Strawberry Dump Cake

The humble strawberry, when macerated with a little sugar, releases its ruby juices and intensifies in flavor, creating its own luxurious sauce. This natural process is the flavorful foundation of our easy strawberry dump cake, requiring no extra thickeners or fuss. I remember my grandmother making something similar, a bubbling pan of fruit and cake that would appear on the counter after a big Sunday dinner. The kitchen would fill with the scent of warm berries and buttery topping, a signal that dessert was ready and no fancy plating was required. That’s the spirit I want to bring to your table today.

This strawberry dump cake is the ultimate in cozy, no-fuss baking. It’s the dessert you make when you crave something homemade and comforting, but your energy for complicated steps is at an all-time low. You simply layer a few ingredients in a pan and let the oven work its magic. The result is a warm, jammy fruit layer topped with a golden, crumbly cake that’s impossible to resist. It’s comfort food, made easy, and it promises to become a new family favorite. Let’s make a memory.

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Strawberry Dump Cake Ingredients

The beauty of this strawberry dump cake lies in its short, simple ingredient list. You likely have most of these in your pantry or can find them with one quick grocery trip. Simple ingredients, warm memories.

• For the Fruit Layer:

  • 2 pounds fresh strawberries, hulled and sliced (about 6 cups)
  • ½ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon cornstarch (optional, for a thicker sauce if your berries are very juicy)

• For the Cake Topping:

  • 1 box (15.25 oz) yellow cake mix (do not prepare according to package directions)
  • 1 cup (2 sticks) unsalted butter, cut into thin slices or melted
  • ¼ teaspoon ground cinnamon (optional, for a warm spice note)

Smart Swaps & Notes:

• Frozen Berries: No fresh strawberries? A 24-ounce bag of frozen whole strawberries works perfectly. No need to thaw; just use them straight from the freezer and add an extra 5-10 minutes to the bake time.
• Cake Mix: Feel free to use a white or vanilla cake mix. For a fun twist, try a strawberry cake mix to double down on that berry flavor.
• Butter: Salted butter is fine; just omit any added salt. For a dairy-free version, use a high-quality plant-based butter stick.
• Add-Ins: This is a fantastic base for a strawberry cream cheese dump cake. Simply dot 4 ounces of softened cream cheese in small pieces over the fruit layer before adding the cake mix. You can also sprinkle a handful of white chocolate chips over the topping for a strawberry cheesecake dump cake vibe.

Strawberry Dump Cake Timing

One of the best parts of any dump cake recipe is the hands-off time. You get to enjoy the process without being chained to the kitchen.

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: About 1 hour
• Comparison: That’s nearly 50% less active time than making a traditional strawberry pie or layer cake from scratch. You get that same warm, fruit-dessert satisfaction in a fraction of the time.

Step-by-Step Instructions for Strawberry Dump Cake

Follow these simple steps for a perfect, bubbly strawberry dump cake every time. Regular kitchen, regular time, great results.

1. Prep and Macerate the Berries. Preheat your oven to 350°F (175°C). In a large bowl, combine the sliced strawberries, sugar, vanilla, and cornstarch (if using). Toss gently until the berries are well coated. Let this mixture sit for 10-15 minutes. This maceration is key—it draws out the strawberries’ natural juices to create that incredible sauce.
2. Create the Fruit Base. Pour the strawberry mixture, including all the delicious syrupy liquid, into the bottom of a 9x13 inch baking dish. Spread it into an even layer.
3. Add the Dry Topping. Evenly sprinkle the entire box of dry cake mix directly over the strawberry layer. Do not stir. Use the back of a spoon or your fingers to gently spread it into a uniform layer, ensuring no big clumps of dry mix remain.
4. Top with Butter. This is the crucial step for the perfect texture. You have two options: either distribute the thin slices of cold butter evenly over the entire surface of the cake mix, or drizzle the melted butter as evenly as possible. The cold butter method will yield a slightly more crumbly topping, while melted butter creates a more cohesive, crisp layer. Both are delicious.
5. Bake to Golden Perfection. Place the baking dish in the preheated oven and bake for 45-50 minutes. The cake is done when the topping is a deep golden brown and the fruit layer is visibly bubbling vigorously around the edges.
6. Rest and Serve. Remove the strawberry dump cake from the oven and let it cool on a wire rack for at least 15-20 minutes before serving. This rest time allows the bubbling fruit syrup to thicken slightly, making it easier to scoop and serve without being too runny.

Strawberry Dump Cake Nutritional Information

A serving (approximately 1/12th of the cake) provides roughly:

• Calories: ~320
• Fat: 16g
• Carbohydrates: 44g
• Protein: 2g
• Sugar: 28g

While this is a treat, strawberries are a great source of vitamin C and antioxidants. Using real fruit and controlling the sugar in the filling makes this a more wholesome choice than many store-bought desserts. Food that feels like home doesn’t have to be complicated or overly indulgent—it just has to be real.

Equipment Needed for Strawberry Dump Cake

You don’t need any special tools for this recipe, which is part of its charm.

• 9x13 inch Baking Dish: A glass or ceramic dish is ideal for even heating and presenting your beautiful strawberry dump cake.
• Large Mixing Bowl: For tossing the strawberries.
• Measuring Cups and Spoons
• Cutting Board & Knife: For prepping fresh strawberries.
• Wire Cooling Rack: Helpful for letting the cake set after baking.

