Strawberry Shortcake Dump Cake is the ultimate easy dessert that layers juicy strawberries, sweet coconut and yellow cake mix under a buttery golden drizzle. Fluffy cake mix bakes into a crisp, golden topping over bubbling strawberry filling, while shredded coconut adds a tropical twist. Serve it warm with clouds of whipped cream for a dreamy, crowd-pleasing treat you’ll want on repeat all summer long.
Key Ingredients
Gather these simple ingredients to build your dump cake, layering flavors and textures that shine through every bite.
- 2 cups fresh strawberries, hulled and sliced: Juicy fruit base that becomes a bubbling, sweet-tart filling.
- 1 cup granulated sugar: Sweetens the strawberries and helps create a syrupy glaze.
- 1 teaspoon lemon juice: Brightens and balances the sweetness for a fresh flavor.
- 15.25 ounces yellow cake mix: Forms a golden, crisp crust that bakes into fluffy peaks.
- 3.4 ounces instant vanilla pudding mix: Thickens the filling and adds extra vanilla richness.
- 1 cup sweetened shredded coconut: Delivers tropical texture and a hint of chewiness.
- 1 cup unsalted butter, melted: Moistened drizzle that locks in flavor and encourages a tender crumb.
- 1 cup whipped cream for serving: Light, cool garnish that contrasts the warm dump cake.
How To Make Strawberry Shortcake Dump Cake
This recipe comes together in just a few simple steps—no mixer required. You’ll layer sweet strawberries with dry mixes, top everything with melted butter for moisture, and bake until golden brown and bubbly. The real magic is how the pudding mix blends with the cake mix to create both a crisp topping and a luscious filling underneath. Let’s dive into each step so you can nail that perfect balance of crunchy top and gooey fruit center.
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan with butter or nonstick spray to prevent sticking.
2. In a large bowl, gently toss the hulled and sliced strawberries with granulated sugar and lemon juice until each piece is evenly coated. Spread this strawberry mixture in an even layer in the prepared pan.
3. Sprinkle the instant vanilla pudding mix evenly over the strawberries, then dust the yellow cake mix directly on top for a uniform dry layer.
4. Evenly distribute the sweetened shredded coconut across the cake mix to add texture and a tropical flair.
5. Drizzle the melted unsalted butter slowly over the entire surface, making sure every bit of the dry mix gets moistened.
6. Bake for 45–50 minutes, until the top turns a deep golden brown and the filling is visibly bubbling around the edges.
7. Remove from the oven and let the dump cake rest for 10 minutes so the juices thicken, then serve warm topped with whipped cream.
Serving Suggestions
This warm, gooey dessert is a showstopper on its own, but you can elevate each slice with a few fun add-ons. Whether it’s a summer backyard party or a cozy family night, here are some ways to serve your Strawberry Shortcake Dump Cake in style.
- Top each slice with a generous dollop of vanilla ice cream for a cool contrast to the warm filling.
- Garnish with a sprinkle of toasted coconut flakes to amplify the tropical notes.
- Add a few fresh mint leaves on top for a pop of color and refreshing aroma.
- Dust with a light coating of confectioners’ sugar before plating for an elegant finish.
Tips For Perfect Strawberry Shortcake Dump Cake
Want to take your dump cake from “yum” to “oh-wow”? These friendly tips will help you make every bite unforgettable without any extra hassle.
- You can substitute yellow cake mix with white or vanilla cake mix for a slightly different flavor.
- For extra vanilla goodness, stir 1 teaspoon of vanilla extract into the strawberries before assembling.
- Let the cake rest for at least 10 minutes after baking so the filling has time to thicken rather than runny.
- Store any leftovers covered in the refrigerator for up to 3 days to keep flavors fresh.
How To Store It
To keep your Strawberry Shortcake Dump Cake tasting its best, proper storage is key. Whether you have a full pan or just a few slices, here’s how to maintain moisture and flavor until you’re ready to indulge again.
- Refrigerator Storage: Cover the baking pan tightly with plastic wrap or transfer individual slices into an airtight container. Refrigerate for up to 3 days.
Frequently Asked Questions
Here are quick answers to common questions so you can bake with confidence:
- How long does it take to prepare this recipe?
A: It takes about 15 minutes to prepare—hulling and slicing strawberries, tossing with sugar and lemon juice, greasing the pan, and layering—plus 45–50 minutes of baking and a 10-minute rest, totaling around 70–75 minutes.
- Can I use frozen strawberries instead of fresh?
A: Yes, thaw them completely and drain or pat dry to remove excess moisture. You may need to bake an extra 5–10 minutes if there’s added liquid.
- What can I substitute for yellow cake mix?
A: White or vanilla cake mix works perfectly and offers a slightly different, but just as delicious, flavor.
- How do I prevent the shredded coconut from burning?
A: Make sure the melted butter is drizzled evenly so every dry bit is coated. If edges brown too quickly, tent the pan with foil for the last 10 minutes.
- How should I store any leftovers?
A: Store in an airtight container or cover the pan tightly and refrigerate for up to 3 days. Reheat individual portions in the microwave for 30 seconds or warm in a 325°F oven for 10 minutes.
- Can I assemble the dump cake ahead of time?
A: Yes—assemble up to a few hours ahead, cover, and refrigerate. Let the pan rest at room temperature for 30 minutes before baking and add 5–10 minutes to the baking time if still cold.
- What serving suggestions or variations work well with this cake?
A: Serve warm with whipped cream or vanilla ice cream. For a twist, stir in vanilla extract with berries or swap some strawberries for rhubarb.
What Makes This Special
This Strawberry Shortcake Dump Cake is a slice of nostalgic happiness that comes together in one dish—no fuss, big payoff. The combination of juicy strawberries and tropical coconut under a buttery crunch is pure magic, and serving it warm with whipped cream feels like a comforting hug. Go ahead and print this page to save in your recipe box, then leave a comment below if you add your own twist or have questions. Can’t wait to hear about your delicious results!
Strawberry Shortcake Dump Cake
Description
Fluffy yellow cake mix bakes into a crisp, golden topping over bubbling strawberry filling. Coconut adds a tropical twist, while a drizzle of melted butter locks in moisture. Serve warm with clouds of whipped cream.
Ingredients
Instructions
-
Preheat oven to 350 degrees Fahrenheit and grease a 9x13-inch baking pan.
-
In a large bowl, gently toss the strawberries with sugar and lemon juice then spread the mixture evenly in the prepared pan.
-
Sprinkle the vanilla pudding mix and yellow cake mix evenly over the strawberry layer.
-
Evenly distribute the shredded coconut on top of the cake mix layer.
-
Drizzle the melted butter over the entire surface to moisten the dry mix.
-
Bake for 45 to 50 minutes until the top is golden brown and the filling is bubbly.
-
Allow the dump cake to cool for about 10 minutes, then serve warm topped with whipped cream.
Note
- You can substitute yellow cake mix with white or vanilla cake mix for a slightly different flavor.
- For extra vanilla flavor, stir 1 teaspoon of vanilla extract into the strawberries before assembling.
- Let the cake rest for at least 10 minutes after baking to allow the filling to thicken.
- Store any leftovers covered in the refrigerator for up to 3 days.
