Description

This Strawberry Dump Sheet Cake Dessert is an easy, crowd-pleasing treat made with juicy strawberries, soft vanilla cake, and a buttery golden topping. With minimal prep and simple pantry ingredients, this oven-baked dessert delivers fresh berry flavor and a tender crumb in every bite. Perfect for potlucks, family gatherings, or a quick summer dessert, this strawberry dump cake comes together effortlessly and tastes like homemade comfort.

Ingredients

Scale

2 cups fresh strawberries, hulled and sliced
1 box (15.25 oz) vanilla or white cake mix
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
3/4 cup unsalted butter, melted
1/2 cup whole milk
2 large eggs
1/4 teaspoon salt
Powdered sugar for dusting (optional)

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Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch sheet pan or baking dish.
Spread the sliced strawberries evenly across the bottom of the prepared pan. Sprinkle with sugar, vanilla extract, and lemon zest.
In a large mixing bowl, combine the cake mix, milk, eggs, melted butter, and salt. Stir until just combined and smooth.
Pour the batter evenly over the strawberry layer, gently spreading it to cover the fruit.
Bake for 35–40 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.
Allow the cake to cool for at least 15 minutes before slicing.
Dust with powdered sugar if desired and serve warm or at room temperature.

Notes

For extra flavor, add a handful of white chocolate chips or sliced almonds before baking. Frozen strawberries can be used—just thaw and drain excess liquid first. Store leftovers covered in the refrigerator for up to 4 days and reheat individual slices in the microwave for 20–30 seconds. This cake also freezes well for up to 2 months.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: B
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 24g
Sodium: 280mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg