This post may contain affiliate links. Please read our disclosure policy.
Strawberry Upside Down Cake is so perfect for Summer and only 4-ingredients! Starts with a fresh strawberry mixture on the bottom, topped with a white cake mix, baked and then flipped over.
Featured Comment
Very good! I’ve used fresh or frozen strawberries with equally good results. I’ve also used sugar free jello with good results. This one will be a favorite with the strawberry lovers in your family.
Strawberry Upside Down Cake Recipe
This easy-to-make upside down cake recipe is so good! You only need 4 ingredients to make it and it’s the perfect last-minute idea if you are in need of it. Whether it’s for a party, picnic, BBQ, or another occasion, this delicious is sure to have everyone coming around for seconds.
We love making strawberry cake recipes and a few of our favorites are Strawberries and Cream Cake, Homemade Strawberry Cake, Strawberry Poke Cake and Strawberry Heaven on Earth Cake.
Watch The Recipe Video!
Key Ingredients You’ll Need
- White Cake Mix: Using a boxed mix makes the recipe an even quicker one, but you can choose to make your own homemade cake mix.
- Strawberries: You will need chopped fresh strawberries as well as strawberry jello.
How To Make Strawberry Upside Down Cake
- Step 1. Set the oven to 350 degrees. Follow the instructions on the white cake mix and set it aside.
- Step 2. Arrange the strawberries in a 9 x 13-inch cake pan greased with baking spray. Sprinkle the dry jello mix on top of the strawberries evenly.
- Step 3. Add the mini marshmallows on top evenly.
- Step 4. Pour the prepared cake mix into the baking dish and place it into the oven to bake for 50 minutes or until a tester toothpick comes out clean of batter. Let the cake cool for 20 minutes.
- Step 5. Use a knife to carefully run around the edge of the finished cake and flip it onto a tray. Serve by itself or a dollop of whipped cream (or scoop of vanilla ice cream) and enjoy!
Can I Use Frozen Berries?
Yes! You can use fresh or frozen strawberries. You can also replace with other berries including blueberries, raspberries or blackberries for this recipe. I prefer using fresh fruit because it tastes better in my opinion, but either one works.
How To Store Strawberry Upside Down Cake?
Place the cake into an airtight container or use a baking dish with a lid. A baking dish with a lid will save you from doing more dishes. Keep the cake at room temperature, in the fridge, or freezer.
More Upside-Down Cake Recipes:
- Upside Down Apple Cake
- Crockpot Pineapple Upside Down Cake
- Mini Peach Upside Down Cakes
- Banana Upside Down Cake
Add as Google Trusted SourceStrawberry Upside Down Cake
Ingredients
- 1 white cake mix, prepared according to box directions
- 2 cups strawberries, chopped
- 6 ounce strawberry jello
- 3 cups mini marshmallows, miniature
Instructions
- Preheat the oven to 350º.
- Prepare cake batter according to the box directions. Set aside.
- Place strawberries in a greased 9×13 baking dish.
- Evenly sprinkle dry jello mix over top of strawberries.
- Next, add marshmallows.
- Finally, pour the cake batter over top.
- Bake for 50 minutes or until a toothpick comes out clean.
- Allow cake to cool for 20 minutes. Then gently run a knife around the edges and flip the cake out onto a serving tray.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Leave a comment & rating below, or tag @kitchenfunwithmy3sons on social media!
I was wondering if anyone has ever made this in a bundt pan?
Please rewrite recipe!!! I thought I needed 16 oz jello but now I see it’s 1- 16 oz..
Sorry for the confusion Chris. The recipe just uses 6 ounces.
Can I omit the marshmallows & add
a layer of sliced bananas? Ive made this without bananas & Love this. But think this is a perfect cake dmfor strawberry bananas lovers if it won’t burn
Thanks Jennifer. That sounds delicious. I’ve never tried it with bananas. I think you’ll be fine doing that and they should bake well since they will be covered. Let me know how it turns out if you try it!
How do you store this?
Hi Jasmin. Place the cake into an airtight container or use a baking dish with a lid. You can store the cake at room temperature, in the fridge, or freezer.
I baked this cake exactly by the recipe. I did find that the cake bakes perfectly in 33 minutes. The cake is very delicious and very light ! The strawberry flavor is excellent paired with sugar free jello! It is a keeper!
Thank you Liz!
I don’t have fresh Strawberries or Jello. I do have a couple of cans of Strawberry Pie filling couple I use that?
Hi Amy. Yes, I think you would be fine substituting with pie filling. I’m thinking one can might be enough.
Can this cake be made the day before it’s going to be eaten? Wasn’t sure how it would hold up?
Hi Gina. Yes, you should be fine making it a day before.
Does this really take 50 minutes to bake???
Hi J. Some readers are finding it was baked at 30 minutes. I’ll have to recheck my original to compare. Thanks.
Is this cake better served warm or cooled?
Hi Jennifer. It actually serves well both ways. I usually serve it warm with cold homemade whipped cream when I first make it and then just serve cool after that.
If using frozen strawberries, do they need to be thawed first?
Hi Tammy. Yes, it would be best to thaw them first.