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Slightly side angle of finished and baked slice of strawberry dump cake on white plate with dollop of whipped cream. Placemat and fork in background.

Strawberry Dump Cake (4 ingredients!)

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!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dump Cake
  • 6 cups fresh strawberries fresh is best!
  • 1 3 oz box strawberry jello
  • 1 yellow cake mix
  • 1/2 cup melted butter
  • 1 cup water
Whipped Cream
  • 1 cup heavy cream cold
  • 3 tbsp powdered sugar adjust to taste
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F.
  2. Spray a 9x13" 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

Notes

Storage: 
Store leftover cake 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.
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 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.