Strawberry Upside Down Cake (Simplified & Easy to Make!)

This Strawberry Upside Down Cake is a delicious, flavorful recipe—a yellow cake mix paired with strawberry jello, fresh strawberries, and mini marshmallows. Serve this strawberry cake with a scoop of ice cream or whipped cream on the side.

Strawberry Upside Down Cake

Every year during strawberry season I become a tad bit obsessed with making the best strawberry dessert. 

I grew up eating Strawberry Shortcake made with Mama’s 3 Ingredient Biscuits. I also enjoy making Strawberry Cheesecake French Toast and Strawberry and Cream Bread.

And since I love the gooey deliciousness of upside-down cakes, it only made sense to come up with a Strawberry Upside-down Cake recipe.

This cake reminds me of a classic pineapple upside down cake but with a delicious twist. I love a boxed cake mix dessert that is so easy to make. Check out my strawberry poke cake; it is a great one.

This dessert is easy to make if you need a last-minute dessert to prepare for unexpected guests. You will find that this is a cake that can be served all year round, from a summer cookout to a family reunion potluck. 

This Strawberry Upside Down Cake recipe is perfect for anyone looking to impress with minimal effort, using fresh, juicy strawberries and simple ingredients to create a moist vanilla cake bursting with strawberry flavor.

Why You’ll Love My Strawberry Upside Down Cake

• Fresh and Flavorful: This recipe uses fresh strawberries that add a burst of natural sweetness and intense strawberry flavor in every bite.
• Simple to Make: With simple instructions and basic ingredients, including a boxed yellow cake mix, this recipe is an easy dessert that anyone can make.
• Perfect for Any Occasion: From a regular family dinner to a special date-night in like Valentine’s Day, this cake is the perfect dessert! It’s a showstopper with the strawberry layer on top after flipping!
• Moist and Delicious Cake: The cake batter creates a moist vanilla cake that pairs perfectly with the sweet strawberries.
• Easy Cleanup: Baked in a single cake pan and requiring basic kitchen tools, cleanup is a breeze! You won’t be left with a pile of dishes, just a delicious cake to enjoy.

Ingredients for Strawberry Upside Down Cake

Here is a quick look at what you need to make this strawberry upside down cake.

1. Strawberries: You’ll need fresh strawberries for this recipe. If they’re in season, that’s even better because they’ll be at their juiciest and most flavorful. Just crush them up. You can do this quickly by using a blender or food processor.
2. Strawberry Jello: This adds a boost of strawberry flavor to your dessert. Just one box is needed.
3. Mini Marshmallows: You will sprinkle a few cups of these at the bottom of your cake pan. They help create a sweet layer for the strawberries to sit on.
4. Yellow Cake Mix: This is for the cake batter. Pick up any brand you like from the grocery store. Make sure to gather the additional ingredients listed on the box, such as eggs, oil, and water, which are usually required to make the cake batter. These ingredients should be at room temperature to mix better.

How to Make Strawberry Upside Down Cake

1. Prepare Your Oven and Pan: First, set your oven to warm up to 350 degrees. Grab a 9×13 baking dish and get ready to add your ingredients.
2. Create the Strawberry Layer: Take your fresh, crushed strawberries and spread them out on the bottom of your baking dish. This will be the top of your cake once it’s flipped! Sprinkle the strawberry jello powder evenly over the crushed strawberries. This adds an extra burst of strawberry flavor. Then, scatter mini marshmallows over this layer. They’ll melt and create a deliciously sweet layer.
3. Mix the Cake Batter: Follow the instructions on the box of yellow cake mix to prepare your cake batter. Once mixed, gently pour this batter over the marshmallow layer in your pan.
4. Bake Your Cake: Pop your cake in the oven. Let it bake for about 45 minutes. You’ll know it’s done when you can insert a toothpick into the center of the cake and it comes out clean.
5. Cool and Flip: After baking, let the cake cool in the pan for about 15 minutes. This allows it to set and makes flipping easier. Use a thin knife to loosen the sides of the cake from the pan. Then, carefully turn the cake upside down onto a large plate or tray. 

