strawberry dump cake recipe

The Best strawberry dump cake recipe

Strawberry Dump Cake

4.9 from 1472 votes

A delightful, no-bake strawberry dump cake that combines layers of moist cake, creamy filling, and fresh strawberries for a refreshing dessert. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time15 mins

Resting Time0 mins

Total Time20 mins

Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake Layers

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1 tsp salt
• 1 cup milk
• 1 large egg
• 1 tsp vanilla extract

For the Strawberry Filling

• 1 cup fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1 tbsp water

For the Whipped Cream

• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

👨‍🍳Directions

1. 1
   Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
2. 2
   In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and vanilla extract; mix until smooth.
3. 3
   In a small saucepan, combine strawberries, sugar, lemon juice, cornstarch, and water. Simmer over medium heat for 5 minutes, stirring until thickened. Cool completely.
4. 4
   In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
5. 5
   Pour half of the cake batter into the prepared loaf pan. Spread the strawberry filling evenly over the batter. Repeat with remaining batter and strawberry filling.
6. 6
   Cover the cake with whipped cream and refrigerate for at least 2 hours or overnight.

🔧Equipment

• Mixing bowls
• Whisk
• Food processor or blender (optional for strawberry puree)
• Loaf pan (9×5-inch)
• Electric mixer or whisk
• Spatula
• Plastic wrap

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18💛Saturated Fat: 12❤️Cholesterol: 50🧂Sodium: 450🌾Total Carbs: 60🥦Dietary Fiber: 4🍬Sugars: 45🥩Protein: 8

📝Notes

Tips

• For extra moisture, add 1 tbsp oil to the cake batter.
• Use fresh strawberries for the best flavor. Frozen strawberries can be used if thawed and drained.
• Make ahead: This cake tastes even better the next day as flavors meld.
• Substitute powdered sugar with brown sugar for a caramelized flavor.

Variations

• Add a layer of chocolate ganache between the cake and whipped cream.
• Use raspberries or blueberries instead of strawberries.

❓ Frequently Asked Questions About Strawberry Dump Cake

What is the main ingredient that makes this strawberry dump cake unique?

This strawberry dump cake is unique because it features a dump cake technique, where the batter is poured directly over fresh strawberries, allowing them to absorb the liquid and create a moist, fruity flavor. The key ingredient that sets it apart is the fresh strawberries—their juices infuse into the cake, giving it a tender, berry-forward taste.

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How do I prepare the strawberries for this recipe to ensure maximum flavor?

To maximize flavor, use ripe, fresh strawberries (preferably organic if possible). Wash them thoroughly, then slice them into ½-inch thick rounds or leave them whole if using a larger strawberry variety. For extra richness, you can blanch the strawberries (boil for 30 seconds, then ice bath) to enhance sweetness, or lightly sugar-coat them (toss with 1–2 tbsp granulated sugar). Avoid overcooking them, as they should remain juicy.

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Why does the dump cake method work so well for strawberry flavor?

The dump cake method relies on steam and liquid absorption—when the batter is poured over the strawberries, the heat from the oven causes the berries to release their juices, which mix into the cake batter. This creates a moist, fruity center without needing extra glaze or topping. The steam from the berries also helps tenderize the cake, giving it a light, airy texture that’s impossible with traditional layering methods.

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Can I substitute another fruit for strawberries in this recipe, and if so, which ones work best?

Yes, you can substitute other fruits, but some work better than others. Best options:
– Raspberries or blackberries (they release more juice and add vibrant color).
– Blueberries (they hold their shape well but can make the cake slightly denser).
– Mixed berries (a blend of strawberries, raspberries, and blueberries adds depth).
Avoid: Large, firm fruits like peaches or plums, as they won’t release enough liquid to infuse the batter effectively.

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How do I make sure the cake doesn’t turn soggy after baking?

To prevent sogginess, follow these steps:
1. Preheat the oven to the exact temperature (use an oven thermometer if needed).
2. Use a well-greased and floured cake pan (or parchment paper liner) to ensure even baking.
3. Bake until a toothpick comes out clean (usually 30–40 minutes for a 9-inch cake).
4. Let it cool completely in the pan before transferring to a wire rack—this helps the berry juices set.
5. If the top feels too wet, brush the cooled cake with a light dusting of powdered sugar (optional) or a slightly thickened berry glaze (e.g., strawberry puree + cornstarch slurry). Avoid overdoing it to keep the dump cake’s texture intact.