Fresh Strawberry Upside Down Cake Recipe

Crushed strawberries, strawberry Jell-O, marshmallows, and yellow cake mix make this sweet upside-down cake irresistibly fun.

this Recipe

I wasn’t planning on baking anything. Actually, I was hangry, barefoot, and pacing the kitchen like a gremlin in pajamas. The kind of day where you open the fridge four times expecting something new to magically appear. Instead, I found a half-used carton of strawberries, soft and a little moody. Not bad, but definitely past their “slice and serve” prime.

And here’s where memory kicked in. My grandma used to make upside-down pineapple cake in this chipped blue Pyrex dish—no frosting, always sticky. I remember eating it with a fork straight out of the pan, standing at the counter while she swatted at my hand like, “Let it cool!” This Fresh Strawberry Upside Down Cake isn’t her recipe, not even close, but it gives me that same feeling. Homey, chaotic, a little messy. But wow, so worth it.

I mashed those berries, dug a rogue box of strawberry Jell-O out from behind the rice (why do I even have Jell-O?), grabbed some mini marshmallows, and said, “Screw it.” And honestly? I’ve made it like… six times since. No one complains.

Why You’ll Love This Fresh Strawberry Upside Down Cake Recipe?

Alright, real talk. Some cakes are high maintenance. Fancy layers, piping bags, “chill for 4 hours” kind of vibes. Not this one. This strawberry upside-down cake is zero stress. It’s like the yoga pants of desserts—comfortable, forgiving, and somehow still kind of cute.

You start with crushed fresh strawberries, sprinkle some Jell-O over them (I know, very retro), toss on a layer of marshmallows (because life is short), then pour yellow cake batter on top. Bake it, flip it, chill it—done. What comes out is this bright, juicy, jammy base with a golden cake layer that’s somehow both fluffy and sticky in the best way. It tastes like summer vacation in a church basement… and I mean that as the highest compliment.

Ingredient Notes:

If you’ve got these in your pantry or fridge, you’re already halfway there. No obscure ingredients. No trip to the fancy grocery store.

• Crushed fresh strawberries – Just mash them with a fork. Doesn’t need to be perfect. In fact, please don’t puree it. You want texture.

• Strawberry-flavored Jell-O – That neon pink powder? Yep, it’s key. Adds a tart-sweet punch that just works, even if it feels like a questionable decision while you’re doing it.

• Mini marshmallows – I know, it sounds weird. But they melt into this gooey layer under the cake. Think melted frosting meets jam. Sticky in the best way.

• Yellow cake mix – Boxed is fine. Actually, boxed is better. I mean, unless you’re someone who casually whips up homemade cake mix from scratch on a Tuesday. If so, teach me your ways.

How To Make Fresh Strawberry Upside Down Cake?

Step 1: Oven on.
Preheat to 350°F. Not 375. Not 400. Stick to the plan.

Step 2: Berry base.
Spread your crushed strawberries in the bottom of a greased 9×13 pan. I didn’t grease mine the first time. Regret. Big regret.

Step 3: Powder it up.
Sprinkle the dry Jell-O powder over the berries like you’re seasoning them with pixie dust. Don’t stir it in. Just let it chill.

Step 4: Marshmallow madness.
Toss mini marshmallows on top. Be generous. Even coverage-ish. It’s not wallpaper, it’s cake.

Step 5: Mix your cake.
Prepare your yellow cake mix as directed—eggs, water, oil. Stir it until it’s smooth enough to pour but not so long you overthink your life choices.

Step 6: Pour and bake.
Pour the batter gently over the marshmallows and strawberries. Try to cover everything, but if a few marshmallows peek out, they’re fine. Bake for 40–50 minutes until the top is golden and a toothpick comes out clean-ish.

Step 7: Cool, then flip.
Let it cool for 15–20 minutes. Don’t rush. Then run a knife around the edges and carefully flip it onto a tray. Say a prayer if you want. Mine stuck the first time. I just scooped and re-squished it. It was fine.

Step 8: Chill it.
Pop it in the fridge. That chill time makes everything set and slice up so much better. Trust me, it’s not as good warm.

Storage Options:

Store this baby covered in the fridge for up to 4 days. It actually gets better after a night in the fridge. More settled, like it knows who it is now. You can freeze it, too—just wrap it tight. Texture gets a little softer, but flavor’s still bangin’.

