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Strawberry Shortcake Dump Cake

A quick and easy dessert combining the classic flavors of strawberry shortcake in a single pan, perfect for gatherings or a cozy night at home.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Fruit Mixture
  • 4 cups strawberries (sliced) Use seasonal strawberries for the best flavor.
  • 21 ounces strawberry pie filling (1 can)
  • 1/4-1/3 cup granulated sugar Adjust based on berry sweetness.
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • 1-2 teaspoons lemon juice Balances the sweetness beautifully.
  • a pinch salt
Cake Mix Topping
  • 15.25 ounces yellow cake mix (1 box)
  • 1/2 teaspoon ground cinnamon (optional)
  • 3/4 cup unsalted butter (melted)
Serving Options
  • whipped cream (for serving, optional)
  • vanilla or strawberry ice cream (for serving, optional)
  • fresh strawberries (for garnish, optional)
  • plain or vanilla Greek yogurt (optional lighter topping)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  2. In a large bowl, combine the sliced strawberries, granulated sugar, cornstarch, 1 teaspoon of vanilla extract, lemon juice, and a pinch of salt. Stir gently until coated.
  3. Pour the strawberry pie filling into the bowl and fold the mixture together until you have a nice blend of whole berries and sauce.
  4. Spread the strawberry mixture evenly in the prepared baking dish.
  5. If you’re using cinnamon, whisk it into the dry cake mix and sprinkle it over the strawberries. Don’t stir!
  6. Melt the butter and stir in 1/2 teaspoon of vanilla extract. Slowly pour the melted butter over the cake mix, covering as much of the surface as possible.
Baking
  1. Bake for 40-50 minutes, or until golden brown and bubbly. Tent with foil if browning too quickly.
  2. Let cool for 15-20 minutes before serving with whipped cream, ice cream, or yogurt. Garnish with fresh strawberries if desired.

Notes

Store leftovers in an airtight container in the fridge for about 3-4 days. You can also freeze it for up to three months. Reheat in the oven to restore its gooey texture. Consider using different fruits or making it vegan as variations.