This is my favorite kind of weeknight dessert: you literally dump a whole bag of frozen raw strawberries into a baking dish, stir in four pantry staples, and let the oven do the rest. No mixers, no fancy techniques, and you can toss it together while you’re cleaning up from dinner. The strawberries bake down into a jammy, bubbly layer with a buttery, crisp top that tastes like a cross between a cobbler and a crumble. It’s the kind of simple, Midwest-style comfort dessert that disappears fast and has everyone arguing over who gets the last scoop.
Serve this warm right out of the baking dish with big scoops of vanilla ice cream or a dollop of whipped cream so it melts into all the nooks and crannies. It’s also great with a spoonful of vanilla yogurt for a not-too-sweet weekend breakfast, or alongside a cup of coffee after dinner. If you want to stretch it for a crowd, set it out family-style on the table and let everyone scoop their own, then add toppings like chopped nuts, extra fresh berries, or a drizzle of caramel sauce.
5-Ingredient Baked Strawberry Dump DessertServings: 6
Ingredients
1 (16–20 oz) bag frozen raw whole strawberries (no sugar added)
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, melted
Directions
Preheat your oven to 350°F (175°C). Grab an 8x8-inch or similar oven-safe white ceramic baking dish—no need to grease it.
Dump the entire bag of frozen raw whole strawberries into the baking dish and spread them into an even layer. The berries should still be frozen when they go into the dish.
In a medium bowl, whisk together the granulated sugar, all-purpose flour, and baking powder until no streaks remain. This is your simple dump-and-stir topping.
Pour the melted butter over the dry mixture and stir with a spoon or spatula until everything is evenly moistened and you have a thick, clumpy batter. It will look more like a soft dough than cake batter.
Using your fingers or a spoon, drop and spread the batter over the frozen strawberries in an even layer. It’s okay if some berries peek through—those spots will get extra jammy and delicious.
Place the baking dish on a rimmed sheet pan to catch any potential drips, then bake for 40–50 minutes, or until the top is golden brown, crisp around the edges, and the strawberry juices are bubbling up around the sides and through a few cracks.
Carefully remove from the oven and let the dessert cool for at least 10–15 minutes. This helps the hot fruit thicken up a bit so it’s easier to scoop and keeps everyone from burning their mouths.
Scoop into bowls while still warm and serve on its own or with vanilla ice cream, whipped cream, or yogurt.
Variations & Tips
For a slightly less sweet dessert, reduce the sugar to 3/4 cup, especially if you’re serving it with ice cream. You can swap half of the flour for rolled oats for a more crumble-like texture, or use brown sugar instead of white for a deeper, caramel flavor. Add 1 teaspoon of vanilla extract or 1/2 teaspoon of almond extract to the batter for extra flavor, or sprinkle a pinch of cinnamon over the strawberries before topping. If your bag of strawberries is on the smaller side (around 16 oz), this recipe will be a bit more topping-heavy; if it’s closer to 20 oz, you’ll get a fruitier, saucier dessert—both are great. For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend; just make sure it already contains xanthan gum. If you need to keep it dairy-free, swap the butter for melted coconut oil or a neutral vegetable oil, knowing the topping may be slightly less crisp. Food safety tips: Always use strawberries that were frozen fresh and have been stored at a safe freezer temperature (0°F / -18°C). Do not refreeze leftovers that have already been baked and cooled; instead, refrigerate them in a covered container and eat within 3–4 days. Reheat leftovers in the oven until steaming hot in the center (165°F / 74°C) before serving. Be careful when serving right out of the oven—the fruit layer will be extremely hot and can easily burn, so let it cool briefly before digging in, especially if kids are at the table.
