Strawberry Upside-Down Cake
By :Michelle Fagone
instant pot, instant pot dessert
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!
Print 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

1 reply
  1. Craig
    Craig says:

    Thank you for the recipe. I tried it. Your instructions didn’t mention on what pressure to put the Instant Pot. Most recipes I follow use high pressure, so that’s what I did.
    I didn’t get the results I’d hoped for. The cake part was far too dense. I don’t have a problem doing that when I bake. Nor are my results when using the Instant Pot for other things, like chili or stew other than what I’d want. Just this baking in it I’ve not gotten the hang of.
    So, what pressure do I set my Instant Pot to? It’s a 6 quart Viva (bought late 2020).

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