Description
This Strawberry Ooey Gooey Cake is a luscious, creamy dessert combining the vibrant flavor of fresh strawberries with a rich cream cheese layer atop a moist strawberry cake base. Perfect for gatherings or a delightful treat, this easy-to-make cake delivers a gooey center with just the right balance of sweetness and tang.
Ingredients
Scale
Cake Base
- 1 box strawberry cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar
- 1/4 teaspoon salt
- 1/2 cup fresh strawberries, finely chopped or mashed
Instructions
- Preheat and prepare the pan. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Make the cake base. In a mixing bowl, combine the strawberry cake mix, melted unsalted butter, and 1 large egg. Stir until a thick dough forms, then press this mixture evenly into the bottom of the prepared baking dish, creating the crust layer.
- Create the cream cheese filling. In another bowl, beat the softened cream cheese until smooth using a hand mixer or whisk. Add the 2 large eggs and vanilla extract, mixing until fully blended and creamy.
- Incorporate sugar and strawberries. Gradually add the powdered sugar and salt to the cream cheese mixture, continuing to mix until the filling is smooth and creamy. Fold in the finely chopped or mashed fresh strawberries for that vibrant strawberry flavor throughout the filling.
- Assemble and bake. Pour the cream cheese mixture evenly over the prepared cake base. Smooth out the top gently with a spatula. Bake in the preheated oven for 40 to 45 minutes, or until the edges are set while the center remains slightly soft and gooey.
- Cool before serving. Remove the cake from the oven and let it cool completely in the pan to allow the filling to set properly before slicing into 12 pieces and serving.
Notes
- For best flavor and texture, use fresh strawberries. If using frozen, ensure they are thoroughly thawed and well-drained to avoid excess moisture.
- Do not overbake the cake as the center should remain gooey and soft, capturing the ooey-gooey essence.
- Store any leftover cake in the refrigerator for up to 4 days, keeping it covered to maintain freshness.