Why You’ll Love This Strawberry Dump Cake Recipe

This recipe earns a permanent spot in your dessert rotation for so many reasons.

• Maximum Flavor, Minimum Effort. The "dump and bake" method is brilliantly simple. There’s no creaming butter and sugar, no worrying about overmixing batter. It’s the epitome of "flavor first, fuss never."
• Incredibly Adaptable. As you browse other strawberry dump cake recipes, you’ll see this formula is a canvas. It’s easy to make it a strawberry cream cheese dump cake or add other fruits like blueberries or peaches.
• Feeds a Crowd Perfectly. Baked in a standard 9x13 pan, this dessert is ideal for potlucks, family gatherings, or any time you need a generous, shareable treat.
• Comfort in Every Bite. The contrast of the warm, jammy strawberries and the sweet, buttery cake topping is pure, nostalgic comfort. It’s a hug in dessert form.
• Pantry-Friendly. It leans on a boxed cake mix, which is a lifesaver for busy bakers, and the rest are staple ingredients.

Healthier Alternatives for Strawberry Dump Cake

You can easily tweak this classic to fit different dietary needs without sacrificing the cozy dessert experience.

• Gluten-Free: Use a certified gluten-free yellow or vanilla cake mix. The rest of the recipe remains the same.
• Dairy-Free/Light: Substitute the butter with an equal amount of coconut oil (solid state) or a plant-based butter stick. For a lighter option, you can try using ¾ cup of melted coconut oil, though the texture will be slightly different.
• Reduced Sugar: You can decrease the sugar in the strawberry layer to ⅓ cup, especially if your berries are very sweet. The cake mix will still provide sweetness.
• Whole Grain Option: While not a direct swap, you can look for a "yellow cake mix" made with whole grains for a fiber boost.

Serving Suggestions for Strawberry Dump Cake

This dessert is glorious on its own, but a few additions can make it extra special.

• A La Mode is a Must. A scoop of vanilla ice cream melting into the warm strawberry dump cake is the classic, and for very good reason. The hot/cold contrast is perfection.
• Whipped Cream. A dollop of freshly whipped cream or even a spray of canned whipped topping adds a lovely creamy element.
• For Breakfast? Honestly, served slightly warm or at room temperature, a scoop of this cake makes a delightful weekend treat alongside a cup of coffee. Think of it as a coffee cake with a fruit filling!
• Pair with Other Berries. If you love strawberry desserts, consider serving it alongside other simple treats like my Strawberry Shortcake Cups for a berry-themed dessert spread.

Common Mistakes to Avoid with Dump Cake

Even simple recipes have pitfalls. Avoid these to ensure your strawberry dump cake turns out perfectly.

1. Stirring the Layers. The cardinal rule of dump cake is do not stir after you layer the ingredients. Stirring will mix the dry cake mix into the fruit, creating a gummy, doughy layer instead of a crisp topping.
2. Skipping the Butter Distribution. Whether using slices or melted butter, take care to cover as much of the dry cake mix as possible. Un-buttered patches will remain dry, powdery, and uncooked.
3. Under-baking. The cake topping should be a deep golden brown, not pale yellow. The fruit should be bubbling actively at the edges. If it’s not, give it 5-10 more minutes. An under-baked dump cake will have a raw flour taste.
4. Serving Immediately. Letting the cake rest for 15-20 minutes is not optional if you want clean slices. It allows the intense heat to settle and the fruit syrup to thicken just enough.
5. Using a Pan That’s Too Small. A 9x13 inch dish is standard for a reason. Using a smaller, deeper dish can lead to overflow and uneven cooking. Stick to the recommended size.

Storing Tips for Strawberry Dump Cake

This cake is best enjoyed the day it’s made, but leftovers are still a wonderful treat.

• Counter: Once completely cooled, you can cover the baking dish with foil or plastic wrap and store it at room temperature for up to 2 days.
• Refrigerator: For longer storage, cover tightly and refrigerate for up to 4-5 days. The topping will soften in the fridge but the flavor will still be great.
• Reheating: Warm individual portions in the microwave for 20-30 seconds, or cover the whole dish with foil and warm in a 300°F oven for 15-20 minutes until heated through.
• Freezer: This strawberry dump cake freezes surprisingly well. Cool completely, then wrap the entire dish tightly in plastic wrap and foil, or transfer portions to an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Conclusion

This strawberry dump cake is more than just a recipe; it’s a reminder that the most satisfying food often comes from the simplest methods. It’s about embracing the joy of a warm, fruit-filled dessert without the pressure of perfection. Whether you’re making it for a weeknight family dinner, a last-minute potluck contribution, or just because you deserve a treat, this cake delivers every time.

I hope this recipe brings as much warmth and sweetness to your kitchen as it does to mine. Give it a try this week—I promise you won’t regret it. And when you do, I’d love to hear how it turned out! Share your creation or any fun twists you tried in the comments below.

If you’re looking for more ways to enjoy strawberries in quick, delicious forms, check out my recipes for Strawberry Chocolate Covered Pretzels or this easy Chocolate Covered Strawberry Bark. Happy baking.

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