If you are looking for a showstopper dessert that is secretly one of the easiest cakes you will ever make, this gluten free strawberry upside down cake is it. Fresh strawberries are layered over a buttery caramelized sugar base and topped with a simple from scratch vanilla cake batter, then baked until golden and flipped onto a serving platter to reveal the most beautiful jammy strawberry topping.
It is the kind of gluten free cake that looks like it came from a bakery but comes together with simple everyday ingredients and one cake pan.
This easy gluten free strawberry cake is perfect for anyone who wants an impressive dessert without a lot of fuss.
The batter comes together quickly in a stand mixer and the whole thing bakes in about 30 minutes, making it a great option for spring and summer entertaining, Mother's Day dessert, Easter brunch, or any time fresh strawberries are in season and you want to do something really special with them.
Whether you are baking for a crowd or just want a beautiful homemade dessert for a weeknight treat, this gluten free upside down cake delivers every single time.
If you are looking for more gluten free strawberry recipes try my Gluten Free Strawberry Cobbler, my Strawberry Spinach Salad with Balsamic Poppyseed Dressing, my Gluten Free Strawberry Jam Bars or my Gluten Free Strawberry Pretzel Dessert.
You can find all of my cake recipes here: Gluten Free Cake Recipes
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Ingredients
- Butter
- Granulated Sugar
- Fresh Strawberries
- Gluten Free Flour
- Baking Powder
- Salt
- Egg
- Vanilla Extract
- Milk
Instructions
Preheat your oven to 350 degrees.
In a 9-inch cake pan place the sliced butter. Put the cake pan in the oven as it heats up to melt the butter. Once the butter has melted carefully remove the pan from the oven.
Sprinkle the 3 tablespoons of granulated sugar evenly over the melted butter. Core and slice the strawberries. Place the strawberry slices in an even layer in the cake pan.
In your stand mixer add the butter and sugar. Beat until creamed together. Add the egg, vanilla and milk. Blend to combine. This mixture will be a bit lumpy and not smooth.
Add the gluten free flour baking powder and salt to the wet ingredients. Blend just until combined. Do not over mix. The batter will be thick and slightly lumpy.
Spoon the cake batter into the pan over the strawberries. Using a spatula carefully spread the cake batter over top of the strawberries.
Bake at 350 degrees for 30-35 minutes. The top will be golden brown and a toothpick inserted into the cake portion will come out clean.
Let the cake cool on the counter for 10-15 minutes and then flip onto a serving platter.
Supplies
More Recipes You Might Enjoy
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Gluten Free Strawberry Upside Down Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This gluten free strawberry upside down cake is a stunning and simple from-scratch dessert made with fresh strawberries, a buttery caramelized sugar base, and a tender homemade vanilla cake. Baked in one pan and flipped onto a serving platter to reveal a gorgeous jammy strawberry topping, this easy gluten free cake is perfect for spring entertaining, Mother's Day, Easter brunch, and any time fresh strawberries are in season.
Ingredients
Strawberry Layer:
- 3 Tbsp Butter
- ⅓ cup Granulated Sugar
- 1 pound Fresh Strawberries, cored and sliced
Cake Layer:
- 1 ½ cups Gluten Free Flour
- 1 tsp Baking Powder
- ½ tsp Salt
- ½ cup Butter, at room temperature
- ½ cup Granulated Sugar
- 1 large Egg
- 1 tsp Vanilla Extract
- ⅔ cups Milk
Instructions
Preheat your oven to 350 degrees.
In a 9-inch cake pan place the sliced butter. Put the cake pan in the oven as it heats up to melt the butter. Once the butter has melted carefully remove the pan from the oven.
Sprinkle the 3 tablespoons of granulated sugar evenly over the melted butter. Core and slice the strawberries. Place the strawberry slices in an even layer in the cake pan.
In your stand mixer add the butter and sugar. Beat until creamed together. Add the egg, vanilla and milk. Blend to combine. This mixture will be a bit lumpy and not smooth.
Add the gluten free flour baking powder and salt to the wet ingredients. Blend just until combined. Do not over mix. The batter will be thick and slightly lumpy.
Spoon the cake batter into the pan over the strawberries. Using a spatula carefully spread the cake batter over top of the strawberries.
Bake at 350 degrees for 30-35 minutes. The top will be golden brown and a toothpick inserted into the cake portion will come out clean.
Let the cake cool on the counter for 10-15 minutes and then flip onto a serving platter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Cake, Dessert
- Method: Baking
- Cuisine: American
If you make this Gluten Free Strawberry Upside Down Cake I would love to see it! Leave a star rating and a comment below and let me know how it turned out. And if you are looking for more easy gluten free desserts to make with fresh summer fruit, be sure to browse my gluten free dessert recipes for more inspiration. Don't forget to save this recipe to your Pinterest boards so you can find it again all strawberry season long!
Storage
Store leftover gluten free strawberry upside down cake covered at room temperature for up to 2 days. Because of the fresh strawberry layer, the cake is best eaten within the first day or two for the freshest flavor and best texture. If you need to store it longer, cover tightly and refrigerate for up to 4 days. Keep in mind that refrigeration can cause the cake to dry out slightly, so bring it to room temperature before serving for the best results. This cake is not ideal for freezing as the fresh strawberry layer can become watery once thawed.
Top Tip
When you flip the cake onto your serving platter, do not wait too long. The 10 to 15 minute cooling time is the sweet spot. If you flip it too soon the cake will fall apart, and if you wait too long the caramelized strawberry layer will stick to the bottom of the pan and not release cleanly. Run a thin knife or offset spatula around the edges of the pan right before you flip to make sure everything releases perfectly every time.
Frequently Asked Questions
Fresh strawberries are strongly recommended for this recipe. Frozen strawberries release a lot of excess moisture as they bake which can make the caramelized layer watery and prevent it from setting up properly. If fresh strawberries are not available, thaw frozen strawberries completely and pat them very dry with paper towels before using. The result will not be quite the same but it will still be delicious.
A good all purpose gluten free flour blend works perfectly here. Look for one that contains xanthan gum as it helps bind the batter and gives the cake the best texture. My favorite brands are Bob's Red Mill 1 to 1 Baking Flour and King Arthur Measure for Measure Gluten Free Flour. Both produce a tender, moist cake every time.
This cake is best made and served the same day for the most beautiful presentation and freshest flavor. If you need to make it ahead, store it covered tightly at room temperature for up to one day.
Absolutely! This upside down cake works beautifully with other fruits. Peaches, pineapple, blueberries, and raspberries are all wonderful substitutes or additions. Just make sure to slice the fruit evenly and pat it dry before layering it in the pan for the best results.
This usually happens for one of two reasons. Either the cake cooled too long in the pan before flipping, allowing the caramelized sugar layer to harden and stick, or the pan was not well prepared before adding the butter and strawberries. Running a thin knife or offset spatula around the entire edge of the cake right before flipping helps ensure a clean release every time.
No, a stand mixer makes it easy but it is not required. A hand mixer works just as well. You can even mix the batter by hand with a whisk and a spatula. Just be careful not to overmix once you add the gluten free flour as overmixing can make the cake dense and tough.
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