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Strawberry Shortcake Dump Cake Recipe
If you love strawberry shortcake but want something fuss-free and cozy from the oven, this Strawberry Shortcake Dump Cake Recipe is your new go-to summer dessert—sweet, buttery, and bubbling with strawberries, all with almost no effort.
What Is Strawberry Shortcake Dump Cake, Really?
Let me explain this in plain terms: a dump cake is the laid-back cousin of a cobbler. You “dump” the ingredients into a baking dish—no mixer, no layering drama—and let the oven do the work.
This Strawberry Shortcake Dump Cake Recipe brings together everything we love about classic strawberry shortcake (juicy strawberries, tender cake, and creamy topping) and wraps it up in a one-pan, family-friendly dessert. It tastes like a strawberry shortcake met a buttery cobbler and decided to show up to your potluck in its comfiest clothes.
I love making this in late spring and summer, especially when strawberries are on sale or you’ve picked too many at the farm stand. But you know what? It works just as well with frozen berries, so you’re not stuck waiting for berry season. It’s a perfect quick strawberry dessert for BBQs, church suppers, or those nights when everyone wants “something sweet” and you’re already in your slippers.
If you’re watching sugar or trying to keep things a bit lighter, you can absolutely swap in reduced-sugar pie filling or use less sugar on the berries. You can even serve it with Greek yogurt instead of ice cream. It’s still a strawberry dessert that feels special without being too heavy.
Why You’ll Love This Strawberry Shortcake Dump Cake Recipe
- Ridiculously easy: No mixer, no fancy techniques—just layer, sprinkle, and bake.
- Minimal prep time: About 10–15 minutes of hands-on work, then the oven does the rest.
- Uses simple pantry staples: Cake mix, butter, strawberries—things many of us already have around.
- Perfect for potlucks and parties: Travels well, feeds a crowd, and looks rustic in the best way.
- Kid- and grandkid-approved: Sweet, soft, and familiar flavors that picky eaters usually adore.
- Flexible with fresh or frozen berries: Make this strawberry dump cake any time of year.
- Customizable: Easy to tweak for a lighter version, or add fun extras like white chocolate or lemon zest.
- Great make-ahead dessert: Tastes wonderful warm, room temp, or chilled straight from the fridge.
Ingredients for Strawberry Shortcake Dump Cake
You don’t need many things for this shortcake dump cake, but a few small choices can make it taste bakery-level good.
For the strawberry layer:
- 4 cups sliced strawberries (about 1 ½–2 pounds fresh, hulled and sliced; frozen is fine, no need to thaw completely)
- 1 can (21 ounces) strawberry pie filling (for extra jammy flavor)
- ¼–⅓ cup granulated sugar (use ¼ cup for sweeter berries, ⅓ cup if berries are very tart)
- 1 tablespoon cornstarch (helps thicken the juices)
- 1 teaspoon pure vanilla extract
- 1–2 teaspoons lemon juice (brightens the flavor; bottled is okay, fresh is better)
- Pinch of salt (balances the sweetness)
For the “shortcake” cake layer:
- 1 box (15.25 ounces) yellow cake mix
- (White cake mix or French vanilla also work for a lighter shortcake flavor.)
- ½ teaspoon ground cinnamon (optional, but lovely with strawberries)
- ½ teaspoon vanilla extract (stirred into the butter for richer flavor)
- ¾ cup (1 ½ sticks) unsalted butter, melted
- (Salted butter is okay—just skip the pinch of salt above or below.)
For serving (optional but highly encouraged):
- Whipped cream (homemade or from a can—no judgment here)
- Vanilla ice cream or strawberry ice cream
- Fresh strawberries for garnish
- Plain or vanilla Greek yogurt (a lighter, slightly tangy option)
Ingredient Tips:
- Strawberries: If using frozen, try to buy sliced strawberries without added sugar. If yours are sweetened, reduce the extra sugar in the recipe.
- Cake mix: I’ve had great results with Duncan Hines and Betty Crocker yellow cake mixes. Use your favorite brand; just stick to roughly 15–16 ounces.
- Butter: Melted butter gives a more even, golden topping than sliced cold butter in this particular recipe.
Step-by-Step Directions
-
Preheat the oven and prep the pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin coat of butter. A glass or ceramic dish works best for even baking. -
Make the fresh strawberry base
In a large bowl, combine the sliced strawberries, sugar, cornstarch, vanilla extract, lemon juice, and a pinch of salt. Stir gently until the berries are coated and glossy. This helps create that jammy strawberry shortcake vibe once it bakes. -
Add the pie filling for extra strawberry oomph
Pour the can of strawberry pie filling into the bowl with the fresh berries and fold together. You’ll see a mix of whole berries and thick sauce—this is what gives the dessert a rich, strawberry shortcake flavor without getting watery. -
Spread the strawberry layer in the pan
Pour the strawberry mixture into your prepared baking dish and spread it into an even layer, making sure strawberries reach the corners so every piece gets fruit. -
Sprinkle on the cake mix
Open the box of yellow cake mix and sprinkle it evenly over the strawberry layer, covering it from corner to corner. Don’t stir. This “dry on top” method is what makes it a classic dump cake.- If you’re using cinnamon, whisk it into the dry cake mix in a small bowl first, then sprinkle.
