Strawberry Gooey Butter Cake is a new twist on our classic Gooey Butter Cake recipe. We’re using a strawberry cake mix and adding fresh strawberries to the cream cheese layer. If you love strawberries, this easy dessert is for you.
Gooey Butter Cake is a recipe that I reach for over and over because it’s such an easy dessert.
I cut the cake bars small so that it serves a crowd.
The Strawberry variation may even be better than the original Gooey Butter Cake.
The addition of fresh strawberries makes it more like a Strawberries and Cream Butter Cake.
Disclosure – I may get a small commission for purchases made through affiliate links in this post.
Key to Success #1 – Start With a Strawberry Cake Mix
Our Strawberry Gooey Butter Cake has two layers – the crust and the topping.
The crust is made with a box of Strawberry cake mix, a stick of butter, and an egg.
I use the Duncan Hines Perfectly Moist Strawberry Supreme Cake Mix in this easy Strawberry Gooey Butter cake.
It’s okay to use any kind of strawberry cake mix that you like though.
You’ll use the box of dry cake mix.
Don’t mix up the cake batter according to the package directions.
Only add the stick of melted butter and an egg to the dry cake mix.
Use an electric mixer to blend the ingredients together until it forms a thick dough.
Of course, you don’t have to use the electric mixer.
But I use it since I’m going to have to get out the mixer for the filling anyway.
Press the dough into the bottom of a greased 9×13-inch baking dish.
Key to Success #2 – Soften the Cream Cheese
The filling in this Strawberry Ooey Gooey Butter Cake is made of cream cheese, butter, eggs, powdered sugar, strawberries, and vanilla extract.
Yes, we’re using another whole stick of butter in the filling.
Make sure the butter is melted before adding it to the filling.
Although the butter is melted, the cream cheese should only be softened.
Allow the cream cheese to soften on the counter before preparing the filling.
It should sit for at least 30 minutes on the counter.
Using softened cream cheese will make your filling so creamy and smooth.
In a clean bowl using clean beaters, thoroughly combine the filling ingredients except for the strawberries.
The diced strawberries should be stirred into the filling by hand after it has been mixed up so that the strawberries don’t get mashed.
Finally, spread the filling on top of the unbaked crust in your baking dish.
Key to Success #3 – Sprinkle Powdered Sugar Over The Baked Cake
This wonderful Strawberry Gooey Butter Cake should bake for around 45 minutes, uncovered.
The crust does not need to be pre-baked.
In this recipe, the crust and topping bake together.
When this cake bakes, the top becomes crinkly and crackly. Yum!
The middle may still be a little jiggly when it comes out of the oven.
Avoid overbaking the cake.
It will continue to cook after it has been removed from the oven.
And it will firm up completely when it cools.
Allow the cake to cool for 20 to 30 minutes after it comes out of the oven before sprinkling liberally with powdered sugar.
I keep some powdered sugar in a little aluminum dredging cup.
Sprinkle the powdered sugar over the cool cake for a fantastic finish.
For the fall, try our favorite Pumpkin Gooey Butter Cake recipe.
It’s a real crowd-pleaser for anyone who likes pumpkin or pumpkin spice.
Save this Strawberry Gooey Butter Cake recipe to your favorite Strawberry Desserts board or your Sweet Treats board.
For the Crust
- 1 box (15 oz) Strawberry Supreme cake mix
- 1 egg
- 1/2 cup butter, melted
For the Filling
- 1 pkg (8 oz) cream cheese, softened
- 1/2 cup butter, melted
- 3 eggs
- 3 cups powdered sugar
- 1 cup diced strawberries
- 1 tsp vanilla
- Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.
- In a medium mixing bowl using a hand mixer, beat together cake mix, 1 egg, and 1/2 cup butter. Press the mixture into greased baking dish.
- In a medium mixing bowl using a hand mixer, beat together cream cheese, 1/2 cup melted butter, 3 eggs, vanilla, and powdered sugar. Mix until completely smooth. Stir in the diced strawberries.
- Spread the cream cheese mixture over the crust. Bake uncovered for 45 minutes. Do not over-bake. The center should still be slightly jiggly.
- Cool completely. Sprinkle slightly cooled bars with powdered sugar, if desired. (Highly recommend it!)
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 53mgSodium: 240mgCarbohydrates: 32gFiber: 0gSugar: 23gProtein: 2g
Nutrition Information Provided For Educational and Informational Purposes Only.