The Story & Intro
Strawberry Blueberry Dump Cake always brings me back to warm summer afternoons in Crete, when the kitchen smells sweet and the windows stay open just a little longer to let the sea breeze in.
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.
Now, Strawberry Blueberry Dump Cake is not a traditional Greek dessert. My grandmother did not make it. But if she had tasted it, she would have smiled and asked for a second piece. I discovered Strawberry Blueberry Dump Cake years ago when I wanted something sweet, easy, and comforting without spending hours in the kitchen. I wanted a dessert that felt homemade but did not demand perfection.
The first time I made Strawberry Blueberry Dump Cake, I remember laughing because it felt almost too simple. You “dump” everything into the dish, and the oven does the magic. But when I pulled it out, golden and bubbling with strawberries and blueberries, I knew this recipe would stay in my kitchen forever.
Now I make Strawberry Blueberry Dump Cake when friends visit unexpectedly, when my children ask for something fruity and sweet, or when I simply crave a warm dessert that feels like a hug.
Why I Love Making This Recipe
I love Strawberry Blueberry Dump Cake because it feels effortless but tastes like I worked all afternoon.
I love it because the strawberries become soft and jammy, and the blueberries burst into little pockets of sweetness. I love how the buttery topping turns golden and slightly crisp on top while staying soft underneath. Every spoonful gives me sweet berries and tender cake in the same bite.
But more than that, I love what happens around the table when I serve Strawberry Blueberry Dump Cake.
I see women relax when they realize dessert does not need to be complicated. I see children scrape their bowls. I see my husband sneak another serving when he thinks I am not looking.
This recipe reminds me that simple food often creates the best memories.
Ingredients & Little Kitchen Secrets
Here is everything I use for my Strawberry Blueberry Dump Cake:
- 2 cups fresh strawberries, sliced
- 2 cups fresh blueberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 box (about 15.25 oz) vanilla or yellow cake mix
- ¾ cup unsalted butter, melted
- 2 tablespoons brown sugar (optional, for extra caramel flavor)
My Little Secrets
Use fresh berries when possible. I love fresh strawberries and blueberries because they hold their shape and taste bright. If I use frozen berries, I do not thaw them first. I add them straight from the freezer and increase baking time slightly.
Add lemon juice. Lemon juice wakes up the berries. It balances sweetness and makes Strawberry Blueberry Dump Cake taste fresh, not heavy.
Do not stir the layers. This feels strange at first. I resist the urge to mix everything. The layers create that magical texture.
Pour butter evenly. I drizzle melted butter slowly across the dry cake mix so every part gets moisture. If I see dry patches, I gently tilt the pan instead of stirring.
These small details make a big difference.
How I Make It, Step by Step
I always start by preheating my oven to 180°C (350°F). I grease a 9×13-inch baking dish with a little butter.
1. Prepare the Fruit
I place the sliced strawberries and blueberries in a large bowl. I sprinkle the granulated sugar over them. I add the lemon juice and vanilla extract.
I gently stir everything together until the berries shine and release a little juice.
Then I pour the berry mixture into my prepared baking dish. I spread it evenly so every corner has fruit.
2. Add the Cake Mix
I open the box of cake mix and sprinkle it evenly over the berries. I do not stir. I simply spread it gently with my hands or the back of a spoon so it covers the fruit completely.
If I want a deeper flavor, I sprinkle brown sugar over the top.
3. Pour the Butter
I melt the butter and slowly drizzle it over the dry cake mix. I try to cover as much surface as possible. I move my hand back and forth to distribute it evenly.
If I see small dry spots, I gently tap them with a spoon to help the butter soak in.
4. Bake
I place the dish in the oven and bake for 45 to 50 minutes.
While it bakes, my kitchen fills with the sweet smell of strawberries and blueberries bubbling together. The top turns golden and slightly crisp.
I know it is ready when the edges bubble and the top looks beautifully golden.
5. Cool Slightly
I let the Strawberry Blueberry Dump Cake rest for at least 15 minutes before serving. The filling thickens slightly as it cools.
Then I scoop it warm into bowls.
How I Serve It at Home
At home, I serve Strawberry Blueberry Dump Cake warm with a big spoon.
Sometimes I add a scoop of vanilla ice cream. The cold ice cream melts into the warm berries, and I close my eyes for a second because it tastes so good.
Other times, I add freshly whipped cream with a touch of vanilla.
In summer, I serve it slightly cooled with Greek yogurt on top. The yogurt adds creaminess and balances the sweetness.
When I invite women friends for coffee, I place the baking dish right in the center of the table. We talk, laugh, and scoop our own portions. No fancy plating. No pressure. Just comfort.
Storage, Reheating & Make-Ahead Tips
If I have leftovers, I cover the baking dish tightly and store it in the refrigerator for up to 4 days.
To reheat, I place a portion in the microwave for about 30 to 40 seconds. If I want to reheat a larger amount, I warm it in the oven at 160°C (325°F) for about 15 minutes.
