Strawberry Dump Cake Oven Recipe

Sweet, juicy berries and buttery cake crumbs come together in this cozy strawberry dump cake using fresh strawberries, cake mix, and cold butter. Just layer and bake.

Warm, fragrant, and juuust a little sticky in the best way—like the kind of dessert you sneak into the fridge for one more forkful. This strawberry dump cake mingles tender, syrupy berries with golden, buttery crumbles in each bite. Bonus? The oven basically does all the work. It’s the kind of dessert you whip up when you’re on snack autopilot. And yes, it makes your kitchen smell like a strawberry shortcake candle had a lovechild with a bakery.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Strawberry Dump Cake

No ceremony needed here—it’s a dump cake. The name is hilariously accurate, and the result is unexpectedly glorious.

Ridiculously simple to make: Just slice, scatter, and sprinkle your way to dessert without dirtying five bowls.
Fresh fruit meets gooey nostalgia: You get real strawberry flavor and that classic cobbler-adjacent vibe all in one.
Golden buttery top: The butter melts into the cake mix and crisps up like magic—no stirring, no suspense.
Endlessly riffable: Tired of strawberries? Cool. You can totally swap in other fruits.
Smells like summer vacation: The scent alone might make you forget your to-do list.
Great warm or cold: Willpower not required; it tastes amazing straight from the fridge too.

Ingredient Notes

This recipe is blissfully short, but here’s a quick look at the cast of characters and why they’re fabulous.

Fresh strawberries: Go for ripe, juicy ones. If they’re super sweet already, dial back the sugar a little. Frozen strawberries work too, just thaw and drain well first.
Granulated sugar: Helps coax out the juices from the berries and creates that syrupy goodness at the bottom.
Yellow or vanilla cake mix: Either works, but vanilla leans a bit more subtle if you want the berries to shine brighter.
Cold butter: Slice it up thin and scatter it over the top. As it bakes, it oozes down into the cake mix and creates those beautiful golden pockets.

How To Make This Strawberry Dump Cake

This is where the magic happens—if your definition of magic is “dump and bake,” which, hey, totally counts.

Prep your baking dish: Preheat your oven to 350°F and grease a 9×13-inch pan. I usually spray mine with a bit of coconut oil spray, but butter works just fine too.
Strawberries go in first: Layer your sliced strawberries into the bottom of the dish and sprinkle the sugar over them. Give it all a gentle toss with your hands or a spoon, so each berry gets a little sugar hug.
Dry cake mix, next stop: Sprinkle the dry cake mix evenly across your strawberry layer. Important: do not stir. It will look strange, like a layer of dust, and that is exactly what we want.
Layer that butter like you mean it: Arrange the cold pats of butter over the top. Try to scatter them fairly evenly, but honestly, as long as the majority of the cake mix has coverage, you’re golden (literally, after baking).
Into the oven it goes: Bake for about 40 to 45 minutes, until the top is golden brown and you see little strawberry bubbles peeking through the edges. That smell? Yeah, it’s gonna lure everyone out of hiding.
Let it rest just a bit: Once it’s out of the oven, give it 10 to 15 minutes to settle. Then dig in warm, preferably with a scoop of vanilla ice cream or pillows of whipped cream.

Storage Options

This cake plays surprisingly well with leftovers, assuming it survives long enough to become leftover-worthy.

In the fridge, you can store any remains (ha, good luck with that) in an airtight container for up to 4 days. The texture will firm up a bit, but the flavors soak in and get jammy. Honestly, I kind of love it cold with a drizzle of cream or a rogue bite standing at the fridge in pajamas.

If you’re tempted to freeze it, you totally can. Portion it out into slices or squares, wrap tightly in foil or plastic, then pack into a freezer-safe bag or container. It’ll keep nicely for about 2 months. Reheat it directly from frozen or thaw in the fridge overnight.

To reheat, pop a portion in the microwave for 30-ish seconds or warm the whole dish in a low oven (325°F should do) until everything’s nice and toasty again.

Variations and Substitutions

Want to shake things up? This recipe is practically begging for a remix.

Mixed berries: Swap half the strawberries with blueberries, raspberries, or blackberries. You’ll get more balance in tartness and color.
Chocolate cake mix: Go rogue and use chocolate cake mix instead. Think chocolate-covered strawberries but warm and gooey.
Add a flavor boost: A splash of almond extract over the berries adds a sweet, cherry-like aroma that’s weirdly perfect.
Canned fruit: Short on berries? Use a can of fruit pie filling—cherry or peach would be especially good here. Drain a little first if it seems overly wet.
Dairy-free butter: You can absolutely make this with plant-based butter if you’re avoiding dairy. Stick-style vegan butters work best texture-wise.

What to Serve with Strawberry Dump Cake

So you’ve got your warm bowl of strawberry cake bliss—what next? Here are some dreamy pairings to make it a full dessert party (or just a Tuesday upgrade).

Vanilla bean ice cream: The creamy, cold contrast with the warm, gooey cake is hard to top. Bonus points if it gets all melty in the middle and creates that puddly magic.
Fresh whipped cream: Light and fluffy, with a little tang if you add sour cream or Greek yogurt in the mix. An easy way to class it up a little without losing the homey charm.
A hot mug of coffee or tea: The slight bitterness balances the sweetness of the cake. Try it with a bold espresso or Earl Grey if you’re feeling fancy.
A drizzle of balsamic glaze: Sounds odd, I know, but strawberries love balsamic. The thick, slightly sweet vinegar adds a little gourmet wink.
Make it a brunch dessert: Serve it after something savory like a simple seared cod or throw it into the mix with brunchy faves like bacon, eggs, and bacon cornbread muffins.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?

Yep, you sure can. Just make sure you thaw them completely and drain off any excess liquid. Frozen strawberries tend to release more juice when they cook, which can make your dump cake a little too soupy if you don’t prep properly. I usually blot mine with a paper towel before layering them in. Still delicious, still easy.

Does the cake mix stay dry in spots?

If the butter doesn’t fully cover the top, sometimes you’ll end up with a few dry patches. Honestly, it’s not the end of the world—they usually crisp up into toastier spots, kind of like streusel. But if it bugs you, you can gently drizzle a couple tablespoons of melted butter over any totally dry areas mid-bake.

Can I make this ahead of time?

Absolutely. This cake tastes great warm but is also delightful after sitting overnight. If you’re making it for a party or event, bake it the day before and let it cool completely. Cover and refrigerate, then rewarm in the oven (at 300°F) for about 15–20 minutes before serving.

What’s the best way to serve it?

Warm from the oven is peak performance, especially with vanilla ice cream. But honestly, I’ve had it cold with coffee the next day and didn’t regret a single bite. Spoon it messily into bowls or serve it in neat slices—there’s no wrong way.