This Vegan Strawberry Lemon Dump Cake is the ultimate easy dessert for busy families who love fresh, fruity flavors with zero fuss. Inspired by my comfort-driven cooking style on Eminent Recipes, this one-pan treat combines juicy strawberries, zesty lemon, and a soft, golden vegan cake mix for a perfectly balanced bite. Quick, customizable, and completely dairy-free, it’s a vibrant twist on classic dump cake — ideal for weeknights, picnics, or special occasions.
Why You’ll Love This Recipe
You’ll fall in love with this Vegan Strawberry Lemon Dump Cake for its bright, refreshing flavor and effortless preparation. This easy dessert blends the sweetness of ripe strawberries with the tang of lemon, all baked under a buttery, golden vegan cake mix topping. It’s the perfect balance of comfort and simplicity — a true crowd-pleaser for any occasion. Whether you’re hosting a summer gathering, celebrating a birthday, or craving something sweet on a busy weeknight, this Vegan Strawberry Lemon Dump Cake delivers every time.
What makes it extra special is how customizable it is — you can use fresh or frozen strawberries, add a swirl of vegan cream cheese, or even top it with coconut whipped cream. Plus, it’s completely dairy-free and egg-free, so everyone can enjoy a slice. The layers bake into a soft, fruity filling with a perfectly crisp top that’s irresistible. Simple ingredients, minimal prep, and maximum flavor — this dump cake proves vegan desserts can be indulgent, easy, and absolutely delicious.
Ingredients for This Recipe
The beauty of this Vegan Strawberry Lemon Dump Cake lies in its simplicity — each ingredient works together to create a perfectly balanced, bright, and comforting dessert. Fresh or frozen strawberries provide natural sweetness and a juicy texture, while the lemon zest and juice add a refreshing tang that complements the berries beautifully. The boxed lemon or yellow cake mix brings that soft, buttery crumble on top, making this vegan dump cake irresistibly easy and satisfying.
A touch of sugar enhances the fruit’s flavor, though you can adjust it depending on the ripeness of your strawberries. Melted vegan butter ties everything together, ensuring the cake mix bakes into a golden, crisp topping. For a finishing touch, add vegan whipped cream or a sprinkle of lemon zest — it’s simple elegance in every bite. Whether served warm from the oven or chilled, this Vegan Strawberry Lemon Dump Cake is a sweet reminder that comfort food can be both wholesome and indulgent.
🛒 Ingredients:
4 cups fresh or frozen strawberries, hulled and sliced
¼ cup granulated sugar (optional, for extra sweetness)
Zest and juice of 1 large lemon
1 box lemon or yellow cake mix (15 oz)
½ cup (1 stick) vegan butter, melted
Optional: vegan whipped cream or lemon zest for garnish
How to Make This Recipe
Making this Vegan Strawberry Lemon Dump Cake is as easy as it is delicious. This simple dessert requires no mixing bowls or complicated steps — just layer, bake, and enjoy. Start with juicy strawberries for that natural sweetness and vibrant flavor. The lemon zest and juice infuse every bite with a bright, citrusy tang that perfectly balances the berries. When topped with a fluffy lemon or yellow vegan cake mix and melted vegan butter, the result is a golden, crumbly topping that melts into the fruit for the ultimate vegan comfort dessert.
The secret to a perfect Vegan Strawberry Lemon Dump Cake is even layering — avoid stirring so the buttery topping forms naturally while baking. In under an hour, you’ll have a warm, bubbly dessert that smells amazing and tastes even better. Serve it fresh out of the oven with vegan whipped cream or a sprinkle of lemon zest for that irresistible, bakery-style finish.
🧁 How to Make:
Preheat oven to 350°F (175°C).
Spread strawberries evenly in a greased 9×13-inch baking dish.
Sprinkle with sugar, lemon zest, and lemon juice.
Evenly sprinkle the lemon or yellow cake mix over the fruit — don’t stir.
Pour melted vegan butter evenly over the top.
Bake for 40–45 minutes, or until golden and bubbly.
Cool slightly, then top with vegan whipped cream or lemon zest before serving.
