The Perfect Strawberry Upside Down Cake

It is the beginning of strawberry season right now and I am beyond excited! I adore strawberries! So much so in fact that over half of our garden this year is strawberry plants that I am super hopeful about. However, right now the only strawberries we have on them are green, so the strawberries I used for this cake were from the store. They are still delicious, but I have high hopes that our next one will be using berries from our garden. Fingers crossed!

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Now, when it comes to strawberry desserts I definitely have my favorite spices that compliment strawberries perfectly. That is why the strawberry topping in this recipe includes cardamom (one of my all time favorites!) and the cake includes cinnamon, ginger and a touch of nutmeg. Together, paired with the strawberries, these spices add a warmth and depth to the flavor that cannot be beat.

And, because I generally prefer deserts that are quick for when I am extra busy, this cake utilizes a cake mix. Aint no shame in that as far as I’m concerned! The bit of spice added and almond milk (or cows milk) subbed for the water makes all the difference and I think the end result is fabulous.

This cake tastes great warm, at room temperature or chilled. Really, the choice is up to you. I would personally recommend it warm with a scoop of vanilla bean ice cream on the side, but any way you have it it is bound to be a crowd pleaser. The perfect way to celebrate strawberries and all their summer vibes.