Variations and Substitutions:

Sometimes you’re missing an ingredient. Sometimes you’re just feeling rebellious. Either way, here’s how you can riff on this cake:

• Frozen strawberries – Use ’em! Just thaw and drain first. Extra juice will make things soupy, and not in a good way.

• Different Jell-O – Raspberry works. Cherry’s good, too. Grape… might be a crime. Try it at your own risk.

• White or lemon cake mix – Totally works. Lemon makes it a little brighter and more “tea party.” Yellow cake is classic, though.

• Nuts or coconut – Add ’em between the marshmallows and batter if you like a little texture. I tried pecans once. Not bad!

What to Serve with Fresh Strawberry Upside Down Cake?

Not that it needs much, but if you’re feeling like an overachiever…

• Vanilla ice cream – Obvious choice. Melts into the strawberry layer like some kind of magic sauce.

• Whipped cream – Store-bought or homemade, we don’t judge here. Just plop it on.

• Lemon zest – Sounds fancy. Looks pretty. Adds a little zing.

• Iced tea or lemonade – Especially if you’re eating this on a porch. Barefoot. Just saying.

Frequently Asked Questions:

Can I make this a day ahead?
You should. It’s one of those cakes that actually improves overnight. Like a pasta salad, but sweeter and way more fun.

What if my cake sticks when I flip it?
It might. Mine did once. I just scooped the stuck part and artfully “reconstructed” the top. You can call it rustic. People will think it’s intentional.

Can I make it in a round pan?
Technically? Sure. But a 9×13 just works better for flipping and serving. Go rogue if you want—just adjust your bake time.

If you’re still reading this and haven’t preheated your oven yet… I’m kinda impressed. But also—go make this cake. It’s the kind of recipe that forgives you for not having your life together. The kind that turns fridge scraps and pantry randomness into something people ask you to make again.

Make it once, and I swear, you’ll find yourself buying strawberries just so you can make it again. Let me know how it goes. Or, better yet, send pics. Bonus points for marshmallow goo.

Happy baking, friend.
And hey—don’t forget to lick the spoon.

Keep the Flavor Coming – Try These:

Homemade Cinnamon Rolls Recipe

Amish Onion Patties Recipe

Meatball Boats Recipe

Fresh Strawberry Upside Down Cake Recipe

This Fresh Strawberry Upside Down Cake. Is a delightful twist on the classic dessert. The bottom layer of juicy, fresh strawberries. Gets a sweet and tangy boost From the strawberry Jell-O. While the melted miniature marshmallows. Add a gooey, irresistible texture. Topped with a perfectly moist and fluffy yellow cake. This dessert is visually stunning. And incredibly delicious. It's a breeze to make. Thanks to the convenience of a pre-made cake mix. Making it an ideal treat. For both casual gatherings. And special occasions. Each bite. Is a harmonious blend of flavors. And textures. That will leave everyone craving more.

PRINT PIN REVIEW SAVE Saved!

Servings

Ingredients

1x2x3x

• 2 c crushed fresh strawberries
• 1 6 oz package strawberry flavored Jell-O® mix
• 3 c miniature marshmallows
• 1 18 oz package yellow cake mix, batter prepared as directed on package

Cook ModePrevent your screen from going dark

Instructions

 

1. Preheat your oven to 350°F (175°C).
2. Spread the crushed strawberries evenly over the bottom of a 9×13 inch baking pan.
3. Sprinkle the dry gelatin powder over the strawberries.
4. Top the strawberries and gelatin. With the miniature marshmallows. Spreading them evenly.
5. Prepare the cake mix according to the package directions.
6. Pour the cake batter over the marshmallows. Ensuring it's evenly distributed.
7. Bake in the preheated oven for 40 to 50 minutes. Or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 15 minutes. Run a knife around the edges to loosen. And then invert the cake onto a serving tray.
9. Store the cake in the refrigerator. Until ready to serve.

Notes

To make this Fresh Strawberry Upside Down Cake gluten-free. Simply substitute the yellow cake mix. With a gluten-free cake mix. Ensure that all other ingredients. Including the strawberry Jell-O and marshmallows Are also gluten-free (most brands are, but it's always good to check). Follow the same instructions for preparation. And baking. The result will be just as delicious. With all the layers of flavors. And textures intact. Making it a perfect dessert. For those with gluten sensitivities. Or preferences.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/