Hey there, dessert lovers! Are you craving a sweet treat that’s as easy as it is delicious? Then get ready to fall head over heels for this ridiculously simple Strawberry Shortcake Dump Cake. I’m talking minimal effort, maximum flavor – the kind of recipe that’s perfect for a weeknight dessert or a casual weekend gathering. Imagine sinking your teeth into a warm, buttery cake studded with juicy strawberries, all topped with a generous dollop of fluffy whipped cream. The taste? Pure summer in a bowl! The texture? A delightful contrast between the tender cake, the burst of juicy strawberries, and the light, airy whipped cream. This isn’t your grandmother’s shortcake (though she’d probably love it too!). It’s a modern twist on a classic, bringing together the convenience of a dump cake with the irresistible charm of fresh strawberries. Trust me, your taste buds will thank you. This recipe is incredibly forgiving, even for beginner bakers. You’ll be amazed at how quickly it comes together, leaving you with more time to enjoy the company of friends and family. So ditch the complicated recipes and embrace the joy of easy baking – this Strawberry Shortcake Dump Cake is your new go-to dessert.
What You’ll Need
This recipe uses simple, readily available ingredients, making it perfect for a spontaneous baking session. Here’s what you’ll need to gather:
- One box of vanilla cake mix: The foundation of our delightful dump cake. Choose your favorite brand!
- One (21 oz) can of strawberry pie filling: This adds a concentrated burst of strawberry flavor and sweetness.
- One pound of fresh strawberries: Hulled and halved, these beauties bring a fresh, vibrant taste and juicy texture.
- 1/2 cup of unsalted butter: Sliced into pats for easy distribution over the cake mix. Unsalted allows you to control the sweetness.
- Whipped cream: For topping! You can use store-bought or make your own – either way, it’s a must-have for this dessert.
Step-by-Step Instructions
This recipe is so easy, it practically makes itself! Here’s how to create your delicious Strawberry Shortcake Dump Cake:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan. Tip: Using baking spray with flour will prevent sticking and ensure an easy cleanup.
- Layer the Strawberries: Evenly distribute the halved fresh strawberries over the bottom of the prepared baking pan. This creates a beautiful, juicy base for your cake.
- Add the Pie Filling: Spread the entire can of strawberry pie filling over the layer of fresh strawberries. Tip: Gently spread the filling to ensure even coverage. Don’t worry about being perfectly precise.
- Pour the Cake Mix: Pour the entire box of dry vanilla cake mix evenly over the pie filling. Try to distribute it as evenly as possible, but don’t stress about perfection; it will bake beautifully nonetheless.
- Dot with Butter: Scatter the sliced butter evenly over the top of the cake mix. Tip: Make sure the butter pats are evenly distributed for even baking and a lovely, buttery crumble.
- Bake: Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Tip: Oven temperatures can vary, so keep an eye on it during the last few minutes. Every oven is different.
- Cool and Serve: Let the cake cool in the pan for at least 30 minutes before serving. This allows it to set and makes it easier to cut. Tip: For the best results, cool completely before serving. However, some people enjoy a warm, gooey center.
- Top with Whipped Cream: Once cooled, generously top with whipped cream and enjoy! Tip: You can even add a sprinkle of extra fresh strawberries or a dusting of powdered sugar for an extra touch of elegance.
Tips for Success
To ensure your Strawberry Shortcake Dump Cake is a resounding success, here are a few helpful hints: Don’t overbake the cake – it’s better to slightly underbake than overbake, as it will continue to cook as it cools. Ensure the butter is evenly distributed across the top of the cake mix to ensure a nice, crumbly topping. If you want an extra-juicy cake, add a few tablespoons of water or milk to the cake mix before pouring it over the filling. Finally, let the cake cool completely before serving to allow the flavors to meld and the cake to set properly.
Variations to Try
Feel free to experiment with this recipe! You could use a different flavor of cake mix, such as lemon or strawberry. For a richer flavor, use melted butter instead of sliced butter. To make it a bit more decadent, add a layer of fresh berries between the cake mix and the pie filling. For a gluten-free version, substitute a gluten-free vanilla cake mix. If you’re feeling adventurous, add a pinch of cinnamon or nutmeg to the cake mix for a warm spice flavor. A dollop of vanilla ice cream also makes a fantastic addition.
Storing and Reheating
Store leftover Strawberry Shortcake Dump Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it for up to 3 months. To reheat, simply microwave individual slices for 30 seconds or until warmed through. You can also reheat slices in a preheated oven at 350°F (175°C) for 5-7 minutes. Reheating may affect the texture slightly, so it’s best to enjoy it fresh whenever possible.
Frequently Asked Questions
Q: Can I use frozen strawberries instead of fresh? A: While fresh strawberries are ideal, you can use frozen strawberries. Make sure to thaw them completely and drain off any excess liquid before using. You may need to increase the baking time slightly.
Q: Can I make this cake ahead of time? A: Yes, you can assemble the cake ahead of time and bake it when ready. Store the assembled cake, unbaked, in the refrigerator until you’re ready to bake it. You may need to add a few minutes to the baking time.
Q: What if I don’t have a 9×13 inch pan? A: You can use a different sized pan, but the baking time may need to be adjusted. A smaller pan will require a shorter baking time, while a larger pan will require a longer baking time. Keep an eye on the cake and use a toothpick to test for doneness.
Q: Can I substitute the strawberry pie filling? A: Absolutely! You can experiment with other fruit pie fillings, such as blueberry, cherry, or apple. The taste will change, but the cake will still be delicious.
Q: How long does the cake last? A: Stored properly in an airtight container at room temperature, this cake will last for up to 3 days. For longer storage, freeze it for up to 3 months.
The Final Word
This Easy Delightful Strawberry Shortcake Dump Cake is the perfect blend of simplicity and deliciousness. Its ease of preparation makes it ideal for busy weeknights, while its delightful taste and texture will impress even the most discerning dessert lovers. The combination of fresh strawberries, sweet pie filling, and a buttery cake crumble is truly irresistible. So why wait? Give this recipe a try and experience the joy of a quick, easy, and incredibly satisfying dessert. Don’t forget to leave a comment below and let me know how yours turned out! And don’t be shy – rate the recipe and share your baking experience with others!
Strawberry Shortcake Dump Cake
Equipment
- 9×13 inch baking pan A standard 9×13 inch baking pan is recommended.
Ingredients
Cake Layer
- 1 box vanilla cake mix
- 0.5 cup unsalted butter sliced
Strawberry Layer
- 1 can strawberry pie filling 21 oz can
- 1 lb fresh strawberries hulled and halved
- 1 container whipped cream For topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- Pour the entire box of vanilla cake mix into the prepared pan.
- Evenly distribute the sliced butter over the cake mix.
- Pour the entire can of strawberry pie filling over the butter.
- Arrange the hulled and halved fresh strawberries over the pie filling.
- Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool slightly before serving.
- Top with whipped cream and enjoy!