Completely made from scratch, this strawberry dump cake is a delightful treat that comes together in minutes! Plump juicy strawberries in a tender buttery cake, topped with toasted crunchy almond flakes - really what's not to love?!
As the berry 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. And this strawberry cake truly celebrates the gorgeous fruit in all its glory! And did I mention it's ridiculously simple to make?
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Why You'll Love This Recipe
It's incredibly easy to make! You literally dump everything in your cake pan and bake!
The strawberry dump cake gives you a luscious mouthful of fruits, imparting irresistible fresh flavors.
A quick last-minute dessert for your family or guests that will impress everyone.
I love that you make it in the baking pan and serve straight out of it. So much less cleanup!
Recipe Ingredients
Strawberries: You can use fresh or frozen berries. I like to cut them in big chunks.
Sugar: I used regular granulated sugar in this recipe. You can use caster sugar, cane sugar, or raw sugar.
Flour: I used a mix of whole wheat and all-purpose flour. You can use 100% all-purpose instead or even your favorite gluten-free flour.
Butter: For a rich flavor and soft texture. I used melted unsalted butter here.
Milk: I did not add any eggs to the batter, instead I used almond milk. Feel free to add any milk of your choice.
Please see the recipe card for full information on ingredients and quantities.
How To Make Strawberry Dump Cake From Scratch
Dump cake is 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.
Step 1: Toss the strawberries with a tablespoon of sugar and place in a greased baking dish.
Step 2: In a small bowl, whisk together the flours, salt, baking powder, and sugar. Spoon over the strawberries.
Step 3: Mix the butter, milk, and vanilla extract well and pour over the dry ingredients.
Step 4: Using a fork, mix all the ingredients in the cake pan.
Step 5: Bake for 40-45 minutes or until the top is golden brown and a skewer inserted in the center comes out with a few moist crumbs attached.
Step 6: Let the simmering juices cool after the cake is finished baking. Then serve the unreservedly delicious cake as is.
Top Tips
- Make sure all your ingredients are at room temperature.
- You can use salted butter for this recipe. Just omit the salt.
- If using frozen strawberries, please thaw and drain them.
- You can substitute strawberries with any fruit of your choice.
- Refrigerate the leftovers for up to 3 days.
How To Serve 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. I topped it with toasted almonds and a dusting of powdered sugar. 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 a dollop of whipped cream or spoons of plain Greek yogurt.
Recipe FAQs
Dump cakes are quick and easy desserts, similar to fruit cobblers, made by "dumping" ingredients into a cake pan without mixing them.
Cover the baking dish with plastic wrap and refrigerate the cake for up to 3 days.
This cake is wonderful served warm or cold. But we LOVE this cake warm with a scoop of ice cream! That said, it's just as amazing as is with a simple dusting of powdered sugar.
You can easily make this cake vegan by substituting butter for coconut oil. Make sure you're using melted and cooled coconut oil.
📖 Recipe
Strawberry Dump Cake
Ingredients
- 2.5 cups Strawberries, quartered
- 1 tbsp Sugar
- 1 cup Wholewheat flour
- 3/4 cup All-purpose flour
- 1.5 tsp Baking powder
- 1/4 tsp Salt
- 1/2 cup Sugar
- 1/2 cup Butter, melted and cooled
- 1/3 cup Almond milk You can use any milk you prefer
- 2 tsp Vanilla extract
Instructions
- Preheat your oven to 180C. Grease a 9" cake pan.
- Toss the strawberries with a tablespoon of sugar and place in the greased cake tin.
- In a small bowl, whisk together the flours, salt, baking powder, and 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!
Notes
- Make sure all your ingredients are at room temperature.
- You can use salted butter for this recipe. Just omit the salt.
- If using frozen strawberries, please thaw and drain them.
- You can substitute strawberries with any fruit of your choice.
- Refrigerate the leftovers for up to 3 days.
Shaaista says
Tried it a couple of times and it was delicious.
I have tried quite a few recipes from your blog and simply love them. Thank you so much ❤️
Natasha Minocha says
Thank you, Shaaista! I'm so happy you enjoyed the recipes here. So grateful for your kindness and support. xoxo
Manju says
How to use almond meal/flour in this recipe….replace whole wheat flour or APF
Natasha Minocha says
Hi Manju, you could simply replace either of the flours with almond flour and follow the recipe as is. Hope this helps. Happy baking 🙂
Carla says
can I make this with frozen strawberries, I dont have fresh ones right now!
Natasha Minocha says
Absolutely! This cake works well with frozen as well as fresh berries.
Rupal says
I did try this last week amd turned out amazing. I paired it with Greek yogurt for breakfast.Thank you so much.
Love trying your recipes
Natasha Minocha says
Wow! Pairing with Greek yogurt sounds sublime! Thank you so much for trying this out, Rupal. xx
Khushbu says
I must try this recipe.. thank u for sharing????
Natasha Minocha says
Thanks so much, Khushbu! xoxo