Fresh Strawberry Upside Down Cake
I live in Florida and have access to strawberries for a few months at a time. Many of my friends and neighbors can't wait until I start preparing this cake.
I live in Florida and have access to strawberries for a few months at a time. Many of my friends and neighbors can't wait until I start preparing this cake.
I've made this twice and discovered two very important parts of the recipe that you can *not* overlook: 1) Use fresh strawberries or your own frozen. Commercially frozen doesn't interact as well with the Jello for some reason. 2) MASH the strawberries. The juice has to be released or there's nothing to break down the gelatin and you get a very unpleasant texture on the top of your cake. If your strawberries aren't very juicy, sprinkle a little sugar on them before mashing and let them set for an hour or so - the juice will come out. The cake by itself is pretty, but it does need whipped cream or ice cream (heat the cake up slightly) to finish it off for eating.Read More
I was alittle disappointed in this cake...not enough strawberries, but perhaps I should have measured the strawberries after I crushed them not before? Perhaps I will try again with more (or other fruit) and maybe even try a chocolate cake mix. I was interested to see another similar recipe on this site with same ingredients but reversed directions (marshmallows on bottom of pan, cake mix in the middle and strawberries on top...and the cake reverses itself in the oven!) Might try that too!Read More
I've made this twice and discovered two very important parts of the recipe that you can *not* overlook: 1) Use fresh strawberries or your own frozen. Commercially frozen doesn't interact as well with the Jello for some reason. 2) MASH the strawberries. The juice has to be released or there's nothing to break down the gelatin and you get a very unpleasant texture on the top of your cake. If your strawberries aren't very juicy, sprinkle a little sugar on them before mashing and let them set for an hour or so - the juice will come out. The cake by itself is pretty, but it does need whipped cream or ice cream (heat the cake up slightly) to finish it off for eating.
OK, first of all. OMG, this cake was SO good. I just got done making it, not only is it freakin' gorgeous as it is fresh out of the oven, it -tastes- amazing. It's moist and delicious. The jello trickling throughout the cake was awesome. I'm totally in love with this recipe. It's incredibly simple too! I made a few changes ONLY and only because I really wanted to try this and didn't have exactly what you called for. I replaced your strawberries with frozen (thawed) strawberry slices I had on hand. I also didn't have strawberry jello, I used what I did have; Raspberry. I love how this cake has marshmallows in it. I wasn't sure how that was going to turn out but as it is, it adds crunch when you're not expecting it. Sooooo yummy. This cake was again, super easy to make and loads of fun. Each step from placing the strawberries to pouring the cake batter was neat. I smiled the whole time in excitement to try this cake. I just had the first piece and I give you 5 stars. :) Thank you for sharing this with the world.
Wonderful! I add about a cup extra of mini marshmallows, cut the cake in half and stack it to make a "layer" cake, then spread whipped cream around the sides. We've made this four times over the past month, and people have raved about it every time.
This cake is awesome!!! I've made it twice now. The first time I made it it was for my boyfriends Mom's birthday!!! Talk about pressure!!! I made backup cupcakes in case the cake didn't turn out well. NO ONE TOUCHED THE CUPCAKES! Everyone LOVED this cake! I made it exactly as directed and it was awesome. I used a non stick baking pan and made sure to let it cool for twenty minutes before turning over on to a serving dish. I served slightly warm with French Vanilla ice cream and today my boyfriend and his sister requested it for dessert and once again it was great! Thank You for the great and easy recipe!
Super delicious! I was surprised at how the marshmallows combine with the cake mix and you cant really tell they are in the ingredients once its cooked. I expected this to be overly sweet but it wasnt! I used fresh strawberries that I sliced into thin strips. Next time I will add more strawberries though, not enough for my tastes.
This cake turned out BEAUTIFULLY. This was my first attempt at an upside down cake and I am so pleased with the result. I made a chocolate ganache and dipped the extra strawberries in it for the side. Then I drizzled a thin amount of the ganache lightly over the cake. Thank you for the recipe; my family and I love it. I will be sure to make it again!
This was so easy, about as easy as it gets, and super delicious! We liked this better than my regular strawberry shortcake recipe. I followed the directions to a 'T' and it came out perfect. I made this the night before and refrigerated overnight after inverting it onto a serving platter. My kids and husband as well as a few others said they could eat this everyday. I want to experiment trying other berries. Thanks for sharing this wonderful and easy recipe.
