Strawberry dump cake is the ultimate easy summer dessert. Sweet strawberries, soft cake topping, and just a few minutes of prep make this a recipe you’ll make over and over again!
OK, can we agree that fresh berries are the very best thing about spring and summer? (If you live someplace snowy I can accept if berries are second on your list after sunny weather.)
This strawberry dump cake is the easiest way to celebrate those awesome berries that will be finding their way to markets and farm stands soon.
Serve this cake with ice cream on top and prepare to be wowed! I’m thinking this will be your go-to dessert for barbecues alllll summer long. (You can totally use other fruit too—blackberries and peaches are two delicious choices!)
Why you’ll love this strawberry dump cake:
- All of the ingredients are kitchen staples you probably already have on hand. If you don’t have them on hand right now you can find them at any grocery store!
- Even though it’s made from scratch, this cake only takes a few minutes and a little stirring to put together. You don’t need a mixer or any kind of fancy equipment. This is the perfect dessert for novice bakers!
- Because you can serve this cake warm or cold, it’s a good make-ahead option. You can make it a day ahead and store it overnight. Reheat it in the microwave or just serve straight out of the fridge. It’s delicious either way!
How to make your cake
The first step is to macerate your strawberries. “Macerate” is just a fancy way to say you’re softening some kind of food in liquid.
In the case of berries and many other fruits, you don’t actually need to add liquid; sprinkling strawberries with granulated sugar is enough to get them to release their juices and soften quite a bit.
- Put your berries in a bowl
- Sprinkle with a 1/2-cup of granulated sugar and stir
- Let sit for 30 minutes; your berries will get nice an saucy
Then it’s time to assemble your cake—it’s ridiculously simple.
- Mix flour, sugar, and a few other ingredients in a bowl
- Pour melted butter into a cake pan
- Pour the cake batter over that
- Top with the berries
Bake for about 50 minutes and that’s it. The berries will sink to the bottom of the cake and the cake topping with be golden, as in the photo below.
Let the cake cool a bit (or cool it completely!) so the juices can set up a little, then serve.
How to store your cake
Uneaten cake can be stored, covered, at in the fridge for up to 3 days. Be sure to cool your cake completely to room temperature before you cover it and move it to the fridge.
If you cover your cake while it’s still warm, it will sweat and get soggy.
- You can serve your cake warm or cold
- Top it with ice cream
- Top it with whipped cream and sliced strawberries
- Dust the top with powdered sugar
- If you like chocolate and berries together, don’t be afraid to throw some hot fudge sauce on top!
Can I use other berries?
Yes! You definitely can, just macerate them the same way you would the strawberries. You could even use other fruit, like peaches or plums, or use a combination.
I personally love using half strawberries and half raspberries. It’s such a good combo!
Did you make this strawberry dump cake? That’s great! Let me know what you think with a comment and a rating below. Then post a pic on IG–tag @theitsybitsykitchen so I can see your delicious creations!
Strawberry dump cake is an incredibly easy dessert that's made completely from scratch. It takes just a few minutes to put together and you don't even need a mixer!
- 2 cups sliced fresh strawberries
- 1/2 cup granulated sugar
- 8 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup whole milk
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Combine the berries and 1/2-cup of sugar in a mixing bowl and stir together. Let sit for 30 minutes at room temperature.
- Once the berries have been sitting for half an hour, preheat the oven to 350 degrees.
- Melt the butter and pour into the bottom of an 11- by 7-inch (or 9-inch square) baking dish.
- Stir the flour, remaining 1 cup of sugar, milk, baking powder, and salt together in a mixing bowl until smooth. Pour over the melted butter.
- Pour the strawberries (and their juices!) over the batter; it will look like there’s a lot of liquid but that’s fine. Don’t be tempted to stir or swirl!
- Set baking dish on a large baking sheet in case any juices bubble over, and bake 48 to 58 minutes, until the berries have sunk to the bottom of the pan and the cake is golden brown on top.
- Let cool for 30 minutes to an hour—longer is fine—so the juices can set up a bit, then serve with whipped cream or ice cream.
- Uneaten cake can be stored, covered, in the fridge for up to 3 days. (Be sure to cool your cake completely before covering and refrigerating it.)
- You can use other berries or other fruits like peaches or plums in place of the strawberries.
- This cake is delicious served warm or cold, topped with ice cream or whipped cream.