Description
Juicy strawberries meet the cool freshness of mint in this bright, summery dump cake. The buttery golden topping adds a touch of richness, creating a dessert that’s as refreshing as it is comforting — perfect for warm-weather gatherings or garden parties.
Ingredients
🛒 Ingredients:
4 cups fresh or frozen strawberries, hulled and sliced
1–2 tablespoons finely chopped fresh mint leaves (plus extra for garnish)
1 box yellow or white cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
Optional: 1 tablespoon lemon juice for a zesty touch
Optional: whipped cream or vanilla ice cream for serving
Instructions
📝 Instructions:
Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Fruit Layer: Spread strawberries evenly in the dish. Sprinkle chopped mint and lemon juice (if using) over the fruit.
Cake Layer: Sprinkle dry cake mix evenly over the strawberries. Do not stir.
Top with Butter: Drizzle melted butter evenly across the top.
Bake: Bake uncovered for 35–40 minutes until the topping is golden and the fruit is bubbling.
Cool & Serve: Let cool slightly before serving. Garnish with fresh mint leaves and serve warm with whipped cream or ice cream.
Notes
- Use fresh mint for the best aroma and flavor — spearmint pairs especially well with strawberries.
- For an herbal twist, mix ½ teaspoon of basil with the mint.
- Store leftovers covered in the fridge for up to 3 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American / Summer