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Gluten-Free Strawberry Upside-Down Cake showing the finished dessert and its texture
Olivia Hayes

Gluten-Free Strawberry Upside-Down Cake

Vanilla sponge topped with a close-packed layer of juicy baked strawberries after a simple inversion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

Strawberry layer
  • Softened butter for greasing
  • 50 g granulated sugar
  • 450 g fresh strawberries tops removed and halved
Vanilla cake
  • 150 g granulated sugar
  • 3 large eggs room temperature
  • 120 g whole milk room temperature
  • 45 g unsalted butter melted and cooled until warm
  • 35 g neutral oil
  • 2 tsp vanilla extract
  • 200 g plain gluten-free flour blend
  • 2 tsp gluten-free baking powder
  • 1/2 tsp xanthan gum; omit if the blend contains xanthan gum or other binders
  • 1/4 tsp salt

Method
 

  1. Heat a conventional oven to 350°F / 180°C. Butter a solid 9-inch / 23 cm round cake pan. Line the base with parchment and generously butter the parchment. Avoid a springform pan because fruit juices can leak.
  2. Sprinkle 50 g sugar evenly across the base. Arrange strawberries cut side down, packing them closely. Cut some into smaller pieces to fill gaps.
  3. Whisk 150 g sugar, eggs, milk, melted butter, oil and vanilla together.
  4. Combine flour, baking powder, xanthan gum and salt separately. Whisk into the wet mixture until smooth; the batter will be fairly runny.
  5. Pour over the strawberries. Bake for 35–40 minutes, until risen, golden and a tester comes out clean. Loosely cover with foil if it browns too quickly.
  6. Let stand in the pan for only 5–10 minutes. Loosen the edges if needed, then carefully invert onto a large plate while still hot. Lift the pan and peel away the parchment.
  7. Serve warm or at room temperature. Optional: add vanilla ice cream or lightly sweetened whipped cream.

Notes

Keep in a closed container in a cool, dry place for 2–3 days.
GLUTEN-FREE NOTE
Check flour, raising agents and optional toppings and prevent cross-contact. Contains eggs and milk.
Time fields are estimates. Follow the detailed baking range and allow additional time for cooling or setting as directed. Egg sizes refer to US large eggs.