Strawberry Cream Cheese Dump Cake (with Fresh Strawberries)
Servings: 12 servings
Calories: 510Kcal
Ingredients
- 2 pounds fresh strawberries hulled and sliced
- ½ cup granulated sugar
- 1 ½ tablespoon cornstarch
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 egg
- 1 box yellow cake mix
- 1 ½ cup 1 ½ sticks butter, thinly sliced
Instructions
- Preheat oven to 375 F. Use a nonstick spray in a 9 x 13 inch baking dish.
- In a large bowl, combine sliced strawberries, sugar, and cornstarch.
- Stir well and let sit for 10–15 minutes so the strawberries release their juices and create a thick syrup with the cornstarch.
- In a separate bowl, mix cream cheese, sugar, and egg.
- Beat until smooth and creamy.
- Spread the strawberry mixture evenly on the bottom.
- Drop spoonfuls of the cream cheese mixture over the strawberries.
- Gently spread cream cheese mixture without mixing with strawberries. I find using the back of a large spoon sprayed with no-stick spray makes this easier.
- Sprinkle the dry cake mix evenly over the top. Gently smooth the dry cake layer (do not mix).
- Spread butter squares across top of cake mix layer.
- Bake at 350°F for 40–45 minutes.The top should be golden brown and the strawberry filling bubbling around the edges.
Notes
Let strawberries sit to release juices before baking - this helps create the syrupy base.
If your strawberries are very sweet, you can slightly reduce the sugar.
If they are tart, increase sugar slightly for balance.
Add an extra ½ tablespoon cornstarch for a thicker filling.
Almond extract enhances flavor but should be used lightly.
This dessert will be slightly juicier than versions made with canned filling.
Nutrition (estimate)
Calories: 510Kcal | Carbohydrates: 56g | Protein: 4g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 562mg | Potassium: 173mg | Fiber: 2g | Sugar: 36g | Vitamin A: 992IU | Vitamin C: 44mg | Calcium: 130mg | Iron: 1mg