Strawberry Flip-Flop Cake – a delicious recipe with marshmallows, yellow cake, strawberry gelatin, strawberries, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking pan to prevent sticking.
2
Spread marshmallows evenly over the bottom. Mix cake as directed on box and pour batter over the marshmallows. Sprinkle the dry gelatin powder over the cake batter. Let strawberries thaw slightly, but do not drain. Spoon here and there over gelatin. With a spoon, drizzle water evenly over the strawberries. Do not stir.
3
Carefully place the pan on the center rack of preheated oven. Bake 55 to 60 minutes, or until it tests done with a toothpick in the center and the top is golden brown.
4
Cool in pan at least 30 minutes before serving. Store any leftovers in the refrigerator. You can top with whipped cream or ice cream, if desired. When serving you will ss that the marshnallows are now on top and the strawberries are on the bottom. This freezes well.
44
kcal
Calories
11
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 (10 ounce) bag miniature marshmallows, 1 (18 ounce) box yellow cake mix, 1 (3 ounce) box strawberry gelatin, 16 ounces frozen unsweetened strawberries, and more.
Yes, Strawberry Flip-Flop Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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