Strawberry Dump Cake

This Strawberry Dump Cake combines the classic flavors of sweet strawberries with a buttery cake topping, creating a delightful dessert that's both comforting and easy to prepare. The creative twist comes from adding a hint of lemon zest to brighten the flavor, making it a perfect treat for warm days. It's a crowd-pleaser that's gluten-free and can be made ahead, ensuring you have a delightful dessert ready for any occasion.

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• 1 cup strawberry jam
• 1 tablespoon lemon zest
• 1 box gluten-free yellow cake mix
• 1/2 cup unsalted butter, melted
• 1/2 cup water
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the sliced strawberries, strawberry jam, and lemon zest. Spread this mixture evenly in the bottom of a greased 9x13 inch baking dish.
3. In another bowl, combine the gluten-free yellow cake mix with melted butter, water, vanilla extract, and salt. Mix until just combined.
4. Pour the cake batter over the strawberry mixture, spreading it evenly.
5. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Let cool slightly before serving. Enjoy warm, optionally topped with whipped cream or vanilla ice cream.