Stovetop Strawberry Dumplings

from 5 votes

Stovetop Strawberry Dumplings

I’m one of those autumn enthusiasts who has their beachwear back in storage by the third week of August, and who greets September 1 with a cup of spiked apple cider and a Pumpkin Bar, regardless if it’s still 87 degrees out.

The scorching heat. The incessant humidity. The subway-turned-sauna. You can take it all. But before you do, why not give summer the proper sendoff it deserves with a seriously sweet finale? Stovetop Strawberry Dumplings are the perfect way to put all of your remaining berries to use, transforming them into a thick, jammy sauce in which to cook a quick-fix batter until it fluffs into tender dumplings.

You might not be able to bottle summer, but you’re going to want to bottle the aroma resulting from ripe strawberries stewing over the stove. My entire apartment swelled with the enticing scent, and for a hot second I started second-guessing my distaste for June through August. And then I rode the subway to work. Bring on the butternut squash.

Sliced Strawberries

Macerated Strawberries

Stovetop Dumpling Batter

Stovetop Strawberry Dumplings

Stovetop Strawberry Dumplings

Stovetop Strawberry Dumplings

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Stovetop Strawberry Dumplings

Stovetop Strawberry Dumplings are the perfect way to put all of your remaining berries to use, transforming them into a thick, jammy sauce in which to cook a quick-fix batter until it fluffs into tender dumplings.
Author: Kelly Senyei
4.80 from 5 votes
Stovetop Strawberry Dumplings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings


  • 4 cups trimmed and thickly sliced strawberries
  • 2/3 cup sugar
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into pieces
  • 2/3 cup whole milk
  • Accompaniment: homemade whipped cream or vanilla ice cream (optional)


  • Combine the strawberries and sugar in a 4-quart saucepan, stirring to coat. Let stand 15 minutes, stirring occasionally, until juicy.
  • Whisk together the flour, baking powder and salt in a medium bowl.
  • Work the cold pieces of butter into the flour mixture with your fingers, breaking up the pieces of butter until the mixture resembles coarse meal with pea-sized pieces of butter.
  • Bring the strawberries to a boil over medium heat.
  • Stir the milk into the flour-butter mixture just until combined to form a thick, sticky batter. Add the batter to the boiling berries. Stir once or twice and then reduce the heat to low and securely cover the pan. (See Kelly's Notes.) Let cook for 15 to 18 minutes until the puffed up dumplings appear dry on top.
  • Let dumplings sit for 5 minutes before serving. Top dumplings with homemade whipped cream or a scoop of vanilla ice cream (optional).

Kelly's Notes:

  • No matter how tight-fitting your saucepan lid, I'd recommend placing a layer of foil atop the pan and then securing the lid on top to guarantee a tight seal. You don't want any moisture or heat escaping from the pan, so don't peek until at least 15 minutes into the cooking time.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 243kcal, Carbohydrates: 47g, Protein: 3g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 12mg, Sodium: 111mg, Potassium: 339mg, Fiber: 2g, Sugar: 28g, Vitamin A: 170IU, Vitamin C: 56.4mg, Calcium: 107mg, Iron: 1.5mg


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Recipe adapted from Gourmet.

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    1. Hi Dianne! I haven’t tried that but it *should* work! I recommend thawing the strawberries first and keep in mind that frozen strawberries might release more liquid as they thaw, so you may need to adjust the cooking time. Let me know how it turns out!

  1. 5 stars
    making it right now and the aroma is heavenly. Can’t wait to try it I’m sure it will be delicious. It was easy to follow your recipe.

  2. 5 stars
    I’ve been using this recipe for several years now and LOVE it! This is the dessert my mom chooses every year for her birthday. Always turns out perfectly! Thank you for sharing it!

    1. You are so welcome, Crissa! I’m so happy you’ve been enjoying the recipe, and I love that your mom requests it for her birthday every year! :)

  3. Had a lovely container of strawberries but no power (thanks Hurricane Isaias)- so no fridge and hot weather but wanted to use the berries before they turned. This was perfect! Not pretty, but tasty for sure! Thanks for perfect way to use the berries. After 23 hours the lights came in in time to eat it!

    1. Question
      Do you put the dumpling mixture in all in one clump or small amounts distributed in the strawberry sauce

  4. Just found this on pinterest and I had to try it! Let me just say this is beyond amazing! Very tasty! Thank you! :)

  5. What a brilliant idea and a beautifully served dessert. I’m quite sure I’ve never made stovetop dumplings but they’re on my list for the coming weekend.

  6. This reminds me of something we eat here in Nova Scotia – Blueberry Grunt! I make it often. Dumplings floating in a sea of sweet fruit = brilliant! This will be a lovely change to the regular routine… my belly thanks you!