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My strawberry toss cake comes together like magic - barely any work but tastes like you've been slaving away forever. Those juicy strawberries push up through a crunchy butter-gold crust for an amazing cobbler-type sweet. Just add a dollop of vanilla ice cream and watch everyone go wide-eyed with delight.
The Simplest Sweet Treat
I'm always excited to pass this one along because nobody can believe how easy it is. Just stack everything in one dish and let the oven do all the heavy lifting. No dirty bowls to deal with, no fancy techniques - just pure dessert bliss.
What You'll Need
- Fresh Strawberries: Slice them chunky since they're the main attraction.
- Sugar: Just the right amount to enhance those natural berry tastes.
- Cornstarch: It's what creates that wonderful thick sauce.
- Lemon Juice: Brightens up the strawberry flavor.
- Cake Mix: White or yellow both turn out great.
- Butter: Cut it into thin pieces for that perfect crispy top.
Let's Make Some Magic
- Get Started
- Pick your favorite 13×9 baking dish, lightly grease it and warm your oven to 350°F.
- Berry Time
- Toss those beautiful strawberries with sugar, cornstarch and lemon juice directly in the pan.
- Add The Topping
- Dust your cake mix over the fruit mixture like you're adding a cozy blanket.
- Finish With Butter
- Arrange those skinny butter slices across the entire surface, trying to leave no dry spots.
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Baking Your Cake
Stick it in the oven for around 40 minutes. It's fun watching through the glass as the berries start bubbling and the crust turns golden brown. Around the 20-minute mark, I usually spread any melted butter over any dry patches I spot.
The Perfect Serving
There's something magical about dishing this up warm with a big scoop of vanilla ice cream on top. The mix of warm fruit, crunchy topping and cool, creamy ice cream is simply out of this world.
Keeping It Fresh
Got some left? Just wrap the dish and stick it in your fridge. It'll stay tasty for up to a week. A quick zap in the microwave brings back all that warm, sticky goodness.
Fresh vs Canned Berries
Nothing beats fresh strawberries in this dessert. You could try using pie filling, but there's something truly special about fresh berries turning all syrupy as they bake.
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Playing With Different Cake Mixes
I usually reach for yellow cake mix but sometimes switch to white or butter cake mix. Each type brings its own special flavor to your final dessert.
Getting That Perfect Top
The trick to that beautiful golden crust comes down to how you cut your butter. Go for thin slices and keep an eye on it while baking, spreading any butter pools over dry areas you notice.
Making It Your Own
Sometimes I toss in a bit of cinnamon or mix some blueberries with the strawberries. That's what makes cooking fun - you can tweak things to match your taste exactly.
My Best Tips
Here's a clever move - let your strawberries hang out in the sugar mixture for a few minutes before adding the cake mix on top. They'll start releasing their juices and make an even tastier filling.
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Ice Cream Pairings
While vanilla ice cream works beautifully, don't be afraid to try this with strawberry or even tangy lemon sorbet. Each adds its own special touch to the mix.
The Magic of Lemon
Don't forget that bit of lemon juice, it really makes those strawberry flavors pop. It's like adjusting the brightness on a TV - suddenly everything's more vivid.
Better Than Cobbler
This gives you all the warmth of traditional cobbler but it's way easier to throw together. Perfect for when you want something homemade without spending your whole afternoon in the kitchen.
Summer's Best Dessert
This becomes my favorite treat when strawberries hit their peak season. It's basically summer in a pan, great for cookouts or just because you're craving something sweet.
Good All Year Round
Though I love making this with juicy summer strawberries, it works wonderfully with other fruits too. Try it with peaches later in summer or apples when fall arrives.
Using Frozen Berries
When fresh strawberries aren't available, the frozen kind work just fine. Just make sure to thaw and drain them first so your dessert doesn't turn out soggy.
Why Everyone Loves This
It's funny how something this simple can make folks so happy. That's the beauty of dump cakes - they're almost impossible to mess up but always turn out delicious.
Pure Dessert Joy
This strawberry dump cake has become one of my most asked-for treats. It's easy, sweet and never fails to bring smiles around the table. Sometimes the quickest recipes create the best family memories.
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Recipe FAQs
- → Why drizzle butter after starting to bake?
- Adding butter after 8-10 minutes evenly spreads it, avoiding dry patches in the topping.
- → What does cornstarch do in this dessert?
- Cornstarch thickens the strawberry juices while baking, making a rich sauce instead of a watery layer.
- → Can frozen strawberries work?
- Fresh is better since frozen berries release extra liquid. If using frozen, thaw and drain well to avoid sogginess.
- → How do I know it’s baked all the way?
- Check that it’s bubbling, golden on top, and puffed in the center after 35-45 minutes in the oven.
- → Best way to store what’s left?
- Keep it covered in the fridge for up to seven days. Reheat individual servings in the microwave until warm.