This Strawberry Shortcake Dump Cake Is the Easiest Dessert You'll Ever Make (Print Version)

A 4-ingredient Strawberry Shortcake Dump Cake with juicy berries, jam, yellow cake mix, and a crisp buttery topping.

# Ingredients:

For the cake

01 - 1 1/2 lb (680 g) fresh strawberries, hulled and sliced
02 - 1 cup (320 g) strawberry jam
03 - 1 box (15.25 oz / 432 g) yellow cake mix
04 - 3/4 cup (170 g) unsalted butter, melted, plus more for greasing

For serving

05 - Whipped cream or vanilla ice cream, optional
06 - Extra sliced fresh strawberries, optional

# Instructions:

01 - Heat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or baking spray.
02 - Spread the sliced strawberries evenly in the baking dish. Spoon the strawberry jam over the top and gently spread it across the berries.
03 - Sprinkle the dry yellow cake mix evenly over the fruit layer. Do not stir the layers together.
04 - Pour the melted butter slowly over the cake mix, covering as much of the dry surface as possible.
05 - Bake for 42-48 minutes, until the strawberry filling bubbles around the edges and the topping is golden brown.
06 - Let the dump cake rest for 10-15 minutes. Serve warm with whipped cream, vanilla ice cream, and extra strawberries if desired.

# Notes:

01 - Best served warm after a short rest.
02 - Use strawberry pie filling instead of jam for a sweeter, saucier version.
03 - Refrigerate leftovers in an airtight container for up to 3 days.

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