Expert Cooking Tips
Perfecting your Vegan Strawberry Lemon Dump Cake is all about technique and balance. Since this recipe relies on layering instead of mixing, it’s important to let the ingredients do their magic in the oven. The fresh or frozen strawberries release just the right amount of juice, creating a luscious base, while the lemon zest and juice add that bright citrus punch every great dump cake needs. The vegan cake mix forms a light, golden crust once baked with melted vegan butter, giving you that classic, buttery crumble — all without dairy or eggs.
For the best results, spread your strawberries evenly, pour the melted vegan butter across the entire surface, and resist the urge to stir. This ensures your Vegan Strawberry Lemon Dump Cake develops those signature layers — juicy fruit below, crispy topping above. To elevate flavor, sprinkle a touch of extra lemon zest after baking or add a dollop of vegan whipped cream before serving. It’s a simple trick that makes this easy dessert taste bakery-perfect every time.
👩🍳 Expert Tips:
Use cold vegan butter for a crispier topping or melted butter for a softer crumble.
Don’t stir the layers — let them bake naturally for the perfect texture.
Add extra lemon zest before serving to enhance the citrus flavor.
Serve warm for comfort or chilled for a refreshing summer dessert.
Pair with vegan whipped cream, coconut yogurt, or fresh berries for garnish.
FAQs
Q1: What is the biggest mistake to avoid when making a Vegan Strawberry Lemon Dump Cake?
The biggest mistake is mixing the layers. A Vegan Strawberry Lemon Dump Cake works best when the strawberries, cake mix, and melted vegan butter stay separate. This allows the fruit to bubble beneath while the top becomes golden, crumbly, and perfectly textured.
Q2: Do lemon and strawberries go well together in a vegan dump cake?
Absolutely! The tangy lemon enhances the sweetness of the strawberries, creating a naturally balanced flavor. This combination makes every bite of your Vegan Strawberry Lemon Dump Cake taste bright, fresh, and irresistibly summery.
Q3: Why is it called a dump cake?
It’s called a dump cake because you simply “dump” all the ingredients — fruit, cake mix, and vegan butter — into the pan without mixing. The layers bake together into a soft, gooey, and crispy-topped Vegan Strawberry Lemon Dump Cake.
Q4: What ingredients make up a Vegan Strawberry Lemon Dump Cake?
This vegan version includes fresh or frozen strawberries, lemon juice, lemon zest, vegan cake mix, and melted vegan butter. Together, they create a simple, dairy-free dessert that’s bursting with citrusy sweetness and buttery crumble.
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This Vegan Strawberry Lemon Dump Cake is a quick, easy, and irresistible dessert that’s perfect for any occasion. With juicy strawberries, bright lemon zest, and a golden vegan cake topping, it delivers all the flavor of a classic dump cake while staying completely plant-based. Whether you’re baking for a busy weeknight, a family gathering, or a summer celebration, this Vegan Strawberry Lemon Dump Cake is a guaranteed crowd-pleaser. Serve it warm with vegan whipped cream or chilled for a refreshing treat — simple, flavorful, and utterly delicious.
Print
Strawberry Lemon Dump Cake
- Total Time: 40–45 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
This vibrant dessert combines juicy strawberries and tangy lemon for a fresh, fruity flavor balance. Baked under a buttery, golden cake topping, it’s the perfect mix of tart and sweet — ideal for spring and summer gatherings.
Ingredients
🛒 Ingredients:
4 cups fresh or frozen strawberries, hulled and sliced
¼ cup granulated sugar (optional, for extra sweetness)
Zest and juice of 1 large lemon
1 box lemon or yellow cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
Optional: whipped cream or lemon zest for garnish
Instructions
📝 Instructions:
Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Fruit Layer: Spread strawberries evenly in the dish. Sprinkle with sugar (if using), lemon juice, and lemon zest.
Cake Layer: Sprinkle dry cake mix evenly over the fruit. Do not stir.
Add Butter: Drizzle melted butter evenly over the top.
Bake: Bake uncovered for 35–40 minutes, until the topping is golden and the filling is bubbly.
Cool & Serve: Cool slightly, then serve warm with whipped cream and a sprinkle of lemon zest.
Notes
- For a tangier flavor, add 1–2 tablespoons of lemon curd between the fruit and cake mix layers
- If using frozen strawberries, no need to thaw — just add 5 minutes to the baking time.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Summer