Strawberry Upside-Down Cake
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.
Servings Prep Time
4servings 5minutes
Cook Time Passive Time
45minutes 30minutes to cool
Servings Prep Time
4servings 5minutes
Cook Time Passive Time
45minutes 30minutes to cool
  • 2cups diced strawberries
  • 1cup plus 1 tbsp all-purpose flourdivided
  • 1/3cup plus 1 tbsp granulated sugardivided
  • 1 large egg
  • 2tbsp unsalted buttermelted
  • 1tsp vanilla extract
  • 1cup ricotta cheese
  • 2tsp baking powder
  • 1tsp baking soda
  • 1/8tsp salt
  • 1 1/2cups Water
  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

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