Can I use frozen strawberries instead of fresh?

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.

What gluten free flour works best for this cake?

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.

Can I make this cake ahead of 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.

Can I use a different fruit?

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.

Why did my cake stick to the pan when I flipped it?

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.

Do I need a stand mixer to make this cake?

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.

Gluten Free Strawberry Upside Down Cake

Name: Gluten Free Strawberry Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 Tbsp Butter; 1/3 cup Granulated Sugar; 1 pound Fresh Strawberries, cored and sliced; 1 1/2 cups Gluten Free Flour; 1 tsp Baking Powder; 1/2 tsp Salt; 1/2 cup Butter, at room temperature; 1/2 cup Granulated Sugar; 1 large Egg; 1 tsp Vanilla Extract; 2/3 cups Milk

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

Scale

Strawberry Layer:

3 Tbsp Butter
1/3 cup Granulated Sugar
1 pound Fresh Strawberries, cored and sliced

Cake Layer:

1 1/2 cups Gluten Free Flour
1 tsp Baking Powder
1/2 tsp Salt
1/2 cup Butter, at room temperature
1/2 cup Granulated Sugar
1 large Egg
1 tsp Vanilla Extract
2/3 cups Milk

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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