IngredientsFor the Cake:
1 box vanilla cake mix: The base for the cake that will rise and become golden brown when baked.
1 (21 oz) can strawberry pie filling: Adds a rich, sweet strawberry flavor and moistness.
1 cup fresh strawberries, sliced: Adds fresh, juicy strawberry bites to the cake.
1 (8 oz) block cream cheese, cubed: Provides creamy richness and a tangy balance to the sweetness of the cake.
1/2 cup unsalted butter, melted: Adds moisture and a rich flavor to the cake.
1 tsp vanilla extract: Enhances the flavor profile with a warm, aromatic note.
1/2 cup milk: Adds moisture and helps to create a smoother batter.
For the Strawberry Sauce:
1 cup fresh strawberries, chopped: Adds a fresh, natural flavor to the sauce.
1/2 cup sugar: Sweetens the sauce and enhances the natural flavors of the strawberries.
1 tbsp lemon juice: Balances the sweetness and brightens the strawberry flavor.
1 tsp cornstarch + 1 tbsp water: Used to thicken the sauce into a syrupy consistency.
Directions1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, combine the vanilla cake mix, milk, melted butter, and vanilla extract. Stir until smooth.
Fold in the strawberry pie filling, sliced fresh strawberries, and cubed cream cheese. Be careful not to overmix; the cream cheese should remain in small chunks to melt into the cake as it bakes.
Pour the batter into the prepared baking dish, spreading it out evenly.
2. Bake the Cake:
Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and let the cake cool for a few minutes.
3. Prepare the Strawberry Sauce:
While the cake is baking, prepare the strawberry sauce. In a small saucepan over medium heat, combine the chopped fresh strawberries, sugar, and lemon juice.
Stir occasionally and cook for about 5-7 minutes until the strawberries have softened and released their juices.
In a small bowl, mix the cornstarch and water to make a slurry. Add this mixture to the saucepan and stir well.
Continue cooking for another 2-3 minutes, or until the sauce thickens and becomes syrupy.
Once done, remove the saucepan from heat and set it aside to cool slightly.
4. Assemble and Serve:
Once the cake has cooled slightly, serve individual portions of the cake with a generous drizzle of the homemade strawberry sauce on top.
For extra creaminess, top with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips:Energy-saving tip: If you have leftover strawberry sauce, you can store it in an airtight container in the refrigerator for up to a week and use it for other desserts or breakfasts like pancakes or waffles.
You can make this cake ahead of time and store it in the fridge. Reheat individual slices in the microwave for a warm, delicious dessert.
For a twist, you can add a handful of chocolate chips or shredded coconut to the batter before baking for added texture and flavor.
Who Would Love This Cake?This Strawberry Cream Dump Cake is perfect for:
Berry lovers who enjoy a rich, sweet, and creamy dessert.
Families and gatherings, as it’s easy to prepare and serves a crowd.
Those who enjoy quick and easy baking—just mix, bake, and top with sauce!
Anyone with a sweet tooth looking for an indulgent treat after dinner.
Enjoy this irresistible dessert, and treat yourself to a creamy, strawberry-filled bite of heaven!