This Strawberry Upside Down Cake is a delightful summer dessert that's both simple and impressive. With just four ingredients, I can whip up this treat in no time. The combination of sweet strawberries, fluffy cake, and a hint of marshmallow creates a dessert that's sure to please any crowd.
Why I Love This Recipe
I appreciate how effortless this recipe is, requiring minimal ingredients and preparation time. It's perfect for last-minute gatherings or when I want to enjoy a homemade dessert without spending hours in the kitchen. The vibrant strawberry layer not only adds flavor but also makes for a beautiful presentation.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Fresh strawberries, chopped
- Strawberry-flavored gelatin mix (dry)
- Mini marshmallows
- White cake mix (prepared according to package instructions)
Directions
- Preheat the oven to 350°F (175°C). Prepare the white cake mix as directed on the package and set aside.
- Grease a 9x13-inch baking dish with non-stick spray.
- Spread the chopped strawberries evenly across the bottom of the prepared dish.
- Sprinkle the dry strawberry gelatin mix over the strawberries.
- Distribute the mini marshmallows evenly over the gelatin layer.
- Pour the prepared cake batter over the marshmallows, spreading it evenly.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes.
- Run a knife around the edges of the cake to loosen it, then invert it onto a serving tray.
- Serve warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream.
Servings and Timing
This recipe yields approximately 9 servings. The preparation time is about 5 minutes, with a baking time of 50 minutes, totaling around 1 hour from start to finish.
Variations
- Berry Medley: Substitute or combine strawberries with other berries like blueberries, raspberries, or blackberries for a mixed berry twist.
- Sugar-Free Option: Use sugar-free strawberry gelatin to reduce the sugar content.
- Homemade Cake Mix: Replace the boxed cake mix with a homemade white cake batter if preferred.
Storage and Reheating
To store, place the cooled cake in an airtight container or cover the baking dish with a lid. It can be kept at room temperature for up to 2 days or refrigerated for up to 5 days. For longer storage, freeze the cake for up to 3 months. To reheat, warm individual slices in the microwave for 15-20 seconds or until heated through.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries can be used in place of fresh ones. Ensure they are thawed and drained before adding them to the baking dish to prevent excess moisture.
What type of white cake mix works best?
Any standard white cake mix will work for this recipe. Choose your favorite brand or variety, including options like vanilla or French vanilla for a slight flavor variation.
Can I make this cake in advance?
Absolutely. This cake can be prepared a day ahead and stored covered at room temperature or in the refrigerator. If desired, warm slices slightly before serving.
Is it necessary to use mini marshmallows?
Mini marshmallows contribute to the gooey texture and sweetness of the cake. If you prefer, you can omit them, but the texture and flavor will be slightly different.
How do I prevent the cake from sticking when inverting?
Ensure the baking dish is well-greased before adding the ingredients. After baking, allow the cake to cool for 20 minutes, then run a knife around the edges to loosen it before inverting onto a tray.
Conclusion
This Strawberry Upside Down Cake is a simple yet delightful dessert that's perfect for any occasion. Its vibrant appearance and sweet, fruity flavor make it a crowd-pleaser, and the ease of preparation means I can enjoy it anytime. Whether served warm with a scoop of ice cream or enjoyed on its own, this cake is sure to become a favorite in my recipe collection.
Strawberry Upside Down Cake
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Upside Down Cake is a simple yet elegant dessert made with sweet strawberries, marshmallows, strawberry gelatin, and fluffy white cake. Perfect for summer gatherings and quick treats.
Ingredients
- 2 cups fresh strawberries, chopped
- 1 package (3 oz) strawberry-flavored gelatin mix (dry)
- 2 cups mini marshmallows
- 1 box white cake mix (plus ingredients to prepare as per package instructions)
Instructions
- Preheat the oven to 350°F (175°C). Prepare the white cake mix as directed on the package and set aside.
- Grease a 9x13-inch baking dish with non-stick spray.
- Spread the chopped strawberries evenly across the bottom of the prepared dish.
- Sprinkle the dry strawberry gelatin mix over the strawberries.
- Distribute the mini marshmallows evenly over the gelatin layer.
- Pour the prepared cake batter over the marshmallows, spreading it evenly.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes.
- Run a knife around the edges of the cake to loosen it, then invert it onto a serving tray.
- Serve warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream.
Notes
- Allow the cake to cool before inverting to prevent breakage.
- Use thawed and drained frozen strawberries if fresh are unavailable.
- Substitute or mix in other berries for a varied flavor.
- Use sugar-free gelatin for a reduced-sugar version.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 28g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
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