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STRAWBERRY UPSIDE DOWN CAKE (dairy or pareve)

4 cups strawberries, fresh or frozen
3/4 cup sugar
2 tablespoons dry tapioca
1 tablespoon butter or margarine Topping

1 cup flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar
1/4 cup soft butter or margarine
1 egg, beaten
1/2 teaspoon vanilla
1/2 cup milk or non dairy equivalent

Instructions:

Preheat oven to 350. In a 9” cake pan mix together the strawberries, 3/4 cup sugar and tapioca. Dot the top with small pieces of the 1 tablespoon butter, then set the pan aside. In a bowl sift together the flour, baking powder, salt and sugar and set it aside. In the bowl of an electric mixer cream the butter and sugar together slightly then add the egg and vanilla and beat well. Add the flour ingredients alternately with milk, beginning and ending with dry ingredients. Spoon batter over fruit mixture. Bake for 30-35 minutes or until golden brown. Serve warm, topped with whipped cream, ice cream or cream. 

>Notes: This is a great dessert and can be used as an alternative to the traditional strawberry shortcake.