For the strawberries
1 1/2 pounds fresh strawberries, hulled and halved
2 tablespoons (24 g) granulated sugar
1/8 teaspoon kosher salt
For the Cake
1 1/2 cups (210 g) all-purpose gluten-free flour (I used Better Batter; click through for full info)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/2 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (200 g) granulated sugar
8 tablespoons (112 g) unsalted butter, at room temperature
1 egg (50 g, weighed out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
1/2 cup (4 fl. oz.) milk or buttermilk, at room temperature
Preheat your oven to 350°F. Grease a 9 inch round cake pan, and set it aside.
First, roast the strawberries. Line a large, rimmed baking sheet with parchment paper and set it aside.
In a medium-size bowl, place the prepared strawberries, granulated sugar, and salt, and toss to coat the berries. Place the coated berries in an even layer on the baking sheet, cut side down.
Place the baking sheet in the center of the preheated oven and roast the strawberries for 35 minutes or until they are very soft and their juice is reduced to a thick liquid. Remove the strawberries from the oven, and set aside to cool briefly.
Make the cake. In a large bowl, place the flour blend, xanthan gum, salt, baking powder, baking soda, and granulated sugar, and whisk to combine well. Add the butter, egg, vanilla, and milk or buttermilk, and mix to combine. The batter will be thick, especially if you used buttermilk.
Transfer the batter to the prepared round cake pan, and smooth into an even layer with a wet spatula. Place the roasted strawberries, cut side down, on top of the cake batter about 1/4 inch apart from one another in nesting circles, with a common center.
Place the cake in the center of the preheated oven and reduce the oven temperature to 325°F. Bake for about 40 minutes, or until the cake is light golden brown, has begun to pull away from the sides of the pan, and the cake springs back when pressed gently in the center. If the cake begins to brown too quickly, cover it loosely with aluminum foil. A cake tester won’t come out clean because of the strawberries, especially in the very center.
Remove the cake from the oven and allow it to cool for at least 10 minutes before transferring it to a wire rack to cool completely.
Originally published on the blog in 2013. Recipe unchanged; most photos, video, and text new.