Took to a potluck and got lots of requests for the recipe. Easy to make, quick except for baking time, not to expensive. Will definetly make again and next time I may add a can of drained crushed or tidbit pineapple to the strawberries. I used a glass casserole dish and it stuck pretty good so I just left it in the dish and served with a large spoon, it looked yummy. Would be great served warm ala mode. YUM
Great recipe. Always get requests for the recipe. Theres room to modify and play around with the taste too. Play with the variation on jello flavors and fruit toppings! Delicious!
I made this cake for "my Mother's Day" dessert and it was wonderful! Since it was for a special occasion and the first time I tried the recipe, I did not try to turn it out of the pan. Nervous it wouldn't come out right. lol Just chilled it and cut it and we topped it with aerosol can whipping cream. YUMMY! Will be making this cake many more times for special meals, since this family does not need the calories or sugar. Thanks so much for the great recipe!
Great recipe -Delicious cake. Made a few changes tho- As many reviewers stated they did not like the artificial and occasionally overpowering flavor of the flavored jello. I used 1/2 pkg of a 3 oz strawberry daiquiri jello and 1 full packet of UNFLAVORED gelatin. This kept the natural flavor of the strawberries the prominent taste as opposed to artificial jello flavor. I also sliced the strawberries after I tried mashing them. I did not like the appearance as well as the sliced look. I used egg beaters in the cake mix as well as swapped fat free mayo for the oil in order to eliminate fat and calories. BEST TIP: place a DOUBLE layer of parchment paper in the bottom of the pan. Let the cake cool completely in the refrigerator then turn the cake out of the pan. Remove the parchment and--- viola! Perfect cake! I will make this again but without the marshmallows- I am not sure just why they are needed. The cake is sweet and the strawberries have jello added - seems a little unnecessary and might make the cooking time more accurate if omitted.
I made this in a such a hurry today while multi-tasking that I forgot to add the marshmallows atop the strawberries! Next time, I'll try to get everything together before I start! It was still delicious with a dollop of whipped topping though. My personal notes...for fear of it sticking to the bottom of the pan, I did spray it first with cooking spray. An entire carton of fresh strawberries yielded exactly the 2 c. after mashing. I subbed B.C. Golden Vanilla cake mix for the Yellow and used only a SMALL (3 oz) box of gelatin. That seemed to be plenty to me. Will be making again soon... hopefully with the marshmallows! Cool, delicious summer dessert, or any time. UPDATE: I made it again... this time WITH the marshmallows! It was even more delicious! The strawberry topping does tend to stick on the pan even after spraying it, but it is fairly easy to repair. Maybe, next time I will try the Yellow cake mix, but I don't believe the "Golden Vanilla" can be beat. Don't forget the whipped topping! Very easy, highly recommend. UPDATE #2 I have made this cake 4 times in a month, last time using fresh blackberries and Blackberry Fusion jello....was just as delicious! Thanks for a wonderful and simple dessert recipe! UPDATE #3 The summertime fruits are abundant right now and I just can't stop making this cake! I just finished one using fresh peaches and Peach Jello. I sweetened them with a little sugar and added 1. of cinnamon before sprinkling on the Jello.
This cake was absolutely fantastic! It was so easy to make...my daughter and I tag-teamed the prep and we put it all together in about three minutes. I can see this becoming a summer staple here at home as well as my next potluck contribution at work. I was a bit apprehensive about using frozen strawberries, but everything turned out just fine. The only thing I did differently was to add a tablespoon of sugar to the berries during the mashing process as they were rather tart. Perfect...the cake turned out not-too-sweet with the just the right amount of tartness. Thank you so much, parealtor313.
I made this cake today for my Aunts birthday along with a Pineapple upside down cake... This thing went SO FAST! It was so good! I made no changes except I used a bunt pan. I was really afraid it would over flow and it almost did... too many strawberries but it was PERFECT! Awesome cake! Thank you!
