This sweet, buttery, and fruity upside-down strawberry shortcake is the loveliest spring and summer dessert! Ruby red strawberries are crushed and layered with tangy strawberry gelatin, gooey miniature marshmallows, and rich yellow cake batter before being baked to warm, spongy shortcake perfection.
This is a great addition to our amazing dessert recipes.
This one-pan upside-down strawberry shortcake has all the light, sweet sponginess of a delectable shortcake with the ease of a dump cake. Making this colorful dessert is as easy as prepping your ingredients, layering them into a 9×13” dish, and baking until golden and deliciously gooey! Long gone are the days of making complicated berry compotes or sponge cake from scratch; with this recipe, you can have an Instagram-worthy dessert warm and ready to enjoy in under an hour.
Upside Down Strawberry Shortcake Recipe
Enjoy this sweet shortcake as a fun weekend treat, picnic dessert, or tea party delicacy. One bite of this upside-down shortcake will envelop you in feelings of elegant simplicity, making you want to throw on your best sundress and enjoy a stroll along the waterside. The buttery, fruity flavors and gooey, spongy texture of this cake are perfect to enjoy on lazy sunny afternoons or at your next gathering with family and friends. Top each slice of this delicious strawberry shortcake with a dollop of fresh whip cream—there’s truly nothing better!
Related: Strawberry Shortcake Popsicles
Can I use a homemade cake mix instead of store-bought?
Absolutely! Making your own cake batter from scratch is a great way to tweak this recipe to meet your personal dietary restrictions. You could try making your own gluten-free, dairy-free, sugar-free, or vegan cake batter to use as your shortcake base. For best results, make sure that your homemade cake batter isn’t too runny and that it is mildly flavored.
Can I use frozen strawberries instead of fresh ones?
Yes! If you’re in a pinch or can’t find any fresh strawberries, you can still make this delicious dessert by using frozen strawberries. Just be sure to let the berries thaw completely before you crush them and add them to your dessert.
How do I store and reheat any leftover upside-down strawberry shortcake?
This upside-down strawberry shortcake is best stored in an airtight container in the refrigerator. To reheat a slice of cake, simply place it onto a microwave-safe dish and warm it in the microwave for 30-second increments until it reaches your desired temperature.
Recipe Tips and Variations
- If you’re struggling to get your shortcake out of the baking dish, try running a knife along the edges of your baked cake. This should loosen the cake allowing it to gently slide out of the dish when inverted.
- For an extra creamy dessert, try topping your strawberry shortcake with fresh whipped cream. Sprigs of fresh mint also make an elegant garnish.
- If strawberries aren’t your jam, try using different fruits and gelatin flavors in place of the berries. Make a cherry shortcake by pitting and chopping fresh cherries and pairing them with cherry gelatin. You could even make a tropical shortcake by using crushed pineapple and pineapple gelatin!
Ingredients You’ll Need
Fresh Strawberries—Crushing the fresh strawberries helps to release some of the delicious juices that will flavor your finished shortcake. I also find that I like the texture of crushed strawberries better than chopped or pureed.
Strawberry Flavored Gelatin—One package of strawberry-flavored gelatin is gently sprinkled between your strawberry and marshmallow layers to help increase the overall fruity flavor of this dessert.
Miniature Marshmallows—A layer of miniature marshmallows adds gooeyness and creaminess to this shortcake. As the marshmallows bake, they melt into the strawberry gelatin and create a sweet strawberry cream.
Yellow Cake Mix—Make one box of your favorite yellow cake mix using the ingredients listed below. I prefer to use an “extra moist” cake mix for this recipe, but feel free to use whatever you have on hand.
Eggs—To make your shortcake extra gooey and rich, prepare your yellow cake mix by adding one more egg than listed on the box’s directions. For example, if your cake mix calls for one egg, use two.
Butter—In addition to the extra egg, you’ll need to further doctor your cake mix by using melted butter instead of oil. You’ll need to use double the amount of butter than you would oil. For example, if your mix calls for ½ cup of oil, you’ll need to use 1 cup of melted butter.
Milk—Finally, instead of using water to prepare your yellow cake mix, use milk. This will make your cake extra moist and decadent.
Related: Easy Strawberry S’mores
How to Make Upside-Down Strawberry Shortcake
Prepare your yellow cake mix by combining it with your eggs (the amount called for on the box plus one extra!), melted butter, and milk.
Pour your prepared cake mix over your layer of marshmallows. Gently tap your baking pan on the counter a couple of times to remove any air bubbles.
Bake your upside-down strawberry shortcake in a 350°F oven for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow your cake to cool for several minutes before inverting the cake onto a serving tray. Slice, serve, and enjoy this delectable strawberry shortcake!
Related: Homemade Strawberry Lemonade
- 2 cups crushed fresh strawberries
- 1 (6 ounces) package strawberry flavored gelatin mix
- 3 cups miniature marshmallows
- 1 (18 ounces) package yellow cake mix, batter prepared as directed on package + 1 extra Egg, 2 sticks of butter, and Milk
- Evenly spread your crushed strawberries over the bottom of a 9x13 inch baking pan before sprinkling them with your dry gelatin powder.
- Top your strawberry and gelatin mixture with a layer of miniature marshmallows.
- Prepare your yellow cake mix by combining it with your eggs (the amount called for on the box plus one extra!), melted butter, and milk.
- Pour your prepared cake mix over your layer of marshmallows. Gently tap your baking pan on the counter a couple of times to remove any air bubbles.
- Bake your upside-down strawberry shortcake in a 350°F oven for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow your cake to cool for several minutes before inverting the cake onto a serving tray. Slice, serve, and enjoy this delectable strawberry shortcake!
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Amount Per Serving Calories 393Total Fat 18gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 5gCholesterol 58mgSodium 498mgCarbohydrates 56gFiber 1gSugar 35gProtein 4g