Gluten Free Strawberry Upside (Print Version)
A moist vanilla cake topped with juicy strawberries baked upside down for a naturally sweet, gluten free treat.
# Ingredients:
Strawberry layer
01 -
Unsalted butter, softened, for greasing the cake pan
02 -
50 g (¼ cup) superfine sugar
03 -
450 g (1 lb, about 3½ to 4 cups) fresh strawberries, hulled and halved
Vanilla cake
04 -
150 g (¾ cup) superfine sugar
05 -
3 large eggs, room temperature
06 -
120 g (½ cup) whole milk, room temperature
07 -
45 g (3 tbsp) unsalted butter, melted and cooled until warm
08 -
35 g (2½ tbsp) neutral oil (sunflower, canola, or vegetable)
09 -
1 tsp vanilla bean paste or 2 tsp vanilla extract
10 -
200 g (1⅔ cups) gluten free plain flour blend
11 -
2 tsp baking powder
12 -
½ tsp xanthan gum (omit if already included in flour blend)
13 -
¼ tsp salt
# Instructions:
01 -
Preheat the oven to 180°C (350°F) and position the rack in the middle. Lightly butter a 23 cm (9-inch) round cake pan and line the bottom with parchment paper. Generously butter the parchment as well. Evenly sprinkle 50 g superfine sugar over the base.
02 -
Place the halved strawberries, cut side down, tightly packed over the sugar, filling any gaps with quartered or eighth pieces to create a dense layer.
03 -
In a large bowl, whisk together 150 g superfine sugar, eggs, milk, melted butter, oil, and vanilla until smooth and combined.
04 -
In a separate bowl, whisk gluten free flour blend, baking powder, xanthan gum, and salt until evenly distributed.
05 -
Gradually add dry ingredients into the wet mixture, whisking to form a smooth, fairly runny batter without lumps.
06 -
Pour the batter evenly over the strawberry layer. Bake at 180°C (350°F) for 35 to 40 minutes, or until the cake is golden brown, risen, and a toothpick inserted in the center comes out clean. If browning occurs too quickly, tent with foil and continue baking until done.
# Notes:
01 -
Avoid using a springform pan to prevent strawberry juice leakage.