Strawberry Dump Cake: I call it this because it looks the part.
I’d say I love strawberry season, but I love too many seasons (corn, peach, clementine, fig, etc.) to show preference to any one in particular. If I start making statements such as, “I love blahblah season!” you readers will start to think, “Yeah, okay. And every other blahblah season too, apparently. Stop being so redundant, Dana. You love everything. We get it.”
See, at least I’m self-aware.
This recipe originates (in my lifetime) from my Grandmother. She’s the one who introduced it to me, so that’s all that matters. It’s hers – she gets all the cred. In French, we called this dessert La Pouding Aux Fraises. I’ve always loved it because it’s simple and it tastes purely of cake and strawberries as opposed to cake and strawberries drowned in a buttload of unnecessary icing or syrup. My grandmother’s desserts were very charming all while being no frills. Gosh, I really do miss her!
This strawberry dump cake only calls for eight ingredients: strawberries, coconut oil, flour, sugar, baking powder, an egg, milk, and a pinch of salt. This was made in a baking dish that measured 8′ in length x 6′ in width x 2′ in depth; anything in that proximity of size will work.
Strawberry Dump Cake
- 3 cups of strawberries halved
- 1 cup of warm water
- 1 cup of flour
- 1/3 cup of coconut oil
- 1/3 cup of sugar
- 1 tablespoon of sugar to be used separately from other sugar
- 1 tablespoon of baking powder
- 1 egg
- 1/2 cup milk
- A pinch of sea salt
- Preheat the oven to 375 degrees F.
- In a bowl, stir together 1 tablespoon of sugar and the strawberries until the strawberries are evenly coated.
- Dump the strawberries into a baking dish and spread evenly over the bottom of the dish.
- Add the warm water.
- In a separate bowl, combine the flour, coconut oil, sugar, baking powder, egg, milk, and pinch of salt. Mix well.
- Drop the batter over the strawberries in large clumps and even out as much as possible.
- Place in the oven and bake for 30 minutes.