-
Pour on the melted butter
In a microwave-safe bowl or small saucepan, melt the butter. Stir in the ½ teaspoon of vanilla extract. Then slowly pour the melted butter over the cake mix, trying to cover as much of the surface as you can. It’s okay if a few dry spots remain; they’ll still bake up into a slightly crunchy topping. -
Bake until golden and bubbly
Place the baking dish on the center rack and bake for 40–50 minutes, or until:- The top is golden brown in most spots.
- The edges are bubbling with strawberry filling.
- A few dry “crumbly” areas on top are lightly browned (those add texture).
Every oven is a little different. Start checking around 38–40 minutes. If the top is browning too fast, loosely tent the pan with foil for the last 5–10 minutes.
-
Cool slightly and serve
Let the strawberry shortcake dump cake cool for at least 15–20 minutes. This helps the filling thicken so it’s easier to scoop. Serve warm with whipped cream, ice cream, or yogurt—and a few extra berries if you have them.
Servings & Timing
- Yield: About 10–12 servings (depending on how generous you are with scoops)
- Prep Time: 10–15 minutes
- Bake Time: 40–50 minutes
- Rest Time: 15–20 minutes before serving
- Total Time: About 1 hour 10 minutes
That makes it an ideal easy dump cake for busy weeknights, summer cookouts, or when guests call and say, “We’re stopping by,” and you’re staring at your pantry.
Easy Variations and Fun Flavor Twists
Sometimes I make this recipe “as is,” and sometimes I play around a bit. Here are some ideas if you’re in the mood to experiment:
- Lemon Strawberry Shortcake Dump Cake: Add 1 tablespoon lemon zest to the strawberry mixture and use lemon cake mix instead of yellow.
- Berry Medley Dump Cake: Swap half the strawberries for blueberries or raspberries for a mixed berry dessert.
- Lighter Strawberry Shortcake Recipe: Use sugar-free pie filling, less added sugar on the berries, and serve with light whipped topping or Greek yogurt.
- Gluten-Free Dump Cake: Use a gluten-free yellow or vanilla cake mix and check your pie filling label.
- Chocolate-Covered Strawberry Version: Sprinkle ½–1 cup mini chocolate chips over the cake mix before the butter.
- Almond Bakery Style: Add ½ teaspoon almond extract to the butter and top the baked cake with sliced toasted almonds.
How to Store and Reheat Your Dump Cake
One of the nice things about this strawberry shortcake dump cake is that it stores really well, so you can enjoy it for a couple of days without losing that cozy, homemade taste.
- Room temperature: Let the cake cool, then cover the pan tightly. It can sit at room temperature for up to 8–10 hours if your kitchen isn’t too warm.
- Refrigerator: For longer keeping, cover the dish with plastic wrap or a lid and refrigerate for 3–4 days. The topping will soften a bit, but the flavors deepen and it’s delicious cold, too.
- Freezer: For best texture, I recommend freezing leftovers in individual portions. Place cooled scoops in airtight containers and freeze for up to 2 months.
Reheating Tips:
- Microwave (fast and easy): Warm a single serving in a microwave-safe bowl for 20–40 seconds, just until heated through.
- Oven (best texture): Place leftover cake in an oven-safe dish, cover loosely with foil, and warm at 325°F for about 10–15 minutes.
Make-Ahead Tip:
Bake the dessert earlier in the day, let it cool completely, then cover and refrigerate. Warm it gently in the oven before serving, or serve chilled with extra whipped cream. It’s a great make-ahead potluck dessert because it travels well and reheats beautifully.
Helpful Notes From My Kitchen
- Don’t skip the rest time: Letting the cake cool for at least 15 minutes gives the strawberry layer time to thicken, so you get those beautiful, spoonable scoops instead of a soupy mess.
- Watch your butter coverage: Try to drizzle the melted butter evenly, especially over any large patches of dry cake mix. A few small dry bits are fine—as they bake, they form a crisp, crumbly texture.
- Fresh vs. frozen strawberries: Fresh berries give a brighter flavor and slightly firmer pieces, while frozen strawberries make the filling a touch softer and jam-like. Both are good, just a little different.
- Sweeter tooth? Sprinkle 1–2 tablespoons of sugar right over the cake mix before adding the butter for an extra crunchy, caramelized top.
- Serving for company: Spoon the warm cake into pretty bowls or ramekins, top with a swirl of whipped cream, and add a small strawberry fan on top. It looks fancier than it has any right to be for such an easy strawberry cake recipe.
Strawberry Shortcake Dump Cake Recipe FAQs
Can I use only fresh strawberries and skip the pie filling?
