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Need a quick summer treat? This easy Strawberry Cheesecake Dump Cake layers juicy fresh strawberries with a creamy cheesecake filling and a buttery cake topping. With just a few ingredients and no mixing bowls required, it’s perfect for your next summer potluck or backyard BBQ!
An Easy Summer Dessert You’ll Make on Repeat
If “dump it in the pan and call it dessert” is your vibe, we’re officially friends. This strawberry cheesecake dump cake is my early-summer go-to when strawberries are at their peak, the days are warm, and I want something delicious without the extra work. Cheesecake layer? Your call. Ice cream on top? Non-negotiable (trust me on that one)! Serve up this easy dessert at your next summer get-together and don’t be surprised when it disappears fast!
🩷 Erica
Table of Contents
What You’ll Need to Make Strawberry Cheesecake Dump Cake
Strawberries – Use good, ripe strawberries. Rinse, hull, and slice them before starting. Have a good, sturdy egg slicer? Save yourself time by using it to slice the strawberries! My kids love slicing strawberries this way and it’s a great way to get them involved in the kitchen.
Cake Mix – I used a white cake mix for this recipe but vanilla or yellow work great too.
Butter – Get that butter COLD. I like to pop it in the freezer to get it really nice and chilled so I can slice thin pats to put over the top. Use a vegetable peeler or a mandolin to get really thin slices.
Cream Cheese – Make sure that the cream cheese is softened to room temperature. It will be easier to mix and spread over the strawberries.
How to Make Strawberry Cheesecake Dump Cake
- Prep the Pan
Preheat your oven to 350℉. Place the butter in the freezer to get it nice and cold (you’ll use it later). Lightly spray a 9×13-inch glass baking dish with cooking spray, then spread the strawberry pie filling evenly over the bottom. Sprinkle the sliced strawberries evenly on top.
- Make the Cheesecake Layer
In a stand mixer fitted with the whisk attachment, beat the softened cream cheese, sugar, and vanilla on medium-high speed until smooth and fluffy. (A mixing bowl with electric beaters works just fine too.)
- Add the Cheesecake Layer
Drop spoonfuls of the cream cheese mixture over the strawberry layer, then gently spread it into an even layer using a rubber spatula.
- Top with Cake Mix & Butter
Sprinkle the dry cake mix evenly over the cream cheese layer. Remove the butter from the freezer (about 10-15 minutes total), then use a vegetable peeler or mandolin to shave very thin slices, handling it as little as possible. Arrange the butter slices evenly over the cake mix.
- Bake Until Golden
Bake for 45 minutes, or until the top is golden brown. Let the cake rest for about 10 minutes before serving.
- Serve & Enjoy
Serve warm with whipped cream or vanilla ice cream.
Tips and Suggestions
Let it rest – It’s going to be temping to just dive into this cake as soon as it comes out of the oven, but trust me, it’s worth it to let it rest to allow the filling to set. If you serve it up too soon it will be runny and will be harder to serve.
Top it off – This dump cake tastes great on its own but let’s be honest, a big scoop of vanilla ice cream or a dollop or homemade whipped cream is going to make it way better!
Storing the leftovers – Allow the cake to cool completely to room temperature before storing. Place leftovers in an airtight container and store in the fridge for up to 3-4 days. Personally, I don’t recommend freezing because the cream cheese layer won’t freeze well.
Frequently Asked Questions
Yes, but for best results, you’ll want the pie filling as the base since it provides moisture and structure. Fresh strawberries are a great addition on top, but using only fresh berries may result in a drier cake unless you add sugar and a thickener.
Cold butter helps create a more even, golden topping as it melts during baking. Thin slices spread the butter evenly over the cake mix so you don’t end up with dry patches.
Yep – you can bake it a few hours ahead and let it sit at room temperature, or reheat it gently before serving. It’s best served warm, especially with ice cream.
This usually means the butter wasn’t spread evenly. Be sure to use very thin slices of cold butter and cover as much of the cake mix as possible.
More Easy Dump-and-Go Desserts
This strawberry cheesecake dump cake is proof that sometimes “easy” really does equal “amazing.” Whip it up, enjoy every bite, and don’t forget to leave a comment and star rating. I’d love to hear how it turned out! 🍓❤️
Strawberry Cheesecake Dump Cake
Video
Ingredients
- 21 ounces strawberry pie filling
- 2 cups sliced strawberries, (about 12-16 strawberries
- 8 ounces cream cheese, (softened)
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 14 ounce box cake mix, (white or vanilla)
- 1 stick (½ cup) butter, (very cold)
- whipped cream or vanilla ice cream, (optional for serving)
Instructions
- Pre-heat oven to 350℉. At this point I also like to put the butter in the freezer to start getting it really cold (this will be helpful later in the recipe). Prepare a 9×13 glass baking dish by lightly spraying with cooking spray. Pour strawberry pie filling into the baking dish and spread with a spatula to cover the bottom of the pan. Place sliced strawberries evenly over the pie filling.
- In a stand mixer, combine softened cream cheese, sugar, and vanilla. Mix on medium high speed with the whisk attachment until well combined and fluffy. You can also do this in a mixing bowl with electric beaters.
- Use a rubber spatula and place little dollops of cream cheese mixture over the strawberry layer and try to spread carefully and evenly over the whole layer.
- Sprinkle cake mix evenly over the cream cheese layer. Remove butter from the freezer (about 10-15 minutes in the freezer should make it nice and cold). Trying to handle the butter as little as possible with your hands, use a vegetable peeler or mandolin to slice very thin slices of butter. Place butter slices evenly over the cake mix layer.
- Bake in the preheated oven for 45 minutes or until the top cake layer is golden brown. Allow to rest 10 minutes before serving.
- Serve with whipped cream or vanilla ice cream.
Notes
- Freeze the butter: Make sure the butter is cold when you slice it over the cake mix. This helps the topping bake evenly and stay golden.
- Cheesecake layer is optional: Skip it if you want a simpler dessert, or double it for an extra creamy version.
- Cake mix options: Vanilla, yellow, white, or even strawberry cake mix all work. Each gives a slightly different flavor.
- Serving tip: This cake is best served warm, especially with ice cream or whipped cream.
- Make ahead: You can bake a few hours ahead and serve at room temperature, or reheat individual slices.
- Storage: Cover leftovers and refrigerate for up to 3–4 days. Reheat in the microwave or enjoy chilled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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