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
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Easy to make – Just mix and dump the layers!
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Budget-friendly dessert – Uses pantry staples and seasonal fruit.
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Perfect for parties or potlucks – Serves a crowd with minimal effort.
Ingredients Breakdown
For the Cheesecake Layer:
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8 oz cream cheese, softened – Adds a rich, tangy creaminess.
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1/3 cup granulated sugar – Sweetens the cheesecake filling.
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1 large egg – Helps bind and smooth the layer.
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1 tsp vanilla extract – Enhances the flavor of the cream cheese.
For the Strawberry Filling:
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3 cups fresh or thawed frozen strawberries, sliced – Brings natural sweetness and vibrant color.
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1/2 cup granulated sugar – Draws out juices and balances tartness.
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1 tbsp cornstarch – Thickens the filling into a jammy consistency.
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1 tbsp lemon juice – Adds brightness and preserves color.
For the Cake Layer:
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1½ cups all-purpose flour – The base of the soft vanilla cake.
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1/2 cup granulated sugar – Sweetens the cake batter.
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2 tsp baking powder – Gives rise and fluffiness.
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1/4 tsp salt – Balances the sweetness.
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1/2 cup unsalted butter, melted – Adds richness and moisture.
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1 cup whole milk – Makes the batter smooth and creamy.
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1 tsp vanilla extract – Deepens the flavor of the cake.
For the Topping:
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1/2 cup unsalted butter, melted – Creates a golden, crisp finish.
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1/3 cup granulated sugar – Caramelizes slightly for added texture.
Tips and Tricks
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Use ripe strawberries for natural sweetness and better flavor.
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Don’t overmix the cheesecake layer when swirling—keep those beautiful layers distinct.
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Frozen strawberries? Just thaw and drain well before using.
Variations and Customizations
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Berry Blend: Use a mix of strawberries, raspberries, and blueberries.
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Chocolate Twist: Add mini chocolate chips to the cake batter.
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Gluten-Free: Substitute a 1:1 gluten-free flour blend for all-purpose flour.
Pairing Suggestions
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Serve with a scoop of vanilla bean ice cream or a dollop of whipped cream.
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Pair with a glass of cold brew coffee or sparkling lemonade for a refreshing finish.
Storage Instructions
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Wrap slices individually and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Popular Questions
Can I use boxed cake mix instead of homemade batter?
Yes! A vanilla or yellow cake mix works well if you’re in a pinch—just prepare as directed and layer accordingly.
Can I make this ahead of time?
Absolutely. Prepare it a day in advance, chill, and reheat gently before serving.
Is this recipe freezer-friendly?
Yes! Just wrap tightly and freeze. Best enjoyed within 2 months.