This 4-ingredient Strawberry Dump Cake is a classic, no-fuss dessert that’s beyond simple to make with one bowl and unbelievably satisfying to eat. Serve with ice cream, there’s no reason to not make dessert!
If you’re looking for a super simple, completely stress-free sweet treat that’s delicious beyond words, this Strawberry Dump Cake is it. It has tons of flavor with very little effort. Believe me when I say it doesn’t get easier than a classic dump cake – no bowls used, zero mixing involved, and minimal prep…period. It’s the perfect dessert for potlucks, BBQ’s and last-minute entertaining.
If you’ve never made a dump cake before pudding mix and cake mix are key to the right texture and flavor. Ripe strawberries, fruity Jell-O, perfectly sweet cake mix, and rich butter are all you need for the ultimate hands-off, foolproof dessert. Serve with fresh whipped cream or ice cream, it’s the ideal summer dessert when the berries are in season, but it’s wonderful year-round, too.
If you like this fruit-forward treat, try these other strawberry desserts. This Strawberry Bundt Cake is a fan favorite, and we love this recipe for Homemade Vanilla Ice Cream with Strawberry Shortcake Crunch.
Why You’ll Love This Recipe
- Super Simple “Dump and Bake” Method: This foolproof, no-fuss method literally calls for dumping ingredients into a pan and baking it. It’s so incredibly easy, anyone can make this.
- Simple Ingredients: This dessert using a handful of simple ingredients you already have in your pantry. Doesn’t get much easier.
- Fresh Strawberry Flavor: This cake has big, fresh, fruity, strawberry flavor thanks to the fresh berries. Make sure they’re ripe, it’s worth it.
- Feeds a Crowd: This dessert serves a lot of people with very little effort. Make this sweet treat to easily serve a large group of family and friends, for any occasion.
- Customizable: Change up the toppings for this cake and try different variations or flavor profiles. You can’t go wrong!
Ingredients
- Strawberries: Fresh are best, for the best flavor.
- Strawberry Jello: A great store-bought shortcut, this adds vibrant color, bright flavor and makes a super moist cake.
- Yellow Cake Mix: Another foolproof staple from the grocery store. Use your favorite brand.
- Melted Butter: Be sure to evenly distribute the butter for proper baking.
- Water: To hydrate the cake mix.
How to Make Strawberry Dump Cake
For The Dump Cake:
1. Preheat oven to 350°.
2. Spray a 9×13″ baking dish with cooking spray.
3. Wash and dry the strawberries. Hull and slice them.
4. Place berries in the baking dish and sprinkle with dry jello mix.
5. Sprinkle yellow cake mix over the top of the strawberries.
6. Drizzle melted butter over the top of the cake mix.
7. Pour the water over the top of the cake mix. You will get the urge to stir but don’t do it!
8. Bake for 45 to 50 minutes or until golden brown.
9. Once it cools serve with some fresh whipped cream or vanilla ice cream!
For The Whipped Cream:
1. Chill your mixer bowl for 5-10 minutes to help the cream whip faster and achieve fluffy peaks.
2. Pour 1 cup of cold heavy cream into the chilled bowl, ready for whipping. Add 3 tablespoons of powdered sugar and whip on medium speed for about 2 minutes until the cream starts to thicken and looks creamy.
3. Stir in 1 teaspoon of pure vanilla extract to infuse the whipped cream with flavor.
4. Increase to medium-high speed and whip for 1 to 1.5 minutes more until medium peaks form—soft but stable peaks are ideal.
5. Use immediately to top desserts, or store in an airtight container in the fridge for up to 12 hours.
Expert Tips
- Fresh Berries Are Best: Not only do fresh strawberries have the best flavor, but they have great texture too. They’ll hold up while baking and still have a nice bite. If you’re in a pinch, use frozen and thawed berries, but they’ll be much softer in texture.
- Evenly Distribute Butter: Drizzle the butter evenly all over the cake mix so it’s well distributed. Using a teaspoon helps. This will yield the best texture throughout the cake. You can also try freezing and grating the butter overtop for extra even distribution.
- No Stirring Allowed! This is essential. The magic of a dump cake is in the way the ingredients are layered and baked, which gives it that signature cobbler-like texture. Stirring disrupts the layers and how everything ultimately turns out, so resist the urge!
- Keep the Cake Moist: Avoid dry patches of cake mix by ensuring the mix is evenly and properly hydrated with water or butter. Add a few extra slices of butter where you think it’s needed, and check the cake halfway through baking. If you notice dry spots, sprinkle with water or add a pat of butter.
- Adjust the Sweetness: If the berries are super ripe and sweet, you can add toss them with lemon juice, and use salted butter to balance the flavors. If the berries are underripe and you want to add more sweetness, toss with sugar before adding to the cake.
