Strawberry Shortcake Dump Cake Recipe

If you love the flavor of classic strawberry shortcake but don’t want to fuss with layers, whipping cream, and fancy plating, this Strawberry Shortcake Dump Cake Recipe is your new weeknight (and weekend) hero—sweet, buttery, fruity, and unbelievably easy.

There’s something so nostalgic about strawberry shortcake. It reminds me of summer church picnics, my kids’ birthday parties in the backyard, and those little strawberry cups at the county fair. This Strawberry Shortcake Dump Cake Recipe takes all that flavor and bakes it into one big pan—a cozy, oven-baked strawberry dessert that feels special but is simple enough for a Tuesday night.

Instead of making biscuits or sponge cake, we use a box of vanilla or white cake mix, plenty of strawberries, and melted butter. The “dump cake” method means everything layers right in the pan. No mixer, no creaming butter and sugar, no stress. Top it with whipped cream or vanilla ice cream, and you’ve got a crowd-pleasing, family-friendly dessert that tastes like you spent hours in the kitchen… even though you absolutely did not.

I love serving this strawberry dump cake warm from the oven when friends stop by, for easy summer dessert nights on the deck, or as a low-stress potluck dessert that travels well. It’s also a great “bridge” dessert between spring and summer—those first good strawberries of the season practically beg to be tucked into something like this.

Why You’ll Love This Strawberry Shortcake Dump Cake Recipe

Ridiculously easy: No mixer, no special skills—just layer, pour, and bake.
Perfect for busy nights: About 10 minutes of hands-on time, then the oven does the work.

Tastes like classic strawberry shortcake: All the sweet, buttery, strawberry flavor without making biscuits from scratch.
Great for feeding a crowd: Ideal as a potluck dessert, backyard cookout treat, or holiday dish.
Flexible ingredients: Works with fresh or frozen strawberries and store-bought strawberry pie filling.

Family-friendly dessert: Kids love it, grown-ups go back for seconds, and it feels cozy and familiar.
Customizable: Easy to tweak for different fruits, gluten-free mixes, or lighter toppings.
Make-ahead friendly: Bake earlier in the day and rewarm gently before serving for stress-free entertaining.

Ingredients for Strawberry Shortcake Dump Cake

Here’s everything you need for this easy strawberry shortcake recipe. I’ll add a few notes so you can adjust based on what you have on hand.

For the Strawberry Layer

2 cans (21 ounces each) strawberry pie filling
2 cups fresh strawberries, hulled and sliced (about 1 pint)
1 tablespoon lemon juice (fresh if possible, bottled works in a pinch)
2 tablespoons granulated sugar (optional, for extra sweetness if berries are tart)
1 teaspoon pure vanilla extract

For the “Shortcake” Topping

1 box (15.25 ounces) vanilla cake mix
- (Yellow or white cake mix also works—vanilla gives a nice shortcake-style flavor.)

½ teaspoon ground cinnamon (optional, but adds lovely warmth)
1 stick (½ cup) unsalted butter, melted
- (You can use salted butter and skip adding extra salt.)

2 tablespoons milk or heavy cream
- (This helps hydrate some of the dry mix so you don’t have dry patches.)
Pinch of salt (skip if using salted butter)

For Serving

Fresh strawberries, sliced, for garnish
Whipped cream or vanilla ice cream
- (Homemade, canned, or a tub of frozen whipped topping—use what you like.)

A quick note on ingredients: if you want this to taste more like a traditional shortcake, go with vanilla or white cake mix rather than something strongly flavored like spice or chocolate. Also, use ripe, fragrant strawberries if you can—they carry this whole summer dessert.

How to Make Strawberry Shortcake Dump Cake

You’ll need a 9×13-inch baking dish, a small bowl, and a spoon or spatula. That’s it—no fancy equipment, just simple tools most of us already own.

