Dutch Oven Strawberry Cake

A served cake with a cut missing showing the strawberry compote withing and decrotive fresh strawberries on top.

Cakes are easy to make in a Dutch oven and are often made. This recipe takes the basic cake to the next level providing instructions to fill and decorate it to create a beautiful strawberry cake.

The components include a scratch-made strawberry compote from fresh berries and a butter/cream cheese frosting. The fresh berry wreath on top is a great serving suggestion.

This extra effort in finishing the cake makes it ideal for your next special outdoor event whether it is a birthday, anniversary, or even Christmas. It will hold pride of place on the serving table.

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Two sponge cakes cooking on wire racks over a black and white checkered tablecloth.
Cool the sponge cakes for 10 minutes in the Dutch oven before transferring to wire racks to full cool.
Fresh strawberry pieces simmering in a Dutch oven over a camp stove.
Slowly simmer the strawberry pieces in a Dutch oven to create the strawberry compote.
A cake on a cake stand having the frosting smoothed out with a spatula.
To create a smooth finish a spatula or similar cake decorating tool can be used. If needed, the back side of a butter knife can be used.
A sift dusting powdered sugar over the decorative fruits.
The final finishing touch is the dusting of powdered sugar over the top of the decorative fruits. A sift works well for doing this.
Milk being poured into a forming cake batter.
The milk and flour are added alternatively to create a smooth batter.
Close up of a ring of mixed berries with mint decorating the top of the cake.
A range of berries can be used to decorate the top of the cake. Mint breaks up the berries and looks like leafs on a wreath.
A slice of strawberry cake served on a black plate.
Once cut to serve it exposes the strawberry compote within that complements the fresh fruits on top.
A served cake with a cut missing showing the strawberry compote withing and decrotive fresh strawberries on top.
This beautiful Dutch oven cooked strawberry cake will be the pride of place at any picnic or outdoor gathering.

Dutch Oven Strawberry Cake Recipe

A served cake with a cut missing showing the strawberry compote withing and decrotive fresh strawberries on top.
Cakes cooked in Dutch ovens can be decorated just as beautifully as those at home. This recipes is great for camping, picnics, or any outdoor event.
Preparation 45 minutes
Cook 25 minutes
Ready in 1 hour 10 minutes
Servings 12
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Sponge Cake

  • flour spray or grease
  • 1 cup butter softened
  • 2 cups white sugar
  • 3 large eggs
  • 2 3/4 cups all-purpose soft wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk

Strawberry Compote

  • 1 vanilla bean or 1 teaspoon vanilla bean paste
  • 1 ½ cups fresh strawberries chopped
  • 1/2 cup granulated sugar
  • 1 tablespoon rum

Cream Cheese Frosting

  • 1 ½ cups butter softened
  • 4 oz cream cheese softened
  • 5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt

To Assemble

  • 4 cups fresh berries
  • 1 sprig fresh mint leaves removed
  • 1/4 cup powdered sugar


  • 2 10 inch Dutch oven
  • Parchment paper
  • 2 cooling wire racks
  • 1 8 inch Dutch oven


Sponge Cake

  • Prepare the two 10-inch dutch ovens with flour spray and parchment.
  • Beat the softened butter until light and creamy.
  • Add in sugar gradually while continuing to beat. 
  • Add eggs one at a time while continuing to beat.
  • Combine flour, baking powder, and salt.  Add this to the butter mixture alternately with milk, beginning and ending with flour. 
  • Add the vanilla bean paste to the batter and mix in. 
  • Pour the batter into the prepared Dutch ovens. 
  • Bake the sponge cake at 350 degrees F (180 degrees C) for approximately 25 minutes. 
  • Once cooked cool for about 10 minutes then remove from the Dutch ovens and completely cool on wire racks.

Strawberry Compote

  • Split the vanilla bean and scrape out the seeds. 
  • Stir the vanilla bean seeds, strawberries, and sugar in a medium dutch oven then cook for about 10 minutes or until syrupy.
  • Stir in the rum.
  • Cool completely in preparation to use on the cake.

Cream Cheese Frosting

  • Beat butter and cream cheese until well combined and creamy.
  • Gradually add powdered sugar to the butter mixture while beating until light and fluffy.  
  • Stir in the vanilla extract, almond extract, and salt then beat until well combined.

To Assemble

  • Place the first cake upside down on the serving plate then spread it with the strawberry compote.
  • Place the second cake upside down onto the compote covered first cake.
  • Cover the top and sides with the cream cheese frosting. Using a knife smooth out the frosting for a clean finish.
  • Decorate the top of the cake with mixed fresh berries and mint to your personal taste.
  • Dust with powdered sugar to finish.

Nutritional Information

Calories: 910kcalCarbohydrates: 125gProtein: 7gFat: 44gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 160mgSodium: 578mgPotassium: 161mgFiber: 3gSugar: 100gVitamin A: 1439IUVitamin C: 12mgCalcium: 104mgIron: 2mg

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About Kathy Caldwell

Became intrigued by the mystery of Dutch oven cooking when I first saw Cee Dubb on TV.

Learn more about Kathy Caldwell
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