15 Easy Strawberry Dump Cakes That Require Zero Effort

Sweet tooth after a busy day? These Easy Strawberry Dump Cakes That Require Zero Effort are your shortcut to warm, fruity comfort with almost no hands-on time. You’ll get juicy strawberries, melting butter, and a crisp, cake-like topping without complicated steps. Whether you prefer fresh berries, a splash of lemon, or a boozy twist, there’s a dump cake here that fits the mood.

Inside you’ll find 15 simple recipes — classic, dairy-free, gluten-friendly, grilled, and even jar-sized desserts. Each recipe lists clear ingredients, step-by-step instructions, and serving tips so you can bake with confidence. Save this post for summer picnics, last-minute guests, or cozy nights in. Grab strawberries, a mixing spoon, and let the oven do the rest.

1. Classic Easy Strawberry Dump Cake

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This classic version is exactly what you picture: bright strawberry filling topped with a buttery boxed cake mix that bakes into a crunchy-sweet crust. The flavors are sweet-tart with a soft, almost cobbler-like interior and crisp edges. It’s a go-to for potlucks, weeknight dessert, or when you need something fast and homey. You’ll love it if you enjoy simple, nostalgic desserts that smell of warm berries.

Ingredients

• 2 (20 oz) cans strawberry pie filling
• 4 cups fresh strawberries, hulled and halved
• 1 cup granulated sugar
• 2 tsp lemon juice
• 2 cups yellow cake mix (dry mix)
• 1/2 cup old-fashioned oats
• 1/2 cup chopped pecans
• 1 cup (2 sticks) unsalted butter, melted and hot
• 1 tsp vanilla extract
• 1/4 tsp fine salt

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. In a large bowl, mix the strawberry pie filling, fresh strawberries, sugar, lemon juice, and vanilla until combined.
3. Pour the strawberry mixture into the prepared dish and spread evenly.
4. Sprinkle the dry cake mix evenly over the fruit. Pat lightly so there are no big clumps.
5. Mix oats, pecans, and salt in a small bowl. Scatter this mixture over the cake mix.
6. Drizzle the melted butter evenly across the top. Try to cover most of the surface so topping browns uniformly.
7. Bake 35–40 minutes, until the top is golden brown, the edges are bubbling, and a toothpick inserted into the center shows moist crumbs but no raw batter.
8. Let cool 20 minutes so the filling sets. Serve warm or at room temperature.

How to Serve It

Serve warm in shallow bowls with a dollop of whipped cream or vanilla ice cream. Garnish with fresh strawberry slices and a mint sprig for color. Pairs well with cold milk or a light sparkling rosé. Store leftovers covered in the fridge up to 3 days. Reheat individual servings in the microwave for 30–45 seconds. Great for summer gatherings or quick weeknight treats.

2. Lemon-Glazed Strawberry Dump Cake

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Tangy lemon brightens the sweet strawberries and makes the topping taste fresher. You’ll get a citrusy zing with a crisp, buttery crumb and juicy pockets of berry. This works well for brunch or when you want a lighter finish after a rich meal. Fans of fruity desserts and citrus will love the lively balance.

Ingredients

• 4 cups fresh strawberries, quartered
• 1 (20 oz) can strawberry pie filling
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 2 tsp lemon zest
• 2 tbsp lemon juice
• 1 1/2 cups white cake mix
• 1/3 cup light brown sugar, packed
• 3/4 cup unsalted butter, melted
• 1/4 cup sliced almonds
• For glaze: 1 cup powdered sugar + 2 tbsp lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan.
2. In a bowl, toss strawberries with sugar, cornstarch, lemon zest, and lemon juice until berries are coated.
3. Stir in the strawberry pie filling for deeper fruit flavor. Pour into the pan.
4. Sprinkle cake mix evenly over the fruit. Pat down lightly to avoid clumps.
5. Mix brown sugar and almonds, then sprinkle across the top.
6. Drizzle melted butter over the whole surface. Make sure to wet most of the topping.
7. Bake 30–35 minutes, until the crust is golden and the filling bubbles near the edges.
8. Cool 15 minutes. Whisk glaze ingredients until smooth and drizzle over the warm cake.
9. Let glaze set 10 minutes before slicing.

How to Serve It

Cut into squares and serve with lemon zest sprinkled on top. Try with plain Greek yogurt or light whipped cream. Store tightly covered in the fridge for up to 3 days. Reheat slices briefly to revive crispness before adding glaze. Great for spring brunch or Mother's Day.