Preheat the oven and prep your pan.
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. This helps prevent sticking and makes cleanup a whole lot easier.
Build the strawberry base.
Pour the strawberry pie filling into the prepared baking dish and spread it into an even layer. Scatter the sliced fresh strawberries over the top. They add brightness and that “real strawberry” texture that makes this feel like a homemade strawberry shortcake dessert.
Brighten the flavor.
Drizzle the lemon juice and vanilla extract over the strawberries. Sprinkle with the granulated sugar if your berries aren’t very sweet. Use the back of a spoon to gently mix the top layer so the flavors distribute a bit, but don’t stress—this is a dump cake, not rocket science.

Add the dry cake mix.
In a small bowl, stir the cake mix with the cinnamon and a pinch of salt. Sprinkle this dry mixture evenly over the strawberry layer. Try to cover most of the fruit, but if a few berries peek through, that’s perfectly fine and actually looks pretty when it bakes.
Moisten some of the topping.
In another small bowl or measuring cup, stir together the melted butter and the milk or cream. Slowly drizzle this mixture evenly across the dry cake mix. You’ll see some spots that still look a bit dry—that’s okay. They’ll pick up some moisture from the strawberries as everything bakes.
Tap and tilt the pan (little trick!).
Gently lift and tilt the baking dish from side to side a few times so the butter mixture runs around and settles into corners and crevices. Don’t stir—just encourage it to spread. This helps avoid patches of powdery cake mix.

Bake until golden and bubbly.
Place the pan in the preheated oven and bake for 35–45 minutes. You want the top to be lightly golden and the strawberry layer to be bubbling up around the edges. If your oven runs hot, start checking around 30 minutes. If the top is getting too brown before the filling bubbles, loosely tent the pan with foil.
Cool just a bit before serving.
Let the shortcake dump cake rest for at least 10–15 minutes after baking. The filling will thicken a bit as it cools, which makes it easier to scoop and gives you those lovely jammy strawberries instead of a runny mess.
Serve with something cool and creamy.
Scoop into bowls, then top with whipped cream or a scoop of vanilla ice cream. Add extra fresh strawberries on top for a pretty, “I totally meant to impress you” finish.

Servings & Timing

Yield: About 10–12 servings (depending on how generous you are with scoops)
Prep Time: 10–15 minutes
Bake Time: 35–45 minutes
Total Time: About 50–60 minutes

If you’re hosting, you can easily stretch this Strawberry Shortcake Dump Cake Recipe by serving it with ice cream or an extra bowl of fresh berries on the side.

Easy Variations

You know what? Once you’ve made this once, you’ll probably start thinking of all kinds of twists. Here are a few tested ideas:

Mixed Berry Shortcake Dump Cake: Swap half of the strawberries for blueberries or raspberries for a red-and-blue summer dessert.
Gluten-Free Version: Use a gluten-free vanilla cake mix and confirm your pie filling is gluten-free; the rest of the recipe stays the same.
Strawberry Lemon Dump Cake: Add extra lemon juice and a bit of lemon zest to the berries, and use lemon cake mix for a bright, tangy twist.

Strawberry Cheesecake Dump Cake: Dot 6–8 ounces of softened cream cheese over the strawberry layer before adding the cake mix.
Lower Sugar Version: Use no-sugar-added pie filling and skip the extra granulated sugar; serve with lightly sweetened or unsweetened whipped cream.
Shortcake Biscuit Top Hack: Mix half the cake mix with a little extra milk and drop spoonfuls on top, leaving some dry mix scattered around for texture.

Storage & Reheating

This strawberry shortcake dump cake keeps surprisingly well, which makes it handy for making ahead for parties or potlucks.

Room Temperature: Let it cool completely, then cover the pan loosely with foil; it can sit at room temperature for up to 6 hours.
Refrigerator: Store covered in the fridge for 3–4 days. The topping will soften a bit after the first day, but it still tastes wonderful.

