Imagine a warm, dessert wonderland, where velvety strawberry filling meets buttery cake in the simplest way possible. This Easy Strawberry Dump Cake is a delicious treat that captures the sweetness of ripe strawberries, making it perfect for sunny days or cozy gatherings. It’s creamy without the use of cream and bursting with flavors. Whether you’re sharing with friends or indulging solo, this cake delivers joy in every bite. Plus, it’s completely approachable, even for beginner bakers! Trust me, you’re going to love the quick prep and the delightful aroma wafting through your kitchen.
Why You’ll Love Easy Strawberry Dump Cake (Creamy, Easy, and Cozy)
This Easy Strawberry Dump Cake brings together the essences of comfort and pleasure, resulting in a dessert that you can whip up in no time. The combination of fresh strawberries and cake mix creates a crispy topping while the filling underneath stays moist and flavorful. Plus, who doesn’t love a dessert that practically makes itself? Here are some reasons to adore this recipe:
- Speed: Takes just minutes to prepare.
- Textures: Enjoy the crunch of cake mix with smooth, fruity filling.
- Pantry-Friendly: Requires common ingredients often found in your kitchen.
- Meal Prep: Perfect for potlucks or gatherings—make it in advance.
- Dietary Notes: Easily adaptable for various dietary needs.
- No Mixing Required: Just layer and bake—simple as that!
- Delicious Warm or Cold: Savored at any temperature, it shines in every season.
The Essential Ingredients for Easy Strawberry Dump Cake
- 3 cups fresh strawberries (chopped or sliced) – Bright with juicy flavor, they add a fresh touch.
- 42 ounces strawberry pie filling – A sweet base that holds everything together.
- 15.25 ounces butter cake mix – This is your cake—easy and oh-so fluffy.
- ¾ cup salted butter (cold) – It creates a crispy topping; omit for dairy-free.
- Whipped cream – A perfect, soft contrast to the warm cake.
- Vanilla ice cream – Absolute decadence on top of the warm slice.
Ready to cook? See the recipe card for exact measurements below!
How to Make Easy Strawberry Dump Cake
Phase 1 – Prep
- Preheat your oven to 350°F (175°C).
- Get your baking dish ready—grease it lightly to prevent sticking.
- Wash and chop your fresh strawberries if using.
Phase 2 – Cook/Assemble
- Spread the chopped strawberries evenly in the bottom of the baking dish.
- Pour the strawberry pie filling over the fresh strawberries.
- Evenly sprinkle the butter cake mix on top of the filling.
- Cut the cold salted butter into small pieces and dot over the cake mix.
- Bake for about 45-50 minutes, until the top is golden brown.
Phase 3 – Serve
- Remove from the oven and let it cool slightly.
- Serve warm with a generous dollop of whipped cream or a scoop of vanilla ice cream.
- Enjoy the deliciousness with family and friends!
Pro Tips for the Best Results
- Use Fresh Strawberries: They enhance flavor and texture; frozen can make it mushy.
- Butter Temperature Matters: Cold butter creates a better texture; don’t soften it!
- Variations: Swap strawberries for other fruits like blueberries or peaches for a twist.
- Storage: Keep leftovers in an airtight container to maintain freshness.
- Serving Hot: Reheat slightly in the oven for the best taste experience.
Common Mistakes to Avoid
One common mistake is overmixing the cake mix. This can lead to a tougher texture instead of a light and airy finish. Remember, you’re just sprinkling it on top—no need to stir!
Another mistake is using too much butter. The butter is essential for the topping, but too much can make it greasy. Stick to the recipe, and you’ll have a balanced flavor.
Lastly, don’t skip the cooling time after baking! Cutting into it too soon may result in a gooey mess. Allowing it to cool lets the flavors settle and the cake firm up a bit.
Recipe Variations
- Gluten-Free: Use a gluten-free cake mix instead.
- Dairy-Free: Substitute with dairy-free butter.
- Spicy: Add a sprinkle of cinnamon for warmth.
- Herbal: Infuse with fresh mint leaves for a fresh twist.
How to Serve Easy Strawberry Dump Cake
- Best Pairings: Pair it with coffee for brunch or an evening dessert.
- Toppings: Options like powdered sugar, fresh mint, or a drizzle of chocolate syrup can elevate your dish.
Make Ahead & Storage
Can I Meal Prep This?
Yes! You can prepare it up to a day in advance—just keep it covered in the fridge until ready to bake.
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to three days.
Freezing
You can freeze this dump cake for about 2-3 months, but expect some texture changes upon thawing.
Reheating
Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or microwave in 30-second intervals, stirring in between.
FAQs
Can I use frozen strawberries?
Yes, you can, but fresh strawberries will give you a better texture and flavor.
How do I make it extra creamy without cream?
Top it with vanilla ice cream or whipped coconut cream for a rich experience.
Can I double it?
Absolutely, just use a larger baking dish and adjust the baking time as necessary.
How to fix a too-thick cake?
If it turns out too thick, you can add a bit of milk to the mix in future attempts or adjust the butter.
This Easy Strawberry Dump Cake recipe is not only a breeze to make, but it’s also a delightful treat that brings smiles with its luscious flavors. I invite you to try it out, share your thoughts, and check out other delightful recipes for more delicious adventures!
Easy Strawberry Dump Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Lightly grease your baking dish to prevent sticking.
- Wash and chop your fresh strawberries if using.
- Spread the chopped strawberries evenly in the bottom of the baking dish.
- Pour the strawberry pie filling over the fresh strawberries.
- Evenly sprinkle the butter cake mix on top.
- Cut the cold salted butter into small pieces and dot over the cake mix.
- Bake for about 45-50 minutes, until the top is golden brown.
- Remove from the oven and let it cool slightly.
- Serve warm with a generous dollop of whipped cream or a scoop of vanilla ice cream.