This gluten-free Strawberry Upside Down Cake promises a mouthwatering treat, perfect for anyone looking to indulge in a fruity, flavorful dessert that’s also sensitive to dietary needs. The cake features a luscious layer of fresh strawberries at the base, topped with a light and airy vanilla cake. Each slice reveals a vibrant and enticing strawberry topping, making it as visually appealing as it is delicious.
Why You’ll Love This:
The cake’s fresh strawberry layer provides a naturally sweet contrast to the tender vanilla cake, making each bite a perfect balance of flavors. This recipe is particularly special because it caters to gluten-sensitive palates without compromising on taste or texture. Whether you’re gluten-intolerant or simply looking for a delightful new cake recipe, this Strawberry Upside Down Cake is sure to impress with its simplicity and exquisite taste.
Perfect Occasion:
This cake is ideal for spring and summer gatherings, brunches, or any festive occasion that calls for a special dessert. It’s also perfect for afternoon tea or coffee breaks, providing a refreshing and satisfying treat. Plus, it’s a great option for birthday celebrations or family dinners where you want to offer something a bit different yet crowd-pleasing.
Decoration Tips:
For an extra touch of elegance, once the cake is inverted, you can garnish it with fresh mint leaves or a sprinkle of powdered sugar. If serving at a special event, accompany each slice with a dollop of whipped cream or a scoop of vanilla ice cream to make it even more indulgent. The vibrant red of the strawberries makes this cake a stunning centerpiece on its own.
Ingredients:
- For the Strawberry Layer:
- Softened butter for greasing
- 50 grams caster or granulated sugar
- 450 grams fresh strawberries, halved
- For the Vanilla Cake:
- 150 grams caster or granulated sugar
- 3 large eggs, room temperature
- 120 grams whole milk, room temperature
- 45 grams unsalted butter, melted and cooled
- 35 grams neutral oil
- 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
- 200 grams gluten-free plain flour blend
- 2 teaspoons baking powder
- ½ teaspoon xanthan gum (omit if flour blend includes it)
- ¼ teaspoon salt
Instructions:
- Begin by preheating your oven to 350°F (180°C). Generously butter a 9-inch round cake pan and line it with parchment paper. Butter the parchment as well.
- Evenly sprinkle 50 grams of sugar over the bottom of the pan. Place the strawberry halves, cut side down, onto the sugar, packing them tightly.
- In a mixing bowl, combine 150 grams of sugar with the eggs, milk, melted butter, oil, and vanilla. In a separate bowl, whisk together the gluten-free flour, baking powder, xanthan gum (if needed), and salt.
- Gradually mix the dry ingredients into the wet mixture until a smooth batter forms.
- Carefully pour the batter over the arranged strawberries in the pan.
- Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5-10 minutes before inverting it onto a serving plate. This will reveal the beautifully caramelized strawberries on top.
Enjoy this delightful gluten-free Strawberry Upside Down Cake, a perfect blend of freshness and sweetness in every slice!