3. White Chocolate Strawberry Dump Cake

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Melting white chocolate makes this dump cake extra creamy and sweet, pairing well with tangy strawberries. The texture is silky pockets of chocolate interlaced with a crunchy topping. It’s ideal for celebrations or when you want a slightly fancier dessert with minimal fuss. If you like sweet, creamy desserts, this one will satisfy.

Ingredients

• 4 cups sliced fresh strawberries
• 1 (20 oz) can strawberry pie filling
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 1/2 cups white cake mix
• 1/2 cup shredded coconut (optional)
• 1/2 cup white chocolate chips
• 1 cup (2 sticks) unsalted butter, melted
• 1/2 tsp almond extract
• 1/4 tsp salt
• 1 tbsp coarse sugar for topping (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
2. Toss strawberries with sugar, cornstarch, and almond extract.
3. Stir in strawberry pie filling and pour into the pan.
4. Sprinkle white cake mix evenly over fruit. Sprinkle white chocolate chips and coconut on top.
5. Drizzle melted butter over the surface, trying to cover most spots.
6. Sprinkle coarse sugar for extra crunch if desired.
7. Bake 30–40 minutes, watching for golden edges and bubbling fruit.
8. Let cool 20 minutes so chocolate sets slightly before serving.

How to Serve It

Serve warm with a scoop of vanilla or coconut ice cream. Garnish with toasted coconut flakes and extra white chocolate shavings. Store covered in the fridge up to 3 days; reheat briefly to soften chocolate. Works well for bridal showers and tea parties.

4. Strawberry Rhubarb Dump Cake

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The sweet-tart combo of strawberries and rhubarb is classic. This dump cake balances sharp rhubarb with sweet strawberries and a crunchy topping for a lively flavor contrast. It’s perfect for late spring when both fruits are in season. You’ll love the bright, tangy bite against buttery crumbs.

Ingredients

• 3 cups chopped rhubarb
• 3 cups fresh strawberries, halved
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• 2 cups yellow cake mix
• 1/2 cup rolled oats
• 1 cup unsalted butter, melted
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch pan.
2. In a large bowl, combine rhubarb, strawberries, sugars, cornstarch, and vanilla.
3. Pour fruit mix into the prepared pan and spread evenly.
4. Sprinkle cake mix across the fruit, then scatter oats and cinnamon.
5. Drizzle melted butter evenly over the surface.
6. Bake 35–45 minutes, until top is golden and fruit bubbles at edges.
7. Check with a toothpick in the topping; it should come out with moist crumbs, not raw mix.
8. Cool 20 minutes for filling to thicken before serving.

How to Serve It

Serve warm with vanilla ice cream or a spoonful of crème fraîche. Garnish with fresh rhubarb ribbons or mint. Store in the fridge for up to 3 days; reheat gently. Ideal for garden parties and spring potlucks.

5. Easy Strawberry Dump Cake with Cream Cheese Swirl

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A cream cheese swirl adds a tangy, cheesecake-like richness to this Easy Strawberry Dump Cake. The texture becomes creamier while keeping that crisp cake-like top. It’s a great option when you want something that feels a little upscale without extra work. Cheesecake fans will really enjoy the silky pockets.

Ingredients

• 4 cups fresh strawberries, quartered
• 1 (20 oz) can strawberry pie filling
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 8 oz cream cheese, softened to room temperature
• 1/3 cup powdered sugar
• 1 egg, room temperature
• 1 1/2 cups yellow cake mix
• 3/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• Zest of 1 lemon

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. Toss strawberries with sugar, cornstarch, and lemon zest. Fold in pie filling and spread into dish.
3. In a bowl, beat cream cheese, powdered sugar, egg, and vanilla until smooth.
4. Drop spoonfuls of cream cheese mixture over the fruit and gently swirl with a knife.
5. Sprinkle cake mix evenly over the top.
6. Drizzle melted butter across the surface to moisten the dry mix.
7. Bake 35–40 minutes until edges are golden and filling bubbles.
8. Cool 25 minutes so cream cheese sets before slicing.

How to Serve It

Slice into squares and serve with extra whipped cream. Garnish with a fresh strawberry fan or lemon zest. Store covered in the fridge for 3–4 days; allow to come to room temperature before serving. Great for birthdays or dessert buffets.

6. Coconut-Strawberry Dump Cake (Tropical Twist)

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Coconut adds a lightly tropical note that complements sweet strawberries. The toasted coconut gives chew and toasty flavor, while the cake stays moist and tender. It’s wonderful for summer cookouts or when you want a dessert with a sunny vibe. You’ll notice coconut aroma as it bakes.

