Strawberry Dump Cake is probably the easiest sweet treat to make of all time.  Just three total ingredients and a few effortless steps and dessert is served!  Make sure to check out my Cherry Dump Cake too!

Strawberry Dump Cake

Strawberry Dump Cake

The genius that decided to dump a bunch of dessert staples into a pan and see what happens next deserves an award.  They are my hero.  Dump cakes are a dream recipe for busy moms and dads.   For those days when just getting through the door is a chore, you can still impress the entire family with a tasty dessert that doesn’t take much effort from you.   The prep for this delicious strawberry dump cake recipe is five minutes.  I’ll say it louder, FIVE MINUTES.  No mess, no fuss, just dump it in the pan and go.

Strawberry Dump Cake

How to Make Strawberry Dump Cake

You hear me talking a lot about “your recipe is only as good as your ingredients” and most cases, that is my primary rule of thumb.  This dessert is designed for ease.  So, in this case, you won’t hear me say that.  For this Strawberry Dump Cake recipe, you need a box of white cake mix, your favorite can of strawberry pie filling, and some cold butter. Yes, there are a few ways you can make this dump cake fancy, but with a name like Strawberry Dump Cake, you really can’t dress it up too much.    Fresh strawberries are a great flavor addition and add some additional filling to the basic dump cake.

Can you Make Crockpot Strawberry Dump Cake?

You can and you should!  It is literally the exact same recipe and instructions, except you use a crockpot instead of the skillet and an oven.  For this method, you will put the strawberry pie filling in the bottom of a greased crockpot,  top with the cake, and then butter, and then cover and cook on high for 2 hours or on low for 4.  You can get the same great tasting results with a slow cooker as with cooking in the oven.  This is a great option if you are already using up some of your precious oven space.  I know cooking around the holidays, this happens to me quite a bit.

Strawberry Dump Cake with Fresh Strawberries

Topping Ideas for Strawberry Dump Cake

The basic topping choices for a strawberry dump cake are whipped cream or ice cream.  Within those two categories, there are a few variations that can really take this dump cake to a whole new level.   For the ice cream, we almost always have vanilla or vanilla bean as a staple in our freezer.  The vanilla ice cream is a perfect compliment to the buttery, cakey, strawberry flavors in the dump cake.  I love serving it with strawberry ice cream too!

Homemade Whipped Cream

Making your own whipped cream is probably one of the top recommendations that I will ever give you when discussing homemade desserts.  To do that, you need heavy whipping cream and confectioners sugar.   Essentially, from here you just pour the whipping cream into a bowl and whip until peaks start to form.  I would recommend using a hand mixer or a stand mixer unless you are really focusing on those arm muscles.  Slowly add in the sugar and serve.  Super simple.  You can put a few other fun twists on this by adding in fresh berries into the whipped cream. I have also made berry whip cream by adding a few tablespoons of strawberry jello powder (or any other flavor).  You can do this with store-bought whipped cream too.  The same method applies here, you just add extra ingredients to the pre-made version.

Strawberry Dump Cake

Looking for more Dump Cake Recipes?

Apple Dump Cake

Peach Dump Cake

Cherry Dump Cake

Blueberry Dump Cake

5 from 4 votes

Strawberry Dump Cake

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Strawberry Dump Cake is probably the easiest sweet treat to make of all time.  Just three total ingredients and a few effortless steps and dessert is served!  Make sure to check out my Cherry Dump Cake too!


  • 1 box (15.25 ounces) white cake mix
  • 1 (21 ounce) can strawberry pie filling
  • 1 cup fresh strawberries, sliced
  • 1/2 cup butter, cold


  • Preheat oven to 350°F.
  • In a large skillet or greased 9x9 baking dish, add the strawberry pie filling and fresh cut strawberries. Mix together and spread it evenly over the bottom of the pan. Sprinkle the cake mix over the top, being careful to cover all of the pie filling.
  • Slice the butter into small pads (about 16) and spread them out evenly over the top of the cake mixture.
  • Bake for 1 hour or until the topping is golden brown and the pie filling is bubbling.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I would love to make this recipe but I only have fresh strawberries can you help me with how I can do it with fresh strawberries please thank you so much jewel

  2. Been making this cake for years. I love it. It is so simple to make.
    My sister sometimes uses fresh peaches instead of canned. She just sweetens them as if she was putting them in a pie.
    Blueberry and pineapple together are good also.

    1. I work with iambaker and am happy to help out with questions!
      Hi, Stacey! I’m so glad you love it!

    1. Hi, Rehana! I work with iambaker and am happy to help with questions. Yes, you could use frozen strawberries in this recipe; just thaw them first. Have a great day!

  3. This recioe is much better using fresh or frozen strawberries. I’m just nor a big fan of canned strawberry pie filling.

    1. Hi, Dolores! I work with iambaker and am happy to help with questions. No, you do not need to sweeten the frozen strawberries. Have a great day!

  4. I’m thinking of adding some cheesecake filling to the strawberry filling. By the spoonful, so it’s just random when you eat it.

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