Spring is here, and that means it’s strawberry season, and strawberry season means Dutch Oven Strawberry Upside-Down Cake! In Southern California, where strawberries come from, you can buy the freshest strawberries on damn near every street corner. This year, with our first flat of strawberries, I think I have finally perfected my Dutch Oven Strawberry Upside-Down Cake recipe.

I use a gluten-free cake mix, but unfortunately, I found out tonight that the mix contains palm and canola oil which, for whatever fucking reason, make me congested, so I’ve been trying to avoid them. Sometimes, I forget to check the ingredients, though. 🤷‍♂️ I don’t know what I’ll make my Dutch Oven Strawberry Upside-Down Cake with now, but I have this recipe down now, so I’m sure I can find a gluten-free cake mix that isn’t made with oils that make congested or make my own cake mix.

Dutch Oven Strawberry Upside-Down Cake

Serving Size:

10

Time:

1 hour

Difficulty:

Easy-peezy

Ingredients

• 1 -2 pounds of Strawberries
• 2 Boxes of Funfetti Cake Mix
• 2 Sticks of butter
• 2 cans/bottles of lime soda, sparkling water, or champagne

Directions

1. Cleanup is a lot easier when you line the Dutch oven with foil.
2. Cut up your strawberries and put them in your foil-lined Dutch oven.
3. Pour two boxes of Funfetti cake mix over the strawberries.
4. Cut two sticks of butter into 1/8″ – 1/4″ pats and place them evenly in the cake mix.
5. Pour in two cans or bottles of lime soda. I like to use either Lime Topo Chico Seltzer or the little single-serving-size bottles of champagne.
6. Put the lid on the Dutch oven and place it on the fire. put 12 – 15 coals on top of the Dutch oven.
7. When you can smell the cake, it’s done. Take it off of the fire and let it sit for a few minutes.
8. Stuff your gob!