If Using a Springform Pan

1. Prepare the Pan: Grease the bottom and sides of your springform pan with melted butter or line it with parchment paper to ensure the cake doesn’t stick.
2. Layer the Ingredients: Begin by spreading the crushed fresh strawberries at the bottom of the pan to create an even layer. Sprinkle the strawberry jello powder directly on top of the strawberries, and then cover evenly with mini marshmallows.
3. Add the Cake Batter: Mix the yellow cake mix as directed on the package. Once the cake batter is smooth, pour it over the marshmallow layer in the springform pan. Use a spatula to spread the cake batter gently, making sure there is an even layer at the top of the cake.
4. Baking: Bake at 350 degrees for about 45-50 minutes. Because the springform pan might have a different depth compared to a 9×13 dish, keep an eye on the cake and perform a quick look by inserting a thin knife or toothpick into the center of the cake to check for doneness. If it comes out clean, your cake is ready.
5. Cooling and Serving: Let the cake cool in the pan on a wire rack to room temperature for about 15-20 minutes before releasing the sides of the springform pan. Place a plate or cake stand on top of the pan, then invert the whole cake. Remove the bottom of the pan carefully. 

If Using a Bundt Pan

1. Prepare the Pan: Generously grease the bundt pan with melted butter, making sure to cover all the nooks. Dust with flour or use parchment paper strips to help release the cake after baking.
2. Layer the Ingredients: Similar to the springform pan, start with an even layer of fresh strawberries at the bottom of the pan, followed by the strawberry jello powder, and then the mini marshmallows.
3. Cake Batter: Prepare the cake mix according to the instructions on the box, then pour the batter over the marshmallow layer, making sure it’s evenly spread.
4. Baking: Bake at 350 degrees, but since bundt pans can vary in size, start checking for doneness at around 40 minutes. Insert a toothpick or thin knife into the cake; if it comes out clean, it’s done.
5. Cooling and Serving: Allow the cake to cool in the pan on a wire rack until it reaches room temperature. To unmold, place your serving plate on top of the bundt pan and then turn it over. The cake should release onto the plate, revealing the stunning strawberry layer on top.

Variations to Recipe

Feel free to look through the variations and pick and choose what you would like to change the flavor of this cake. Or keep the recipe the same as the recipe card.

• Swap for Frozen Strawberries: You can use frozen strawberries instead of fresh ones if that’s what you have. Just let the strawberries thaw a bit before you blend them. This way, you still get that juicy strawberry flavor in your cake.

• Add Some Crunch: For a bit of extra texture, sprinkle chopped nuts at the bottom of the pan before adding your strawberries. It adds a nice crunch to the moist vanilla cake.

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• Change Cake Flavors: Instead of using a yellow cake mix, you can try white cake mix, chocolate, or even funfetti for a fun twist. Any boxed cake mix works well for this recipe, offering a variety of flavors to your easy strawberry upside down cake.

• Add Toppings: Adding white or mini chocolate chips on top of the strawberries before pouring in the cake batter introduces more flavor to the cake. Coconut flakes are another great option to sprinkle with the strawberries for a tropical twist.

• Squirt Some Lemon Juice: Enhance the strawberry layer with a squeeze of lemon juice over the strawberries in the cake pan. 

• Use Mixed Berries: For a different take, use a mix of berries instead of just strawberries to make a mixed berry upside down cake. 

• Swap Jello Flavors: Experiment with different Jello flavors like raspberry or cherry instead of strawberry to infuse the cake with unique flavor.

Tips For Making

Here are a few tips for making this easy dessert successfully. This recipe is simple, but these tips will help you set yourself up for success even more.

• Make sure your fruit is fresh and ripe. You want bright red strawberries that are ripe.
• Mix up the cake mix as directed on the box. You will use the ingredients on the back of the box.
• Spread all the ingredients over the whole cake pan. Otherwise, you will not have even flavors when you bite the cake.
• The cake is done when you stick the toothpick in the center and it comes out clean of wet batter.
• Allow the cake to cool for a bit, otherwise it will not come out of the pan that easily.

Storing Leftover Cake

Refrigerate any cake you do not eat right away. Store in a sealed container in the fridge for 4-5 days. Of course, the cake will dry out just a bit with each day.

Now, you can also freeze the leftover cake. Place your cake in the freezer and store it for 2-3 months. Then, thaw in the fridge the night before you plan to eat. Or eat it straight from the freezer.

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