Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Servings: 10
Difficulty: low
Ingredients:
softened butter and sugar, for greasing the cake pan
450 g fresh strawberries, hulled and halved (to cover the cake pan)
150 g sugar
3 large eggs at room temperature
120 g milk or plant-based beverage at room temperature
45 g (3 tablespoons) butter, melted and cooled until lukewarm
35 g oil (I used COCONUT)
2 teaspoons vanilla extract
200 g gluten-free flour mix (I used my “new age” mix that I make with 250g rice, 150g corn starch, 100g corn flour)
2 teaspoons baking powder or cream of tartar
½ teaspoon xanthan gum
¼ teaspoon salt
Procedure:
Adjust the oven rack to the center position and preheat the oven to 180°C. Lightly grease a cake pan and line the bottom with parchment paper. Generously butter the parchment paper as well.
Tip: Don’t use a springform pan, as some of the strawberry juice might leak during baking.
Sprinkle the sugar in an even layer over the bottom of the prepared cake pan. Arrange the halved strawberries over the sugar layer, cut side down, packing them as tightly as possible to completely cover the bottom of the pan.
In a large bowl, beat together the sugar, eggs, milk, melted butter, oil, and vanilla until well combined.
In a separate bowl, mix together the gluten-free flour mix, baking powder, xanthan gum, and salt.
Add the dry ingredients to the wet ingredients and beat until you have a smooth, lump-free batter.
Pour the batter over the strawberries.
Bake in the oven at 180°C for about 35-40 minutes or until the cake is golden on top, well risen, and a toothpick inserted comes out clean. If the cake starts to brown too much or too quickly, cover it with a sheet of aluminum foil and continue baking until fully cooked.
Let the cake cool in the pan for 5-10 minutes, then carefully invert it onto a large plate while it’s still warm. (If necessary, run a knife or small spatula around the edges of the cake to loosen it from the pan).
Tip: Don’t let it cool longer, otherwise the cake might stick to the pan when you try to remove it.
Serve the cake warm or completely cooled at room temperature. It pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream.
The upside-down strawberry cake keeps well in a sealed container in the refrigerator for 3 days.