This was a really interesting, fun recipe. I started to panic as I was sprinkling all that jello powder on my fresh strawberries. I almost stopped with half the packet but I wanted to follow the recipe so I forged ahead. I wasn't sure what it meant by crushed fresh strawberries. I started to mash them but that just looked like it would be a sloppy mess so I decided to very thinly slice my strawberries. The marshmallows basically disappear into the cake, you'd never guess there were three cups of marshmallow in there. I sprayed my glass pan with Pam, waited the five minutes to invert it and then had no problem with it sticking to the pan. It slid right out. When I served this cake warm, I couldn't get neat slices out of it, the top was too runny. However, after sitting in the frig overnight, I was then able to get neat slices and I thought it was definitely better the second day served cold and with whipped cream. My husband loved this and my strawberry-loving son and I both liked it but we agree that we like other fresh strawberries cake a little bit better. It's definitely good and worth a try. My criticism, I guess, is that I used a big carton of beautiful fresh strawberries and, after adding all that jello powder, the fresh strawberry taste is replaced somewhat by a slight artificial, jello-y taste. I'll make it again but I think I will try adding half the amount of jello and see what happens. Thanks for the recipe!
Super easy super delish cake! I baked in 2- 9inch layer pans for 27 minutes and cooled for 15 minutes then ran a knife around the edges before removing from pan. I had no problems with the cake sticking. Thanks for the new family favorite!
Yummy in my Tummy!!! This was super easy and everyone loved it! I used fresh strawberries (sliced w/added sugar). I'm not a fan of marshmallows and wondered how they would affect the end product, but went ahead & followed the recipe. Couldn't even tell they were there! Which was fine, It tasted delicious! I made mine in a bundt pan and baked for right at 50 minutes. When I poured the cake batter in, it was right up to the edge of the pan and I thought it would probably bake over (so added a cookie sheet underneath). To my surprise it didn't overflow at all! Once the strawberries & marshmallows cooked down, it was all fine. Also, I don't have much of a sweet tooth, but I've had three pieces of this cake so far. Like I said, Yummy in my Tummy!
I was alittle disappointed in this cake...not enough strawberries, but perhaps I should have measured the strawberries after I crushed them not before? Perhaps I will try again with more (or other fruit) and maybe even try a chocolate cake mix. I was interested to see another similar recipe on this site with same ingredients but reversed directions (marshmallows on bottom of pan, cake mix in the middle and strawberries on top...and the cake reverses itself in the oven!) Might try that too!
Had to try this during berry season. So good & easy! I greased my glass baking dish very thoroughly. Mashed berries with a little sugar and let them sit while I prepped everything & mixed cake (I used a Betty Crocker yellow cake mix) I only used one box of gelatin as it looked to be enough when I sprinkled it over berries. Skipped marshmallows - didn't have any & figured it would be too sweet for us. Baked cake 40 min. cooled about 10 min. Turned it over & it was beautiful! Everyone raved and between 4 adults we ate more than half OINK! Next time I will double up strawberries and gelatin for a thicker berry topping. I like this better than our favorite short cake recipe -Thank you!! Note: I made this a second time and sprinkled one-3 oz. strawberry jello over mashed berries and let that sit while I mixed up the cake. Spread berry mixture in baking dish and sprinkled second 3 oz box jello over. Topping came out even better than first time!
Very good cake! I made homemade whipped cream to go with it, but I think it tasted good even without it. I used 2 pounds of strawberries, smashed well. Followed the directions exactly. 45 min of bake time in my oven.
I was a little scared about this recipe as I've never heard of putting in gelatin and marshmallows in a cake. I used a springform pan so I could remove it easily. half way through baking the juices started coming out of the bottom! I would suggest putting a pan underneath to catch it all. also a little more then half way through it looked like it was done as it the cake was browned but the middle was pretty liquidity. i ended up taking it out thinking it was done then I figured out it wasn't and baked it for about another 20 mins. the cake turned out fantastic! I am defiantly going to be making this one all summer long. oh I have another recommendation, make this the day before and keep it in the fridge, in the pan. its better on the colder side:) and it will keep its shape when you serve it.
Very light and moist cake. Served cold with lite cool whip. Used sugar-free jello to reduce calories. A big hit at family dinner on Mother's day. I will make this again and again. FYI 1# of strawberries = 2 cups crushed. I pulsed them in the food processor to large chunks. Very easy and fast dessert to make.
