Finding a name for this cake was quite the challenge.
It’s sort of a cobbler hybrid. An upside-down cobbler that is. The batter is on the bottom, and the strawberries are displayed on top, which is much prettier. And it’s softer. So instead of a cobbler, it’s more of a soft strawberry muffin…in cake form. But Strawberry Muffin Cake doesn’t sound as good as this actually is.
More than anything it’s an easy cake that uses fresh strawberries. It’s basically creating a muffin/cake batter and then pouring the strawberries on top and letting it bake.
I changed it from the original recipe quite a bit. I reduced the sugar by 3/4 cups! And it was still plenty sweet. You can use any berry or fruit combination that you’d like here. I’m curious to see what you come up with. I’ll certainly try some other versions this summer and keep you all posted.
P.s. This right out of the oven with a scoop of vanilla ice cream is heavenly.