Summer is snack cake season. While there is a lot of debate over what makes a perfect snack cake, here at Goodtaste we want something that is easy to make, has little to no icing, and that you can pick up and eat with your hands. This gorgeous upside-down strawberry version is our current obsession. It’s an excellent side-kick to your afternoon tea (or morning coffee) and is an ideal summer baking project when you’re taking it a little easier. Plus, you can easily up the dessert factor and serve it with a dollop of whipped cream or melty vanilla ice cream. While you can mix up your own vanilla cake batter, we’re keeping it extra simple by using boxed yellow cake mix so that you can truly whip this up at any time.
Preheat the oven according to the package instructions (typically between 325°F and 350°F) and grease a 9-by-13-inch metal pan. Line the bottom of the pan with parchment paper, leaving a 2-inch overhang on two sides. Grease the parchment paper.
In a small saucepan, melt the butter over medium-low heat. Do not let it brown. Add the brown sugar and salt and whisk until smooth. Scrape the mixture into the prepared pan and spread in an even layer with a spatula. Arrange the strawberries cut side down in a tight single layer in the pan.
In a large bowl, prepare the cake mix according to package instructions. Whisk until smooth. Scrape the cake batter into the prepared pan and use a spatula to spread it in an even layer over the strawberries.
Bake the cake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 minutes. Place a platter or cutting board on top of the cake and invert the pan onto the plate, tapping lightly on the bottom to help the cake release. Carefully remove the pan and peel off the parchment paper. Serve warm or at room temperature with a dollop of whipped cream or a scoop of ice cream and fresh strawberries, if desired.
NOTE Please note that your box mix might call for oil, melted butter, water or eggs.