Strawberry Upside-Down Cake


  • 2 cups diced strawberries
  • 1 cup plus <ucsa>1 tbsp</ucsa> all-purpose flour
  • 1/3 cup plus <ucsa>1 tbsp</ucsa> granulated sugar
  • 1 large egg
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1 cup ricotta cheese
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1 1/2 cups water
  • Grease a 6 inch cake pan. Place a circle of parchment paper in the bottom.
  • In a medium bowl, toss strawberries in 1 tbsp flour and 1 tbsp sugar. Add strawberries to pan in an even layer.
  • 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.
  • Add water to the Instant Pot® and insert steam rack. Lower cake pan onto steam rack. Lock lid.
  • 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.
  • 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.
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