Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.
And today, I want to pull you right into my kitchen for a cake I make when I want something cozy, pretty, and a little bit dramatic the moment I flip it over: Gluten Free Strawberry Upside Down Cake.
I have a soft spot for upside down cakes because they feel like a tiny magic trick. You bake the cake, you wait (impatiently, like me), and then you flip it and suddenly hello shiny strawberries sitting on top like jewels. When I make Gluten Free Strawberry Upside Down Cake, I always think of the women in my family who could turn a simple fruit dessert into a celebration with nothing more than a warm oven and a good story.
I started making this Gluten Free Strawberry Upside Down Cake after a friend told me she missed “real cake” since going gluten-free. I didn’t want her to settle for dry, crumbly slices that taste like disappointment. I wanted a cake that felt generous tender crumb, buttery vanilla smell, and strawberries that melt into a sweet, sticky topping. This Gluten Free Strawberry Upside Down Cake gives all of that, and it still stays simple enough for a weekday. I’ve made it for birthdays, for “just because” afternoons, and for those moments when we need something sweet to sit beside our coffee and talk.
So tie your apron, and let me show you how I make my favorite Gluten Free Strawberry Upside Down Cake—the one I flip with a little prayer and then smile like a child when it lands perfectly.
Why I Love Making This Recipe
I love this cake because it does three things at once:
- It looks fancy without being fussy. The strawberries arrange themselves into a beautiful top, and nobody needs to know how easy it was.
- It feels comforting. Butter, vanilla, warm cake, and fruit… it feels like home.
- It works beautifully gluten-free. I use a good gluten-free flour blend and treat the batter gently. The result comes out soft and moist, not dense and heavy.
Also—honestly? I love the flipping moment. I always call someone into the kitchen like, “Come watch!” because I want witnesses. If it flips perfectly, we celebrate. If a strawberry sticks, we patch it like artists. Either way, we eat cake.
Ingredients & Little Kitchen Secrets
I’ll walk you through everything, and I’ll share my little secrets that help this cake bake up tender and flip like a dream.
For the strawberry topping
- Fresh strawberries (hulled and halved): I use ripe strawberries, but not mushy ones.
- Unsalted butter: This melts into the pan and helps make that glossy topping.
- Brown sugar: This caramelizes slightly and makes the strawberries taste like jam.
My secret: I gently pat the strawberries dry if they look juicy. Too much juice can make the topping watery and the cake can sink slightly.
For the gluten-free cake batter
- Gluten-free all-purpose flour blend (with xanthan gum): This matters. If your blend doesn’t include xanthan gum, add about 1/2 teaspoon for this recipe.
- Baking powder + baking soda: I use both for a tender lift.
- Salt: Just a little to wake up the sweetness.
- Unsalted butter (softened): This builds that classic cake texture.
- Granulated sugar: For sweetness and lightness.
- Eggs (room temperature): They blend better and help the crumb.
- Vanilla extract: Don’t skip it—vanilla and strawberry belong together.
- Milk (or almond milk): Milk keeps it moist and smooth.
My secret: I don’t overmix gluten-free batter. I mix until it comes together, then I stop. Overmixing can make it gummy.
How I Make It, Step by Step
I’ll explain it like I’m standing beside you, handing you a spoon.
1) Heat the oven and prepare the pan
I preheat my oven to 350°F / 175°C. I grease a 9-inch round cake pan well. I also like to line the bottom with a round of parchment if I want extra flipping insurance, but I still butter the sides generously.
2) Build the strawberry “stage”
I melt 1/4 cup butter and pour it into the bottom of the pan. I sprinkle brown sugar evenly over the butter.
Then I arrange the strawberry halves cut-side down. I try to make a neat pattern, but I don’t stress—rustic looks beautiful too.
3) Mix the dry ingredients
In a bowl, I whisk together:
- gluten-free flour
- baking powder
- baking soda
- salt
Whisking evenly helps everything rise nicely.
4) Cream butter and sugar
In a bigger bowl, I beat the softened butter and sugar until it looks lighter and fluffy. I want air in there—air makes tender cake.
5) Add eggs and vanilla
I add the eggs one at a time, mixing after each. Then I add vanilla. At this point, the batter smells like something you want to eat with a spoon. (I don’t judge.)
6) Combine gently
I add the dry ingredients in parts, alternating with milk. I mix gently until I don’t see dry flour anymore.
If the batter looks thick, that’s normal. Gluten-free batters often sit thicker than wheat batters.
7) Add batter over strawberries
I spoon the batter carefully over the strawberries and smooth the top.
8) Bake
I bake for 40–45 minutes, until the top looks golden and a toothpick comes out clean.
9) Cool and flip
I let the cake cool in the pan for 10–15 minutes. This part matters: if I flip too soon, it can fall apart; if I wait too long, the topping can stick.
Then I run a knife gently around the edges, put a plate on top, and flip with confidence.
