This Strawberry Cheesecake Dump Cake is the ultimate easy dessert mash-up—combining juicy strawberries, a rich cheesecake swirl, and soft vanilla cake, all topped with a buttery, crisp sugar crust. No mixer needed and perfect for spring and summer gatherings, potlucks, or whenever you’re craving a quick, indulgent treat.

Why You’ll Love This Recipe

Easy to make – Just mix and dump the layers!
Budget-friendly dessert – Uses pantry staples and seasonal fruit.
Perfect for parties or potlucks – Serves a crowd with minimal effort.

Ingredients Breakdown

For the Cheesecake Layer:

8 oz cream cheese, softened – Adds a rich, tangy creaminess.
1/3 cup granulated sugar – Sweetens the cheesecake filling.
1 large egg – Helps bind and smooth the layer.
1 tsp vanilla extract – Enhances the flavor of the cream cheese.

For the Strawberry Filling:

3 cups fresh or thawed frozen strawberries, sliced – Brings natural sweetness and vibrant color.
1/2 cup granulated sugar – Draws out juices and balances tartness.
1 tbsp cornstarch – Thickens the filling into a jammy consistency.
1 tbsp lemon juice – Adds brightness and preserves color.

For the Cake Layer:

1½ cups all-purpose flour – The base of the soft vanilla cake.
1/2 cup granulated sugar – Sweetens the cake batter.
2 tsp baking powder – Gives rise and fluffiness.
1/4 tsp salt – Balances the sweetness.
1/2 cup unsalted butter, melted – Adds richness and moisture.
1 cup whole milk – Makes the batter smooth and creamy.
1 tsp vanilla extract – Deepens the flavor of the cake.

For the Topping:

1/2 cup unsalted butter, melted – Creates a golden, crisp finish.
1/3 cup granulated sugar – Caramelizes slightly for added texture.

Tips and Tricks

Use ripe strawberries for natural sweetness and better flavor.
Don’t overmix the cheesecake layer when swirling—keep those beautiful layers distinct.
Frozen strawberries? Just thaw and drain well before using.

Variations and Customizations

Berry Blend: Use a mix of strawberries, raspberries, and blueberries.
Chocolate Twist: Add mini chocolate chips to the cake batter.
Gluten-Free: Substitute a 1:1 gluten-free flour blend for all-purpose flour.

Pairing Suggestions

Serve with a scoop of vanilla bean ice cream or a dollop of whipped cream.
Pair with a glass of cold brew coffee or sparkling lemonade for a refreshing finish.

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap slices individually and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Strawberry Cheesecake Dump Cake

Author: easysweetmeal
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x

Print Recipe

Description

Juicy strawberries + creamy cheesecake swirl + buttery vanilla cake—baked into a golden, crisp-topped delight. Effortless & irresistible

Ingredients

Scale

8 oz cream cheese (softened)
⅓ cup granulated sugar
1 large egg
1 tsp vanilla extract
3 cups fresh strawberries, hulled and sliced (or use thawed frozen)
½ cup granulated sugar
1 tbsp cornstarch
1 tbsp lemon juice
1½ cups all-purpose flour
½ cup granulated sugar
2 tsp baking powder
¼ tsp salt
½ cup melted butter
1 cup whole milk
1 tsp vanilla extract
½ cup melted unsalted butter
⅓ cup granulated sugar

Instructions

1. Preheat the Oven

Set your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or non-stick spray.

2. Make the Cheesecake Mixture

In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
Set aside.

3. Prepare the Strawberry Layer

In a saucepan, combine strawberries, sugar, cornstarch, and lemon juice.
Cook over medium heat, stirring occasionally, until thickened (5–7 minutes).
Let cool slightly.

4. Mix the Cake Batter

In a large bowl, whisk together flour, sugar, baking powder, and salt.
Stir in melted butter, milk, and vanilla until smooth and lump-free.

5. Assemble the Dump Cake

Pour the cake batter into the prepared dish.
Spoon the cheesecake mixture in dollops and gently swirl with a knife.
Top with strawberry mixture, spreading evenly.

6. Add the Topping

Drizzle melted butter evenly over the top.
Sprinkle with granulated sugar for a crisp, golden finish.

7. Bake

Bake for 40–45 minutes or until the center is set and edges are golden.
Cool for 15 minutes before slicing.

Notes

For best flavor, let the cake cool slightly so the layers set and the cheesecake firms up.
Use a clear glass baking dish if you want to showcase the gorgeous layers for presentation.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American