Freezer: For longer storage, cool completely, then wrap portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat:

Warm individual servings in the microwave for 20–30 seconds.
Or cover the whole pan with foil and reheat at 300°F (150°C) for about 15–20 minutes, until warm and bubbly again.

If you’re planning a big gathering, you can bake this in the morning, let it cool, and then rewarm just before serving. That way, you’re not juggling dessert while you’re finishing the main course.

Notes from My Kitchen

Don’t skip the fresh strawberries if you can help it. The combo of pie filling and fresh berries gives you that strawberry shortcake texture—soft and saucy with some real fruit pieces.
Watch for dry patches. If, after baking, you see a stubborn dry corner of cake mix, you can gently stir a spoonful of hot strawberry filling into it to moisten it. No one will ever know.

Butter really matters. Real butter (not margarine) gives the topping its rich, shortcake-like flavor. I usually reach for unsalted so I can control the salt.
Let it rest. I know it smells amazing when it comes out of the oven, but those 10–15 minutes of cooling keep it from being runny and help the flavors settle.
Serve it warm, not hot. Hot, it can taste overly sweet; warm, the flavors mellow and blend, especially with a little cool cream or ice cream.

Great for “use up the berries” nights. When I have berries that are just a day past perfect, this Strawberry Shortcake Dump Cake Recipe is where they go so they don’t go to waste.

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?
Yes. Use the same amount, and there’s no need to thaw; just scatter them frozen over the pie filling and bake as directed, adding 5 minutes if needed.

Do I have to use strawberry pie filling?
You don’t, but it helps create that thick, jammy, strawberry dessert base. If you skip it, use extra fresh strawberries and add ¼–½ cup sugar plus 1–2 tablespoons cornstarch to help thicken.

Can I make this Strawberry Shortcake Dump Cake Recipe ahead of time?
Absolutely. Bake it earlier in the day, then cover and refrigerate. Reheat gently in the oven before serving, or serve chilled or at room temperature.

Why is my dump cake topping still powdery in spots?
Some dry spots are normal, but if there are too many, next time drizzle a little extra melted butter or milk over the top and tilt the pan more so the moisture spreads.

Can I use a different cake mix flavor?
Yes. White, yellow, or French vanilla cake mixes work beautifully. Lemon is lovely if you want a tangier strawberry dessert.

Is this recipe good for potlucks?
It’s one of my favorite potluck dessert ideas—bakes in one pan, travels well, and tastes good warm, room temperature, or chilled.

Can I cut this recipe in half?
You can. Bake it in an 8×8-inch or 9×9-inch pan, and start checking for doneness around 25–30 minutes.

What’s the best way to serve leftovers?
I like leftovers slightly chilled with a big spoonful of yogurt or whipped cream—almost like a strawberry shortcake breakfast treat (no judgment here).

Conclusion

This Strawberry Shortcake Dump Cake Recipe packs all the cozy, summery flavor of classic strawberry shortcake into one easy, oven-baked dessert that anyone can manage—even on a busy weeknight. It’s simple, flexible, and always a hit with kids, grandparents, and everyone in between.

Give it a try, then come back and tell me how it went—did you stick with strawberries, or try one of the variations? If you loved this, you might also enjoy experimenting with other easy dump cake and strawberry dessert recipes for your next family gathering or potluck.

Strawberry Shortcake Dump Cake

This Strawberry Shortcake Dump Cake packs all the cozy, summery flavor of classic strawberry shortcake into one easy, oven-baked dessert. Using cake mix, strawberries, and butter, it delivers a sweet, buttery, jammy strawberry base with a golden shortcake-style topping—no mixer, no layering, and minimal effort.

