The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.
Today I want to share something sweet, easy, and truly comforting: my Gluten Free Strawberry Dump Cake. I know the name sounds funny, but trust me, this Gluten Free Strawberry Dump Cake is one of the simplest desserts you will ever make. And the best part? It tastes like you spent hours in the kitchen.
I still remember the first time I made a version of this cake. Strawberries were in season, and their perfume filled my kitchen. I had women friends coming over for coffee, and I wanted something quick but beautiful. I did not want stress. I wanted laughter, coffee cups clinking, and a sweet smell in the oven.
That day, this Gluten Free Strawberry Dump Cake saved me.
Now, whenever I make Gluten Free Strawberry Dump Cake, I think about how food does not have to be complicated to be meaningful. This dessert feels like summer in a baking dish. It feels like family. It feels like comfort.
And yes it is completely gluten free, but nobody ever notices. They just ask for seconds.
Why I Love Making This Recipe
I love this Gluten Free Strawberry Dump Cake because it gives me freedom. I do not need a mixer. I do not need fancy techniques. I do not even need many bowls. I simply layer, bake, and let the oven do the magic.
As a woman who learned cooking from her grandmother, I appreciate recipes that respect ingredients. Strawberries shine here. They soften, release their juices, and create a jammy, ruby-red layer underneath a golden buttery topping. The gluten-free cake mix absorbs some of that sweet juice and forms a crisp crust on top.
I also love that this Gluten Free Strawberry Dump Cake welcomes everyone to the table. Sometimes guests worry when they hear “gluten free.” But when they taste it, they smile. That is the moment I live for.
This cake feels:
- Warm
- Rustic
- Easy
- Honest
- Full of love
And in my kitchen, that is everything.
Ingredients & Little Kitchen Secrets
Let me walk you through what you need for this beautiful Gluten Free Strawberry Dump Cake.
🛒 Ingredients
- 4 cups fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 box (about 15 oz) gluten-free yellow cake mix
- ½ cup unsalted butter, melted
- ½ teaspoon ground cinnamon (optional)
- Pinch of salt
My Little Kitchen Secrets
Use ripe strawberries.
I always choose deep red, fragrant strawberries. If they smell sweet, they will taste sweet.
Taste your berries first.
If they are very sweet, reduce the sugar slightly. If they are a little tart, keep the full amount.
Do not stir the cake mix.
This is important. I sprinkle the dry mix on top. I do not mix it into the strawberries. The layering creates that perfect texture.
Drizzle butter evenly.
I slowly pour melted butter over the surface so most of the cake mix gets moistened. That creates golden crisp edges.
Frozen strawberries work too.
I thaw and drain them first to avoid too much liquid.
Simple ingredients. Big comfort.
How I Make It, Step by Step
Now I invite you into my kitchen. Put on your apron. Let’s make this Gluten Free Strawberry Dump Cake together.
👩🍳 Step 1: Preheat the Oven
I preheat my oven to 350°F (175°C).
I lightly grease a 9×13-inch baking dish with butter or oil.
👩🍳 Step 2: Prepare the Strawberries
In a large bowl, I add:
- Sliced strawberries
- Sugar
- Lemon juice
- Vanilla
- A tiny pinch of salt
I gently toss everything together. The sugar begins pulling juices from the strawberries almost immediately. I love watching that transformation.
👩🍳 Step 3: Layer the Fruit
I spread the strawberry mixture evenly into the baking dish. I make sure the fruit covers the entire bottom.
This layer will become soft, bubbly, and jam-like.
👩🍳 Step 4: Add the Cake Mix
I open my gluten-free yellow cake mix and sprinkle it evenly over the strawberries.
I do not stir.
I do not press it down.
I simply let it sit like a blanket over the fruit.
👩🍳 Step 5: Add the Butter
I slowly drizzle melted butter across the top. I move my hand back and forth so I cover as much dry mix as possible.
If a few dry spots remain, that is okay. They will crisp in the oven.
If I want extra warmth, I sprinkle cinnamon on top.
👩🍳 Step 6: Bake
I place the dish in the oven and bake for 40–45 minutes.
Soon my kitchen fills with the smell of strawberries and butter. The top turns golden. The edges bubble beautifully.
When I see bubbling fruit around the sides and a crisp golden surface, I know it is ready.
👩🍳 Step 7: Cool Slightly
I let the Gluten Free Strawberry Dump Cake rest for 15–20 minutes before serving. This helps the juices thicken slightly.
Then I scoop generous portions into bowls.
How I Serve It at Home
I rarely serve this Gluten Free Strawberry Dump Cake plain.
I love adding:
- A scoop of vanilla ice cream
- Fresh whipped cream
- A spoonful of Greek yogurt
- Extra fresh strawberries on top
When I host friends, I place the warm baking dish in the center of the table. Everyone serves themselves. That feels intimate and relaxed.
