Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
Today, I want to take you on a journey with my Gluten Free Strawberry Upside Down Cake, a dessert that feels like a warm hug on a plate. I remember the first time I made this cake it was a rainy Saturday afternoon, and my kitchen smelled like caramelized strawberries and vanilla. My niece peeked in the kitchen, eyes wide with anticipation, and I realized right then that cooking is as much about love and memories as it is about food.
This cake has a magical way of turning simple ingredients into something extraordinary. The strawberries caramelize perfectly, creating a glistening, fragrant topping, while the light gluten-free sponge underneath is tender and moist. I’ve made this cake countless times, and it never fails to bring smiles to my family and friends.
In this recipe, I’ll guide you step by step, share little kitchen secrets, and show you exactly how I serve and store this delightful dessert. By the end, you’ll have a gorgeous Gluten Free Strawberry Upside Down Cake ready to impress anyone who walks into your kitchen.
Why I Love Making This Recipe
What I love most about this cake is its simplicity paired with elegance. You don’t need a complicated mixer or fancy ingredients just fresh strawberries, a few pantry staples, and love. There’s something magical about flipping the cake to reveal the caramelized strawberry top. It feels like a small celebration every time, even if it’s just Tuesday.
Making this cake always reminds me of afternoons with my grandma, who taught me that desserts are about generosity sharing what you make with people you love. Gluten-free baking can sometimes feel tricky, but this recipe proves it’s possible to have a soft, moist cake without gluten, full of flavor and joy.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need:
For the Strawberry Topping:
- 4 tbsp unsalted butter
- ½ cup brown sugar, packed
- 2 cups fresh strawberries, hulled and halved
For the Gluten-Free Cake:
- 1 ¾ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- ¾ cup buttermilk, room temperature
Little Kitchen Secrets:
- Make sure your strawberries are fresh and ripe they caramelize better and taste sweeter.
- Bring eggs and butter to room temperature; it ensures a smooth batter and even baking.
- Use a non-stick or well-greased pan for easy flipping.
How I Make It, Step by Step
- Prep the Pan: Preheat your oven to 180°C (350°F). Melt 4 tbsp butter in a 9-inch cake pan. Sprinkle ½ cup brown sugar evenly over the melted butter. Arrange the halved strawberries in a single layer on top, cut side down.
- Mix Dry Ingredients: In a bowl, whisk together gluten-free flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In a separate large bowl, beat ½ cup softened butter with ¾ cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
- Combine Batter: Gradually fold in dry ingredients alternating with buttermilk, starting and ending with dry ingredients. Be gentle to keep the batter airy.
- Bake: Pour batter evenly over the strawberry layer. Smooth the top with a spatula. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Flip: Let the cake cool for 10–15 minutes. Run a knife along the edge to loosen it. Place a serving plate over the pan and carefully flip the cake. Lift the pan gently to reveal the caramelized strawberry top.
How I Serve It at Home
I love serving this cake slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream. Sometimes, I drizzle a little extra caramel sauce for an indulgent touch. On family weekends, I cut it into generous slices and watch everyone’s faces light up at the first bite.
For a brunch gathering, I serve it with fresh berries on the side and a sprinkle of powdered sugar—it looks stunning on the table and tastes divine.
Storage, Reheating & Make-Ahead Tips
- Store leftover cake in an airtight container at room temperature for 2 days, or refrigerate for up to 4 days.
- Reheat slices in the microwave for 15–20 seconds or in the oven at 160°C (325°F) for 5–10 minutes.
- You can assemble the strawberry topping a day ahead and refrigerate it. Bake the cake fresh the next day for best results.
100-Word Short Version
This Gluten Free Strawberry Upside Down Cake is a cozy, comforting dessert perfect for family gatherings or a sweet treat for yourself. Caramelized strawberries top a tender, moist gluten-free sponge, creating a beautiful, fragrant dessert. I love this recipe because it’s simple yet elegant, making gluten-free baking approachable. Fresh strawberries, softened butter, and pantry staples combine to make a cake that’s both flavorful and visually stunning. Serve it warm with whipped cream or ice cream for extra indulgence. With easy storage, make-ahead tips, and step-by-step instructions, this cake brings sweet moments to your kitchen effortlessly.
Recipe Card Section
⏱️ Time
- Prep: 15 mins
- Cook: 40 mins
- Total: 55 mins
📝 Notes
- Use ripe, fresh strawberries for best flavor.
- Bring butter and eggs to room temperature.
- Serve warm with whipped cream or ice cream.
- Store in airtight container up to 4 days in the fridge.
🍽️ Nutrition
Serving size: 1 slice 🍓
Calories: 280 kcal
Sugar: 21g
Fat: 13g
Saturated Fat: 7g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Gluten Free Strawberry Upside Down Cake
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This cozy Gluten Free Strawberry Upside Down Cake is tender, moist, and topped with caramelized strawberries. Perfect for family gatherings or a sweet treat, this cake is simple to make and full of love.
Ingredients
- 4 tbsp unsalted butter
- ½ cup brown sugar, packed
- 2 cups fresh strawberries, hulled and halved
- 1 ¾ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- ¾ cup buttermilk, room temperature
Instructions
- Preheat oven to 180°C (350°F). Melt butter in a 9-inch pan, sprinkle brown sugar, arrange strawberries cut-side down.
- Whisk together gluten-free flour, baking powder, baking soda, and salt.
- Cream softened butter and sugar, add eggs one at a time, mix in vanilla.
- Fold in dry ingredients alternately with buttermilk.
- Pour batter over strawberries, smooth top, bake 35–40 mins.
- Cool 10–15 mins, loosen edges, flip onto serving plate.
Notes
Use ripe, fresh strawberries for best flavor. Bring butter and eggs to room temperature. Serve warm with whipped cream or ice cream. Store in airtight container up to 4 days in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 21g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Conclusion
Making this Gluten Free Strawberry Upside Down Cake has become one of my favourite kitchen rituals. It’s simple, full of love, and always turns an ordinary day into a memory worth sharing. I hope this cake fills your home with the same warmth and joy it brings to mine. Cooking is about connection, and desserts like this remind us why we gather around the table in the first place.