Cheesecake Strawberry Dump (Print Version)
# Ingredients:
→ Cake Bottom & Layers
01 -
1 teaspoon vanilla essence, pure and fragrant
02 -
1 cup whole milk, sitting at room temperature
03 -
½ cup white sugar, granulated
04 -
½ cup butter, melted just enough to become liquid
05 -
15 ounces of yellow cake powder (standard-size pack)
06 -
8 ounces of cream cheese, softened until silky
07 -
2 cups ripe strawberries, sliced into small chunks
# Instructions:
01 -
Thoroughly grease your pan so the cake slides out easily—no one wants a cake stuck to the dish!
02 -
Set your oven to 350°F (175°C) ahead of time so it’s hot and ready for baking.
03 -
Whisk the cream cheese, sugar, and vanilla together in a bowl until everything’s smooth and creamy, no chunks allowed.
04 -
Stir together the yellow cake mix, melted butter, and milk in a separate bowl. Blend until the batter gets smooth and comes together nicely.
05 -
Pour half the cake batter into the dish, spreading it out evenly. Scatter strawberry pieces on top, spoon the cream cheese mix over them, and then pour the remaining batter to cover. Sprinkle the rest of your strawberries on the top layer.
06 -
Slide the dish into the oven for 40–45 minutes. Watch until the top's golden brown and a toothpick poked into the middle comes out clean.
# Notes:
01 -
Fresh, in-season strawberries taste the best—they’ll make this dessert irresistible!
02 -
Add lemon zest into the cream cheese mixture for a burst of freshness!