Upside-Down Strawberry Shortcake (gluten-free & dairy-free)

Strawberries and cake…..need I say more?! Who doesn’t love THAT combination?! There are so many different variations of it too! Never have to eat the same ole boring dry shortcake…..not with a recipe like this anyways! Its a take on pineapple upside down cake…. only better! Its really simple and quick to make…. and just as quick to eat, it’s so tasty! The cake is nice and moist with a sweet, melt in your mouth fruit topping! No need for whip cream on this one! You could easily add in or substitute other berries for the strawberries as well. As you can see, I’m still stuck using paper plates and scrambling around as I made this!  Maybe that’s why it tasted so darn good?! All the extra effort I had to put into making it! LOL! Which reminds me…. here’s my kitchen update: Tiling the floor has proved to be a challenge…..of course I had to pick the 18 inch tile and want it laid diagonally, so finding a tile saw that was big enough was a little difficult! Thank goodness for friends with tools! 🙂 (It surprised me that we didn’t already have one, cause it seems my hubby has every tool you could imagine! His tools are like my clothes/shoes or cooking gadgets! Can’t ever have enough, am i right!?) Anyhow, the flooring is all laid out, just need to finish it up, which means another few days without an oven. Good thing i had my little cooking frenzy over the weekend so I’ve got some more recipes to share with ya stockpiled and ready to post! Hope you try this one out cause it’s a keeper! Enjoy! 🙂

Upside-Down Strawberry Shortcake (Printable Version)

Ingredients:

Topping:

2 Tbsp non-dairy butter, melted
1/2 c brown sugar
1 c of sliced strawberries

Cake

1 1/3 c gluten free flour

1/2 tsp xanthan gum
2/3 c sugar
2 tsp baking powder
2/3 cup almond milk
1/4 c non-dairy butter, melted
1 egg
1 tsp vanilla

Directions:

In a 9 inch round cake dish, add the 2 tablespoons of butter, mix in the brown sugar, add the strawberries, and set aside. In a mixing bowl stir the flour, gum, sugar, and baking powder together. Then add the milk, butter, egg, and vanilla. Mix until smooth. Pour over the fruit in the cake pan. Bake in the oven at 350 F for 30 to 35 minutes or until a toothpick comes out clean. Remove from oven and place on a rack to cool for 10 minutes. Run a knife around the edges to loosen, then flip it over on to a serving plate, and remove the pan.

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