Fresh Strawberry Dump Cake is one of the simplest, most satisfying desserts you can make. It combines the juicy sweetness of fresh strawberries with a crisp, golden cake topping — all assembled in one pan with minimal fuss.
Layer a few straightforward ingredients in a baking dish, slide it into a preheated oven and let the aroma fill your kitchen. In under an hour you’ll have a warm, gooey dessert that tastes like strawberry cobbler and cake at the same time.
This recipe is ideal when you want a homemade dessert without spending hours in the kitchen. It’s adaptable, fast, and perfect for using extra berries in season.
WHY THIS RECIPE WORKS:
- Simple preparation: Assemble in the baking dish—no extensive mixing required.
- Bright fresh flavor: Fresh strawberries give a juicy, summery taste that shines through the topping.
- Minimal effort, maximum reward: A golden, slightly crunchy top with a soft, fruity filling—great for busy days or last-minute guests.
INGREDIENTS NEEDED (SCROLL TO THE RECIPE CARD BELOW):
- Fresh strawberries
- Granulated sugar
- All-purpose flour
- Strawberry cake mix (or your preferred box cake mix)
- Unsalted butter, melted
HOW TO MAKE STRAWBERRY DUMP CAKE:
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
- Place the strawberries in the prepared baking dish.
- Sprinkle the sugar and flour over the berries and stir gently until the strawberries are evenly coated.
- Evenly spread the dry cake mix over the strawberry mixture.
- Drizzle the melted butter over the cake mix as evenly as possible.
- Bake 45–50 minutes, until the top is golden and the cake is cooked through.
- Let cool in the pan 10–15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE PIE FILLING INSTEAD?
Yes. Canned strawberry pie filling works and shortens prep time, though it yields a sweeter, softer filling compared to fresh strawberries.
CAN I USE A DIFFERENT CAKE MIX?
Absolutely. Swap strawberry cake mix for yellow, white, gluten-free, or another favorite flavor to suit your taste or dietary needs.
ANY ADDITIONS?
Here are simple additions to customize the cake—choose any that appeal to you:
- Chopped nuts (almonds or pecans)
- Swirls or dollops of cream cheese mixed into the strawberries
- Drizzled caramel before baking
- A thin layer of chocolate chips for richness
- Fresh basil or mint for a subtle herbal note
- Cinnamon sugar dusted on top
- Shredded coconut for a tropical twist
- Dollops of strawberry jam for extra fruitiness
- Lemon zest for bright citrus flavor
- Powdered sugar after baking for a pretty finish
ANY SUBSTITUTIONS?
Try these swaps to fit preferences or pantry items:
- Dairy-free butter in place of unsalted butter
- Sugar-free sweetener for granulated sugar
- Gluten-free flour blend instead of all-purpose flour
- Frozen strawberries (thaw and pat dry) if fresh aren’t available
- Use other fruit fillings—peach or blueberry work well too
HOW TO STORE:
Refrigerator:
After cooling, cover the pan with plastic wrap or place portions in an airtight container. Keep refrigerated up to three days. Reheat individual portions in the microwave if desired.
Freezer:
Wrap individual servings tightly or use a freezer-safe container. Freeze up to one month. Thaw overnight in the refrigerator before reheating.
DANA’S TIPS AND TRICKS:
- Avoid dry spots: Pour melted butter evenly over the cake mix so the topping bakes uniformly.
- Prevent sticking: Grease the baking pan well.
- Let it rest: Allow the cake to sit 10–15 minutes after baking so the filling sets slightly.
- Flavor experiments: Add lemon zest to the berries or blend leftover dump cake flavors for variety.
- Serve with a scoop of vanilla ice cream or whipped cream for best results.
Strawberry Dump Cake is a crowd-pleasing dessert that suits gatherings and simple weeknight treats alike. The baked strawberries become a luscious filling beneath a crisp, golden topping—easy, comforting, and delicious.
If you like this recipe, you might also like:
- Chocolate Pecan Cobbler Recipe
- Sugar Cookie Berry Cobbler
- Mixed Berry Cobbler
- Strawberry Peach Cobbler
- Best Apple Crumble
- Blueberry Dump Cake
If you’ve tried this STRAWBERRY DUMP CAKE, share how it turned out in the comments. Follow the recipe author on social media for more simple dessert ideas.
Fresh Strawberry Dump Cake Recipe
Ingredients
- 2 pounds strawberries stems removed and quartered
- ¼ cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 box strawberry cake mix
- 12 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray.
- Place the strawberries in the baking dish.
- Sprinkle the sugar and flour on top and stir until the strawberries are coated.
- Evenly spread the cake mix over the strawberry mixture.
- Drizzle the melted butter over the cake mix as evenly as possible.
- Bake 45–50 minutes until the top is golden and the cake is cooked through.
- Let cool 10–15 minutes in the pan, then serve with ice cream or whipped cream.
Notes
- Make sure the melted butter is evenly distributed so the topping bakes uniformly.
- Grease the pan to prevent sticking and make serving easier.
- Allow the cake to rest a bit before serving so the filling sets.
- Add lemon zest to the berry layer or mix in other fruit combinations for variety.
- Top with vanilla ice cream or whipped cream for a classic finish.
Nutrition
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Carbohydrates: 38 g
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Protein: 3 g