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.
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.
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.
Nutrition
Calories: 350kcal
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