Strawberry Chocolate Chip Dump Cake – The Easiest Sweet Hug from My Kitchen

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.

Now let me tell you about this Strawberry Chocolate Chip Dump Cake.

The first time I made Strawberry Chocolate Chip Dump Cake, I needed something sweet but easy. I had strawberries in syrup, a box of cake mix, and chocolate chips hiding in my cupboard. I did not want to measure too much or wash many bowls. I just wanted comfort.

So I layered everything in one pan, slid it into the oven, and hoped for magic.

And magic happened.

The smell of bubbling strawberries and melting chocolate filled my kitchen. My children stood near the oven, asking every five minutes if it was ready. My husband stole the first warm spoonful. That day, Strawberry Chocolate Chip Dump Cake became part of our family.

I love how this Strawberry Chocolate Chip Dump Cake feels effortless but tastes like I worked for hours. I love how the strawberries turn jammy and rich. I love how the chocolate chips melt into little pockets of happiness. And I love how women message me saying, “INAYA, this dessert saved my dinner!”

This is not a complicated dessert. This is real life. This is busy evenings. This is laughter in the kitchen.

Let me show you how I make it.

Why I Love Making This Recipe

I love Strawberry Chocolate Chip Dump Cake because it forgives me.

If I feel tired, it still works.
If I feel distracted, it still works.
If I want to involve my children, it still works.

I do not need mixers. I do not need fancy techniques. I only layer, bake, and enjoy.

I also love how the sweet strawberries balance the rich chocolate chips. The top becomes slightly crisp and golden, while the inside stays soft and fruity. When I scoop it warm into bowls, the chocolate stretches slightly. Oh, that moment makes my heart full.

This dessert also brings women together. When my friends visit for coffee, I make Strawberry Chocolate Chip Dump Cake. We sit around my wooden table, drink Greek coffee, and talk about life. Someone always asks for the recipe. Someone always asks for seconds.

And I always smile.

Ingredients & Little Kitchen Secrets

Here is what I use for my Strawberry Chocolate Chip Dump Cake:

• 1 can (about 21 ounces / 600 g) strawberry pie filling
• 1 box (about 15.25 ounces / 430 g) vanilla or yellow cake mix
• 1 cup (175 g) semi-sweet chocolate chips
• ¾ cup (170 g) unsalted butter, melted
• ½ teaspoon vanilla extract (optional but lovely)
• 1 pinch salt

My Little Secrets

1. I use good strawberry filling.
I choose one with real fruit pieces. The better the strawberries, the better the cake.

2. I never mix the layers.
I simply dump and layer. That is the beauty of a dump cake.

3. I spread the butter evenly.
I pour the melted butter slowly over the dry cake mix so most of the surface gets moisture. This helps create a golden top.

4. I add chocolate chips in two layers.
I sprinkle half over the strawberries and half on top of the cake mix. This gives chocolate in every bite.

Sometimes I add a handful of fresh sliced strawberries if I have them. Sometimes I add white chocolate chips for extra sweetness. I keep it playful.

How I Make It, Step by Step

I make this Strawberry Chocolate Chip Dump Cake in one baking dish. No stress. No drama.

1. I preheat the oven.

I set my oven to 180°C (350°F). I lightly grease a 9×13-inch baking dish with butter.

2. I add the strawberries.

I pour the entire can of strawberry pie filling into the dish. I spread it evenly with a spoon so it covers the bottom.

If I use vanilla extract, I stir it gently into the strawberries.

3. I add the first chocolate layer.

I sprinkle half of the chocolate chips over the strawberry layer. I do not mix.

4. I add the cake mix.

I sprinkle the dry cake mix evenly over everything. I try to cover all the strawberries. I do not press it down too much.

5. I add the remaining chocolate chips.

I scatter the rest of the chocolate chips on top of the dry cake mix.

6. I pour the melted butter.

I slowly drizzle the melted butter over the entire surface. I try to moisten as much dry mix as I can. Some small dry spots are fine.

7. I bake.

I place the dish in the oven and bake for 40–45 minutes. I look for a golden top and bubbling strawberry edges.

The smell fills my kitchen. I always peek through the oven door.

8. I let it rest.

I remove the cake and let it sit for 10–15 minutes. This helps the layers settle and makes serving easier.

Then I scoop it warm into bowls.

How I Serve It at Home

I serve Strawberry Chocolate Chip Dump Cake warm most of the time.

Sometimes I add:

• A scoop of vanilla ice cream
• A spoon of lightly whipped cream
• A drizzle of chocolate syrup
• Fresh strawberries on top

When I want something extra cozy in winter, I serve it slightly warm with thick Greek yogurt. The tangy yogurt balances the sweetness beautifully.

When I host women for coffee, I serve it in small glass bowls so everyone sees the layers. It looks rustic, and I love that.

At birthday dinners, I add candles directly into the cake. We sing, we laugh, and we do not worry about perfection.

Storage, Reheating & Make-Ahead Tips

If we have leftovers, I cover the baking dish tightly with plastic wrap or foil.

I store Strawberry Chocolate Chip Dump Cake in the refrigerator for up to 4 days.

When I want to reheat it, I scoop a portion into a bowl and warm it in the microwave for 20–30 seconds. The chocolate melts again, and it tastes fresh.

If I want to reheat the whole dish, I cover it with foil and warm it in the oven at 160°C (320°F) for about 15 minutes.

