Easy layered Strawberry Butter Cake whips up with only 5 minutes of prep. It’s a family favorite that can be enjoyed all year long!
Gooey Strawberry Butter Cake is bright and fresh and perfect for a summer treat! It’s a strawberry flavor twist on our classic Gooey Butter Cake that we love so much.
In the summertime, I am always craving fresh fruit and fruity desserts, like cakes with fruit. One of my favorite summery fruits are strawberries!
I wanted to try a strawberry version of our favorite Gooey Butter Cake, and let me tell you—it did not disappoint!
We love how this strawberry ooey gooey butter cake turned out!! You can even leave the fresh strawberries off if you want it less fruity. It’s not very often that you can put together such a delicious dessert in about 5 minutes.
This is a great “shortcut” recipe, but if you have the time to prep, I highly suggest trying our Strawberry Cake recipe this summer as well! It has the best Strawberry Buttercream Frosting. 😉
Easy Strawberry Gooey Butter Cake
PREP. Grease a 9×13 pan and turn oven to 325°F.
CAKE LAYER. In a large bowl or stand mixer, combine cake mix, 1 large egg, and butter and stir until smooth. Press cake batter (more like a dough texture) into your greased 9×13 pan.
CREAM CHEESE LAYER. Blend cream cheese, 2 eggs, and powdered sugar until creamy and smooth. Spread over the first mixture in your pan.
BAKE + SERVE. Bake for 40-45 minutes or until edges are golden brown (middle may sink in a bit). Top with powdered sugar and sliced strawberries.
Powdered Sugar: For best results wait to dust your cake with powdered sugar until right before you serve it regardless of which way you store it.
For red-er color: Mixing in some strawberry kool-aid can give it that vibrant red color just like the flag and the color of strawberries. You can also mix in red food coloring.
Best topping: If you mix the sliced strawberries with some sweetener or sugar and let them sit for a little while they will become softer and sweeter. You can also use other fruit such as sliced bananas, raspberries and blueberries. Wait to add the fruit until right before serving.
Keep the strawberries fresh:
- Be sure that it has cooled off.
- Spray a sharp knife with cooking spray to help it slice right through.
- Wipe the blade after each cut.
- Apply more cooking spray when needed.
- Lining the pan with parchment paper will also help.
- The cream cheese and eggs should be room temperature so they are easier to mix.
- Be sure that you only use the dry cake mix. Do not use the other ingredients listed on the back of the box.
- You can easily use another flavor of cake mix to change up the recipe.
STORE leftover cake in an airtight container at room temperature for 2-3 days, or you can stick them in the fridge for 5-7 days.
For long term storage, they can be frozen for 3-4 months. FREEZE the cake in a large block or after cutting it.
- Large block: Warp the entire block with plastic wrap and again with foil. Label and freeze.
- Individual pieces: Wrap each piece with plastic wrap or with a fold top sandwich bag. I like to then stick them together in a Freezer Ziploc, but you can wrap each piece with foil as well.
- Note: Do not store cake with fresh fruit on top.
For even more gooey recipes, check out:
Strawberry Butter Cake Recipe
- 1 box strawberry cake mix
- 1 egg
- 1/2 cup butter melted
- 8 oz cream cheese
- 2 eggs beaten
- 2 cups powdered sugar
- sliced strawberries
- Grease a 9×13 pan and turn oven to 325°F.
- Blend cake mix, 1 egg and butter until smooth. Press into your greased 9×13 pan.
- Blend cream cheese, 2 eggs, and powdered sugar until creamy and smooth. Spread over your the first mixture in your pan.
- Bake at 325 for 40-45 minutes or until edges are golden brown (middle may sink in a bit).
- Top with powdered sugar and sliced strawberries.
Yummy!! I’m drooling already!! Can’t wait to try these!! Thanks for the recipe!!
You’re welcome. Let me know if you try them out! They are YUMMY!
These look great! Like lemon bars but with strawberries. I can’t wait to try them.
Thanks, Annie!! And I appreciate you stopping by – have a great Fourth! 😀
MMM love this version of butter bars!! And you are so right who does not like strawberries?! Crazies! 😉
Do you recommend keeping these refrigerated? I wasn’t sure with the cream cheese layer.
Hi Liz. I haven’t keep them refrigerated before but I’m sure you could. My kids love them soft and gooey so we keep them out. And usually they’re gone pretty quick so there’s no need to store, lol. 😉
These sound amazing!! I want to make them for work for Valentine’s day. I was thinking of putting fresh strawberries between the layers and then baking it. Any thoughts on that?
I haven’t tried, but it may still work. I’d love to know, if you try them that way! Thank you!
Wow, this looks really good and delicious. I hope i would have time to make this strawberry bars this week.
I hope you do too!! Let me know what you think 🙂
Just love the recipe’s you are sharing with me. Have a smile on my face when I turn on my computer and see your name. Thank you so much.
You are so sweet!! Thank you so much for sharing that!
I just took mine out of the oven, but it is for my husband’s birthday celebration tomorrow. I see you said you keep yours on the counter. Should I warm up the cake, before serving, to make it gooey or is this not advised?
Can’t wait to taste it tomorrow. It smells yummy
I haven’t tried re-heating it. It should be ok 🙂 I hope he likes it!!
Do you bake your crust first then put the mixture of powdered sugar, cream cheese and eggs on the baked crust?
Nope, you bake it all at the same time. Layer the crust first, then the filling and bake the whole thing for 40-45 minutes at 325.
Made this and it’s delicious!