I did not like this at all. The crushed strawberries turn into jam in the oven. The jello and marshmallows don't do anything but make the cake too sweet. Not only was the entire cake too sweet, but it also does not look very presentable. I would not be proud bringing this to a party. I will never make this again.
This cake was so good! I used whole frozen strawberries which I thawed, quartered some, mashed some, and added a bit of sugar to draw out the excess water. I poured off about a 1/2 cup of the liquid, stirred in the jello and used only about 1/2 the marshmallows because I didn't think it would all fit into my bundt pan. I greased the pan heavily and used a drip pan to catch the drips which inevitably happened with so full a pan. The baking time was longer since I used a bundt pan (about 1 hour and 10 minutes at 350°) so I placed a sheet of foil over the top towards the end of the baking time to prevent over-browning. Once turned over it went straight into the fridge to set. It turned out beautifully and held together just like a picture when served! FABULOUS!!!
I had some fresh strawberries to use up and found this recipe...made this cake exactly as written and yummy! I definitely will be making this again and again. Delicious!!
I've made this a few times now and the latest for 4th of July. I lightly sprayed a glass 13x9 pan with cooking spray. Doubled the strawberries and used an egg slicer to help chop them up and mashed about half, then mixed with fat free strawberry jello before spreading on the bottom. Instead of oil in the cake mix I used applesauce to cut some calories. Then I served it with lite whipped topping and sprinkled with fresh blueberries. This was my red white and blue dessert - fabulous!
I made this last night to use up some strawberries. I brought it to my husband's work straight out of the oven and it was completely gone before the pan even cooled. I'd call that a success! I don't usually care for box cakes but this recipe improved the taste tremendously. The only thing I changed was the flavor of Jello. I only had cherry on hand but I think it added a nice tartness that balanced perfectly will the sweet cake and ripe strawberries. The marshmallows added that chewy, crunchy edge and bottom. YUM! Will definitely make this again and play around with different flavor combos.
I was so excited to try this, but what a waste of perfectly good strawberries! I knew as I poured all that super sweet gelatin mix over my gorgeous berries that something was just wrong. Way, way tooo sweet and not pretty at all. Made it for Memorial Day w/e picnic and everyone, including me, chose my friend's sweetened strawberries and home made poundcake over this mess. So sweet, tasted like strawberry preserves. Not a keeper for us. Sorry...
I was hesitant to make this cake after reading some of the reviews, but am glad I did go ahead and make it. I had absolutely no problems with the cake at all. I thought it had wonderful flavor, without whipped cream or ice cream. My family actually preferred to eat it the next day after it chilled in the refrigerator. I had no problems with the cake sticking to the pan, no problems cooking it, and it looked really pretty. My cake looked just like the one in the picture! Yummy!
This is amazing!! I used strawberry/bannan sugar free geltin (by mistake-it was late), but it was great. I made the cake in a 9x13 pan and then cut it in half and stacked it. I put cool whip around the sides and it looked great. Everyone loved it!!
Unbelievable cake... I can't say enough good about this recipe.. The only thing I did different was use a Bundt pan, lightly crush 1 cup of FRESH strawberries and 2 cups of sliced FRESH strawberries. I also toss my strawberries in the jello then spread in the bottom of a geased and floured Bundt pan.. I then followed as described in recipe.. Let cool for 20 minutes and poured out on serving plate... No sticking at all. Cake was BEAUTIFUL... I put in refrigerator for about 2 hours before serving.. Not on piece was left. My family is still talking about it.... YUMMY
It lacked presentation and not pretty at all! We ate eat it so as not to waste the ingredients.I agree with one of the reviwers that it was a rubbery consistency due to the addition of the jello. It got soggy really quickly. It tasted like a boxed cake with cut up strawberries on it. I ended up putting some cool whip on it to dress it up a bit and added some nuts and fresh sliced strawberries on top to jazz it up a bit for presentation. To me, it is not worthy for company presentation. with so many other great recipes out there, I wouldn't bother with this one. I'm not sure why it got such outstanding reviews.
This cake is amazing!I used freshed strawberries and after I chopped them up, I put them in a bowl and sprinkled a little sugar on them. To crush them, I used a small biscuit cutter and went to town. Worked great. I used big marshmallows and cut them into fours because that's all I had on hand. I baked into a bundt pan and the marshmallows float to the top and make an awesome crunch crust. I also used a 3 oz raspberry jell-o and French vanilla cake mix.
