Gooey Strawberry Cake
This recipe creates an ultra-soft, melt-in-your-mouth dessert featuring rich strawberry flavor. It results in soft cake layers with juicy berry pockets and a glossy topping.
Equipment
- 9x3-inch round springform baking pan
- Electric mixer
Ingredients
For the Cake Base
- 1 package strawberry cake mix
- 1/2 cup butter, melted (113g)
- 1 large egg
For the Cream Cheese Layer
- 8 ounce package cream cheese, softened
- 3 large eggs
- 2 cups confectioners' sugar
- 3/4 cup chopped fresh strawberries
For Garnish
- As needed confectioners' sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x3-inch round springform baking pan. You can also use a 9x13 pan.
- In a large bowl, combine the strawberry cake mix, melted butter, and 1 egg.
- Press this mixture into the bottom of your prepared pan to form the base layer.
- In a separate large bowl, beat the softened cream cheese and the remaining 3 eggs at medium speed with an electric mixer until the mixture is smooth.
- Gradually beat in the confectioners' sugar until it is fully combined with the cream cheese mixture.
- Stir in the chopped fresh strawberries.
- Pour the cream cheese and strawberry mixture over the cake base mixture. Bake for 35 to 40 minutes, or until the center is just about set. The center should still have a slight jiggle, and an inserted toothpick should appear wet.
- Cool the cake completely before you cut it.
- Garnish the top with a dusting of confectioners' sugar before serving.
Notes
When testing this recipe, the gooey center reminded me of the strawberry cakes my grandmother made every spring. It was soft, sweet, and a little messy, like rediscovering a childhood favorite.
By Hanna Foster, Adaptation Specialist at Recipes by Betty.