Strawberry Cobbler with Cake Mix
A quick, easy dessert with amazing flavors, this strawberry dump cake is a must-bake when berry season hits. We make our own strawberry filling, but you can use purchased pie filling. The topping is similar to a cobbler but made with cake mix (yes, store-bought) for a unique flavor and quick assembly.
Servings 8 servings
Ingredients
For the filling:
- 1 pound strawberries
- 5 tablespoons sugar
- 4 tablespoons water
- 4 tablespoons orange juice
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1 extra cup of fresh strawberries hulled and sliced
- or
- One 21 oz can of strawberry pie filling
For the topping:
- ⅓ cup unsalted butter melted
- 1 ½ cups yellow or white cake mix
Instructions
- Preheat the oven to 350°F (180°C).
- Have ready an 8x11-inch ceramic or glass dish.
For the filling:
- Wash, hull, and cut the strawberries into pieces.
- Place in a medium saucepan and add the lemon juice, orange juice, and sugar. Stir to mix.
- Cook over medium heat until it starts to bubble, stirring a few times.
- Meanwhile, completely dissolve the cornstarch in a small bowl with the water.
- Add in a thin stream to the strawberries stirring constantly and cook for 1 to 2 minutes when it starts to boil again. This will cook the cornstarch and remove its floury flavor.
- Remove from the heat and dump into the prepared baking pan or dish.
For the topping:
- Mix cake mix with the melted butter until you have a crumbly mixture.
- Sprinkle over the strawberry layer. It will not cover it completely and that is fine. Don't stir it and mix it with the filling.
- Bake for 40-45 minutes, until golden and dry and the filling bubbles around the edges, checking close to the end of the baking time by lifting the topping here and there and making sure it's completely baked inside. Bake it more if necessary.
- Serve warm plain, with whipped cream or a scoop of ice cream. Top with extra fresh sliced strawberries if you want to.
Notes
Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Fruit/topping ratio: the amount of fruit layer to topping is essential to creating the best strawberry dump cake recipe. Too much strawberry filling or too much cake mixture and the magic of this dessert is lost. My personal recommendation is don't overdo it with the topping. Cake mixes are quite sweet so if you add too thick a layer, the strawberry flavor will be somewhat hidden. But you follow your own palate and feel free to adjust.
Variations: you can use other cake mixes like orange or lemon and add some extra zest for a more pronounced citrus flavor. Or add a touch of ground cinnamon and/or vanilla extract and use brown sugar in the strawberry filling for a sweeter dessert with warmer flavors.