Yum! This really surprised me. I thought it might taste really artificial with that ingredient list, but everything came together and made quite the delicious dessert. Tastes great right out of the fridge; a perfect sweet for a BBQ. Thanks!
I half the jello mix like many others suggested. This is an awesome cake, comes out so moist. Fabulous with whip cream.
I'm amazed at the number of great reviews this recipe rec'd. What a waste of fresh strawberries! It is a disaster, appearance and ingredient wise (expect for the strawberries.).
I made this in 2 8" round pans. After cooling, I stacked them like a regular cake and "frosted" it with Cool Whip. Very good, so fresh, and easy. Making it again next week in large quantity for 60 people.
This is a GREAT cake made as is. Next time making it use blackberries with blackberry jello or my absolute favorite is raspberries with raspberry jello. Tonight I'm going to try fresh yellow peaches and peach jello. This cake never fails and it is quick, easy and amazingly good!!
I followed the recipe exactly. It looked and smelled excellent, the cake part baked very nicely. The whole thing came out of the pan perfectly. Too bad the stawberry part came out as a layer of rubber. People ate their pieces, but no one wanted seconds.
I forgot the gelatin the first time around as I was rushing around getting 10 dishes ready for a party...it was STILL great! Made it a couple times now both ways (with and without the gelatin). Lots of "mmmmm's" from guests!
This was a perfect recipe for my fresh strawberries I just picked. My husband loved it! I had some when it was warm and after it was refrigerated, I love it both ways. This is definitely a WINNER!!
So quick and easy! The small ingredient list makes it nice because all of these items are already stocked in the house. Nice to make at the last minute for company. I auctioned this off at the church bake sale last year and the highest bid was $32. Nobody even knew it was from a boxed cake mix!
I've had this recipe in my box for quite awhile anticipating it. I was disappointed. My SIL said it best..."it tastes like strawberry jam on cake" would have been better off just making a poke cake. It was edible, but nothing special. It was just as pretty as the picture and came out of the pan perfectly. I served it slightly warm and with vanilla ice cream as suggested...still, it was no ones' favorite and we all love strawberries. It wasn't a hit with our family. Sorry.
Great recipe! I used chocolate cake mix instead of the yellow mix and it came out beautiful. Very tasteful! Chocolate and strawberries are a perfect match. I prefer to eat it warm instead so the gelatin is melted. Next time, my family wants to try it with the yellow cake mix.
I used Duncan Hines Pineapple supreme cake mix and added a large can of crushed pineapple drained to the Strawberries, to make the 2 cups needed. I used tropical flavored jello 3 oz size. When making the cake mix I use the juice from the pineapple in the cake mix instead of the water. I made it in a 9 x 13 cut it in half to make a layer cake and frosted the sides and in between the layers with a whipped cream frosting. Absolutely delicious! Will make this a again
I made this for one of my Easter desserts. It was very moist and the taste was great. I do agree with the previous review that the cake was not all that attractive. But since the family really loved it I will definitely be making it again.
AMAZING! although i only used about 4oz of the 6oz package of strawberry jello. I also made this in a bundt pan and it looked beautiful. I garnished with some stripes of chocolate ganache and filled the center of the bundt with choc. covered strawberries. I brought it to work for a retirement party and no one wanted to cut into it because of how pretty it looked!!
this cake is delicious and easy to make , love it.
I want to try this recipe, but, it looks like a white cake mix was used... Can you use a Angel food cake mix?
This is too cool! It stayed moist without being soggy, but it's best eaten warm. I didn't have any problems getting it out of the pan, and I followed the original recipe.The Jello adds a nice tang to strawberries that might not be perfect---- and marshmallows??? WHO KNEW!?
Don't expect this to look like a strawberry shortcake. The baking process will darken and soften the berries. I have tried it with and without the marshmallows...both ways were wonderful. The marshmallows gave it a richer, heavier texture.
I expected so much more with all of the reviews! I agree with another reviewer who said it tasted like strawberry jam smeared on a cake. It was really gooey, almost gummy....the texture wasn't good. I won't be making again.
Very good. Better when eaten the following day.