I also prepare Strawberry Blueberry Dump Cake ahead of time. I assemble everything in the baking dish, cover it, and refrigerate it for a few hours before baking. When I am ready, I bake it fresh so the top stays crisp.
I even freeze portions in airtight containers for up to 2 months. I thaw them overnight in the refrigerator and reheat gently.
This recipe fits into busy life so easily.
100-Word Short Version
Strawberry Blueberry Dump Cake is my favorite easy berry dessert. I layer fresh strawberries and blueberries with sugar, lemon juice, and vanilla in a baking dish. I sprinkle dry cake mix on top, drizzle melted butter evenly, and bake until golden and bubbly. The result tastes fruity, buttery, and comforting. I serve it warm with vanilla ice cream or whipped cream. I store leftovers in the refrigerator for up to four days and reheat gently. This simple dessert brings everyone together and proves that delicious baking does not need to be complicated.
Recipe Card Section
Strawberry Blueberry Dump Cake
⏱️ Time
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 8 servings
🛒 Ingredients
2 cups fresh strawberries, sliced
2 cups fresh blueberries
½ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 box (15.25 oz) vanilla or yellow cake mix
¾ cup unsalted butter, melted
2 tablespoons brown sugar (optional)
👩🍳 Instructions
- Preheat oven to 180°C (350°F) and grease a 9×13-inch baking dish.
- Mix strawberries, blueberries, sugar, lemon juice, and vanilla in a bowl.
- Spread the fruit mixture evenly in the baking dish.
- Sprinkle the dry cake mix evenly over the fruit. Do not stir.
- Drizzle melted butter evenly over the cake mix.
- Sprinkle brown sugar on top if using.
- Bake for 45–50 minutes until golden and bubbly.
- Let cool for 15 minutes before serving.
📝 Notes
Use frozen berries without thawing if needed. Add chopped nuts for crunch. Serve warm for best texture. Store covered in refrigerator up to 4 days.
🍽️ Nutrition (approximate per serving)
Calories: 380
Carbohydrates: 55g
Sugar: 32g
Fat: 18g
Saturated Fat: 10g
Protein: 3g
Fiber: 3g
Sodium: 320mg
Cholesterol: 40mg
Strawberry Blueberry Dump Cake
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Strawberry Blueberry Dump Cake is my go-to cozy dessert when I want something warm, fruity, and effortless. Juicy strawberries and blueberries bake into a jammy filling under a buttery, golden cake topping—no mixing bowls full of batter, no stress. Serve it warm with vanilla ice cream or whipped cream for the most comforting, crowd-pleasing treat.
Ingredients
- 2 cups (300 g) fresh strawberries, hulled and sliced
- 2 cups (300 g) fresh blueberries
- 1/2 cup (100 g) granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 box (15.25 oz / 432 g) yellow or vanilla cake mix
- 3/4 cup (170 g) unsalted butter, melted
- 2 tbsp brown sugar (optional, for extra caramel flavor)
- Pinch of salt (optional, especially if using unsalted butter)
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Add the sliced strawberries and blueberries to a bowl. Sprinkle in the granulated sugar, add the lemon juice and vanilla, then gently toss until the berries look glossy and slightly juicy.
- Pour the berry mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the dry cake mix evenly over the berries. Do not stir—just level it gently so it covers the fruit.
- Slowly drizzle the melted butter over the entire surface of the cake mix. Try to moisten as much of the dry mix as possible. If you see a few dry patches, lightly tap them with a spoon to help the butter soak in (still no stirring).
- If using, sprinkle the brown sugar over the top for a deeper, caramel-like finish.
- Bake for 45–55 minutes, until the top turns golden and the berry filling bubbles around the edges.
- Let the cake rest for 15 minutes before serving so the filling thickens slightly.
- Scoop into bowls and serve warm with vanilla ice cream, whipped cream, or a spoonful of Greek yogurt.
Notes
Fresh berries give the brightest flavor, but frozen berries work too—use them straight from frozen and add 5–10 minutes of baking time. If you like a thicker filling, stir 1–2 teaspoons of cornstarch into the sugar before tossing with the berries. For extra crunch, sprinkle 1/2 cup chopped almonds or pecans over the buttered cake mix before baking. Store leftovers covered in the fridge for up to 4 days; reheat single servings in the microwave (30–45 seconds) or warm the pan in a 325°F (160°C) oven for 10–15 minutes. Freeze tightly wrapped portions for up to 2 months and thaw overnight in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/8 of pan)
- Calories: 380
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg
Conclusion
When I make Strawberry Blueberry Dump Cake, I do not just bake dessert. I create a moment.
I create the moment when someone says, “This tastes like home.”
I create the moment when women gather around the table and forget their worries for a little while.
I create the moment when my kitchen smells sweet and warm and full of life.
Strawberry Blueberry Dump Cake reminds me that food does not need to be complicated to be meaningful. It needs love, simple ingredients, and the willingness to share.
And in my kitchen in Crete, that is always enough.
