Some recipes come from cravings; others, from memories. My strawberry cream cheese dump cake is one of those sweet memories. I still remember those sunlit afternoons in my grandmother’s kitchen, the scent of fresh strawberries hanging in the air, and little me scattering cream cheese chunks into a buttered dish. We didn’t call it a strawberry cream cheese dump cake then—it was just “the easy cake” we made when we craved something simple and sweet. There’s magic in every bite—jammy strawberries, creamy pockets of cheese, and a golden, buttery topping that tastes like a warm hug from the past.
Why You’ll Love Strawberry Cream Cheese Dump Cake
There’s something effortless yet luxurious about this strawberry cream cheese dump cake. You don’t need fancy equipment or complicated steps—just a handful of good ingredients layered with love.
What makes it unforgettable is the perfect balance: the strawberries turn luscious and jammy, the cream cheese stays rich and silky, and the buttery cake topping gives a slight crunch with every forkful. It’s the kind of dessert that feels homemade in the very best way—rustic, cozy, and deeply satisfying.
Whether you’re baking this strawberry cream cheese dump cake for a Sunday gathering or just because the week feels long, it delivers pure, uncomplicated joy. The best part? It practically makes itself. If you love easy, no-fuss desserts like this, you might also fall in love with our mini cupcakes—another simple treat that brings big smiles with minimal effort.
Strawberry Cream Cheese Dump Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish.
- In a large bowl, toss the sliced strawberries with sugar and lemon juice (if using). Let sit for 10 minutes.
- Spread the sugared strawberries evenly in the baking dish. Scatter cubed cream cheese over the strawberries.
- Sprinkle the dry cake mix evenly over the top without stirring.
- Pour the melted butter evenly across the cake mix.
- Bake for 40–45 minutes until the top is golden brown and the strawberries are bubbly.
- Let cool for at least 15 minutes before serving.
Nutrition
Notes
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Let us know how it was!Table of Contents
Ingredients for Strawberry Cream Cheese Dump Cake
| Ingredient | Amount |
|---|---|
| Fresh strawberries, sliced | 3 cups (about 450g) |
| Granulated sugar | 2 tablespoons |
| Cream cheese, cubed | 8 oz (about 225g) |
| Vanilla cake mix (boxed) | 1 box (about 15.25 oz) |
| Unsalted butter, melted | 1/2 cup (1 stick / 113g) |
| Lemon juice (optional) | 1 tablespoon |
🛒 Notes:
- If fresh strawberries aren’t available, you can use frozen (thawed and drained).
- Feel free to swap vanilla cake mix with white or yellow cake mix depending on what you have.
How to Make Strawberry Cream Cheese Dump Cake
Making this strawberry cream cheese dump cake is honestly one of the most relaxing things you can do in the kitchen. There’s no mixing bowl full of batter, no precise measurements to stress over—just layers of good stuff that somehow turn into magic.
Prep Your Strawberries
Slice up about 3 cups of fresh strawberries and toss them with 2 tablespoons of sugar. Let them sit for 10 minutes while you get everything else ready. They’ll start releasing their juices, creating this beautiful pink syrup that smells like pure summer.
Layer the Foundation
Butter a 9×13-inch baking dish generously. Spread those sugared strawberries across the bottom—don’t worry about making it perfect. Then scatter 8 ounces of cubed cream cheese over the berries. I like to cut the cream cheese into bite-sized chunks so you get these lovely creamy surprises throughout the strawberry cream cheese dump cake.
Add the Magic
Here’s where it gets fun—sprinkle one whole box of vanilla cake mix right over everything. Don’t stir, don’t mix, just let it fall where it wants. That’s the beauty of a dump cake.
The Butter Finale
Melt half a cup of butter and pour it slowly and evenly over the cake mix. Take your time here—the more evenly you get that butter distributed, the more golden and crispy your strawberry cream cheese dump cake will turn out.
Bake and Wait
Into a 350°F oven for 40-45 minutes, until the top is golden brown and you can see the strawberries bubbling around the edges. The hardest part is waiting for it to cool for at least 15 minutes before diving in.
That’s it. Seriously. No stand mixer, no sifting flour, no wondering if you did it right. This strawberry cream cheese dump cake is forgiving like that.
Tips for Better Strawberry Cream Cheese Dump Cake
I’ve made this strawberry cream cheese dump cake probably fifty times, and here’s what I’ve learned:
Let your cream cheese soften just a little. Not melty soft, just soft enough that you can cut it without wrestling with it. Cold cream cheese can stay in big chunks, which some people love, but slightly softened melts more evenly.
Take your time with the butter. I used to just dump it all in one spot, but spreading it evenly makes such a difference in how golden and crispy the top gets.
Don’t skip the cooling time. I know it’s torture when your house smells amazing, but hot dump cake is basically strawberry lava. Give it 15-20 minutes to settle, and you’ll have much cleaner servings.
