Prepare the pan

• Grease a cake pan and sprinkle the brown sugar evenly over the bottom.
• Arrange the halved strawberries cut side down on top of the sugar.

Make the vanilla batter

• Whisk the gluten-free flour, baking powder and salt in a bowl.
• Whisk in the melted butter and sugar until smooth, then beat in the eggs and vanilla.
• Stir in the milk until you get a smooth, pourable batter.

Pour over the strawberries

• Pour the batter evenly over the strawberries and smooth the top.

Bake

• Bake until golden and a skewer inserted in the centre comes out clean.

Flip and serve

• Let the cake rest in the pan for a few minutes so the strawberry syrup sets.
• Run a knife around the edge and invert onto a plate, then serve warm.