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Easy Strawberry Dump Cake

Easy Strawberry Dump Cake
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Print Recipe

A ridiculously simple dessert that layers fresh strawberries with a sweet, buttery crumb topping that bakes into a golden, bubbling treat. The strawberries soften and release their juices, creating a jammy base beneath a crisp, cake-like crust.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and halved (about 12 oz)
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1 1/4 cups all-purpose flour
  • 1 cup granulated sugar (for dry mix)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup unsalted butter, melted

Instructions

  1. Preheat the oven to 350°F (177°C). Lightly grease an 8×8-inch baking dish with butter or nonstick spray to prevent sticking.
  2. In a medium bowl, combine the strawberries, 1/4 cup sugar, cornstarch, and lemon juice. Toss gently until the strawberries are evenly coated. Let sit for 5 minutes so the cornstarch absorbs excess liquid and helps thicken the juices during baking.
  3. In a separate bowl, whisk together the flour, 1 cup sugar, baking powder, and salt. Whisk thoroughly to distribute the leavening and salt evenly; this ensures the topping rises uniformly.
  4. Spread the strawberry mixture evenly in the prepared baking dish, including any accumulated juices. Spread into an even layer so every serving gets fruit.
  5. Sprinkle the dry flour mixture evenly over the strawberries. Do not stir — the dry mix should form a loose topping that will bake into a crust.
  6. Drizzle the melted butter as evenly as possible over the entire surface of the dry mix. Use a spoon to drizzle in a zigzag pattern, covering all the flour so no dry patches remain; uncovered flour will stay powdery.
  7. Place the dish in the preheated oven and bake for 35 to 40 minutes. Check at 35 minutes: the top should be deep golden brown and the edges should show bubbly strawberry syrup. If the top is pale, bake an additional 3-5 minutes.
  8. Remove from the oven and let cool on a wire rack for at least 10 minutes before serving. This allows the strawberry juices to set slightly so the cake holds its shape when spooned out.
  9. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for extra richness.

Notes

Store leftovers covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for 20 seconds, or reheat the entire dish in a 300°F (149°C) oven for 10 minutes until warmed through. The cake can also be frozen for up to 2 months; thaw overnight in the fridge and reheat as directed.

Nutrition

Keywords: strawberry dump cake, easy dump cake, strawberry dessert, American dessert, fresh strawberry cake, butter cake, simple baking, summer dessert, 4-serving cake, fruit dump cake

Find it online: https://inagartencooks.com/easy-strawberry-dump-cake/