Make-Ahead Tip

I sometimes assemble the entire Strawberry Chocolate Chip Dump Cake in the baking dish, cover it, and keep it in the refrigerator for a few hours before baking. When guests arrive, I bake it fresh so the house smells amazing.

You can also freeze it after baking. I wrap it tightly and freeze it for up to 2 months. I thaw it overnight in the refrigerator before reheating.

100-Word Short Version

I make this Strawberry Chocolate Chip Dump Cake when I want an easy, comforting dessert with almost no effort. I layer strawberry pie filling, chocolate chips, dry cake mix, and melted butter in one dish. I bake it until golden and bubbly. The strawberries turn jammy, and the chocolate melts into sweet pockets. I serve it warm with vanilla ice cream or whipped cream. It stores well in the fridge for up to four days and reheats beautifully. This simple dump cake brings big flavor with minimal work and always makes my family smile.

Recipe Card

⏱️ Time
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

🛒 Ingredients
1 can (21 oz / 600 g) strawberry pie filling
1 box (15.25 oz / 430 g) yellow or vanilla cake mix
1 cup (175 g) semi-sweet chocolate chips
¾ cup (170 g) unsalted butter, melted
½ teaspoon vanilla extract (optional)
Pinch of salt

👩‍🍳 Instructions

1. Preheat oven to 180°C (350°F). Grease a 9×13-inch baking dish.
2. Spread strawberry pie filling evenly in the bottom of the dish.
3. Sprinkle half of the chocolate chips over the strawberries.
4. Evenly sprinkle the dry cake mix over the top.
5. Add the remaining chocolate chips over the cake mix.
6. Drizzle melted butter evenly across the surface.
7. Bake for 40–45 minutes until golden and bubbly.
8. Let rest 10–15 minutes before serving.

📝 Notes

• Add fresh sliced strawberries for extra fruit flavor.
• Use white chocolate chips for a sweeter twist.
• Serve warm for best texture.
• Store in refrigerator up to 4 days.

🍽️ Nutrition (approximate per serving)
Calories: 420 kcal
Carbohydrates: 58 g
Protein: 4 g
Fat: 20 g
Saturated Fat: 12 g
Sugar: 35 g
Fiber: 2 g
Cholesterol: 45 mg
Sodium: 320 mg

Strawberry Chocolate Chip Dump Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: INAYA
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This Strawberry Chocolate Chip Dump Cake is my favorite cozy, no-fuss dessert when I want something warm, fruity, and chocolatey without mixing bowls. I layer sweet strawberry pie filling, a blanket of cake mix, plenty of chocolate chips, and melted butter, then bake until golden and bubbly. The result tastes like a buttery cobbler-meets-cake with pockets of melted chocolate in every spoonful—perfect with vanilla ice cream or a little whipped cream for an effortless family treat.

---

Ingredients

Scale 1x2x3x

• 1 can (21 oz / 600 g) strawberry pie filling
• 1 box (15.25 oz / 430 g) yellow or vanilla cake mix
• 1 cup (175 g) semi-sweet chocolate chips
• 3/4 cup (170 g) unsalted butter, melted
• 1/2 teaspoon vanilla extract (optional)
• Pinch of salt
• Optional: 1 cup fresh strawberries, sliced

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish with a little butter.
2. Spread the strawberry pie filling evenly in the bottom of the dish. If using vanilla, drizzle it over the filling and gently swirl once.
3. Sprinkle half of the chocolate chips over the strawberry layer.
4. Evenly sprinkle the dry cake mix over everything, covering the fruit as much as possible. Do not stir.
5. Scatter the remaining chocolate chips over the cake mix. Add sliced fresh strawberries if you want extra fruit.
6. Slowly drizzle the melted butter over the surface, aiming to moisten most of the dry mix. Small dry patches are okay.
7. Bake for 40–45 minutes, until the top looks golden and the edges bubble with strawberry sauce.
8. Let the cake rest for 10–15 minutes so the layers set slightly, then scoop and serve warm.

Notes

• Butter tip: Drizzle butter slowly and evenly for a more golden, crisp topping. If you notice large dry spots before baking, lightly drizzle 1–2 extra tablespoons of melted butter.
• Chocolate choices: Use milk chocolate for a sweeter cake, dark chocolate for a richer one, or mix both.
• Serving: I love it warm with vanilla ice cream, whipped cream, or a spoon of Greek yogurt for a tangy balance.
• Storage: Cover and refrigerate up to 4 days. Reheat portions 20–30 seconds in the microwave, or warm the pan in a 320°F (160°C) oven for about 15 minutes.
• Make-ahead: Assemble in the dish, cover, and refrigerate up to 6 hours before baking. Add 3–5 minutes to bake time if starting cold.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 35 g
• Sodium: 320 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 45 mg

Conclusion

When I make Strawberry Chocolate Chip Dump Cake, I do not just bake dessert. I create a moment.

I create the sound of spoons tapping bowls.
I create chocolate smiles on children’s faces.
I create quiet coffee talks with women I love.

This recipe reminds me that cooking does not need to be complicated to be meaningful. Sometimes we only need strawberries, chocolate, butter, and a little faith in the oven.

If your day feels busy, make this Strawberry Chocolate Chip Dump Cake. If your heart feels heavy, make it. If you want to surprise someone you love, make it.

And when your kitchen smells sweet and warm, think of me here in Crete, smiling in my messy kitchen, happy that we are cooking together.

Food brings us closer. Always. 💗