Strawberry Shortcake Dump Cake
This Strawberry Shortcake Dump Cake is a cozy, fuss-free dessert with juicy strawberries, a buttery cake topping, and a creamy shortcake vibe—all baked in one pan with almost no effort.
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
Notes
Yield: about 10–12 servings. Prep time: 10–15 minutes. Bake time: 40–50 minutes. Rest time: 15–20 minutes. For a brighter flavor, add 1 tablespoon lemon zest or use lemon cake mix. For a mixed berry version, swap half the strawberries for blueberries or raspberries. For a gluten-free version, use a gluten-free yellow or vanilla cake mix and check that your pie filling is gluten-free. Leftovers keep covered at room temperature up to 8–10 hours or refrigerated 3–4 days, and can be frozen up to 2 months in airtight containers. Reheat individual portions in the microwave for 20–40 seconds or warm in a 325°F oven for 10–15 minutes.
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