Strawberry fields forever 

Camel's Back Harvest carries on a noble tradition

click to enlarge Strawberry fields forever at Camel's Back Harvest in Pemberton Valley.
  • Strawberry fields forever at Camel's Back Harvest in Pemberton Valley.

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Remi's mom's upside-down cake.

This is an easy recipe that's quite versatile. You can use fresh or frozen berries or other fruit.

1. Layer strawberries or a mix of strawberries and rhubarb at the bottom of a 13" x 9" cake pan. Use whole medium-sized berries or cut larger ones in half. If they're sliced, line the bottom until you have about a half inch of fruit.

2. Sprinkle fruit with approx. 1/2 cup of sugar, depending on the sweetness of the fruit.

3. Add the cake mixture on top.

4. Bake for 45 minutes at 350ºF. (This may take longer if you're using frozen berries. Check with a toothpick in the middle to make sure the cake is done.)

For the cake batter, mix together:

2 cups flour

1 cup sugar

3 1/2 teaspoons baking powder

Add and mix in:

2/3 cup butter (softened)

2 eggs

1 cup milk

1 mashed frozen or fresh banana (optional)

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