Adventures in Gluten Free Cooking: Strawberry Upside Down Cake

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This past weekend we tried to go strawberry picking...but when we got to the patch, there were not enough berries ripe yet. So we settled for pre-picked berries...

We froze some berries for smoothies, sliced some to put on ice cream, and I wanted to use some of them to try out some new recipes. I found a few different recipes for strawberry upside down cake - that were not gluten free. Actually most of them just called for a box of yellow cake mix with the strawberries on the bottom - so easy! Here is what I came up with for my Gluten Free Strawberry Upside Down Cake...

Ingredients:

Bottom Strawberry Layer:

3 cups of sliced strawberries

1/4 c. white sugar

Cake Layer:

1/4 c. corn starch

1/4 c. brown rice flour

1/4 c. tapioca starch

1/2 c. white rice flour

1/4 c. sorgum flour

1/4 tsp. xantham gum

1/2 c. white sugar

2 tbls baking powder

1/4 t. salt

2/3 c. milk

1 egg

1/4 c. melted butter

1 tst. vanilla

 Step 1: Mix strawberries and sugar together and let sit for 30 minutes until juicy. Put strawberries and juice into bottom of a cake pan. 

Step 2: Mix all "cake layer" ingredients well. I like to mix the dry ingredients well, and then add the wet. Spoon cake batter on top of strawberry later. The batter will be thick. You don't have to try to smooth it out. Just stick it into a pre-heated 350 degree oven for 45-50 minutes....

 Step 3: When the cake is golden brown on the top and a toothpick comes out clean, remove from the oven. After it has cooled slightly, put a plate on the cake top, and flip!

This was the perfect summer dessert, served warm with whip cream or ice cream! 

Or if you are a little bit southern, put some milk on it - that's the way my hubby likes it. 

What is your favorite way to eat strawberries?