- Let the Cake Rest: Rest for a solid 15 minutes before slicing and serving. This lets the cake set up and slightly cool so it doesn’t crumble, and gets you nice, clean slices.
Homemade Whipped Cream (optional, but recommended)
- Homemade Is Best: A little extra effort leads to a lot more flavor. Using real, good quality cream and controlling the amount of sugar will give it the best taste and texture. The store-bought stuff can be overly sweet or over-whipped with stabilizers.
- Chill The Bowl: Start with a pre-chilled bowl (throw it in the freezer while you gather your cake ingredients). This will help the cream whip faster and give you the fluffiest, lightest results.
- Soft to Medium Peaks: This is ideal for whipped cream. Take breaks periodically to check – when the whisk holds its shape briefly, then gently droops at the tip, you’ve achieved your goal!
- Store In The Fridge: Homemade whipped cream is best enjoyed as close to whipping as possible, but will hold in the fridge for up to a day. We suggest using it within 12 hours for max flavor and texture. If you need to give it a quick re-whip to bring it back, feel free to do so!
Variations
- Frozen Strawberries: If you’d rather use frozen berries, no problem. Drain them once they’re thawed to get rid of any excess moisture, since this could make the cake soggy. You might need to bake the cake for a few extra minutes. You could also use a combination of blueberries, raspberries and strawberries.
- Try Other Jell-O Flavors: Swap the strawberry flavor with lemon, orange or lime for a fun flavor twist.
- Try Different Cake Mixes: White or vanilla cake mix would be delicious, and just slightly less sweet. Lemon cake mix would be a fun citrus-y twist, too. You could even try a chocolate box mix.
- Finishing Flavors: Add freshly grated lemon zest or a teaspoon of vanilla into the cake for extra flavor.
What To Serve With Strawberry Dump Cake
- Homemade Whipped Cream: Fresh is best!
- Vanilla Ice Cream: The cold ice cream is extra complimentary with the slightly warm cake.
- Fresh Sliced Strawberries: For a decorative pop of color and extra strawberry flavor.
- Shortbread Cookies or Graham Crackers: Served on the side for extra crunch.
Storage
Store any leftover cake (which isn’t likely!) in an airtight container in the fridge for up to 4 days. When you’re ready to eat it, gently reheat in the oven or microwave until warmed through.
You can also freeze this cake for up to 3 months in an airtight container. Just thaw in the fridge overnight before you’re ready to serve, then reheat in the oven or microwave.
Make this dump cake ahead of time for a time-saving dessert. Assemble and bake, then let it fully cool before covering and storing in the fridge. When you’re ready to serve, bring it to room temperature while you pre-heat the oven, and re-heat until completely warmed through.
FAQs
Never stir a dump cake because stirring disrupts the layers and how they bake together. The magic of a dump cake is in the way the ingredients are layered and baked, which gives it that signature cobbler-like texture. So resist the urge to mix or stir!
When the edges start to brown and pull away from the sides of the pan, and the center is set and no longer jiggly, the cake is done. You can insert a toothpick or knife into the center, and when it comes out clean, it’s ready.
Check the cake periodically during baking. If you notice some dry patches, sprinkle some water over them or add small pats of butter to hydrate those spots.
Absolutely! Just be sure to double all of the ingredients, and use a slightly larger or deeper pan to accommodate.
More Delicious Dessert Recipes
Strawberry Dump Cake (4 ingredients!)
Ingredients
Method
- Preheat oven to 350°F.
- Spray a 9×13" baking dish with cooking spray.
- Wash and dry the strawberries. Hull and slice them.
- Place berries in the baking dish and sprinkle with dry jello mix.
- Sprinkle yellow cake mix over the top of the strawberries.
- Drizzle melted butter over the top of the cake mix.
- Pour the water over the top of the cake mix. You will get the urge to stir but don’t do it!
- Bake for 45 to 50 minutes or until golden brown.
- Once it cools serve with some fresh whipped cream or vanilla ice cream!
- Chill your mixer bowl for 5-10 minutes to help the cream whip faster and achieve fluffy peaks.
- Pour 1 cup of cold heavy cream into the chilled bowl, ready for whipping. Add 3 tablespoons of powdered sugar and whip on medium speed for about 2 minutes until the cream starts to thicken and looks creamy.
- Stir in 1 teaspoon of pure vanilla extract to infuse the whipped cream with flavor.
- Increase to medium-high speed and whip for 1 to 1.5 minutes more until medium peaks form—soft but stable peaks are ideal.
- Use immediately to top desserts, or store in an airtight container in the fridge for up to 12 hours