Lemon Berry Dump Cake from Scratch
This Lemon Berry Dump Cake from scratch combines fresh strawberries, raspberries, and lemon zest with a buttery homemade topping for an easy summer dessert.
April 2025 update: I first shared this dump cake recipe back in April 2024. For this update, I added more photos of the process, some additional details on thickening up the pie filling and serving suggestions. Let me know what you think down in the comments—I love hearing your feedback!
👩🍳 Why You’ll Love This Lemon Berry Dump Cake from Scratch
Dump cakes have always been a favorite in my kitchen because they’re simple, reliable, and everyone loves them. I wanted to create a version that kept the easy dump-and-bake style but used real ingredients and fresh flavors. That’s how this Lemon Berry Dump Cake came to life.
It starts with a homemade fruit filling made from ripe strawberries and raspberries simmered down into a thick, jammy sauce. A splash of lemon juice, vanilla, and a little rosemary brighten everything and add depth. On top goes a buttery cake mix made completely from scratch with flour, powdered buttermilk, sugar, and plenty of lemon zest. It bakes up golden, crisp on the edges, and soft in the middle with pockets of bubbling fruit.
This lemon berry cake is easy to throw together, but it feels special. It’s perfect for summer parties, backyard cookouts, or just keeping on the counter when you want a quick spoonful of something sweet. Unlike the classic version that uses boxed cake mix and canned filling, this one is built on fresh fruit and wholesome pantry staples. The result is a gooey, golden-topped dessert that’s bursting with tart lemon and juicy berries in every bite.
🛒 Lemon Berry Dump Cake Ingredients
🥣 Visual Process for Making This Dump Cake
Start by cooking down the fruit. Mash the strawberries and raspberries together with some water in a saucepan and bring the mixture to a steady boil. Let it bubble for a few minutes so the berries release all their juices.
Strain the mixture into a bowl, pressing on the fruit to get as much liquid as possible, then add enough water to make sure you have the right amount of juice. The pulp can be discarded at this point since all the flavor is now in the liquid.
Pour the juice back into the pan and whisk in sugar, cornstarch, lemon juice, vanilla, and a little salt. Keep stirring over the heat until the mixture comes back to a boil and thickens into a glossy, translucent sauce. This is what gives your dump cake that gooey berry filling.
Once the sauce has thickened, take it off the heat and let it cool slightly so it’s not piping hot when you add the fresh fruit. Stir in sliced strawberries, whole raspberries, and a sprinkle of chopped rosemary. The fresh fruit adds brightness and texture while the rosemary gives just a subtle earthy note. Spread this mixture into the bottom of a casserole dish.
Now make the cake topping. In a mixing bowl, combine flour, powdered buttermilk, sugar, baking powder, salt, and plenty of lemon zest. The lemon zest is key—it perfumes the batter and balances the sweetness of the berries.
Once the dry mixture is even, spread it over the fruit filling in the dish.
Dot the top with pieces of softened butter, spacing them out so they’ll melt into the dry mix and form that golden, crisp crust in the oven.
Slide the dish into a preheated oven and bake until the top is browned and the fruit layer is bubbling around the edges. The kitchen should smell like butter, lemon, and jammy berries. When it comes out, let it cool a bit so the sauce has time to thicken. The topping should be crisp on the outside, soft in the middle, and the filling underneath should be thick, glossy, and packed with sweet-tart berry flavor.
This cake is best served warm straight from the pan. Pair it with a scoop of homemade ice cream or a generous spoonful of whipped cream to make it extra indulgent.
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Lemon Berry Dump Cake from Scratch
Ingredients
- ¾ cup mashed strawberries
- ¾ cup mashed raspberries
- ¾ cup water
- 1 cup white sugar
- 3 tbsp cornstarch
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 cups fresh sliced strawberries
- 2 cups fresh raspberries
- 1 tbsp fresh rosemary leaves
Cake Mix
- 2¼ cups all-purpose flour
- ½ cup powdered buttermilk
- 1½ cups sugar
- 3½ tsp baking powder
- 1 tsp salt
- 1 tbsp lemon zest (1 lemon worth)
- ¾ cup butter
Instructions
- Add ¾ cup mashed strawberries, ¾ cup mashed raspberries and ¾ cup water to a large saucepan. Bring to a boil and boil for 3 minutes.
- Strain juice from cooked berries into a bowl and then add enough water to make 1½ cups of juice. Discard pulp.
- In a large saucepan combine the juice, 1 cup white sugar, 3 tbsp cornstarch, 2 tbsp lemon juice, 1 tsp vanilla extract and ¼ tsp salt. Bring to a boil and stir constantly until it becomes translucent and thick, about 3-5 minutes. Remove from heat and cool slightly.
- Stir 2 cups fresh raspberries, 2 cups fresh sliced strawberries and 1 tbsp fresh rosemary leaves into the sauce. Pour into the bottom of a 9×11 casserole dish.
- Make Cake Mix: In a medium bowl, combine 2¼ cups all-purpose flour, ½ cup powdered buttermilk, 1½ cups sugar, 3½ tsp baking powder, 1 tsp salt and the 1 tbsp lemon zest.
- Pour cake mix over the top of the fruit.
- Drop ¾ cup butter by the 1/2 tablespoon full on the top of the cake, spreading it out as much as possible.
- Bake at 350℉ for 45 minutes, until the top is brown and bubbly.
- Allow to cool. Sauce will thicken upon cooling. Serve with homemade ice cream or whipped cream.
Substitutions
Storage
Nutrition
FAQs
Does It Really Take That Much Butter?
Yes, it really does! The butter is what makes the topping golden and crisp while keeping the cake moist and delicious. If you don’t use enough butter, you might end up with dry patches that taste like flour. Don’t stress though—if that happens, just drizzle some of the extra fruit juice over those spots, and no one will even notice!
Can I use canned pie filling?
I mean, sure, you can but from scratch tastes better, isn’t that hard and is way better for you.
Serving Suggestions
First off, you cannot go wrong with a big ol’ scoop of vanilla ice cream melting over the top. The cold, creamy vanilla against that warm, juicy berry-lemon goodness? Chef’s kiss. If you’re feeling a little extra, whipped cream is another dreamy option—pile it high and maybe even sprinkle a little lemon zest or extra berries on top for bonus points.
Want to get a little fancy? Drizzle some warm lemon curd over each slice for a serious flavor bomb. It’s lemon-on-lemon in the best way possible.
For drinks, think light and fresh—iced tea, lemonade, or a glass of Prosecco would be absolute perfection alongside this summery beauty.
Basically, you can’t mess this up. Just serve it warm, cozy, and with something creamy nearby, and you’re golden.
Other Delicous Desserts
If you’re loving this Lemon Berry Dump Cake, you’ve gotta check out some of my other favorite dessert recipes too! For a chocolatey twist that’s still fresh and fun, my Chocolate Covered Banana Cake is a total must-try—its the most moist banana cake you will ever have. If you’re more of a cozy, classic dessert person, you can’t go wrong with my Homemade Apple Pie. It’s loaded with sweet, spiced apples and wrapped up in a flaky, buttery crust that’ll have everyone coming back for seconds.
Craving something rich and ridiculously easy? You need my Better Than Boxed Chocolate Sheet Pan Brownies in your life—gooey, fudgy, and so much better than anything you’ll find in a box. And if you’re looking for something a little lighter but still super satisfying, don’t miss my Granny’s Carrot Cake. It’s soft, moist, packed with warm spices, and smothered in the dreamiest cream cheese frosting.
More Strawberry Dishes
My favorite dump cake ever! It’s all made from scratch. I hope you love it as much as we do.