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.
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.
