Strawberry Dump Cake

My Strawberry Dump Cake recipe is a miracle dessert with just 5 minutes of prep and 50 minutes to bake! Everyone will ask you for the recipe!

Course Dessert

Cuisine American

Keyword fresh strawberry dump cake, strawberry dump cake, strawberry dump cake recipe, strawberry dump cake with fresh strawberries

Prep Time 5

Cook Time 50

Total Time 55

Servings Servings

Calories 193kcal

Preheat oven to 350°F. Dump the chopped strawberries into a small rectangular baking dish (approximately 9 x 7 inch). Spoon sugar and cornstarch on top. Mix until the strawberries are evenly coated.
2 pounds fresh strawberries, ¼ cup sugar, 1 tablespoon cornstarch
In a bowl, combine sugar, flour, baking powder, salt and sugar and mix gently. Sprinkle the mixture evenly on top of the fruit. Use a spoon to make the top as even as possible.
½ cup sugar, 1¼ cup all-purpose flour, 1 teaspoon baking powder, ⅓ teaspoon salt, 2 teaspoons sugar
Arrange the butter slices on top of the cake mixture. Place the pan in the oven to bake. Make sure that the butter has covered completely the cake after melting; if not, add some more butter on the parts of the cake that are still dry.
1½ stick cold butter
Bake the cake for 50-60 minutes or until the top becomes golden brown. Serve warm, preferably with an ice cream scoop on top, and store leftovers for 2-3 days in the refrigerator. Enjoy!

Optional: If you want to add bananas for a strawberry banana dump cake, slice 2 bananas and mix with the strawberries, sugar, and cornstarch. Nothing else needs to be changed, though you can use 1 pound strawberries instead if you add banana.
Want to try a variation with different fruits? No problem! Just consider increasing the sugar with fruits that are less sweet.
Make sure the butter is well distributed on top so that it covers the cake mix perfectly as it melts. Otherwise, you are risking to find traces of dry flour afterward which won’t be pleasant to eat.