*Drool* Served this cake at a party last night w/ additional fresh strawberries and whipped cream for garnish, and it disappeared fast! I let my strawberries sit under a sprinkle of sugar til I mashed them w/ the back of a fork. It didn't occur to me that I had the 3 oz. packet of strawberry gelatin instead of the 6 oz. the recipe calls for, so I'm not sure if that changed the end result all that much, but either way, the strawberry, the marshmellow ... the cake, OH MY! Can't wait to try this cake again w/ a different combo of fruit to gelatin flavor!
This reminded me of a strawberry shortcake all in one! We also live in FL, and have strawberries galore, so always looking for recipes. I also sliced my fresh berries & sprinkled with sugar overnite for more sweetness and juicy berries to mash. I cut recipe in half using jiffy yellow cake mix which makes just one layer, and used one round cake pan. Will make this again!
I LOVE this recipe! Have made it several times and it is always a hit! The one think I do is add a couple of teaspoons of brown sugar to the berries while I prep the cake and ever since the 2nd time I've used lemon cake mix...just like strawberry lemonade. :) I also have used different flavors of jello (whatever is on hand) and actually have used unflavored the last time and will again this time as I forgot to buy the jello. It will still be fab!
Made this exactly as written. I had no problems getting it out of the pan or with the cooking time. I do think the next time i make this i will add alittle bit of sugar to the strawberries b/c it was a little bit tart.
Easy and really good topped with cool whip.
I am no baker and I made this cake today with stawberries we picked from a local farm. It was terrific but I made some changes and will make more in the future. 1. add more berries 2. use 1/2 flavored and 1/2 unflavored gellatin all strawberry is too sweet for me. 3. I will be adding some lemon zest and 2 minced basil leaves to the strawberry mixture for brightness and complexity. 4. Because i always have issues getting things out of the pan, I lined the bottom with parchment paper and it tipped out perfectly. This will probably ebcome my new go to for potlucks when I need to bring a dessert.
I made the cake last night. I followed the directions except I used frozen sliced strawberries instead of fresh. The family loved it! I had no problems and it came out perfect! It even looked pretty!!! It will be a staple in the dessert rotation. Looking forward to including it in the job's potluck in a few weeks!
this was good & REALLY sweet. If I made it again I would probably use a white cake mix.
This was wonderful. I used a gluten free cake mix and it turned out great.
This was visually unappealing -- could NEVER take this to a function! Taste was acceptable. It tasted like strawberry jam smeared on a cake. Won't make it again.
This is a great idea, but i dont know WHY you would use marshmallows, DONT! I did, and all of them "floated" to the center of the cake, making a big goopy un-bakable center. I then scooped out the entire center of the cake and finished baking it. Had I not done that the entire cake NEVER would've finished baking. It was alright, but I dont think I'll make it again.
I really liked this cake because it was so easy to make with really nice results. My husband and I don't eat cake often, so I made two smaller cakes using 8" round cake pans. They only had to cook for about 35 minutes. I was able to share them with my neighbors at a weekend gathering and with my co-workers on Monday morning! I might try to make individual cakes using my muffin tins next time.
I made this last night & everyone loved it. Defininitely a keeper! The only change I made was doubling the strawberries.
This was "pretty good". It was something different, but not the best thing I've ever had.
I'm averaging the score to 4 stars based on my thoughts and those I served it to. I really liked the idea as a way to use fresh strawberries and have been wanting to try jello in a cake for awhile. However, I just didn't care for the taste/texture. My husband and in-laws both liked it though, hence the 4 stars. The reviewer who recommended macerating the strawberries so that the gelatin woud dissolve had a great idea. My only other point is to recommend that the cake cool for at least 10 minutes before flipping it onto a serving tray.
Having followed the recipe exactly as written, the strawberry layer was rubbery as was the cake. No amount of RediWhip could overcome the fake strawberry taste of the jello. There has to be a better made-from-scratch recipe for a strawberry upside down cake.
I really loved this cake. It was so simple to make and tasted so delicious. The only changes I made was I only used a 2oz. of strawberry Jello which was what I had on hand and used White Vanilla Cake mix also what I had on hand. Since some of the other reviewers had issues with sticking I lightly sprayed(very lightly) my glass pan. It came out very easy after cooling. My family really loved this cake. It's already been requested again. Next time I may try a bundt pan. Thanks for sharing!!
