If you’re craving a super simple, sweet dessert with minimal cleanup, this strawberry dump and bake cake is calling your name. It’s got that homemade charm without the fuss: juicy strawberries, a fluffy cake layer, and melty butter all baked together into gooey perfection. You basically toss it all in a pan and let the oven do the magic. Yep, it’s that easy.

This is the kind of dessert you make when friends drop by unannounced, or when you’re just not in the mood to spend hours in the kitchen. Whether you eat it warm with a scoop of vanilla ice cream or let it chill and top it with whipped cream, it never disappoints. Even better: it looks like you tried way harder than you did. Win-win.

Before you get started

Make sure your strawberries are fresh and fully ripe for max sweetness.

You’ll also want your butter sliced nice and evenly so it covers the whole top layer – this helps the cake bake up golden and rich.

Don’t skip greasing the baking dish or you’ll have a sticky situation on your hands.

Lastly, be gentle when layering. No mixing required, promise. Let it bake as is.

What You Need To Make Strawberry Dump and Bake Cake

You’ll find all the ingredient amounts listed in the recipe card below, but here’s what you’ll be using:

Fresh strawberries
Granulated sugar
Strawberry cake mix
Butter

Optional but delicious toppings include cream cheese frosting or a big ol’ dollop of whipped cream.

How To Make Strawberry Dump and Bake Cake

1

Start by grabbing a 9×13-inch baking dish and give it a generous coat of cooking spray or rub it with a bit of butter. In a separate bowl, mix your diced strawberries with sugar, then spread them evenly across the bottom of your dish. No need to mash, keep them chunky for that juicy bite.

2

Next, sprinkle the boxed strawberry cake mix over the strawberries, spreading it out evenly. Don’t stir, just let it sit on top like a dry blanket of future cake. Then, layer slices of butter all over the cake mix. Make sure to cover the surface as best you can so everything bakes up golden and moist.

3

Pop it into a preheated 350-degree oven for 30 to 35 minutes. When it’s bubbly around the edges and lightly golden on top, it’s ready. Let it cool for a few minutes before serving. Add your favorite toppings, or go in plain, it’s good either way.

Commonly Asked Questions

How do I store leftovers?

Let the cake cool completely, then cover it and store in the fridge for up to four days. You can reheat it in the microwave or eat it cold, both work.

Can I use frozen strawberries?

Yes, but thaw and drain them first. Too much liquid will make the bottom soggy instead of jammy and baked.

What if I only have white or yellow cake mix?

Go for it. The strawberry flavor won’t be as bold, but it’ll still be super tasty.

Can I make this in advance?

Yup. Bake it, let it cool, and store it covered. Warm it slightly in the oven or microwave before serving.