If a strawberry sticks, I lift it and place it back like a little puzzle piece. Nobody complains when cake is involved.
How I Serve It at Home
I serve this cake slightly warm, and I love it with:
- a spoon of whipped cream
- a scoop of vanilla ice cream
- a dollop of Greek yogurt with a little honey (very Cretan of me)
If I serve it for guests, I dust a tiny bit of powdered sugar around the edges—not on the strawberries, because I like them shiny.
This cake pairs beautifully with coffee, tea, or even a glass of cold milk.
Storage, Reheating & Make-Ahead Tips
- Room temperature: I keep it covered for up to 2 days if the room isn’t too warm.
- Refrigerator: I refrigerate leftovers up to 4 days. I cover it well so it doesn’t dry out.
- Reheating: I warm slices gently—10–15 seconds in the microwave works. I also warm slices in a low oven for a softer texture.
- Make-ahead: I bake it the day before, cool fully, cover well, and flip it the next day after a gentle warm-up. (If you flip later, warm the pan slightly so the topping releases easily.)
100-Word Short Version
I make this Gluten Free Strawberry Upside Down Cake when I want an easy dessert that looks stunning. I melt butter and brown sugar in the cake pan, arrange strawberry halves cut-side down, then pour a simple gluten-free vanilla cake batter over the top. I bake until golden and let it cool briefly before flipping onto a plate. The strawberries caramelize slightly and create a glossy, sweet topping that tastes like strawberry jam. I serve slices warm with whipped cream or vanilla ice cream. It stays moist and tender for days.
Recipe Card Section
⏱️ Time
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
🛒 Ingredients (with quantity)
Strawberry topping
- 2 cups fresh strawberries, hulled and halved
- 1/4 cup unsalted butter (for topping)
- 1/2 cup brown sugar
Cake batter
- 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk (or almond milk)
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Melt 1/4 cup butter and pour into the pan. Sprinkle brown sugar evenly.
- Arrange strawberry halves cut-side down in a single layer.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Beat softened butter and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla.
- Add dry ingredients alternating with milk; mix gently until combined.
- Spoon batter over strawberries and smooth the top.
- Bake 40–45 minutes until a toothpick comes out clean.
- Cool 10–15 minutes, loosen edges, then invert onto a plate.
📝 Notes
- Use ripe but firm strawberries and pat dry if juicy.
- If your flour blend has no xanthan gum, add 1/2 teaspoon.
- Store covered 2 days at room temperature or 4 days refrigerated. Warm slices gently before serving.
🍽️ Nutrition (approximate per slice, based on 8 servings)
Calories: ~320
Carbs: ~40g • Fat: ~16g • Protein: ~4g
Sugar: ~24g • Fiber: ~2g • Sodium: ~210mg
Gluten Free Strawberry Upside Down Cake
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
This Gluten Free Strawberry Upside Down Cake bakes up moist, tender, and buttery with a glossy topping of caramelized strawberries. I melt butter and brown sugar in the pan, nestle in fresh strawberries, then pour a simple gluten-free vanilla cake batter over the top. After baking, I flip the cake to reveal a beautiful strawberry layer that tastes like jammy sunshine. It’s an easy, crowd-pleasing dessert for spring and summer gatherings, brunch, or a cozy afternoon coffee treat.
Ingredients
- 2 cups fresh strawberries, hulled and halved
- 1/4 cup unsalted butter (for topping)
- 1/2 cup brown sugar
- 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk (or almond milk)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan (parchment on the bottom helps too).
- Melt 1/4 cup butter and pour into the pan. Sprinkle brown sugar evenly over the butter.
- Arrange strawberry halves cut-side down in a single layer over the brown sugar.
- Whisk gluten-free flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Add dry ingredients in 3 additions, alternating with milk. Mix gently until just combined (don’t overmix).
- Spoon batter evenly over the strawberries and smooth the top.
- Bake 40–45 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool in the pan 10–15 minutes. Run a knife around edges, then invert onto a serving plate. Cool slightly, slice, and serve.
Notes
Use ripe but firm strawberries and pat them dry if very juicy to avoid a watery topping. If your gluten-free flour blend does not include xanthan gum, add 1/2 teaspoon for best structure. For a dairy-free option, use plant-based butter and almond milk. Store covered at room temperature up to 2 days or refrigerate up to 4 days. Warm slices gently before serving for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Conclusion (Warm and Personal)
When I make this Gluten Free Strawberry Upside Down Cake, I feel like I’m giving someone a hug in dessert form. I love the way it fills the kitchen with vanilla warmth, and I love the little moment of suspense when I flip it. This cake reminds me why I cook in the first place not to be perfect, but to make something sweet that brings people closer.
If you bake it, I hope you slice it while it’s still a little warm and share it with someone you love or keep a slice for yourself with your coffee, because you deserve that too.
