Spring is not possible without honoring its fruit, the strawberry! This is the only way to know that spring has come!!!

The most of us have already made strawberry jam, if not, go ahead and buy strawberries quickly and then check out the instructions for “Gluten Free Strawberry Jam with Less Sugar“.

 

 

The queen of all strawberry desserts for me is “Pavlova“, but it is not such an easy recipe. That’s why I recommend this highly impressive but at the same time very easy upside-down strawberry cake that only takes 10-12 minutes to prepare.

Let me share a little secret for me. About 3-4 years ago, I didn’t really like strawberries much. I usually eaten them with sugar and brandy but nothing more. Now I have reached to the point that every year I make all the desserts I know with strawberries and even add them to my green salad. The truth is that I can’t remember what it was and made me switch and love strawberries all of a sudden.

 

I think it happened when my mother gave me homemade jam that she had made. I remember that jar gone in a few days, not even a full week. I ate it every morning with my freshly baked Gluten Free Bread, every afternoon I added it to my Homemade Ice Cream or to  Greek Style Gluten Free Cheesecake. But I also ate it plain, with a spoon.

Now every spring I’m impatient for the strawberries, which means that the spring has come!


Yields12 ServingsDifficultyBeginner

Prep Time10 minsCook Time50 minsTotal Time1 hr

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

for topping
 300 g strawberries, cut into 4 or more if they are very large
 ½ cup sugar
 2 tbsp corn flour or corn starch
 25 g unsalted butter for the pan
for cake
 250 g gluten-free pastry or all-purpose flour
 1 tbsp gluten-free baking powder
 125 g unsalted butter
 200 g sugar
 4 small eggs
 150 g Greek yogurt (not strained)
 1 tsp vanilla extract
 ¼ tsp salt

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Turn on the oven at 180°C/350°F to preheat.

2

Place the strawberries in a bowl and sprinkle them with the sugar and the corn starch for topping. Mix them lightly so that the sugar goes everywhere. Leave it aside.

3

Sift the flour with the baking powder and add the salt.

4

Beat the butter with the sugar with a mixer until the mixture is smooth and fluffy. (it helps if we have melted a little the butter)

5

Continuing to work the mixer, add the eggs to the mixture, one by one, so that each egg is incorporated with the mixture before pouring the other.

6

Add the flour in parts and alternate with the yogurt, beat to make the mixture smooth. Then add the vanilla to the mixture and continue beating for another 2-3 minutes so that it becomes fluffier.

7

Butter a pan with a approximately diameter of 16cm/6.3” or a rectangle of approximately 23X18cm / 9”x7” inches and spread the excess butter on the base of the pan.

8

Pour evenly into the baking pan all the mixture from the strawberries, which will probably have released some liquid and the sugar will probably have melted as well.

9

Pour the cake batter on top.

10

Bake for about 50 Minutes at 180°C/350°F.

11

When cooked, take it out of the oven and leave it on the kitchen counter to stand for 10 Minutes before turning it over. While still warm, the strawberry topping will begin to run and spread around the cake. But if you want to avoid all that, let it cool down more so that it can firm up a bit, this strawberry topping.

Ingredients

for topping
 300 g strawberries, cut into 4 or more if they are very large
 ½ cup sugar
 2 tbsp corn flour or corn starch
 25 g unsalted butter for the pan
for cake
 250 g gluten-free pastry or all-purpose flour
 1 tbsp gluten-free baking powder
 125 g unsalted butter
 200 g sugar
 4 small eggs
 150 g Greek yogurt (not strained)
 1 tsp vanilla extract
 ¼ tsp salt

Directions

1

Turn on the oven at 180°C/350°F to preheat.

2

Place the strawberries in a bowl and sprinkle them with the sugar and the corn starch for topping. Mix them lightly so that the sugar goes everywhere. Leave it aside.

3

Sift the flour with the baking powder and add the salt.

4

Beat the butter with the sugar with a mixer until the mixture is smooth and fluffy. (it helps if we have melted a little the butter)

5

Continuing to work the mixer, add the eggs to the mixture, one by one, so that each egg is incorporated with the mixture before pouring the other.

6

Add the flour in parts and alternate with the yogurt, beat to make the mixture smooth. Then add the vanilla to the mixture and continue beating for another 2-3 minutes so that it becomes fluffier.

7

Butter a pan with a approximately diameter of 16cm/6.3” or a rectangle of approximately 23X18cm / 9”x7” inches and spread the excess butter on the base of the pan.

8

Pour evenly into the baking pan all the mixture from the strawberries, which will probably have released some liquid and the sugar will probably have melted as well.

9

Pour the cake batter on top.

10

Bake for about 50 Minutes at 180°C/350°F.

11

When cooked, take it out of the oven and leave it on the kitchen counter to stand for 10 Minutes before turning it over. While still warm, the strawberry topping will begin to run and spread around the cake. But if you want to avoid all that, let it cool down more so that it can firm up a bit, this strawberry topping.

Upside Down Gluten Free Strawberry Cake


Tips:

  • All ingredients should be at room temperature, as well with all cakes.
  • If you use self-rising farina flour, you should skip the baking powder. I, however, even add a little baking powder to the flour. For every 250g of flour, I add 1 tsp. baking. I want my cakes to be very fluffy.
  • The oven is preheated from the beginning of the process.
  • Do not open the oven during baking.
  • Beat the ingredients for a long time with the mixer because this way the cake becomes more homogeneous and fluffy.
  • To test whether our cake is cooked from the inside, pierce it with a skewer stick or a thin knife. If some dough sticks to it, then it means that it needs more baking time.
  • To preserve the cake (in case it doesn’t finish immediately 😀 ) place it either in a tart pan with a glass lid that closes relatively airtight or in an airtight container with a lid.

Good Luck and Bon Appétit!!!

   

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