This Strawberry Upside-Down Cake is a bright, cheerful dessert that combines juicy berries with a soft, tender cake. It looks impressive when flipped out of the pan, yet it’s wonderfully simple to prepare. With only a few basic ingredients, it’s perfect for an easy family treat or a sweet addition to any gathering.

Why You’ll Love It

You get a lovely balance of textures — a glossy strawberry topping with a lightly jammy finish and a soft, fluffy cake beneath. The recipe is straightforward, uses pantry staples, and delivers big flavor with minimal effort.

What You’ll Need (Ingredients)

White cake mix (prepared as directed) — forms the simple cake base.
Chopped strawberries (about 2 cups) — create the fruity upside-down layer.
Strawberry-flavored gelatin mix — adds sweetness and helps the strawberry layer set.
Mini marshmallows (about 3 cups) — melt into a soft, sweet layer beneath the cake.

Tools for This Recipe

Mixing bowls
Whisk
Spatula
9×13-inch baking pan
Parchment paper or baking spray
Knife (for loosening edges before flipping)

How to Make It (Step-by-Step)

Step 1 — Prep & Batter

Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking pan.
Prepare the cake batter according to the box directions.
Set the batter aside while you build the fruit layer.

Step 2 — Bake & Cool

Spread chopped strawberries evenly over the bottom of the pan.
Sprinkle the gelatin powder evenly over the berries.
Add the mini marshmallows on top.
Pour the cake batter evenly over everything.
Bake for about 50 minutes, or until a toothpick comes out clean of batter.
Let cool for 20 minutes.
Loosen edges with a knife and flip onto a serving platter.

Helpful Tips

Fresh berries give the best texture, but frozen berries can be used in a pinch.
Make sure the marshmallows fully cover the berry layer for even melting.
Let the cake settle slightly before flipping so the topping stays intact.

Substitutions & Variations

Swap strawberries for raspberries, blueberries, or a mixed-berry blend.
Use a homemade vanilla cake batter if you prefer baking from scratch.
Add a light drizzle of simple icing on top after cooling for extra sweetness.

What to Serve With It

Pair with hot coffee, tea, lemonade, or a chilled fruit drink. It’s great for brunch, picnics, birthdays, or a simple weeknight dessert.

Leftovers & Storage

Room temperature: Keep covered for 1 day.
Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Freeze slices for up to 2 months. Thaw in the fridge before serving.

FAQs

Q: Can I use frozen strawberries?
Yes — just don’t thaw them first. They may release a bit more juice but will still work well.

Q: Does this cake need to be refrigerated?
If not serving the same day, refrigerate to keep the fruit layer fresh.

Q: Can I skip the marshmallows?
You can, but the topping will be less creamy and slightly less sweet.

Q: Can I make it ahead?
Yes — bake, cool, cover, and chill. Flip just before serving for the best look.

Q: How do I know it’s done?
The cake should be golden and a toothpick should come out clean of batter.

Conclusion

This Strawberry Upside-Down Cake is a fun, colorful dessert that feels special without being complicated. It’s the perfect blend of sweet fruit and tender cake, and it’s always a crowd-pleaser. I hope you enjoy baking — and sharing — this bright, delicious treat!

Full Recipe