Ingredients

• 4 cups sliced strawberries
• 1 (20 oz) can strawberry pie filling
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1 1/2 cups yellow cake mix
• 1/2 cup sweetened shredded coconut
• 1/2 cup unsweetened shredded coconut
• 3/4 cup unsalted butter, melted
• 1/3 cup sweetened condensed milk
• 1/2 tsp coconut extract
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch pan.
2. Toss strawberries with sugar, cornstarch, and coconut extract.
3. Stir in pie filling and spread into the pan.
4. Sprinkle cake mix evenly. Top with both shredded coconuts.
5. Drizzle melted butter mixed with sweetened condensed milk over the top.
6. Bake 30–40 minutes, until top turns golden and filling bubbles at edges.
7. Toothpick inserted into the topping should come out with moist crumbs.
8. Let cool 20 minutes before serving.

How to Serve It

Top with toasted coconut and a scoop of coconut or vanilla ice cream. Garnish with a lime wedge for brightness. Store leftovers in the fridge up to 3 days. Reheat briefly to refresh the toasted flavor. Perfect for pool parties and tropical-themed meals.

7. Chocolate-Strawberry Dump Cake

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Cocoa and strawberries are a classic pair. Adding cocoa to the cake mix yields a rich, slightly fudgy top that contrasts the bright fruit. This dessert is a little more indulgent and pairs nicely with coffee or dessert wines. If you like chocolate with your fruit, this one hits the spot.

Ingredients

• 4 cups fresh strawberries, halved
• 1 (20 oz) can strawberry pie filling
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1 1/2 cups chocolate cake mix
• 1/4 cup unsweetened cocoa powder
• 1/2 cup chocolate chips
• 3/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• Pinch of sea salt
• 1/4 cup chopped dark chocolate for finishing (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan.
2. Combine strawberries, sugar, cornstarch, and vanilla; mix well.
3. Pour fruit into the prepared pan and spread evenly.
4. Mix chocolate cake mix and cocoa powder, then sprinkle evenly over fruit.
5. Scatter chocolate chips across the top.
6. Drizzle melted butter evenly to moisten the dry mix.
7. Bake 35–45 minutes, until top is set and edges bubble.
8. Cool 20 minutes; sprinkle chopped dark chocolate while warm so it melts slightly.

How to Serve It

Serve warm with espresso or a scoop of coffee ice cream. Dust with cocoa powder or powdered sugar for contrast. Store in the refrigerator up to 3 days. Reheat slices briefly for a melty chocolate effect. Great for date nights or holiday treats.

8. Almond-Streusel Strawberry Dump Cake

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Crunchy almond streusel gives textural contrast and a toasty note to the sweet strawberries. This version feels bakery-fresh with little effort. The nutty aroma and crisp topping make it a favorite for tea time or casual entertaining. If you love butter-toasted flavors, this one’s for you.

Ingredients

• 4 cups sliced strawberries
• 1 (20 oz) can strawberry pie filling
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 1/2 cups yellow cake mix
• 1 cup sliced almonds
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 3/4 cup unsalted butter, melted
• 1 tsp almond extract
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch dish.
2. Toss strawberries with sugar, cornstarch, and almond extract.
3. Pour fruit into the dish, spreading evenly.
4. Combine cake mix, flour, brown sugar, and sliced almonds in a bowl.
5. Sprinkle this mixture across the fruit then drizzle with melted butter.
6. Bake 35–40 minutes until top is golden and fruit bubbles.
7. Toothpick test should show moist crumbs but no raw mix.
8. Cool 20 minutes so streusel firms up before cutting.

How to Serve It

Serve in wedges with toasted almond flakes on top. Pair with Earl Grey tea or a nutty dessert wine. Store covered in the fridge for up to 3 days. Reheat individual pieces for 20–30 seconds to revive crispness. Fantastic for afternoon tea or brunch.

9. Easy Strawberry Dump Cake with Fresh Basil

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Fresh basil adds an herbal lift that highlights strawberry sweetness in this Easy Strawberry Dump Cake. The basil aroma is subtle and bright, making each bite feel fresh. This is ideal for garden parties or when you want a slightly savory element in a sweet dish. Herb lovers and adventurous eaters will enjoy the contrast.

Ingredients

• 4 cups fresh strawberries, quartered
• 1 (20 oz) can strawberry pie filling
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 2 tbsp finely chopped fresh basil
• 1 1/2 cups white cake mix
• 1/3 cup light brown sugar
• 3/4 cup unsalted butter, melted
• 1 tsp lemon zest
• Pinch of black pepper (optional)
• 1/4 tsp salt

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch pan.
2. Toss strawberries with sugar, cornstarch, lemon zest, and chopped basil.
3. Stir in pie filling and spread into the pan.
4. Sprinkle cake mix and brown sugar over the top.
5. Drizzle melted butter evenly across the surface.
6. If using, add a tiny pinch of black pepper for complexity.
7. Bake 30–40 minutes until edges are golden and filling bubbles.
8. Let cool 15–20 minutes; garnish with extra basil leaves before serving.

