Strawberry Dump Cake

Bright, simple, and endlessly comforting, this Strawberry Dump Cake comes together in minutes and bakes into a bubbly, jammy dessert everyone will love. It’s perfect for busy weeknights or last-minute guests, and you can easily tweak it to use frozen berries. For a shortcake-inspired twist, check our best strawberry shortcake recipe for ideas.

Why You’ll Love This Strawberry Dump Cake

• Incredible strawberry flavor with a crisp, buttery topping.
• Super fast to assemble—no mixing bowls or electric beaters.
• Great for meal prep and easy to reheat for leftovers.
• Family-friendly and kid-approved dessert.
• Uses pantry staples you likely already have.

Ingredients Needed

• Fruit
  • 2 cups fresh or frozen strawberries
• Sweetener
  • 1 cup sugar
• Baking Mix
  • 1 box yellow cake mix
• Fats
  • 1/2 cup unsalted butter, melted
• Liquids
  • 1 cup water

Step-by-Step Instructions 5

Preheat the oven

Preheat the oven to 350°F (175°C).

Arrange strawberries and sugar

In a 9×13-inch baking dish, spread the strawberries out evenly and sprinkle with sugar.

Add the dry cake mix

Pour the dry cake mix over the strawberries in an even layer.

Drizzle butter and add water

Drizzle the melted butter evenly over the cake mix, then pour the water over the top.

Bake and cool

Bake for 45-50 minutes or until the cake is golden brown and bubbly. Let cool slightly before serving.

Serving Suggestions Strawberry Dump Cake

• Serve warm with a scoop of vanilla ice cream and a mint sprig.
• Spoon over whipped cream and extra fresh berries for a pretty presentation.
• Try with a dollop of lemon curd for bright contrast, or pair with a citrus dessert like lemon blueberry cheesecake dump cake for a flavor-packed dessert spread.
• Offer alongside coffee or a simple sparkling wine for brunch.

Tips for Success Strawberry Dump Cake

• Use thawed frozen strawberries if fresh aren’t in season; drain excess liquid before baking if very watery.
• Make sure butter is melted and drizzled evenly so the topping bakes to a golden crust.
• Check at 45 minutes; oven temps vary so cover loosely with foil if the top browns too quickly.
• Store leftovers covered in the fridge for up to 4 days and reheat gently.
• For a nutty crunch, sprinkle sliced almonds on top before baking, or see a nut-forward idea like the pecan pie dump cake.

Variations

Here are a few easy ways to change it up:

• Swap half the strawberries for rhubarb for a tart-sweet combo.
• Make it dairy-free by using melted coconut oil instead of butter.
• Add a teaspoon of lemon zest or a splash of vanilla extract for extra brightness.

Follow us on Pinterest for more cozy ideas.