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Strawberry, cheesecake, and buttery cake all settle into one pan for a dessert that wins over everyone—no long baking sessions or tricky steps. You'll get that creamy-meets-fruity goodness, and nobody will guess how easy it was to make.
I threw this together for a last-minute family hangout. Folks thought it was straight from a fancy shop. It disappeared fast, and now every spring my sister begs me to make it again.
Dreamy Ingredients
- Whole milk: Keeps things soft and moist in the cake layer Don’t use skim for best results
- Baking powder: Makes sure the cake puffs up right Stir some into warm water—if it fizzes, it’s working
- Egg: Helps the cheesecake stay silky and firm Fresh eggs really shine here
- Salt: Just a bit brings out all the other flavors You don’t need much
- Unsalted butter: Adds yummy richness to both batter and crispy topping Good butter means better flavor
- Lemon juice: Brightens up the sweetness Fresh squeezed is best if you have it
- Fresh strawberries: Loads of berry flavor and that beautiful color Ripe fruit is tops but thawed frozen strawberries get the job done
- For topping: Add more butter and sprinkle with sugar for that sweet golden crunch
- All purpose flour: Supports the cake’s structure Make sure yours isn’t old so it rises well
- Vanilla extract: The classic cheesecake touch Go for pure vanilla when you can
- Cornstarch: Thickens the strawberries so you get nice swirls, not watery bits
- Granulated sugar: Sweetness in every layer Use a fine kind for easy mixing
- Cream cheese: Go for full fat for extra creaminess Let it get to room temp so it blends silky-smooth
Easy Step-by-Step
- Bake
- Slide the pan into the oven Bake about forty to forty five minutes You'll want golden edges and a set center. For best slices, cool at least fifteen minutes.
- Add the Topping
- Pour melted butter all over the top, then dust on sugar so you get a crispy sweet lid.
- Assemble Everything
- Pour cake batter into your dish, smooth it out. Drop in big spoonfuls of cheesecake mix and gently swirl—you want pretty ribbons, not totally mixed. Scoop the strawberry filling over and gently spread so you get sweet spots in every bite.
- Mix Up Cake Batter
- Stir flour, baking powder, sugar, salt in a big bowl. Add vanilla, butter (melted), and milk. Mix just until it's smooth and there aren't any dry bits.
- Make Strawberry Filling
- Mash together strawberries, cornstarch, sugar, and lemon juice in a saucepan. Heat on medium, stirring once in a while, until it’s shiny and thick enough to coat a spoon—about five to seven minutes. Let it cool for a few so it won’t melt the cake mix.
- Mix Cheesecake Layer
- Whip cream cheese, sugar, egg, vanilla in a bowl. A soft, lump-free mix is easier if your cream cheese isn’t cold.
- Warm Up Oven
- Heat oven to 350°F. Grease a 9 x 13 dish well—use soft butter or spray—so cleanup's easy and no sticky cake edges.
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My absolute favorite thing is scooping in the cheesecake mix and seeing the bright strawberry pop through. The colors remind me of summertime and the fruit desserts my mom loved to throw together for picnics.
How to Store It
Pop any extras in the fridge, covered, for up to four days It actually gets even more creamy the next day Want it warm? Heat a piece for fifteen seconds in the microwave or let it stand out until it’s not cold
Switch-Ups
Try swapping the berries for raspberries, blueberries, or peaches Whatever’s good and ripe will work If you don’t have whole milk, go for two percent or splash a bit of cream into low fat milk to make it richer
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How to Serve
Spoon on whipped cream or plop a scoop of vanilla ice cream on each piece for a real treat Make it pop with more fresh berries or sift some powdered sugar on top for a showy finish
Fun Backstory
Dump cakes got popular in American kitchens when easy shortcuts were all the rage in the mid 1900s. This version ditches the box for fresh stuff instead, mixing cozy cobbler vibes with creamy cheesecake all in one pan.
Frequently Asked Questions
- → Is it okay to use frozen strawberries?
Go for it. Let them thaw and get rid of extra liquid so it doesn't get soggy.
- → When will I know the cake is cooked?
Check that the top is deep golden and the inside's not wobbly. Most of the crumbs should come off on a tester.
- → Can I make this ahead?
For sure. Bake the day before, wrap up, and stick in the fridge. Warm it up before serving if you want.
- → What can I swap for cream cheese?
Try mascarpone or even whipped ricotta to lighten things up, just know the taste changes a bit.
- → How's the best way to serve it?
Top it warm with a big scoop of vanilla ice cream or lots of whipped cream. Classic and so good.