This was easy and so good. Everyone loved it. I do not usually make anything from box mixes, but I decided to try this. It has a great flavor. Wonderful if you are in a hurry. I will also try it from making my own cake, but in a hurry this is hands down the best.
I Just turned cake over and the smell is sooooo wonderful! I added some lemon juice to the water to make the amount it amount called for and a few more berries..added some blue for color since it was a 4th of July party..I plan on decorationg with whip cream!! Can't wait to try a whole piece..the nibble was great!!
Best strawberry cake ever!! Have made many times since I found the recipe on Allrecipes.com
I mashed strawberries with potato masher. Strawberries were very watery. Had to cook well over 50 minutes to cook centre of cake. When I turned it out it was no pretty and sloppy. Served it in bowl by cutting up cake and placing in large glass bowl and layering it with cool whip. Looked like a triple. Tasted nice.
Wow this wasn't what I expected, i was unsure how it was going to turn out, but now I am glad I made this. What surprised me the most is that the marshmellow kind of disappeared into the the cake but gave a fantastic taste. I ended using a whole bag of marshmellows too. will make this one again thanks for a great recipe
This was delicious! Had it with cool whip on top. Not so hot without some sort of topping, though. Once we ran out of cool whip it wasnt so awesome, but vanilla ice cream was a wonderful substitute.
Made this for a 3rd of July party - everyone loved it, it was just okay for me. Not sure what the marshmallows add. I would make it again, but I prefer my strawberries in a trifle.
Love this so easy and so moist. I combined the strawberries with the jello before pouring in the bottom of 2- 9" round cake pans. Let cool completely and layered. I added the whipped cream cream cheese frosting around the bottom and top and chocolate dipped strawberries on top. Yummy!!
I used only a 3 oz. box of strawberry Jello. Still turned out great!!! This has become a new family favorite!!!
You CANT STOP EATING IT. Wow. It looked like a crazy fool mess when I was assembling it, I thought it would be a total loss. Boy was I wrong. Like a strawberry Twinkie only hot and fresh! Here are my modifications and they're spot on! I used Vanilla cake mix, I added an extra egg and a packet of vanilla pudding mix to the cake AND added white chocolate chips into the batter. I used strawberries with sugar on them but sliced them instead of mashing them and I also added pineapple rings! INSANITY!!!!! The taste!!!!!! When it came out of the oven I put more white chocolate chips on the top with some added chocolate sprinkles and then they all melted so I smeared them with a spoon and it formed a crusty solid chocolate topping. Yum. You HAVE to make it with the extra pudding in the cake mix. Also, it's a messy cake and if you're worried how it looks then don't flip it out of the pan. Do what I did and leave it in the pan and add the chocolate chips to the top because when they melt it looks awesome and like icing only better. We served it in the pan like that as a strawberry-pineapple bottomed cake and it was gone in less than a half hour and four people wanted the recipe from me. Sweet.
This cake turned out lovely as can be!! I followed the directions, but I did not use fresh strawberries, sadly our area didn't have any, but I used frozen and defrosted them, mashed them, and the cake still turned out beautifully! Thank you for sharing the recipe!
this was so good and easy to make. Brought it for my moms b-day and she loved it.
very good! made as recipe written but I did add blueberries along with the strawberries to try to see if it would be good for the 4th of July. Worked just fine. Will add to memorial day and labor day parties! Thanks!
Not the most beautiful cake, but was delicious. After reading reviews, I used about 3 cups of fresh strawberries, crushed them and sprinkled a little sugar on them to get thier juices going. I sprinkled a 3 oz box of strawberry jello over them and strirred it all together. I made sure I sprayed pam in my pan and everything else I did the same. After letting the cake cool down for an hour I turned it over and had no issuses. Served with whip cream. A keeper in my house.
Thought that the cake was good however if I try it again I will cut back on the jello to the smaller box
My family went nuts over this. I used 3 cups instead of 2 of the strawberries, 2 didn't fill my pan. Otherwise I followed exactly and it turned out amazing. Great easy recipe.
Yummy! It's a very sweet, dense cake. I made it as a Bundt, and the color was beautiful. We served it with cool whip, which was perfect. Frosting would be sugar overkill.
