Can you substitute fresh strawberries in a dump cake?

While canned strawberry pie filling is traditionally used for ease and the syrupy consistency it provides, you *can* use fresh strawberries. Toss them with a little sugar and cornstarch before adding them to the cake to help them thicken and prevent a soggy cake.

What is the best cake mix to use for dump cake?

Yellow cake mix is a classic choice for strawberry shortcake dump cake because its flavor complements the strawberries well. However, white cake mix or even a vanilla cake mix also work great.

How do you keep dump cake from being soggy?

A few factors can contribute to a soggy dump cake. Make sure you're using the correct amount of liquid (usually from the pie filling or fruit). Also, don't over-bake it. The top should be golden brown, but the center should still be slightly moist. Allowing it to cool completely will also help.

Can you make dump cake ahead of time?

Yes, you can prepare a strawberry shortcake dump cake ahead of time. Store it covered in the refrigerator for up to 2-3 days. It might be best served within the first 24 hours for optimal texture.

Can I use a different fruit filling?

Absolutely! While this recipe focuses on strawberry shortcake, you can easily adapt it with other fruit fillings like cherry, blueberry, apple, or peach.

Do you have to refrigerate dump cake?

Yes, due to the moisture content and fruit, it's best to refrigerate your strawberry shortcake dump cake, especially after it has cooled. This helps prevent spoilage.

Strawberry Shortcake Dump Cake Recipe For A Juicy Berry Dessert 2026

Strawberry Shortcake Dump Cake

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This easy dessert layers strawberry pie filling with cake mix and butter for a cobbler-like treat. It bakes into a golden, crispy topping with a soft, fruity center. Perfect served warm with ice cream.

Author: Harmony
Prep Time: 10min
Cook Time: 50min
Total Time: 1h
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

2 (21 oz) cans strawberry pie filling
1 (15.25 oz) box yellow cake mix
1 cup (2 sticks) unsalted butter, cold and sliced
1 tsp pure vanilla extract
Optional: 1 cup fresh strawberries, hulled and sliced
For serving: vanilla ice cream or whipped cream

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Pour strawberry pie filling into dish. Spread evenly. If using, scatter fresh strawberries on top.
Sprinkle dry cake mix evenly over fruit. Do not stir.
Arrange cold butter slices evenly over cake mix, covering as much surface as possible.
Bake for 45-50 minutes until topping is golden brown and edges are bubbling.
Let cool on a wire rack for 15-20 minutes before serving warm with ice cream.

Notes

Do not stir the layers. Use cold butter, not melted. Let cool to allow filling to thicken. For a fresh version, use 6 cups strawberries tossed with 1/2 cup sugar and 3 tbsp cornstarch.

Nutrition

Serving Size: 12
Calories: 380
Sugar: 40
Sodium: 320
Fat: 16
Saturated Fat: 10
Unsaturated Fat: 5
Trans Fat: 0.5
Carbohydrates: 58
Fiber: 2
Protein: 4
Cholesterol: 40

Find it online: https://harmonymeal.com/strawberry-shortcake-dump-cake/