As the strawberry dump cake bakes, the fruit flavor gains more depth and intensifies. The juices bubble up and cook the crumb through and through. It’s the succulent strawberries that hold the sponge as opposed to the reverse. So, you get something that is pudding-esque and very delicately flavored.
With seasonal fruits, I’ve no impulse control because a cook’s job is made ten times easier with decent ingredients. Right now, strawberries are selling by the cartloads, so that’s what my fridge is overflowing with.
But the beauty is that every time I feel a recipe is uninspired, I incorporate fruits in it. This time I was gunning for a strawberry cobbler. Why? Because the process is much simpler than cakes and some days you need easy.
Needless to say, I’ve never made a more ridiculously simple cake, even though I did add a few Tasha Twists to the original recipe.
What are the benefits of strawberries?
The strawberry dump cake gives you a luscious mouthful of fruits, imparting freshness to the taste. That the treat also packs a punch of health benefits is just incidental.
Did you know that eight strawberries have more vitamin C than one orange.? They are also chock full of manganese with a decent amount of potassium and vitamin B6.
What makes strawberries especially wholesome is the high levels of antioxidants, which increases HDL – the good kind of cholesterol. All in all, strawberries keep your blood pressure in check and guard your heart.
How to make strawberry dump cake?
Dump cake not a pretty label to hold, but it hits the nail on the head. When you’re looking for a super quick cake recipe, this method is the one to try. You keep layering ingredients in a dish and then slide the whole thing in the oven.
- Begin by quartering fresh strawberries and tossing them in raw sugar.
- Grease a pie dish (you can opt for a round or a square one) and place the cut strawberries along the base.
- In a separate bowl, whisk together whole wheat flour, all-purpose flour, baking powder, salt, and raw sugar.
- Spoon it on top of the strawberry layer as evenly as possible.
- Mix almond milk, homemade vanilla extract, and melted, slightly cooled butter in another bowl.
- Pour it over the dry ingredient layer.
- Toss everything together using a fork.
You may see a few dry patches where all the ingredients are not well moistened. Ignore them. I took the same call of faith, and the strawberry juices came through. They cook the cake inside out, filling the kitchen with an aroma that even smells juicy.
Baking the strawberry dump cake
- Slide the pie dish in the oven and let it do magic for 40 to 45 minutes.
- Halfway through the baking, I did sprinkle a few almond flakes into the cake for a bit more texture.
Let the simmering juices cool after the cake is finished baking. Then serve the unreservedly delicious cake as is!
Variations of dump cake recipe
The versatility of dump cake is not limited to the boundaries of strawberries. Use any stone fruit that you fancy:
How to make dump cake more decadent?
For all its simplicity, it doesn’t take much to make dump cake more decadent. Throw in a handful of chocolate chips for some truly sinful pairing.
What other flavors can I add to dump cake?
For a nutty undernote, try whisking in almond meal to the dry ingredient layer. Another option is a generous amount of orange zest to give the cake a little extra pizzazz.
How to make vegan strawberry dump cake?
I ran out of coconut oil that’s why I made do with butter. But I wholeheartedly recommend using melted and then slightly cooled coconut oil for a vegan cake. I imagine olive oil would also be an excellent choice for the recipe.
Serving the strawberry dump cake
You know something wonderful is baking with the first whiff of heady sweet-scented homemade vanilla extract and fresh strawberries. When you take the first bite, the luscious aroma translates into a melody in your mouth.
That’s why the strawberry dump cake needs no accompaniment. But my kids just had to try it with a scoop of ice cream, so that’s how I served it. You can also enjoy it with dollops of whipped cream or spoons of plain Greek yogurt to round out the flavors.
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Strawberry Dump Cake
- 2.5 cups ( 350 gms) Strawberries, quartered
- 1 tbsp Raw sugar
- 1 cup ( 145 gms) Wholewheat flour
- 3/4 cup ( 100 gms) All-purpose flour
- 1.5 tsp Baking powder
- 1/4 tsp Salt
- 1/2 cup ( 110 gms) Raw sugar
- 1/2 cup ( 120 gms) Butter, melted and cooled
- 1/3 cup ( 80 ml) Almond milk You can use any milk you prefer
- 2 tsp Vanilla extract
- Preheat your oven to 180C. Grease a 9" cake pan.
- Toss the strawberries with a tablespoon of raw sugar and place on the greased cake tin.
- In a small bowl, whisk together the flours, salt, baking powder, and raw sugar.
- Spoon over the strawberries.
- Mix the butter, milk, and vanilla extract well and pour over the dry ingredients.
- Using a fork, mix all the ingredients in the cake pan. Don't worry if there are some streaks of flour here and there.
- Bake for 40-45 minutes at 180C or until the top is golden brown and a skewer inserted in the center comes out with a few moist crumbs attached.
- Dredge with icing sugar and serve warm. Enjoy!