Taste your strawberries first. If they’re super tart, add an extra tablespoon of sugar. If they’re really sweet, you might not need any sugar at all.
Make it your own. This strawberry cream cheese dump cake is basically a template. Swap in blueberries, add some lemon zest, throw in chocolate chips—it can handle whatever you want to try.
These same principles work great for other simple desserts too, like our raspberry white chocolate mug cake, when you want something sweet but don’t want to heat up the whole oven.
Variations for Strawberry Cream Cheese Dump Cake
Once you’ve got the basic strawberry cream cheese dump cake down, the fun really starts. Here’s how I like to mix things up:
Mixed Berry Madness: Use half strawberries and half blueberries or raspberries. The different berries cook at slightly different rates, so you get this cool variety of textures in your strawberry cream cheese dump cake.
Chocolate Chip Dreams: Sprinkle a handful of white chocolate chips over the strawberries before adding the cake mix. They get all melty and create these amazing pockets of sweetness.
Citrus Bright: Add a teaspoon of lemon or orange zest to the strawberries. It makes the whole strawberry cream cheese dump cake taste brighter and more complex.
Nutty Crunch: Throw some chopped pecans or almonds on top before baking. They toast up beautifully and add this great texture contrast.
Gluten-Free Version: Just swap in a gluten-free cake mix. Honestly, you can’t tell the difference in the final strawberry cream cheese dump cake.
Tropical Twist: Try it with diced pineapple instead of strawberries, and use coconut cake mix if you can find it. Completely different vibe but equally delicious.
Serving Ideas for Strawberry Cream Cheese Dump Cake
This strawberry cream cheese dump cake is pretty perfect on its own, but here’s how I like to serve it:
Warm and Simple: Just scoop it into bowls while it’s still warm. The cream cheese is all melty and the strawberries are jammy—it’s pure comfort food.
Ice Cream Paradise: A scoop of vanilla ice cream on top of warm strawberry cream cheese dump cake is basically summer in a bowl. The ice cream melts just enough to create this amazing sauce.
Whipped Cream Clouds: Fresh whipped cream makes it feel fancy, even though we all know how easy this cake is to make.
Brunch Star: Cut it into squares and serve with coffee. It’s sweet enough to be dessert but not so rich that it feels weird at 10 AM.
Cold and Surprising: Leftover strawberry cream cheese dump cake straight from the fridge tastes almost like cheesecake. The cream cheese firms up, and it’s a completely different but equally delicious experience.
If you’re looking for more easy desserts that work for any occasion, our lemon dump cake with cream cheese uses the same foolproof technique with bright, citrusy flavors.
A Sweet Ending
Every time I make this strawberry cream cheese dump cake, I’m transported back to my grandmother’s kitchen. The way the afternoon light streamed through her windows, the sound of her humming while she worked, the way she’d let me help even when I was probably more hindrance than help.
That’s what this strawberry cream cheese dump cake represents to me—the beauty of simple things done with love. It’s not fancy or complicated, but it doesn’t need to be. Sometimes the best recipes are the ones that remind us that joy can be found in the everyday moments, in the act of creating something sweet to share.
This cake has gotten me through potluck emergencies, last-minute dinner parties, and those random Tuesday nights when I just wanted something homemade and comforting. It’s been the star of summer barbecues and the perfect ending to family dinners.
But mostly, it’s been a reminder that some of our most treasured recipes aren’t the ones we find in fancy cookbooks—they’re the ones passed down through families, simplified over time, made with ingredients we can actually pronounce and techniques we can actually master.
Every bite of this strawberry cream cheese dump cake carries a little bit of that kitchen wisdom, that understanding that the best food comes not from perfection, but from love, memory, and the simple desire to create something sweet.
For more heartwarming recipes and behind-the-scenes baking moments, join me on Facebook and Pinterest. Let’s bake and create memories together!
FAQs About Strawberry Cream Cheese Dump Cake
Can I use frozen strawberries instead of fresh?
Yes, absolutely! Just make sure to thaw and drain them well before using, so your trawberry Cream Cheese Dump Cake doesn’t turn out too watery.
Do I have to soften the cream cheese?
It’s best to use slightly softened cream cheese for easier cutting and even melting. Cold cream cheese can stay in big chunks, which some people love for little pockets of tang!
Can I make this cake ahead of time?
Definitely. You can bake it a day ahead and store it in the fridge. Reheat individual servings gently in the microwave or enjoy it chilled — it takes on a cheesecake-like texture when cold.
What’s the best way to store leftovers?
Cover the baking dish with foil or transfer leftovers to an airtight container. It keeps well in the refrigerator for up to 4 days.
Can I use a different type of cake mix?
Of course! Vanilla, white, lemon, or even a strawberry-flavored cake mix all work beautifully with the strawberries and cream cheese.
