, and I found the strawberries when cleaning out the fridge. Instead of racing to eat them before they spoiled, I knew I needed to find a way to bake the strawberries in to something awesome!
I’ve made a few upside-down cakes before, from a traditional pineapple upside-down cake to my Pear & Ginger Upside-Down Cake last fall. I’d never seen a spring-y upside-down cake, so I decided to go a little outside of the box and make one using my abundance of fresh strawberries!
This cake is sweet and fruity, with a soft and moist almond sponge cake. Sprinkled with slivered almonds, it is a perfect spring cake! The boyfriend has now moved it to the top of his list. He says it’s his favorite cake I’ve ever made! But he’s said that 3 or 4 times now, so I know this one must be good.
Click below for the recipe! Have a question? Feel free to ask in the comments. And thanks for reading!