How to Serve It

Serve with fresh basil leaves for garnish and a scoop of lemon sorbet. Pairs nicely with light prosecco or iced tea. Store leftover cake covered in the fridge for 3 days. Basil freshens the next-day flavor, so it’s great as a make-ahead dessert for dinner parties.

10. Strawberry Dump Cake Bars (Portable Dessert)

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These bars are easy to slice and transport, perfect for picnics and potlucks. The topping becomes a firm, cakey crust that slices cleanly, while the filling stays delectably juicy. You’ll appreciate how portable and shareable they are. Great for bake sales or school events.

Ingredients

• 4 cups strawberries, sliced
• 1 (20 oz) can strawberry pie filling
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 2 cups yellow cake mix
• 1/2 cup quick oats
• 1/2 cup chopped walnuts
• 3/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• Pinch of salt
• Nonstick spray for pan

Instructions

1. Preheat oven to 350°F (175°C). Line and spray a 9×13-inch pan with parchment.
2. Combine strawberries, sugar, cornstarch, and vanilla.
3. Spread fruit mixture evenly in the pan.
4. Sprinkle cake mix, then oats and walnuts across the top.
5. Drizzle with melted butter in an even stream.
6. Bake 35–40 minutes, until the top is golden and the filling bubbles.
7. Cool completely at least 45 minutes for firm bars; pressing a knife should yield clean edges.
8. Cut into bars and store in an airtight container in the fridge for up to 4 days.

How to Serve It

Pack bars for lunches or serve on a dessert platter dusted with powdered sugar. Top with a small dollop of mascarpone for an elegant touch. Bars travel well and can be made a day ahead. Great for bake sales and kid-friendly treats.

11. Mini Jar Strawberry Dump Cakes (Individual Servings)

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Individual jars make serving easy and look adorable on a dessert table. Each jar bakes into a crisp top with a gooey fruit center. Portion control is simple, and presentation feels special. You’ll love these for parties, showers, or anytime you want a personal dessert.

Ingredients (makes 6 jars)

• 6 cups fresh strawberries, chopped
• 1 (20 oz) can strawberry pie filling
• 3/4 cup granulated sugar
• 3 tbsp cornstarch
• 1 1/2 cups yellow cake mix
• 1/2 cup brown sugar
• 1/2 cup quick oats
• 3/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 6 (8 oz) mason jars, rinsed and dried
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Place jars on a baking sheet.
2. Mix strawberries, sugar, cornstarch, and vanilla in a bowl.
3. Spoon equal amounts of fruit into each jar, leaving some space at the top.
4. Combine cake mix, brown sugar, and oats; sprinkle evenly over the fruit in each jar.
5. Drizzle about 1 tbsp melted butter into each jar to moisten the topping.
6. Bake 20–25 minutes, until tops are golden and fruit bubbles.
7. Check doneness by ensuring centers bubble and tops are set.
8. Cool 10 minutes before adding whipped cream; jars will be hot.

How to Serve It

Top with whipped cream and a small strawberry slice. Serve with a small dessert spoon right in the jar. Store jars in the fridge up to 3 days; reheat uncovered at 300°F for 10 minutes if desired. Great for showers, gifts, or backyard parties.

12. Gluten-Free Strawberry Dump Cake

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This gluten-free version swaps boxed mixes for a blend that keeps the topping crisp and tender. Use certified gluten-free ingredients to accommodate guests. The flavor remains classic strawberry with a buttery finish. Perfect when you want dessert that meets dietary needs without fuss.

Ingredients

• 4 cups fresh strawberries, halved
• 1 (20 oz) can strawberry pie filling
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 cup brown sugar
• 3/4 cup unsalted butter, melted
• 1/2 tsp xanthan gum (if not in flour blend)
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch pan.
2. Toss strawberries with sugar, cornstarch, and vanilla.
3. Spread fruit into the pan evenly.
4. Mix gluten-free flour, almond flour, brown sugar, xanthan gum, and salt.
5. Sprinkle the dry mix over the fruit and drizzle melted butter across.
6. Bake 35–40 minutes until top is golden and filling bubbles at edges.
7. Toothpick inserted into topping should show moist crumbs, no raw flour.
8. Cool 20 minutes to allow filling to set before slicing.

