Imagine the delightful fusion of luscious strawberries and creamy cheesecake baked to perfection in a simple, effortless dump cake. This Strawberry Cheesecake Dump Cake combines sweet, tangy berries with a rich, velvety cheesecake layer all layered under a buttery cake topping that turns golden and crisp in the oven.
Perfect for gatherings or an indulgent treat, this recipe takes the fuss out of baking without compromising flavor, making it a beloved favorite for dessert lovers craving something quick yet satisfyingly homemade.
- Simple one-bowl method with minimal prep time
- Combines fresh strawberry flavor with creamy cheesecake richness
- Deliciously moist with a crisp, buttery cake topping
Ingredients
- Fresh Strawberries: Juicy and ripe, these berries bring natural sweetness and bright flavor to the cake.
- Cream Cheese: Softened to ensure smoothness, it creates a rich, creamy cheesecake layer.
- Granulated Sugar: Adds sweetness balancing the tartness of strawberries perfectly.
- Yellow Cake Mix: Provides a light, buttery topping that bakes to a golden crust.
- Butter: Melted to enrich the cake mix and help a crisp, luscious crumb topping.
- Vanilla Extract: Enhances the flavor depth, adding a warm aromatic note.
- Egg: Binds the cheesecake batter, creating a custardy texture.
- Sour Cream: Adds slight tang and moisture to the cheesecake layer, balancing sweetness.
- Strawberry Jam: Intensifies strawberry flavor and adds a sticky, fruity glaze.
- All-Purpose Flour: Lightly coats the strawberries to prevent excess moisture during baking.
Instructions
- Prepare the Fresh Strawberry Base
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Wash, hull, and slice fresh strawberries, then toss them with a bit of flour and granulated sugar. The flour helps absorb excess moisture, preventing a soggy cake, while sugar enhances the berry sweetness.
- Make the Cream Cheese Mixture
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In a mixing bowl, combine softened cream cheese, egg, granulated sugar, sour cream, and vanilla extract. Beat until smooth and creamy to form the decadent cheesecake layer that will bake into a luscious texture.
- Layer the Ingredients in the Pan
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Spread the coated strawberries evenly at the bottom of a greased baking dish. Gently spoon the cream cheese mixture over the berries, smoothing the surface carefully to create distinct layers.
- Add the Strawberry Jam
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Dollop strawberry jam evenly over the cream cheese layer. This extra jam provides concentrated strawberry flavor and a delightful syrupy finish once baked.
- Top with Cake Mix and Butter
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Sprinkle yellow cake mix over the jam layer evenly, then drizzle melted butter to moisten the topping. The butter ensures a crisp, golden crust that contrasts the creamy center.
- Bake Until Golden and Set
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Bake in a preheated oven at 350°F (175°C) for 45-50 minutes or until the topping is golden and the cheesecake layer is set. The aroma of baked strawberries and cheesecake will fill your kitchen as it bakes.
- Cool and Serve
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Allow the dump cake to cool slightly before serving to let the layers settle. Serve warm or at room temperature for the best texture and flavor experience.
- Do not overmix the cream cheese layer to keep it light and creamy.
- Let the cake cool to avoid runny slices; the layers need to firm up.
- Using fresh strawberries yields the best natural flavor; frozen may release extra water.
Storage Tips
Store any leftovers covered tightly in the refrigerator for up to 4 days. For longer storage, freeze portions in airtight containers for up to 1 month and thaw in the fridge before serving.
Serving Suggestions
Serve this Strawberry Cheesecake Dump Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent finish. Garnish with fresh mint leaves or extra sliced strawberries for a fresh touch.
- Use room temperature ingredients for smooth cheesecake batter.
- To prevent separation, fold ingredients gently when combining the cream cheese mixture.
- Adjust sugar based on strawberry sweetness, especially if using very ripe or tart fruit.
FAQs
- Can I use frozen strawberries instead of fresh?
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Frozen strawberries can be used but should be thawed and drained well to reduce excess moisture, which can make the cake soggy.
- Is it possible to make this cake gluten-free?
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Yes, substitute the yellow cake mix with a gluten-free cake mix and ensure the flour used to coat the berries is gluten-free as well.
- Can I prepare this dessert ahead of time?
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This cake can be assembled a few hours in advance and refrigerated before baking, but for best results, bake it fresh to preserve texture.
- What can I substitute for sour cream?
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You can use plain Greek yogurt or crème fraîche as a tangy alternative to sour cream in the cheesecake layer.
- How do I prevent the topping from burning?
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If the cake topping browns too quickly, loosely cover with foil for the last 10-15 minutes of baking.
- Can this cake be made in smaller portions?
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Yes, use smaller baking dishes or ramekins; adjust baking time accordingly to avoid overbaking.
Strawberry Cheesecake Dump Cake
Equipment
- 1 baking dish at least 9x13 inches
- 1 mixing bowl
- 1 spoon for spreading ingredients
Ingredients
- 1 package strawberry flavored gelatin
- 2 cans sliced strawberries drained
- 1 package cream cheese softened
- 1 box white cake mix
- 1 stick butter melted
Instructions
- Preheat oven to 350°F (175°C).
- Spread drained sliced strawberries evenly in the baking dish.
- Sprinkle the strawberry gelatin over the strawberries.
- Dollop softened cream cheese evenly on top of the gelatin and strawberries.
- Sprinkle the dry cake mix evenly over the cream cheese layer.
- Pour melted butter evenly over the cake mix.
- Bake for about 45 to 50 minutes until the top is golden brown and bubbly.
- Allow to cool slightly before serving.
Notes
- Use fresh strawberries for extra flavor.
- Try with different fruit gelatin flavors for variety.
- Store leftovers covered in the refrigerator.
