This 5-Ingredient Baked Strawberry Dump Dessert is the ultimate shortcut to a warm, jammy, comforting sweet treat. By tossing frozen whole strawberries directly into a baking dish and layering them with a rich, clumpy butter-and-flour topping, you get all the magical flavor of a completely scratch-made fruit cobbler with a fraction of the cleanup. It is an effortless dessert that shines when served warm with a cold scoop of ice cream.
Ingredients:
| Ingredient |
Quantity |
| Frozen raw whole strawberries (no sugar added) |
1 / bag (16 / to 20 / ounces) |
| Granulated sugar |
1 / cup |
| All-purpose flour |
1 / cup |
| Baking powder |
1 / teaspoon |
| Unsalted butter (melted) |
1/2 / cup (1 / stick) |
Step-by-Step Directions
Phase 1: Dish Setup & Topping Prep
1.Oven and Dish Setup: 5 min.
Preheat your oven to 350°F (175°C). Grab an 8×8-inch or a similar sized oven-safe white ceramic baking dish. There is absolutely no need to grease or oil the dish for this recipe.
2.Dump the Berries: 2 min.
Open your 1 bag of frozen strawberries and dump them directly into the ungreased baking dish. Spread them around into a single, uniform layer. Make sure the berries go straight from the freezer to the dish—they need to be completely frozen when they enter the oven.
3.Blend the Dry Mix: 5 min.
In a medium mixing bowl, whisk together your 1 cup of granulated sugar, 1 cup of all-purpose flour, and 1 teaspoon of baking powder. Keep whisking until the mixture is perfectly uniform and no powdery streaks remain.
Phase 2: Assembly & Baking
1.Mix the Batter: 3 min.
Pour your 1/2 cup of melted unsalted butter directly over the whisked dry flour and sugar mixture. Stir the components together firmly with a spoon or rubber spatula until all the dry ingredients are fully moistened. The result should look like a thick, clumpy, soft cookie dough rather than a pourable cake batter.
2.Layer the Cobbler Topping: 5 min.
Using your fingers or a spoon, break apart the clumpy dough and drop it evenly across the top of your frozen strawberries. Do not worry if a few red berries poke through the gaps—those exposed spots will caramelize beautifully into extra-jammy focal points during baking.
3.Bake to Golden Perfection: 40 to 50 minutes.
Place your baking dish on top of a rimmed metal sheet pan to safely catch any bubbling fruit drips. Slide it into the center of the preheated oven and bake for 40 to 50 minutes. You are looking for a deeply golden-brown, crisp top crust with red strawberry juices vigorously bubbling around the sides.
4.Cool and Set: 15 min.
Carefully pull the sheet pan from the oven. Let the dessert rest on the counter for at least 10 to 15 minutes before serving. This crucial cooling window allows the piping-hot fruit starches to settle and thicken up into a perfect, scoopable jam consistency. Serve warm alongside vanilla ice cream or whipped cream!
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