Strawberry Filling
4 cups fresh strawberries, hulled and sliced (or one 24-oz bag frozen, thawed)
½ cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
Cheesecake Layer
8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
1 teaspoon lemon zest (optional)
Cake Topping
1 box (15.25 oz) white or yellow cake mix
½ cup unsalted butter, melted
¼ cup chopped pecans or sliced almonds (optional)
Equipment Needed
9×13-inch baking pan
Mixing spoon or spatula
Mixing bowls (one for cheesecake layer)
Whisk
Step-by-Step Instructions
Preheat & Prepare: Preheat oven to 350°F (175°C). Grease the baking pan with nonstick spray or a thin layer of butter.
Make Strawberry Filling: In a medium bowl, toss strawberries with sugar, cornstarch, and vanilla. Spread evenly in the bottom of the pan.
Prepare Cheesecake Layer: In another bowl, beat softened cream cheese until smooth. Add sugar, egg, and lemon zest; mix until fully combined. Dollop spoonfuls over the strawberry layer and gently spread into an even layer.
Layer Cake Mix: Sprinkle the dry cake mix evenly over the cheesecake. Pour melted butter in thin streams across the top; resist stirring. If using nuts, sprinkle over now.
Bake: Place in the oven for 35–40 minutes, until the top is golden brown and the cheesecake layer is set. You’ll see bubbling around the edges.
Cool & Serve: Let cool at least 20 minutes. Serve warm with a scoop of vanilla ice cream or refrigerate until chilled for a firmer texture.
Tips & Variations
Mixed Berry Swap: Use a combination of raspberries, blueberries, and blackberries instead of strawberries.
Gluten-Free: Choose a gluten-free white cake mix.
Extra Crunch: Add a streusel layer by mixing oats, brown sugar, and butter instead of nuts.
Lighter Version: Substitute Greek yogurt for half the cream cheese.
Serving Suggestions
Slice into squares and top with:
Fresh whipped cream and a strawberry fan
A drizzle of strawberry sauce or melted chocolate
A scoop of vanilla or strawberry ice cream
Storage & Make-Ahead
Cover leftover dump cake with plastic wrap or foil. Store in the refrigerator for up to 4 days. For longer storage, freeze individual portions in airtight containers for up to 2 months—thaw overnight in the fridge.
Conclusion
This Strawberry Cheesecake Dump Cake is proof that effortless desserts can deliver big on flavor. Whether you’re a busy parent, a novice baker, or the host of a backyard barbecue, this recipe brings sweet joy with minimal stress. Give it a try, and watch it become your new go-to treat!
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