It’s that feeling when the whole kitchen smells sweet and cozy — like something special is about to happen. And this Strawberry Marshmallow Cake? Oh, it is special… but without being fussy or complicated.
Honestly, this cake happened in my kitchen on a lazy Sunday when I was craving something soft, sweet, and just happy.
I didn’t want a heavy chocolate cake or a fancy layered dessert. I just wanted something easy — with fresh strawberries and those soft, squishy marshmallows sitting in my cupboard waiting to be used.
And let me tell you — this cake came out way better than I expected.
Golden brown on top. Marshmallows turning all toasty and melty. Juicy strawberries bubbling through the soft cake. It looked like something out of a cozy bakery, but it tasted like home.
It’s the kind of cake you don’t need a big occasion for. Bake it because it’s Tuesday. Bake it because strawberries were on sale.
Bake it because you feel like making your family smile when they see it cooling on the counter.
Trust me — once you try this Strawberry Marshmallow Cake, it’s going to become your “feel-good” bake too.
Ready? I’ll show you exactly how I make it — simple, clear, no fancy words… just real baking from my kitchen to yours.
Strawberry Marshmallow Cake – Soft, Sweet, Golden Perfection
Ingredients (for an 8×8 inch glass baking dish)
For the Cake Batter:
- 1 cup all-purpose flour (sifted)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened at room temperature)
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/2 cup whole milk (room temperature)
For the Filling:
- 250g fresh strawberries (hulled & halved)
For the Topping:
- 1 and 1/2 cups mini marshmallows (plain white)
Instructions
- Preheat your oven to 175°C (350°F).
- Grease your 8×8 inch glass baking dish with a thin layer of butter or neutral oil. Set aside.
- Wash the strawberries, pat them dry with a clean cloth, hull them (remove the green leafy top), and cut them into halves.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, using a hand mixer or stand mixer, beat the softened butter and sugar together on medium-high speed until light and creamy (about 3-4 minutes).
- Add eggs one at a time, beating well after each addition.
- Add the vanilla extract and mix.
- Now, reduce the mixer speed to low. Add half of the flour mixture, followed by half of the milk. Mix gently. Repeat with the remaining flour and milk until just combined. Do not overmix. The batter will be thick and smooth.
- Spread the cake batter evenly into the prepared baking dish using a silicone spatula or the back of a spoon.
- Gently press the halved strawberries (cut side down) into the batter. Cover the surface evenly but leave small gaps for the batter to rise around them.
- Sprinkle the mini marshmallows evenly over the top of the strawberries.
- Place the baking dish on the center rack of the preheated oven.
- Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the cake part (not the marshmallow part) comes out clean.
- In the last 5 minutes of baking, watch closely — the marshmallows should turn a beautiful golden-brown color but should not burn.
- Remove the cake from the oven and place it on a cooling rack. Let it cool in the dish for at least 30 minutes before serving. This allows the marshmallow to set slightly and the cake to firm up for perfect slices.
- Slice the cake gently with a sharp knife, wiping the blade between cuts for clean slices.
- Serve slightly warm for a gooey marshmallow experience.
- Optionally dust with powdered sugar for an elegant touch.
- Perfect with a cup of tea, coffee, or chilled milk.
- Store leftover cake covered at room temperature for up to 2 days.
- For longer storage, refrigerate it for up to 4 days and warm slightly before serving.
How To Make A Soft And Fluffy Strawberry Marshmallow Cake?
To make your strawberry marshmallow cake extra soft and fluffy, follow these helpful tips:
- Use room temperature ingredients: This helps the batter mix smoothly and gives a better rise.
- Do not over-mix the batter: Mix only until everything is combined to avoid a dense cake.
- Use fresh baking powder: Old baking powder loses its strength and won’t help the cake rise well.
- Sift the dry ingredients: This adds air to the flour making the cake lighter.
- Fold in strawberries gently: This prevents the batter from losing air.
- Don’t open the oven door early: Opening the oven too soon can cause the cake to sink.
- Bake at the right temperature: Always follow the recipe temperature for even baking.
Can I Use Frozen Strawberries In This Cake?
Yes, you can use frozen strawberries in strawberry marshmallow cake, but keep these things in mind for better results:
- Thaw the strawberries: Let them defrost fully before adding to the batter.
- Drain extra water: Frozen strawberries release water which can make the cake soggy.
- Coat in flour: Lightly coat strawberries with flour so they don’t sink to the bottom of the cake.
- Cut them small: Smaller pieces spread better in the cake and cook evenly.
How To Keep Marshmallows From Melting Too Much In The Cake?
To stop marshmallows from melting completely while baking, follow these smart tips:
- Add marshmallows in the last 10 minutes: Bake the cake first then place marshmallows on top and return to the oven until golden.
- Use mini marshmallows: They melt slowly and hold shape better.
- Leave space between marshmallows: Don’t overcrowd them so heat circulates well.
- Bake at medium heat: High temperature melts marshmallows too fast.
- Avoid pressing marshmallows into batter: Let them sit lightly on the surface.
How Long Does Strawberry Marshmallow Cake Stay Fresh?
Strawberry marshmallow cake stays fresh for 2 to 3 days at room temperature and 4 to 5 days in the fridge.
