A fuss-free, melt-in-your-mouth dessert that marries rich chocolate cake mix with juicy strawberries—no fancy tools required.
Let me tell you about the Chocolate Strawberry Dump Cake: it’s a quick, sweet treat born from lazy afternoons when I wanted something decadent yet simple. Dump cakes are famously easy—just scatter cake mix over fruit, drizzle with butter, bake—and voilà, dessert. This version swings for the fences with chocolate and strawberry, hitting that sweet spot between comfort and celebration. I first made this during strawberry season, when my garden was overflowing (seriously, I had berries coming out my ears). It felt like summer in a pan, and from then on, it became my go-to for potlucks, family dinners, and even casual Friday nights at home.
You’ll appreciate this easy recipe if you’re short on time but big on flavor: no mixing bowls, just one pan in the oven. It’s perfect for spring or summer gatherings—yet thanks to frozen berries, you can enjoy it year-round. Chart-wise, it’s light on prep time (under 10 minutes) but heavy on “wow” factor. And yes, adding fresh strawberries boosts that antioxidant content, so you feel a smidge less guilty when you dive in for seconds.
Why You’ll Love This Recipe
• Ready in under an hour—perfect for last-minute desserts
• Uses pantry staples and fresh or frozen strawberries
• One-pan baking—fewer dishes, more time for smiles
• Decadent chocolate meets bright, tangy fruit
• Crowd-pleaser at BBQs, potlucks, casual dinners
• Easily customizable with mix-ins (nuts, chocolate chips)
• No fancy tools—just a spoon, a knife, and an oven
• Gluten-free option: swap in GF devil’s food cake mix
Ingredients
• 1 (15.25-ounce) box devil’s food cake mix (I love King Arthur’s for deep cocoa notes)
• 2 cups fresh strawberries, hulled and quartered (or frozen, thawed, and drained)
• 1 (21-ounce) can strawberry pie filling (rich, sweet, and thickened)
• ½ cup semi-sweet chocolate chips (or dark, for deeper flavor)
• 6 tablespoons unsalted butter, melted (clarified for ultra-crisp edges)
• Pinch of coarse sugar (optional, for a sparkling top)
• Vanilla ice cream or whipped cream, for serving
Tips: Use room-temperature butter so it drizzles in ribbons. If you choose frozen berries, press out extra moisture on paper towels to prevent a soggy bottom. For a touch of flair, select plump, fragrant berries at the local market.
Directions
1. Preheat the oven to 350°F (177°C) and grease an 8×8-inch baking dish with butter or non-stick spray. This ensures easy serving.
2. Spread the strawberry pie filling evenly across the bottom; an offset spatula helps you go pro.
3. Scatter fresh or thawed strawberries on top, arranging in a single layer to balance sweetness.
4. Sprinkle the dry cake mix evenly, covering every bit of fruit—no clumps!
5. Drizzle melted butter in thin ribbons over the surface; this locks in moisture and crisps the top.
6. Finish by scattering chocolate chips, letting a few peek out for that melty surprise.
7. Bake for 35–40 minutes, until golden brown and bubbling at the edges—you want that telltale fizz.
8. Let it rest for 15 minutes on a wire rack (it firms up nicely), then cut into squares and serve warm with ice cream or whipped cream.
Servings & Timing
Yield: Serves 6–8 generous portions
Prep Time: 10 minutes
Bake Time: 35–40 minutes
Rest Time: 15 minutes
Total Time: About 1 hour
Variations
• Mixed-Berry Mash-Up: Replace half the strawberries with raspberries or blueberries for a richer berry profile.
• Coconut Craze: Stir ⅓ cup shredded coconut into the dry cake mix for tropical vibes.
• Boozy Berry: Drizzle 2 tablespoons rum or bourbon over the fruit layer for grown-up indulgence.
• Vegan Version: Swap in dairy-free butter and chocolate chips, plus a vegan cake mix.
• Lemon Zing: Add 1 teaspoon lemon zest to the berries for a bright pop.
• Nutty Crunch: Toss ½ cup chopped pecans or walnuts into the mix for extra texture.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Freeze individual squares in freezer bags for up to 1 month. To reheat, microwave for 20–30 seconds or warm in a 300°F oven for 10 minutes, covered loosely with foil. For an easy make-ahead, assemble in the dish, cover tightly, and refrigerate overnight—bake straight from the fridge, adding 5 extra minutes.
Notes
• After four test runs, I found 6 tablespoons of butter gives a tender crumb with crisp edges—more butter can drown the cake mix.
• If the fruit seems runny, toss it with 1 teaspoon cornstarch before layering—it thickens juices without a fuss.
• For neat slices, chill for 20 minutes and use a sharp knife dipped in hot water between cuts.
• Want more texture? Sprinkle a handful of chia seeds into the berry layer—they soak up extra juice and add a subtle crunch.
FAQs
Q: Can I substitute other fruits?
A: Yes—peaches, blueberries, or canned cherries all work beautifully in this dump cake formula.
Q: My top is too soft—help!
A: Either bake a few minutes longer or reduce the butter drizzle slightly; too much moisture softens the cake.
Q: Gluten-free friendly?
A: Absolutely—just pick a certified GF chocolate cake mix and double-check your pie filling label.
Q: Is it freezer-safe?
A: Yep! Wrap squares individually in plastic, store in a freezer bag, and enjoy within a month.
Q: Can I halve the recipe?
A: Sure thing—use a 6×6 pan and start checking for doneness around 30 minutes.
Q: How do I get a crunchier top?
A: Swap half the butter for melted coconut oil and sprinkle on coarse sugar right before baking.
Q: Why dump cake and not mix?
A: Dump cakes mean minimal bowls, minimal fuss, and maximum “wow” without extra dishwasher duty.
Conclusion
Chocolate Strawberry Dump Cake feels fancy yet bakes itself—rich chocolate, juicy fruit, and a golden, buttery top all in one pan. It’s your new go-to for family dinners, summer potlucks, or anytime you crave a quick, delicious dessert. Give it a whirl, leave a comment with your favorite twist, and don’t forget to check out my Lemon Blueberry Dump Cake next time you’re in the mood for something equally simple and scrumptious!
Chocolate Strawberry Dump Cake
Ingredients
- 1 (15.25-ounce) box devil’s food cake mix I love King Arthur’s for deep cocoa notes
- 2 cups fresh strawberries hulled and quartered (or frozen, thawed, and drained)
- 1 (21-ounce) can strawberry pie filling rich, sweet, and thickened
- 1/2 cup semi-sweet chocolate chips or dark, for deeper flavor
- 6 tablespoons unsalted butter melted (clarified for ultra-crisp edges)
- Pinch coarse sugar optional, for a sparkling top
- Vanilla ice cream or whipped cream for serving
Instructions
- Preheat the oven to 350°F (177°C) and grease an 8×8-inch baking dish with butter or non-stick spray. This ensures easy serving.
- Spread the strawberry pie filling evenly across the bottom; an offset spatula helps you go pro.
- Scatter fresh or thawed strawberries on top, arranging in a single layer to balance sweetness.
- Sprinkle the dry cake mix evenly, covering every bit of fruit—no clumps!
- Drizzle melted butter in thin ribbons over the surface; this locks in moisture and crisps the top.
- Finish by scattering chocolate chips, letting a few peek out for that melty surprise.
- Bake for 35–40 minutes, until golden brown and bubbling at the edges—you want that telltale fizz.
- Let it rest for 15 minutes on a wire rack (it firms up nicely), then cut into squares and serve warm with ice cream or whipped cream.
