Description
Juicy strawberries + creamy cheesecake swirl + buttery vanilla cake—baked into a golden, crisp-topped delight. Effortless & irresistible
Ingredients
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8 oz cream cheese (softened)
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⅓ cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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3 cups fresh strawberries, hulled and sliced (or use thawed frozen)
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½ cup granulated sugar
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1 tbsp cornstarch
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1 tbsp lemon juice
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1½ cups all-purpose flour
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½ cup granulated sugar
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2 tsp baking powder
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¼ tsp salt
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½ cup melted butter
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1 cup whole milk
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1 tsp vanilla extract
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½ cup melted unsalted butter
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⅓ cup granulated sugar
Instructions
1. Preheat the Oven
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Set your oven to 350°F (175°C).
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Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Make the Cheesecake Mixture
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In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth.
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Set aside.
3. Prepare the Strawberry Layer
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In a saucepan, combine strawberries, sugar, cornstarch, and lemon juice.
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Cook over medium heat, stirring occasionally, until thickened (5–7 minutes).
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Let cool slightly.
4. Mix the Cake Batter
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In a large bowl, whisk together flour, sugar, baking powder, and salt.
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Stir in melted butter, milk, and vanilla until smooth and lump-free.
5. Assemble the Dump Cake
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Pour the cake batter into the prepared dish.
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Spoon the cheesecake mixture in dollops and gently swirl with a knife.
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Top with strawberry mixture, spreading evenly.
6. Add the Topping
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Drizzle melted butter evenly over the top.
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Sprinkle with granulated sugar for a crisp, golden finish.
7. Bake
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Bake for 40–45 minutes or until the center is set and edges are golden.
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Cool for 15 minutes before slicing.
Notes
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For best flavor, let the cake cool slightly so the layers set and the cheesecake firms up.
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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