Ladyfingers Strawberry Cream Dump Cake
Who says ladyfingers have to be prim and proper? This Ladyfingers Strawberry Cream Dump Cake takes those delicate biscuits and dunks them in a creamy, buttery, strawberry-filled dream—because life’s too short for fussy desserts!
Equipment
- 1 9" x 13" baking dish or pan
- 1 mixing bowl
Ingredients
- 24 ladyfingers broken into pieces (yes, break them—this isn’t a tea party)
- 1 21-ounce can strawberry pie filling (because we love convenience)
- 1/2 cup heavy cream because why not?
- 1/2 cup melted butter the magic ingredient in life
- 1/4 cup granulated sugar sweetness level: perfect
Instructions
- Preheat that oven to 350°F (because every good dump cake starts with some heat).
- Toss your broken ladyfingers into a greased 9x13 baking dish like you’re throwing confetti at a wedding.
- Slather that strawberry pie filling over the top like you’re spreading gossip—make sure it’s evenly distributed.
- In a separate bowl, mix together the heavy cream, melted butter, and sugar, then drizzle it all over. This is the part where you say, “Ooooh, this is gonna be good.”
- Bake for 25-30 minutes, or until it’s golden, bubbly, and making your kitchen smell like a strawberry-filled dream.
- Let it cool slightly before diving in—unless you have a fireproof tongue, in which case, go for it.
Notes
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Nutrition
Calories: 360kcalCarbohydrates: 51gProtein: 4gFat: 17gFiber: 1gSugar: 37g
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