This blog has been published with permission from Ally’s Sweet and Savory
I honestly meant to give some of this away, as I made it just for the five of us, but, well, that didn’t happen. It’s so light and airy we found ourselves having a piece after every darn meal!
Minus breakfast of course.
Now, I’m sure you’re wondering did the birthday girl like it?
Frankly, I think she gave it a ‘C’. It was either here nor there for her. She hasn’t had many sweets, so I’m pretty sure she was just more interested in the sweet potato and mac and cheese for dinner that night.
But, I will turn her around. Don’t you worry.
Strawberry Upside-Down Cake
4 c. fresh strawberries, sliced
1/2 c. sugar
2 c. mini marshmallows
1 regular sized package yellow cake mix
1. Preheat the oven to 350 degrees.
2. Lightly grease a 9×13 pan.
3. Layer the strawberries on the bottom of the pan, sprinkle on the sugar and then layer on the marshmallows.
5. Bake for 35-40 minutes or until a toothpick inserted comes clean. Cool for 10-15 minutes. Invert the cake onto a serving tray, slicing and serving with whipped cream.