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.