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
Scale
- 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