If you love desserts that feel nostalgic, cozy, and almost too easy to be true, this strawberry shortcake dump cake is about to win your heart. It’s light, fruity, and comforting in that classic potluck-dessert way—the kind of recipe you make when you want something sweet and crowd-pleasing without spending all day in the kitchen.
This version leans into the magic of angel food cake, which bakes up airy and soft right over a layer of sweet strawberry pie filling. A touch of fresh citrus zest and juice brightens everything up, giving the dessert that “strawberry shortcake” vibe we all love. Serve it warm or cooled, plain or topped with whipped cream, and you’ve got a dessert that feels like summer in a baking dish.
Why This Dessert Is So Special
Dump cakes are beloved for a reason—they’re forgiving, low-effort, and always satisfying. But this one feels a little extra special thanks to the angel food cake layer. Instead of a dense, buttery topping, you get something light and fluffy that soaks up the strawberry juices just enough to stay moist without feeling heavy.
It’s perfect for:
- Family gatherings and potlucks
- Spring and summer holidays
- Last-minute desserts
- When you want “homemade” vibes with minimal effort
And the smell while it bakes? Sweet strawberries with a hint of citrus—it’s pure comfort.
Tips for Perfect Results
A few simple tips will help your dump cake bake up just right.
- Use strawberry pie filling. It has concentrated flavor that really shines once baked. Fresh strawberries alone can taste muted.
- Add the citrus zest. Orange (or lemon) zest adds brightness and balances the sweetness beautifully.
- Stir the angel food cake batter well. It expands as you mix, so use a large bowl and don’t rush this step.
- Pour, don’t spread. Let the batter naturally settle over the strawberries—no need to smooth it out.
- Watch the top carefully. You want it set and lightly golden, not overly browned.
- Let it rest before serving. A short cooling time helps the layers settle and makes serving easier.
Before You Begin – Here’s What You’ll Need :
Variations and Serving Ideas
This dump cake is wonderfully flexible, depending on what you have on hand or the occasion.
- Lemon twist: Swap the orange for lemon juice and zest for a brighter, tangier flavor.
- Extra texture: Stir a handful of chopped fresh strawberries into the pie filling.
- Classic shortcake feel: Serve warm with a generous dollop of whipped cream.
- Dessert upgrade: Add a scoop of vanilla ice cream for an irresistible contrast.
- Pretty presentation: Garnish with fresh strawberries or a sprig of mint or basil.
It’s just as good scooped casually into bowls as it is plated for guests.
Storage and Make-Ahead Tips
This is a great dessert to make ahead or enjoy over a few days.
- Room temperature: Cover and store for up to 1 day.
- Refrigerator: Keeps well for up to 3–4 days.
- Reheating: Warm individual servings gently in the microwave.
- Make ahead: Bake earlier in the day and serve later—flavors only get better as it sits.
The angel food topping stays soft, and the strawberry layer remains juicy and flavorful.
Print
Strawberry Shortcake Dump Cake
- Total Time: 45 minutes
- Yield: 12 Servings 1x
Description
This simple Strawberry Shortcake Dump Cake recipe uses pantry staples like boxed cake mix and canned strawberry pie filling, making it quick and easy to prepare a delicious dessert anytime. If you haven’t tried an angel food dump cake before, this is the perfect one to start with!
Ingredients
42 ounces
1 TBSP
1 ounce up to 1 oz
16 ounce
1 cup water or whatever the Angel Food Cake box tells you to use
Whipped Cream and fresh herbs for garnish optional
Instructions
1. To a 9×13 baking dish add the strawberry pie filling.
2. Zest the orange and sprinkle over the strawberries.
3. Juice the orange and pour into the strawberries.
4. With a spatula, give a quick stir to incorporate the juice and zest.
5. In a large bowl, add the angel food cake mix and water.
6. Stir well (it expands when you stir it so make sure the bowl is big enough).
7. Pour the cake mix over the top of the strawberries.
8. Bake in a 350-degree oven for about 40 minutes.
9. You don’t want the top to be too brown but the cake does need to be set and cooked through.
Notes
- I don’t usually use fresh strawberries in this recipe because they lose flavor when cooked, but if you like, you can add some chopped fresh strawberries to the pie filling for extra texture.
- This angel food dump cake can be served plain or topped with whipped cream and fresh herbs for a special touch.
- If you don’t want to add orange or don’t have one on hand, feel free to omit it or substitute with lemon instead.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
Final Encouragement
Strawberry shortcake dump cake is one of those recipes that reminds you dessert doesn’t have to be complicated to be good. It’s light, fruity, nostalgic, and comforting—the kind of dessert that makes people ask for seconds and the recipe.
If you’re looking for something easy, dependable, and full of classic flavor, this is one to save. Keep it in your back pocket for busy days, last-minute guests, or anytime you’re craving a little strawberry-sweet comfort. 🍓🍰