This was excellant! I followed a suggestion by another reader and let the strawberries sit for a while after adding a little sugar. I used about 1 1/2 pounds of strawberries. Also, I used only a 3 ounce box of jello, all that I had. Still turned out very good. My husband loved it! The kids devoured it! Thanks for a great recipe!
this cake was very easy and refreshing, I have used french vanilla and yellow cake mix to make it and both are very good. I also add whip cream on the top and serve it cold great recipe thanks!
SOOOOO YUMMY! Recipe is perfect just the way it is!
WoW!!!! What a hit this recipe has become with all my family and virtually everyone I have ever served it too!! Its like my secret weapon and everyone RAVES of this dessert!! If you are questioning this one, no more doubting because this one is a hit!! Thanks so much for this recipe!!!
Very tasty. Used raspberry gelatin, and I agree, 1/2 box would probably do it, and whipped cream or ala mode (ice cream) would make this dessert complete--or else you need to wash it down with some milk. Appearance: who cares! I didn't invert it until 1/2 gone, and 2 hours later, to put into fridge. I didn't grease my dish, either, and it came out fine. I didn't have mashmallows, but tried using marshmallow creme. It's difficult to spread over the strawberry/jello mixture, but if you let it sit, even the globs spread on their own. The strawberry/jello sat while I prepared the cake batter. By the time it was poured on, all the dry granules of jello had absorbed strawberry "juices". I used french vanilla cake. The marshmallow creme (even though I tried to spread as best I could) rose to the top of the batter, where I got brown-er spots. Of course when you turn it over, nobody would have noticed anyway - but this was for my family, and they all liked it. I would make it again for my mom (made it for myself for mother's day).
I used two 9" Bakers Secret non-stick pans. Spritzed the bottom and sides lightly with non-stick cooking spray (just to be sure that it wouldn't stick). I covered the bottom of each pan with sliced strawberries, sprinkled 1/2 of a 3 oz. box of strawberry Jell-O on the berries in each pan, and layered mini marshmallows on top of the berries in each pan. Used Pillsbury Moist Supreme strawberry cake mix, dividing the batter evenly between pans. Baked 31 minutes at 350, let the pans cool on trivets for about 25 minutes, ran a knife around the edge, turned out one layer on the cake plate, turned the other layer on top of that one. Let it sit in the refrigerator for several hours and then frosted the sides with some home made strawberry cream cheese frosting. Put back in the refrigerator overnight. The next day, it was ready and was terrific. (I like cold cake....and I like strawberries, as you can tell.) Absolutely no problem with sticking. Don't panic if the cake doesn't turn loose immediately. It will. Also, don't be alarmed when you see Jell-O/juice bubbling up the sides of the pans when baking. That's normal.
This is an awesome recipe. I used a French Vanilla cake mix, and maybe just a handful more of marshmallows, I did follow the recipe and everything turned out perfect.
I couldn't get the center of the cake to cook. I see that another user had this same problem. I finally had to take it out of the oven because I was afraid that the outside edges of the cake would over dry and maybe burn. I am rating it 3 stars because the outside edge of the cake was good but we couldn't eat the center. I probably won't make this again.
Everyone in my household loved it! Followed the recipe as written with the exception of adding a bit more strawberries (chunky-crushed with some sugar to release the juices), 1/2 cup more of the marshmallows, and also ended up baking the cake for just about one hour. Served it cold with real whipped cream. Next time will try serving it warm with some vanilla ice cream. This is our new favorite "strawberry shortcake." Thanks so much for a fantastic, fun to make recipe.
I wanted SO bad to like this cake but couldn't get past the fake tasting strawberry goo. Sad to have wasted such wonderful strawberries.
This is a VERY good cake! I used frozen (thawed) strawberries because I can't get decent fresh ones this time of year. The only change I had to make was to chill the cake after it was finished baking it because otherwise it would have been a sloppy mess if I tried to invert in on a platter. I chilled it for a couple of hours before serving and it turned out perfect. I used a Better Crocker Butter recipe cake mix...yum!! Thanks for the recipe!!
This is just unbelievably good!!! It was my first upside down cake, I did not have a non stick pan so i used a glass one. I was worried that it would stick but i coated it very lightly with butter and let the cake cool for 20 min and it came right out! perfecto! I would recommend using about a cup more of strawberrys if you want a real fruit taste! but This will turn out great if you just follow the recipe!