Yes, you can, but the result will be a bit less saucy; increase the strawberries to about 6 cups and add an extra tablespoon of cornstarch to help thicken the juices.
Can I make this Strawberry Shortcake Dump Cake Recipe dairy-free?
You can try using a dairy-free margarine or plant-based butter substitute; just choose one with a good flavor and at least 75–80% fat for the right texture.
Do I have to melt the butter, or can I use thin slices on top?
You can slice cold butter and lay it over the cake mix, but I’ve found melted butter spreads more evenly and gives a more consistent golden topping.
My cake mix had dry spots after baking—is that okay?
Yes, a few dry, crumbly patches are normal with dump cake and add texture; if there are large areas of dry mix, you might not have used quite enough butter or spread it evenly.
Can I make this in a smaller pan, like 8×8 or 9×9?
You can halve the recipe and bake it in an 8×8 or 9×9 pan; start checking for doneness around 30–35 minutes.
What’s the best way to serve this as an easy strawberry shortcake dessert?
Serve warm scoops in bowls with whipped cream or vanilla ice cream, plus a few fresh strawberries on top—it feels like a deconstructed strawberry shortcake.
Can I prepare this ahead and bake later?
It’s better to assemble and bake right away, but you can mix the strawberry layer ahead and store it in the fridge, then add the cake mix and butter just before baking.
Is this good for a potluck or family gathering?
Absolutely; it’s one of my favorite family-friendly dessert recipes because it feeds a crowd, and you can bring it right in the baking dish with a serving spoon.
Final Thoughts & Serving Ideas
This Strawberry Shortcake Dump Cake Recipe is the kind of easy, oven-baked dessert that makes people think you worked a lot harder than you did—sweet strawberries, tender cake, and a buttery topping, all from one pan.
Serve it warm with ice cream on a summer evening, or chilled with a dollop of whipped cream after Sunday dinner. If you try this recipe, let me know how it went in the comments and share any fun twists you added. And if you love simple strawberry shortcake desserts, take a peek at my other berry bakes on the blog for more inspiration.
Strawberry Shortcake Dump Cake
Ingredients
- 4 cups strawberries sliced (about 1 1/2–2 pounds fresh, hulled and sliced; frozen is fine, no need to thaw completely)
- 21 ounces strawberry pie filling 1 can, for extra jammy flavor
- 1/4-1/3 cup granulated sugar use 1/4 cup for sweeter berries, 1/3 cup if berries are very tart
- 1 tablespoon cornstarch helps thicken the juices
- 1 teaspoon pure vanilla extract
- 1-2 teaspoons lemon juice bottled is okay, fresh is better
- pinch salt balances the sweetness
- 15.25 ounces yellow cake mix 1 box; white or French vanilla cake mix also work
- 1/2 teaspoon ground cinnamon optional, but lovely with strawberries
- 1/2 teaspoon vanilla extract stirred into the melted butter for richer flavor
- 3/4 cup unsalted butter melted (1 1/2 sticks; salted butter is okay—skip the extra pinch of salt)
- whipped cream for serving, optional
- vanilla or strawberry ice cream for serving, optional
- fresh strawberries for garnish, optional
- plain or vanilla Greek yogurt optional lighter topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin coat of butter. A glass or ceramic dish works best for even baking.
- In a large bowl, combine the sliced strawberries, granulated sugar, cornstarch, 1 teaspoon vanilla extract, lemon juice, and a pinch of salt. Stir gently until the berries are coated and glossy.4 cups strawberries, 1/4-1/3 cup granulated sugar, 1 tablespoon cornstarch, 1 teaspoon pure vanilla extract, 1-2 teaspoons lemon juice, pinch salt
- Pour the can of strawberry pie filling into the bowl with the fresh berries and fold together until you have a mix of whole berries and thick sauce.21 ounces strawberry pie filling
- Pour the strawberry mixture into the prepared baking dish and spread it into an even layer, making sure strawberries reach the corners.
- If using cinnamon, whisk it into the dry cake mix in a small bowl. Sprinkle the cake mix evenly over the strawberry layer, covering it from corner to corner. Do not stir.15.25 ounces yellow cake mix, 1/2 teaspoon ground cinnamon
- Melt the butter in a microwave-safe bowl or small saucepan. Stir in the 1/2 teaspoon vanilla extract. Slowly pour the melted butter over the cake mix, trying to cover as much of the surface as possible. A few small dry spots are fine.1/2 teaspoon vanilla extract, 3/4 cup unsalted butter
- Place the baking dish on the center rack and bake for 40–50 minutes, or until the top is mostly golden brown, the edges are bubbling with strawberry filling, and any dry, crumbly areas are lightly browned. If the top browns too quickly, tent loosely with foil for the last 5–10 minutes.
- Let the dump cake cool for at least 15–20 minutes to allow the strawberry layer to thicken. Serve warm with whipped cream, ice cream, or Greek yogurt, and garnish with fresh strawberries if desired.whipped cream, vanilla or strawberry ice cream, fresh strawberries, plain or vanilla Greek yogurt
