INGREDIENTS NEEDED:
- strawberry pie filling – the fruity foundation of this dessert that provides sweetness and beautiful color. Store-bought canned filling works perfectly, but if you want to use homemade, just make sure it’s thick enough.
- cream cheese – creates that wonderful cheesecake layer. Make sure it’s softened to room temperature for a smooth, lump-free mixture.
- egg – helps bind the cream cheese mixture and gives it that perfect cheesecake texture.
- granulated sugar – adds just the right amount of sweetness to the tangy cream cheese layer.
- cake mix – the magic ingredient that transforms into a crispy, buttery crust. White, yellow, or vanilla all work great!
- butter – must be cold for easy slicing. This creates that irresistible golden, crispy topping when it melts into the cake mix.
- optional garnishes – fresh strawberries, whipped cream, or vanilla ice cream take this dessert to the next level.
Now comes a key step: Take your cold butter and slice it as thinly as possible. Arrange these butter slices across the entire surface of the cake mix, trying to cover as much area as you can. The more coverage, the more evenly your topping will bake!
Bake in your preheated oven for about 40-45 minutes. You’ll know it’s done when the topping is nicely browned and you can see the strawberry filling bubbling around the edges.
Let the cake rest for about 15 minutes before serving. This cooling time allows the layers to set up properly, making it easier to serve and enjoy.
Serve warm or chilled – it’s delicious both ways! Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Ingredients
- 1 21 ounce can of strawberry pie filling plus 1 (16 ounce) package of frozen strawberries, thawed and drained
- 10 ounces of cream cheese softened (1¼ packages)
- 2 large eggs
- ⅓ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 package of French vanilla cake mix
- ⅔ cup unsalted butter cold
- 2 tablespoons brown sugar
- Fresh strawberries and mint leaves for garnish optional
Instructions
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Preheat your oven to 325°F and lightly grease a 9×13 glass baking dish.
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In a medium bowl, beat together the cream cheese, eggs, sugar, and vanilla extract until smooth and fluffy, about 2 minutes.
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In a separate bowl, combine the canned strawberry pie filling with the thawed frozen strawberries, gently folding them together.
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Spread the strawberry mixture evenly across the bottom of the prepared baking dish.
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Pour the cream cheese mixture over the strawberries and use a knife to gently swirl it into the strawberry layer (don’t mix completely).
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Sprinkle the cake mix evenly over the previous layers, then sprinkle the brown sugar on top.
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Grate the cold butter using a cheese grater with large holes and distribute it evenly over the entire surface (or cut into thin slices if preferred).
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Cover loosely with foil and bake for 30 minutes, then remove foil and bake for another 25-30 minutes until the topping is golden brown and the filling is bubbling.
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Allow to cool for at least 20 minutes before serving.
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Serve warm or chilled, garnished with fresh strawberries and mint leaves if desired.
Notes
- The grated butter technique creates much better coverage than slicing, ensuring your cake topping browns evenly with no dry spots.
- Adding thawed frozen strawberries to the pie filling creates more fruit texture and a fresher flavor than using canned filling alone.
- The brown sugar sprinkled on the cake mix adds a subtle caramel flavor and helps with browning.
- For a stunning presentation, try serving in clear glass dishes so the beautiful layers are visible.
- Store leftovers in the refrigerator for up to 5 days. If freezing (up to 3 months), cut into portions first for easier thawing.
- This cake actually tastes better on day 2 after the flavors have had time to meld together overnight in the refrigerator!
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