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This classic strawberry butter cake combines rich, buttery cake with a silky cream cheese topping for an irresistible summer dessert. The tender cake base provides the perfect foundation for fresh strawberries and a light dusting of powdered sugar, creating an elegant presentation that's as delicious as it is beautiful.
This cherished recipe came from countless hours of summer baking experiments. After testing various combinations, this version emerged as the clear winner at family gatherings, inspiring many requests for the recipe.
Key Ingredients
- Strawberry cake mix: Creates a reliable base with consistent strawberry flavor and texture
- Cream cheese: Full-fat variety provides the richest, smoothest topping layer
- Eggs: Large, room temperature eggs ensure proper binding and structure
- Unsalted butter: Softened to room temperature for ideal creaming and texture
- Powdered sugar: Fine texture dissolves smoothly into the cream cheese layer
- Fresh strawberries: Select bright red, ripe berries for garnish
Preparation Method
- Initial Setup:
- Preheat oven to 325°F. Grease a 9×13-inch baking pan thoroughly.
- Base Layer:
- Mix strawberry cake mix, melted butter and egg until a soft dough forms. Press evenly into prepared pan.
- Topping Layer:
- Beat cream cheese until smooth. Add eggs one at a time. Gradually mix in powdered sugar until silky. Pour over base layer.
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The gooey center texture proved to be this cake's signature feature. Years of baking experience reinforced that allowing the cake to cool completely develops the ideal consistency.
Serving Suggestions
Enhance the cake with fresh whipped cream or vanilla ice cream. Serve alongside hot coffee or tea for brunch. Garnish with mixed berries and mint for an elegant presentation.
Recipe Variations
Create new flavors by using chocolate cake mix for a chocolate-covered strawberry version. Add coconut extract and toasted coconut for tropical flair. Use gluten-free cake mix for dietary restrictions.
Storage Instructions
Store cooled cake in an airtight container at room temperature for up to three days. Refrigerate for one week maximum, serving at room temperature for best flavor and texture.
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This strawberry butter cake recipe represents years of baking expertise refined into one exceptional dessert. Its proven track record of delighting guests makes it a treasured addition to any recipe collection.
Recipe Tips & Help
- → Is it possible to use frozen strawberries instead?
- Fresh strawberries are ideal for the topping, but you can use frozen ones as long as they’re thawed and patted dry. Too much liquid can affect the cake’s texture.
- → What’s the best way to store this cake?
- Keep it covered in the refrigerator for up to four days. For the best taste, add the strawberry topping just before serving.
- → My cake’s middle sank after baking—why did that happen?
- That’s normal for a cake like this! The creamy cheese layer naturally shrinks a bit during baking, creating a great spot to pile on the strawberries.
- → Can I prepare this dessert ahead of time?
- Absolutely! Bake the cake one or two days in advance, refrigerate it, and save the strawberry topping and powdered sugar for just before serving.
- → What can I use if I don’t have strawberry cake mix?
- No worries! Grab a vanilla cake mix and mix in half a cup of strawberry preserves or puree to get a similar fruity flavor.