Description

This Upside Down Strawberry Cake is a delightful, retro-inspired dessert that combines fresh crushed strawberries, strawberry Jell-O, and a layer of miniature marshmallows beneath a moist strawberry cake. Once baked and flipped, it reveals a glossy, jewel-like strawberry topping that’s perfect for spring and summer gatherings. Topped with Cool Whip or homemade whipped cream, this easy-to-make cake is both visually stunning and deliciously sweet.

Ingredients

Scale

Fruit Layer

2 cups fresh strawberries, crushed

Gelatin and Toppings

2 boxes (3 oz each) strawberry Jell-O
3 cups miniature marshmallows

Cake

15.25 oz strawberry cake mix (plus ingredients to prepare as per package directions, typically eggs, oil, and water)

Topping

Cool Whip or homemade whipped cream, for serving

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking your cake evenly.
Prepare Strawberry Base: Crush the fresh strawberries with a fork until they are juicy and spread them evenly in a greased 9×13-inch cake pan. This creates the delicious fruity base that will become the top when flipped.
Add Gelatin and Marshmallows: Sprinkle the strawberry Jell-O powder evenly over the crushed strawberries, then layer the miniature marshmallows on top. This combination adds a sweet, gooey texture and a vibrant color to your cake.
Prepare and Pour Cake Batter: Follow the package directions to prepare the strawberry cake mix, which typically involves mixing the cake mix with eggs, oil, and water. Pour the batter gently over the marshmallow layer, spreading it evenly to cover the entire pan.
Bake the Cake: Place the cake pan in the oven and bake for 40 to 50 minutes. To test for doneness, insert a toothpick into the center of the cake; if it comes out clean, your cake is ready.
Cool and Flip: Allow the cake to cool in the pan for about 15 minutes. Then, carefully invert the pan onto a serving tray so the strawberry topping is on display. Serve with Cool Whip or your choice of homemade whipped cream for an extra creamy finish.

Notes

Make sure to grease the pan well to avoid sticking when flipping the cake.
Crushing the strawberries finely ensures better flavor distribution and texture.
Use fresh strawberries for the best taste and texture; frozen strawberries may result in excess moisture.
If you prefer, substitute Cool Whip with whipped heavy cream or mascarpone for a richer topping.
This cake is best enjoyed the same day it’s made to keep the marshmallow layer soft and gooey.
Store leftovers covered in the refrigerator for up to 2 days.