How to Serve It

Serve warm with dairy-free or regular vanilla ice cream. Garnish with toasted almond slivers for crunch. Store in the fridge up to 3 days; warm slices to refresh. Great for guests with gluten sensitivity or for gluten-free potlucks.

13. Vegan Strawberry Dump Cake

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This vegan take uses plant-based butter and egg-free substitutions while keeping the recipe simple. The result is a juicy, fragrant dessert with a golden, buttery-feeling topping. It’s perfect if you’re serving plant-based guests or trying a dairy-free option.

Ingredients

• 4 cups sliced strawberries
• 1 (20 oz) can strawberry pie filling
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 1/2 cups vegan yellow cake mix
• 1/2 cup rolled oats
• 3/4 cup vegan butter, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• Optional: 1/2 cup chopped pecans

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch pan with vegan spray.
2. Mix strawberries, sugar, cornstarch, and vanilla; spread into pan.
3. Sprinkle vegan cake mix and oats evenly on top.
4. Add pecans if using, then drizzle melted vegan butter mixed with maple syrup over everything.
5. Bake 30–40 minutes until top is golden and filling bubbles.
6. Check doneness: toothpick should come out with moist crumbs.
7. Cool 20 minutes to set before serving.

How to Serve It

Top with coconut whipped cream and fresh mint. Store covered in the fridge up to 3 days. Reheat briefly to refresh texture. Great for vegan gatherings or dairy-free desserts.

14. Boozy Strawberry Dump Cake (Bourbon Maple)

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A splash of bourbon and maple deepens the flavor and adds warm, caramel notes to sweet strawberries. This adult-friendly dump cake is perfect after-dinner fare with coffee or digestifs. The booze bakes off slightly, leaving a pleasant depth rather than sharpness.

Ingredients

• 4 cups sliced strawberries
• 1 (20 oz) can strawberry pie filling
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 2 tbsp bourbon
• 2 tbsp maple syrup
• 1 1/2 cups yellow cake mix
• 1/2 cup chopped pecans
• 3/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch pan.
2. Toss strawberries with sugar, cornstarch, bourbon, maple syrup, and vanilla.
3. Pour fruit into the pan and level.
4. Sprinkle cake mix and pecans over the fruit.
5. Drizzle melted butter evenly over the surface.
6. Bake 35–40 minutes until top is golden and fruit bubbles around edges.
7. Test doneness with a toothpick; top should show moist crumbs.
8. Allow to cool 20 minutes so flavors settle before serving.

How to Serve It

Serve with bourbon-infused whipped cream or a small pour of warmed maple bourbon sauce. Pairs with black coffee or tawny port. Store in the fridge up to 3 days; reheat gently. Great for holiday dinners or adult gatherings.

15. Grilled Strawberry Dump Cake (Outdoor Oven)

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Grilling your dump cake on a covered grill gives a hint of smoke and a golden top without using an oven. This version is perfect for backyard cookouts and summer evenings. You’ll get slightly caramelized edges and juicy filling that pairs nicely with grilled fruit aromas.

Ingredients

• 4 cups fresh strawberries, halved
• 1 (20 oz) can strawberry pie filling
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 1/2 cups yellow cake mix
• 1/2 cup chopped pecans
• 3/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 tbsp coarse sugar for topping (optional)
• Cast-iron skillet (10-inch) or grill-safe dish

Instructions

1. Preheat the grill to 350°F (175°C) with indirect heat. Place a grill-safe baking stone or heat diffuser.
2. Mix strawberries with sugar, cornstarch, and vanilla. Pour into the skillet.
3. Sprinkle cake mix and pecans evenly over the fruit.
4. Drizzle melted butter across the top, then sprinkle coarse sugar if using.
5. Place skillet on the grill over indirect heat and close the lid.
6. Grill 30–40 minutes, rotating once for even browning, until top is golden and fruit bubbles.
7. Toothpick should show moist crumbs but not raw batter.
8. Remove and cool 15–20 minutes before serving.

How to Serve It

Serve directly from the skillet with scoops of vanilla ice cream. Garnish with grilled lemon slices or basil. Store leftovers in the fridge up to 3 days; reheat on low heat to preserve texture. Perfect for camping-style desserts or summer cookouts.

Warm, fruity, and forgiving — that’s the charm of these 15 Easy Strawberry Dump Cakes That Require Zero Effort. You’ve got classic comforts, dairy-free options, boozy twists, and portable bars to match any occasion. Pin your favorites and try one this week when you want dessert with minimal fuss and maximum flavor.

Which version are you baking first? Save this post for later and share it with friends who love strawberries. Your next simple, delicious dessert is just an oven preheat away.