Why You’ll Love Strawberry Magic Cake Recipe

It’s easy to make with simple pantry staples.
The textures are irresistible — fluffy cake on top and a gooey, fruity layer underneath.
Perfect for potlucks, family dinners, or a sweet treat on any day.
Uses frozen strawberries, so you can make it year‑round.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
mini marshmallows
yellow cake mix (plus the ingredients to prepare it)
strawberry Jell‑O
semi‑frozen sliced strawberries
water

Directions

Preheat the oven to 350°F (175°C).
Generously spray a 9×13‑inch baking dish with nonstick cooking spray.
Spread an even layer of mini marshmallows across the bottom of the dish.
Prepare the yellow cake mix batter according to the package directions. Gently pour it over the marshmallows. Do not stir.
Scatter the semi‑frozen strawberries evenly over the batter.
Sprinkle the strawberry Jell‑O powder evenly on top.
Carefully drizzle the water over the Jell‑O to help it dissolve and spread.
Bake uncovered for about 45 minutes to 1 hour until the top is golden and set and the edges are bubbling.
Allow the cake to cool at least 20 minutes before serving so the layers settle.

Servings and timing

This cake serves about 8–10 people.
Prep time: ~15 minutes
Cook time: ~1 hour
Total time: ~1 hour 12 minutes

Variations

Try white or strawberry cake mix for a flavor twist.
Use raspberry or cherry gelatin for a different fruity taste.
Add a handful of white chocolate chips over the strawberries for extra sweetness.
Substitute the strawberries with a mix of berries like raspberries and blueberries.
Top with whipped cream or vanilla ice cream when serving.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Gently reheat individual portions in the microwave if desired.

FAQs

How do I keep the strawberries from making the cake soggy?

Use semi‑frozen strawberries; they hold their shape better and don’t release too much juice while baking.

Can I use fresh strawberries instead of frozen?

Yes — just freeze fresh strawberries for about 30 minutes before using so they behave similarly in the oven.

Can I make this with a different cake mix flavor?

Yes — white cake mix works well, and strawberry cake mix gives a sweeter, fruitier result.

What causes the bottom layer to be gooey?

The marshmallows melt and blend with fruit juices during baking — that’s what creates the gooey “magic” layer.

Do I need to stir the layers?

No — do not stir. The separation of layers is what makes it “magic.”

How do I know when the cake is done?

The top should be golden and set, with the edges bubbling. A toothpick in the cake (not the gooey bottom) should come out mostly clean.

Can I use fresh Jell‑O flavors?

You can experiment with other gelatin flavors, but strawberry pairs best with the fruit layer.

Can I halve the recipe?

Yes, but reduce baking time and use a smaller dish; check visually for doneness.

Is this cake good warm or cold?

It’s tasty both ways, but cooling helps the layers set for cleaner slices.

Does this cake freeze well?

It’s best eaten fresh or refrigerated; freezing may change the texture of the gooey layer.

Conclusion

Strawberry Magic Cake is an easy dessert perfect for using frozen strawberries and creating a fun twist on classic cake. With gooey marshmallow, juicy fruit, and soft cake layers, it’s a crowd‑pleasing treat that’s simple to make and delicious to share.