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Prep Time 15

Cook Time 45

Total Time 1

Course Dessert

Cuisine American

Servings servings

Calories 350 kcal

Ingredients

2 cans (21 oz each) strawberry pie filling
2 cups fresh strawberries hulled and sliced (about 1 pint)
1 tablespoon lemon juice fresh if possible; bottled works in a pinch
2 tablespoons granulated sugar optional, for extra sweetness if berries are tart
1 teaspoon pure vanilla extract
1 box (15.25 oz) vanilla cake mix yellow or white cake mix also works

1/2 teaspoon ground cinnamon optional
1 pinch salt skip if using salted butter
1 stick (1/2 cup) unsalted butter melted; use salted butter and omit extra salt if desired
2 tablespoons milk or heavy cream helps hydrate some of the dry cake mix
fresh strawberries sliced, for garnish
whipped cream or vanilla ice cream for serving

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray to help prevent sticking and make cleanup easier.

Pour the strawberry pie filling into the prepared baking dish and spread it into an even layer. Scatter the sliced fresh strawberries evenly over the top.
2 cans (21 oz each) strawberry pie filling, 2 cups fresh strawberries
Drizzle the lemon juice and vanilla extract over the strawberries. If your berries aren’t very sweet, sprinkle the granulated sugar on top. Gently mix the top layer slightly with the back of a spoon so the flavors distribute a bit.
1 tablespoon lemon juice, 2 tablespoons granulated sugar, 1 teaspoon pure vanilla extract
In a small bowl, stir together the cake mix, ground cinnamon, and a pinch of salt. Sprinkle this dry mixture evenly over the strawberry layer, trying to cover most of the fruit.
1 box (15.25 oz) vanilla cake mix, 1/2 teaspoon ground cinnamon, 1 pinch salt

In another small bowl or measuring cup, stir together the melted butter and the milk or heavy cream until combined.
1 stick (1/2 cup) unsalted butter, 2 tablespoons milk or heavy cream
Slowly drizzle the butter–milk mixture evenly over the dry cake mix layer. Some spots may still look a bit dry, which is fine—they’ll pick up moisture as the cake bakes.
1 box (15.25 oz) vanilla cake mix, 1 stick (1/2 cup) unsalted butter, 2 tablespoons milk or heavy cream
Gently lift and tilt the baking dish from side to side a few times so the butter mixture runs around and settles into the corners and crevices. Do not stir; just encourage the liquid to spread to help avoid powdery patches.

Place the pan in the preheated oven and bake for 35–45 minutes, until the top is lightly golden and the strawberry layer is bubbling around the edges. If the top browns too quickly, loosely tent the pan with foil.
Remove the dump cake from the oven and let it rest for 10–15 minutes. The filling will thicken as it cools, making it easier to scoop and giving it a jammy strawberry texture.
Scoop warm servings into bowls. Top with whipped cream or vanilla ice cream and garnish with additional fresh sliced strawberries, if desired.
fresh strawberries, whipped cream or vanilla ice cream

Notes

STORAGE: Let the cake cool completely, then cover the pan loosely with foil. It can sit at room temperature for up to 6 hours. For longer storage, refrigerate covered for 3–4 days; the topping will soften but still tastes great. To freeze, cool completely, wrap portions tightly, and freeze for up to 2 months. Thaw in the refrigerator before reheating.
REHEATING: Warm individual servings in the microwave for 20–30 seconds, or cover the whole pan with foil and reheat at 300°F (150°C) for 15–20 minutes, until warm and bubbly.
TIPS: Don’t skip the fresh strawberries if possible—the combo of pie filling and real berries gives the best shortcake-like texture. Use real butter for the richest flavor. If you notice a stubborn dry patch of cake mix after baking, gently stir a spoonful of hot strawberry filling into it to moisten. Let the cake rest before serving; it tastes best warm, not piping hot.
VARIATIONS: Try mixed berries by swapping half the strawberries for blueberries or raspberries. Use a gluten-free vanilla cake mix for a gluten-free version. For a strawberry lemon twist, add extra lemon juice and zest and use lemon cake mix. For a cheesecake variation, dot softened cream cheese over the berries before adding the cake mix. For lower sugar, use no-sugar-added pie filling and skip the extra sugar.