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slice of cake on a plate topped with ice cream with strawberries in the background

Strawberry Dump Cake

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!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 3 minutes
Servings 9
Author Kelsie

Ingredients

  • 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

Instructions

  1. Combine the berries and 1/2-cup of sugar in a mixing bowl and stir together. Let sit for 30 minutes at room temperature.
  2. Once the berries have been sitting for half an hour, preheat the oven to 350 degrees.
  3. Melt the butter and pour into the bottom of an 11- by 7-inch (or 9-inch square) baking dish.
  4. 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.
  5. 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!
  6. 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.
  7. 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.

Recipe Notes

  • 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.