Strawberry Upside-Down Cake
By :Michelle Fagone
instant pot, instant pot dessert
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Upside-down cakes are not only for pineapples! This sweet twist is a summer dream dessert, especially after a day of strawberry picking at your local farm. Add a scoop of vanilla ice cream next to a slice for an extra-special treat!

Pantry Staples: all-purpose flour, granulated sugar, vanilla extract, baking powder, baking soda, salt

From “The I Love My Instant Pot” 5-Ingredient Recipe Book by Michelle Fagone. Published by Adams Media, available February, 9, 2021.
instant pot, instant pot dessert
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Course Dessert, Kids
Cuisine American, Modern
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Egg, Ricotta, Strawberry, Sugar
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 30 minutes to cool
Servings
4 servings
Ingredients
  • 2 cups diced strawberries
  • 1 cup plus 1 tbsp all-purpose flour divided
  • 1/3 cup plus 1 tbsp granulated sugar divided
  • 1 large egg
  • 2 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 1 cup ricotta cheese
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1 1/2 cups Water
Course Dessert, Kids
Cuisine American, Modern
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Egg, Ricotta, Strawberry, Sugar
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 30 minutes to cool
Servings
4 servings
Ingredients
  • 2 cups diced strawberries
  • 1 cup plus 1 tbsp all-purpose flour divided
  • 1/3 cup plus 1 tbsp granulated sugar divided
  • 1 large egg
  • 2 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 1 cup ricotta cheese
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1 1/2 cups Water
instant pot, instant pot dessert
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Grease a 6 inch cake pan. Place a circle of parchment paper in the bottom.
  2. In a medium bowl, toss strawberries in 1 tbsp flour and 1 tbsp sugar. Add strawberries to pan in an even layer.
  3. In a medium bowl, beat egg. Whisk in butter, 1/3 cup sugar, and vanilla until smooth. Add remaining ingredients, including remaining flour, except water. Pour batter into pan over strawberry layer.
  4. Add water to the Instant Pot® and insert steam rack. Lower cake pan onto steam rack. Lock lid.
  5. Press the Manual or Pressure Cook button and adjust time to 35 minutes. When timer beeps, quick-release pressure until float valve drops. Unlock lid.
  6. Remove cake pan from pot and transfer to a cooling rack to cool for 30 minutes. Flip cake onto a serving platter. Remove parchment paper. Slice and serve.
Recipe Notes

PER SERVING:
CALORIES: 404 | FAT: 14g | PROTEIN: 13g | SODIUM: 702mg | FIBER: 3g | CARBOHYDRATES: 54g | NET CARBS: 51g | SUGAR: 24g

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