Strawberry Cheesecake Dump Cake

This Strawberry Cheesecake Dump Cake is my secret to a crowd-pleasing dessert with just the right mix of creamy cheesecake, sweet strawberries, and a golden buttery cake. Everything comes together in one pan without hours of fuss, so you can treat your family or guests with something that tastes way more impressive than the effort it takes.

I made this for a family get together on a whim and everyone thought I had picked it up from a fancy bakery. It was gone in minutes and now my sister asks for the recipe every spring.

Ingredients

• Cream cheese: Choose full fat for extra creamy results and let it soften fully before beating for easiest mixing
• Granulated sugar: Keeps each layer sweetened just right use fine grain for best blending
• Egg: Brings structure and silkiness to the cheesecake layer fresh is best
• Vanilla extract: Adds that signature cheesecake aroma look for pure extract for best flavor
• Fresh strawberries: Give bright bursty flavor and color ripe and in season are best but frozen work if thawed and drained
• Cornstarch: Thickens the strawberry mixture so you get jammy swirls instead of runny juice
• Lemon juice: Balances sweetness with tartness always use fresh squeezed if possible
• All purpose flour: Provides the base for the cake layer check freshness for best rise
• Baking powder: Gives lift and fluffiness to the cake test a little in warm water to see if it bubbles which means it is active
• Salt: Boosts overall flavor a pinch is enough
• Unsalted butter: Richness in both the batter and topping use high quality butter for best taste
• Whole milk: Adds moisture for a tender cake layer avoid skim for best texture
• For topping: more unsalted butter and sugar give you that golden crisp finish

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees F and grease a 9 by 13 inch baking dish with butter or non stick spray This prevents sticking and makes sure your cake slices come out clean

Prepare the Cheesecake Layer:

Beat the cream cheese sugar egg and vanilla in a medium bowl until completely smooth and creamy Room temp cream cheese blends much more easily and avoids lumps

Make the Strawberry Filling:

Gently mix the strawberries sugar cornstarch and lemon juice in a saucepan Cook over medium heat mixing now and then until glossy and thick enough to coat a spoon This usually takes about five to seven minutes Cool slightly so it does not melt the batter

Prepare the Cake Batter:

Whisk together flour sugar baking powder and salt in a large bowl Add melted butter milk and vanilla then mix until there are no dry patches The batter should look smooth and pourable

Assemble the Dump Cake:

Pour batter into the greased dish Spread evenly Dollop cheesecake mixture over the batter and gently swirl it in with a knife or spatula Do not overmix Spoon the strawberry filling across the top spreading softly for pockets of fruit in every slice

Add the Topping:

Drizzle melted butter evenly over the cake Sprinkle sugar all over for that trademark crisp sweet finish

Bake:

Place dish in oven and bake for forty to forty five minutes The edges should be golden and the center should feel set when gently pressed Let cool at least fifteen minutes before cutting this helps set the creamy center

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My favorite part has to be swirling in the cheesecake with a spoon and catching a glimpse of ruby strawberry peeking through. The color always reminds me of summer picnics with my mom who loved making simple fruit desserts like this.

Storage Tips

Keep leftovers covered in the fridge for up to four days The cake actually gets creamier as it sits which makes it a great make ahead option To reheat just pop a square in the microwave for fifteen seconds or let it come to room temp before serving

Ingredient Substitutions

Swap in raspberries blueberries or even peaches if you want to mix up the fruit The cake is flexible and takes well to whatever is in season If you do not have whole milk use two percent or add a splash of cream to low fat milk for extra richness

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Serving Suggestions

Top each slice with whipped cream or a scoop of vanilla ice cream for an extra indulgent finish If you want to make it look even more special sprinkle with fresh berries or a dusting of powdered sugar before serving

Cultural and Historical Context

The dump cake has been a classic in American kitchens since the mid century days when cans and shortcuts became trendy But this version skips the boxed mix for all real ingredients pulling inspiration from old fashioned cobblers and creamy cheesecake all layered together

Frequently Asked Questions

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well. Thaw and drain before using for best results.

→ How do I know when the cake is done baking?

The edges should be golden brown and the center just set; a toothpick inserted should come out mostly clean.

→ Is it possible to prepare this dessert ahead of time?

Absolutely. You can bake it a day in advance and store tightly covered in the fridge. Warm slices before serving if desired.

→ Can I substitute the cream cheese layer?

For a lighter version, whipped ricotta or mascarpone could be used as alternatives, though flavor will vary.

→ What is the best way to serve this dish?

Serve slightly warm, topped with whipped cream or a scoop of vanilla ice cream for a classic finish.