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