Crock Pot Strawberry Dump Cake
This Crock Pot Strawberry Dump Cake is a fun twist on the classic dessert, made with a homemade strawberry filling, layers of fresh strawberries, gluten free vanilla cake mix, and a dairy free buttery topping.
GLUTEN FREE DESSERT RECIPE
Lauren Vasnelis
7/18/2026
Crock Pot Strawberry Dump Cake
This Crock Pot Strawberry Dump Cake is a fun twist on the classic dessert, made with a homemade strawberry filling, layers of fresh strawberries, vanilla cake mix, and a buttery topping. It’s warm, fruity, incredibly easy to make, and perfect served on its own or with a scoop of vanilla ice cream.
I love making the strawberry filling from scratch because it tastes brighter and fresher than most canned pie fillings. But if you’re short on time, don’t worry—you can absolutely use store-bought strawberry pie filling instead and still end up with a delicious dessert.
Servings: 8
Prep Time: 35 minutes
Cook Time: 4½ hours
Ingredient Breakdown
Strawberries
Fresh strawberries are the star of this recipe. You’ll use some to create a quick homemade strawberry filling while the rest stay fresh, giving the finished dessert plenty of texture and bursts of juicy strawberry flavor. Fresh berries are highly recommended, but frozen strawberries can work in a pinch. If using frozen strawberries, thaw and drain them well before adding them to the filling.
Granulated Sugar
Sugar sweetens the filling while enhancing the natural flavor of the strawberries. Depending on how sweet your berries are, you can slightly adjust the amount to taste.
Cornstarch
Cornstarch thickens the strawberry liquid into a glossy filling that holds together nicely after cooking. Without it, the filling would remain too runny.
Lemon Juice
Just a little lemon juice brightens the strawberry flavor without making the dessert taste lemony. Fresh lemon juice is preferred, but bottled works if that’s what you have on hand.
Vanilla Cake Mix
I use Bob’s Red Mill Gluten-Free Vanilla Cake Mix, which has become my favorite gluten-free option because it bakes up tender with great flavor. However, any vanilla cake mix—gluten-free or regular—will work just fine.
Butter
Melted butter combines with the cake mix to create the buttery crumble topping. Dairy-free butter works wonderfully, but regular butter is equally delicious if dairy isn’t a concern.
Cream Cheese (Optional)
Cream cheese isn’t required, but it adds little pockets of creamy richness throughout the dessert. I love using Tofutti for a dairy-free option, though regular cream cheese works perfectly as well.
Ingredients
Homemade Strawberry Filling
1 cup mashed strawberries
¾ cup water
¾ cup granulated sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
Pinch of salt
4 cups sliced fresh strawberries
Dump Cake
Homemade strawberry filling
1 package Bob’s Red Mill Gluten-Free Vanilla Cake Mix (or your favorite vanilla cake mix)
½ cup melted dairy-free butter (or regular butter)
8 ounces cream cheese, dolloped (optional)
Instructions
Make the Homemade Strawberry Filling
Add the 1 cup of mashed strawberries and ¾ cup water to a medium saucepan.
Bring the mixture to a gentle simmer and cook for 3–5 minutes.
Remove from the heat and strain the mixture, reserving the strawberry water. Discard the cooked strawberry pulp.
Return the reserved strawberry water to the saucepan.
Add the ¾ cup sugar, 2 tablespoons cornstarch, 2 teaspoons lemon juice, and a pinch of salt. Whisk until completely smooth.
Return the saucepan to medium heat and simmer for about 3 minutes, whisking frequently, until the mixture thickens into a glossy strawberry gel.
Remove from the heat and gently fold in the 4 cups of sliced strawberries, stirring until evenly coated.
Allow the filling to cool for a few minutes before assembling the dump cake.
Assemble the Dump Cake
Lightly grease your crock pot liner.
Pour the strawberry filling into the bottom of the crock pot and spread it into an even layer.
In a separate bowl, combine the vanilla cake mix with the melted butter until a crumbly topping forms.
If using, dollop small spoonfuls of cream cheese evenly over the strawberry filling.
Evenly crumble the cake mixture over the top.
Cover with a glass lid and slow cook on High for 4½ hours.
If you notice excess condensation collecting on the lid, place a clean paper towel underneath the lid to absorb the moisture and help keep the topping from becoming soggy.
Once finished cooking, allow the dump cake to cool before serving. It can be enjoyed warm, at room temperature, or chilled.
Serve and enjoy!
Lauren's Tips 💛
Homemade Isn't Required
I love making the strawberry filling from scratch because it gives this dump cake a fresher, brighter strawberry flavor. But if you’re short on time, feel free to substitute your favorite store-bought strawberry pie filling. It’s a fantastic shortcut and still makes a delicious dessert.
Keep Condensation Off the Cake
Because this dessert cooks in a crock pot, condensation naturally forms on the lid. If you notice a lot of moisture dripping back onto the cake, simply place a clean paper towel underneath the lid to catch the excess. It’s a simple trick that helps keep the topping from becoming too wet.
Let It Chill for the Best Texture
This dessert is delicious warm, but I actually think it’s even better after it’s had time to cool completely in the refrigerator. Chilling allows the strawberry filling to firm up, making it easier to serve while giving every bite a richer, more cohesive texture.
Notes
My favorite gluten-free vanilla cake mix is the Bob’s Red Mill Gluten-Free Vanilla Cake Mix. It bakes beautifully in this recipe, but any vanilla cake mix—gluten-free or regular—will work well.
If you’re looking for a dairy-free cream cheese, I highly recommend Tofutti. It’s one of my favorites for baking because it melts nicely into the strawberry filling. Of course, regular cream cheese works perfectly too.
Don’t feel like making the homemade strawberry filling? Store-bought strawberry pie filling is a great shortcut and still makes a delicious dump cake.
This dessert can be served warm, at room temperature, or cold. That said, I personally think it has the best texture after it’s been completely chilled in the refrigerator. Chilling allows the strawberry filling to fully set, making it easier to serve and giving each bite a firmer, more cohesive texture.
Don’t expect this to slice like a traditional cake. Despite the name, a dump cake is meant to have a softer, spoonable consistency that’s somewhere between a cobbler and a cake. The buttery topping bakes beautifully while the homemade strawberry filling stays warm, jammy, and full of fresh fruit. It’s a delicious mishmash of flavors and textures—and that’s exactly what makes a dump cake so good.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Can I use store-bought strawberry pie filling?
Absolutely! I love making the homemade filling because it has a fresher, brighter strawberry flavor, but store-bought pie filling is a great shortcut when you’re short on time.
Can I make this dairy-free?
Yes! Simply use a dairy-free butter and a dairy-free cream cheese, such as Tofutti. The cream cheese is optional, so you can leave it out entirely if you’d like.
Can I use frozen strawberries?
Yes. Thaw the strawberries completely and drain off any excess liquid before using them so your filling doesn’t become too watery.
Why is it called a dump cake?
A dump cake gets its name because the ingredients are layered—or “dumped”—into the baking dish or crock pot instead of being mixed into a traditional cake batter. The result isn’t a sliceable layer cake, but a warm, spoonable dessert that’s somewhere between a cobbler, crisp, and cake. That’s exactly what makes dump cakes so comforting and popular.
How should I store leftovers?
Store any leftovers covered in the refrigerator for up to 4 days. Enjoy them cold or gently reheat individual portions in the microwave before serving.
