Strawberry Dump Cake Recipe
This Strawberry Dump Cake is super quick and easy, yet made totally from scratch. It is delicious on its own but even better with a scoop or two of ice cream on top, a perfect dessert for strawberry season.
Servings: 8 people
Ingredients
- 2 cup frozen strawberry 283 g, 10 oz
- 1 tablespoon granulated sugar 12 g
- 1 ½ cup all-purpose flour 204 g
- ⅔ cup powder sugar 67 g
- ½ teaspoon kosher salt 2 g
- 1 teaspoon baking powder 4 g
- 4 oz unsalted butter 113 g, melted and cooled
- ¼ cup milk 61 g, room temperature
- ½ teaspoon pure vanilla extract 2 g
Instructions
- Preheat oven to 375°F.
- Butter a glass baking dish, 9”x9” or equivalent. Add strawberry to the baking dish and toss with 1 tablespoon of granulated sugar.
- In a small mixing bowl, whisk together the flour, powder sugar, salt and baking powder. Layer the dry ingredient mixture over the strawberries in the baking dish.
- In a small bowl, mix together the melted butter, milk and vanilla extract. Pour this over the top as evenly as possible. Use a fork to gently toss the wet and dry ingredients together until fairly well mixed.
- Bake for 40 minutes until the top is lightly brown and the cake is cooked through, a toothpick inserted in the middle should come out clean.
- Serve warm with a scoop of ice cream.
Nutrition
Serving: 92g | Calories: 244kcal