- Keep the cake covered: Use an airtight container or wrap it in plastic.
- Store in a cool place: Room temperature is fine for 2 days, but after that, refrigerate it.
- Avoid keeping it near heat: It can make marshmallows melt or strawberries spoil faster.
- Refrigerate leftover cake: If you are not eating within 1-2 days, keep it in the fridge.
Can I Make Strawberry Marshmallow Cake Without Eggs?
Yes, you can easily make strawberry marshmallow cake without eggs. Many simple substitutes work well.
- Yogurt: ¼ cup plain yogurt = 1 egg
- Buttermilk: ¼ cup = 1 egg
- Applesauce: ¼ cup = 1 egg
- Vinegar + Baking Soda: 1 tbsp vinegar + 1 tsp baking soda = 1 egg
- Mashed Bananas: ¼ cup mashed banana = 1 egg
What Type Of Pan Is Best For Baking Strawberry Marshmallow Cake?
Choosing the right pan helps your cake bake well and look beautiful.
- Glass baking dish: Best for soft texture and golden color.
- Non-stick square or rectangle pan: Easy to remove cake and clean after baking.
- Round cake pan: Good for layered cakes or special serving.
- Removable bottom pan: Helpful for easy serving and slicing.
Can I Use Mini Marshmallows Or Large Ones For The Cake?
Both can work, but there are some small differences. Choose what suits your cake best:
1. Mini Marshmallows:
- Best for mixing in: They melt faster and spread evenly in the batter.
- Less messy: Easier to handle and don’t create big gooey spots.
2. Large Marshmallows:
- Better for topping: Great for placing on top before baking or to toast later.
- Cut into pieces: If using in batter, chop them into smaller bits.
Why Did My Marshmallows Disappear In The Cake?
Sometimes marshmallows melt inside the cake during baking. Here’s why it happens and how to fix it:
Common Reasons :
- Marshmallows mixed in batter: They melt completely and vanish.
- Placed marshmallows too early: They sink in before the cake sets.
- Small marshmallows used: They melt faster than big ones.
- High oven temperature: It makes marshmallows melt quickly.
How To Avoid This Problem :
- Place marshmallows on top after 10 minutes of baking: This helps them stay on top.
- Use large-sized marshmallows: They hold their shape better.
- Don’t press marshmallows deep: Just place them lightly on the batter.
- Bake at medium temperature: 160°C to 170°C is best.
How To Stop Strawberries From Sinking In The Cake?
To keep your strawberries from sinking, follow these easy and smart tips:
- Cut into small pieces: Big chunks sink faster. Chop strawberries into small, even bits.
- Coat with flour: Dust strawberries with a little flour before adding them to the batter. This helps them “stick” better in the cake.
- Add at the end: Mix strawberries into the batter just before pouring it into the baking dish.
- Thicker batter helps: Use a cake batter that isn’t too runny — thicker batters hold fruit better.
- Don’t overload with fruit: Too many strawberries can weigh the batter down and make it soggy.
- Layer gently: Pour half the batter, add some strawberries, then pour the rest on top. This keeps berries from going straight to the bottom.
Is Strawberry Marshmallow Cake Good For Kids’ Parties?
Yes, this cake is a great choice for kids’ parties! It’s fun, colorful, and has a soft, sweet taste that children love. Here’s why it works so well:
- Fun flavors: Strawberries and marshmallows are two kid-favorite flavors.
- Soft texture: Easy to chew and enjoy for all age groups.
- Bright look: It looks happy and playful — perfect for parties.
- No nuts or strong flavors: It’s simple and friendly for sensitive eaters.
- Easy to decorate: You can add sprinkles, whipped cream, or extra marshmallows to make it even more exciting.
Can I Make This Cake In A Microwave?
Yes, you can make a microwave version of Strawberry Marshmallow Cake. It won’t be exactly the same as an oven cake, but still tasty and fun. Here are a few tips:
- Use a microwave-safe dish: Always make sure your bowl or cake pan is microwave-safe.
- Adjust the time: Microwave cakes usually take about 4–8 minutes depending on size and power level.
- Don’t overmix: Stir until just combined — overmixing can make the cake rubbery.
- Check with a toothpick: If it comes out clean, the cake is done.
- Let it rest: Cool for a few minutes after microwaving so the texture settles.
Is Strawberry Marshmallow Cake Served Hot Or Cold?
Strawberry marshmallow cake can be enjoyed both ways – but here’s what most people prefer:
- Warm: It tastes soft, gooey, and melty straight from the oven.
- Room temperature: The cake becomes more settled with a moist texture.
- Cold: After refrigeration, it becomes firm and easy to cut like a dessert bar.
How To Store Strawberry Marshmallow Cake?
To keep your strawberry marshmallow cake fresh for longer, store it properly using these easy methods:
- Let the cake cool completely: Never store a warm cake, or it will turn soggy.
- Use an airtight container: This keeps the cake moist and fresh.
- Keep in the fridge: It stays fresh for 2 to 3 days when refrigerated.
- Cover with plastic wrap: If you don’t have a container, wrap the cake tightly.
- Reheat before eating: Warm it slightly in the microwave for a soft and fresh taste.