Sometimes my kitchen gets messy with melted ice cream and strawberry juice, but I do not mind. That means everyone enjoyed it.
This dessert shines at:
- Summer gatherings
- Easter tables
- Mother’s Day brunch
- Simple Sunday dinners
- Coffee afternoons with girlfriends
Food brings women together. And this cake makes conversation flow.
Storage, Reheating & Make-Ahead Tips
I store leftovers covered in the refrigerator for up to 4 days.
To reheat:
- Microwave a portion for 30 seconds
or - Warm in a 300°F oven for 10–15 minutes
If I want to prepare ahead, I assemble everything and refrigerate the unbaked dish for a few hours. Then I bake when ready.
I sometimes even freeze baked portions. I wrap them tightly and freeze for up to 2 months. I thaw overnight in the refrigerator before reheating.
The flavor deepens the next day. I secretly love it even more.
100-Word Short Version
This Gluten Free Strawberry Dump Cake is a simple, comforting dessert made with fresh strawberries, sugar, and a gluten-free cake mix topped with melted butter. I layer the sweetened strawberries in a baking dish, sprinkle dry cake mix over them, drizzle butter on top, and bake until golden and bubbly. The result is a jammy fruit base with a crisp, buttery topping. I serve it warm with vanilla ice cream or whipped cream. It is easy, beginner-friendly, and perfect for gatherings. This gluten free strawberry dump cake tastes homemade and cozy with very little effort.
Recipe Card
⏱️ Time
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
🛒 Ingredients
- 4 cups fresh strawberries, sliced
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 box (15 oz) gluten-free yellow cake mix
- ½ cup unsalted butter, melted
- ½ teaspoon cinnamon (optional)
- Pinch of salt
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Toss strawberries with sugar, lemon juice, vanilla, and salt.
- Spread strawberry mixture evenly in the dish.
- Sprinkle dry gluten-free cake mix evenly over the fruit.
- Drizzle melted butter across the top.
- Add cinnamon if desired.
- Bake 40–45 minutes until golden and bubbly.
- Cool 15 minutes before serving.
📝 Notes
- Use ripe strawberries for best flavor.
- Thaw and drain frozen strawberries before using.
- Store leftovers refrigerated up to 4 days.
- Serve warm for best texture.
🍽️ Nutrition (per serving)
Calories: 280
Carbohydrates: 40g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Sugar: 22g
Fiber: 2g
Sodium: 260mg
Cholesterol: 30mg
Gluten Free Strawberry Dump Cake
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Gluten Free Strawberry Dump Cake is a cozy, crowd-pleasing dessert made with juicy strawberries and a buttery gluten-free cake topping. You simply layer the sweet berries, sprinkle on gluten-free cake mix, drizzle with melted butter, and bake until golden and bubbly. It tastes like a cross between strawberry cobbler and cake, with a jammy fruit layer underneath a crisp, tender top. Perfect for holidays, potlucks, or an easy weeknight treat—serve it warm with vanilla ice cream or whipped cream for the ultimate comfort dessert.
Ingredients
- 4 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 box (15 oz) gluten-free yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 teaspoon ground cinnamon (optional)
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, toss the sliced strawberries with sugar, lemon juice, vanilla extract, and a pinch of salt until evenly coated.
- Spread the strawberry mixture into the prepared baking dish in an even layer.
- Sprinkle the dry gluten-free cake mix evenly over the strawberries, covering the fruit completely. Do not stir.
- Drizzle the melted butter evenly over the cake mix, aiming to moisten as much of the surface as possible. Sprinkle cinnamon on top if using.
- Bake for 40–45 minutes, or until the top is golden brown and the strawberry filling is bubbling around the edges.
- Cool for 15–20 minutes so the filling thickens slightly.
- Scoop into bowls and serve warm, ideally with vanilla ice cream or whipped cream.
Notes
Use ripe, fragrant strawberries for the best flavor. If using frozen strawberries, thaw completely and drain well to prevent a watery filling. For extra crunch, sprinkle 1/4 cup chopped almonds or pecans over the buttered cake mix before baking. Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave for 30–45 seconds or warm in a 300°F (150°C) oven for 10–15 minutes. You can also assemble the dish a few hours ahead and bake right before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 22g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Conclusion
Every time I bake this Gluten Free Strawberry Dump Cake, I feel grateful for simple recipes that bring people closer. I do not need perfection. I need warmth. I need laughter in my kitchen. I need the smell of strawberries filling the air.
This dessert reminds me that love does not have to be complicated.
If you make this Gluten Free Strawberry Dump Cake, imagine me standing beside you in your kitchen in Crete, smiling as the oven works its magic. Let it get a little messy. Let it be imperfect. Let it be joyful.
Because cooking is never just about food.
It is about sharing stories and making memories.
