Description
A delightful and easy dessert combining tender cake, juicy strawberries, and creamy cheesecake layers, perfect for summer gatherings.
Ingredients
Scale
- 2 cups fresh strawberries (sliced; substitute with frozen strawberries)
- 1 (8 oz) package cream cheese (softened)
- 1 cup granulated sugar (or coconut sugar)
- 1 teaspoon vanilla extract
- 1 box yellow cake mix (or gluten-free cake mix)
- 1/2 cup unsalted butter (melted; coconut oil can be used)
- 1 cup milk (almond milk or oat milk)
- 1/2 teaspoon salt
- Powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the sliced strawberries with 1/4 cup of granulated sugar in a bowl and let them sit for about 10 minutes.
- Beat the softened cream cheese with the remaining 3/4 cup of sugar and vanilla extract until smooth.
- Mix the yellow cake mix, melted butter, milk, and salt in a large bowl until just combined.
- Layer half of the cake batter in a greased 9×13-inch baking dish, followed by the cream cheese mixture and marinated strawberries, then top with the remaining cake batter.
- Bake for 45-50 minutes, or until the top is golden brown and a toothpick comes out clean.
- Cool for 10-15 minutes and dust with powdered sugar before serving.
Notes
Make it gluten-free with a gluten-free cake mix. Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg