strawberries are at their prime in the middle of summer. Once you get this in the oven to start baking, the aroma is going to whisk you away to a dreamy strawberry field.

i imagine myself skipping through the fields, under the setting sun, carrying a basket filled with freshly picked strawberries. 


Serving Size: 1 9" cake


  • 3/4 cup of butter, softened

  • 1/2 cup of brown sugar

  • 1 and 1/4 cups of sliced strawberries

  • 2 cups of gluten free all purpose flour

  • 2 teaspoons baking powder

  • 1 cup brown sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon ground cinnamon

  • 1/2 cup almond milk


  • Preheat oven to 350 degrees F

  • Melt 1/4 cup butter in a 9 inch round baking pan in the oven until melted. Carefully remove it from the oven and whisk the brown sugar into the melted butter, until well combined. 

  • Place pan in the oven for 1 minute, remove from oven and whisk once more to blend.

  • Arrange the sliced strawberries evenly over the top, then set aside.

  • In a bowl, whisk together the flour and baking powder.

  • In a separate bowl, beat together the remaining 1/2 cup of softened butter and brown sugar until lightened in color. Slowly add the eggs one at a time, beating and mixing well into the mixture. Lastly, add in the vanilla extract and cinnamon, then mix thoroughly.

  • Alternate adding in the dry materials and milk into the wet mixture, until all is well combined. 

  • Spoon the batter over the strawberries in the baking pan and spread evenly. 

  • Bake for about 35 minutes, until a wooden pick comes out clean. 

  • Let it cool in the pan for 10 minutes and then carefully invert onto a serving plate.