Something about this time of year that will make any tummy happy! There were local strawberries from South Carolina at my Farmers Market filling up one table. Then there was a table that had a HUGE pile of rhubarb…..so there will be rhubarb recipes VERY soon I promise. BUT first, let’s eat some strawberries!!!
My hubby and I have some VERY dear friends we still hold in our hearts from Tucson, Arizona. We lived there for fifteen years, so the friends we made were like family to us. Two of our Tucson friends came last weekend for a fun visit, it was a mini vacation full of fun, eating, drinking (the cocktails will be shared on the next post) and TONS of full belly laughs. We used to do A LOT with our friends, I mean like every weekend, and even during the weekdays. It has been three years since we moved to Charlotte, so it has been WAY too long since we last enjoyed their company.
On CafeTerraBlog I love celebrating birthdays, and making yummy cake of course! You remember my hubby’s Kahlua Brownies, and Guinness Stout Cake? Or my Dad’s Hummingbird Cake? So it seemed fitting to share a lovely recipe for the birthday girl!!! She picked a grilled cake, and decided strawberries would be a fun addition!
Grilled cake? Heck ya!!!! Do you remember my Boozy Grilled Pineapple Upside-Down Cake? This recipe for the strawberry upside-down cake is not boozy, so you have two different variations to the recipe. Two IS always better than one right?
25 minPrep Time
45 minCook Time
1 hr, 10 Total Time
You will be using a propane grill for this recipe, set the grill at 400 degrees Fahrenheit.
Grease cast iron pan with butter around the sides and bottom of pan.
Rinse strawberries, remove stem, and slice the strawberries in half.
Melt butter in small pan.
In medium bowl – Mix together sugar, Greek yogurt, almond milk, Disaronno, and one egg.
In small bowl – Mix together flour, baking powder, and salt.
Mix together the wet ingredients with the dry ingredients, and sit aside.
Pour melted butter in bottom of pan, spread around brown sugar.
Place sliced strawberries on top of brown sugar and butter in cast iron pan.
Pour cake batter evenly on top of the strawberries.
Place cast iron pan on indirect heat on grill. Close the lid and let it sit for 25 minutes, turn pan half way around so cake evenly cooks on all sides, let cake cook for another 20 minutes.
Remove cake from grill, and let it sit for 10 minutes. Put plate on top of cast iron pan, and flip cake on plate carefully. There will be a good amount of liquid from glaze, so flip cake on plate carefully.
We may or may not have devoured the whole cake!!!! It was THAT delicious!! It was so wonderful to make our friend’s 40th birthday full of fun, and laughs!!! She had to give it the full approval, and she TOTALLY approved the delicious recipe. The cake is moist, and with all the juices from the strawberries, it makes the cake even more delicious!!!
Have you ever grilled cake?