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    Flouring Kitchen » Cakes

    Strawberry Butter Cake

    Published: Jun 5, 2022 · Modified: Jul 6, 2022 by Mary · This post may contain affiliate links · 1 Comment

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    Jump to Recipe Jump to Video

    This strawberry butter cake is gooey, packed with strawberry lemon flavour, and surprisingly easy to make! The strawberry filling bakes right into the batter creating a gooey filling. The cake batter comes together in one bowl and uses melted butter so no electric mixer is necessary. It’s like a cross between strawberry lemon bars and cheesecake. 

    Closeup of strawberry lemon cake

    Purchasing the items in this post supports this blog, at no additional cost to you. As an Affiliate Product marketer and Amazon Associate, I earn from qualifying purchases.

    Why you will LOVE this recipe:

    • Gooey: The filling is gooey and tastes like a cross between a cheesecake and a custard-like filling.
    • Easy: The cake and filling are very easy to make. The filling bakes right into the cake.
    • Buttery: The cake crust is buttery and zesty.
    • Strawberry: Fresh strawberries are mashed and added to the filling for flavour and colour.
    Jump to:
    • Why you will LOVE this recipe:
    • Lemon cake batter base
    • The gooey strawberry filling
    • Flavour variations
    • Make ahead & storage
    • Key ingredients
    • Step by step cake batter
    • How to make the filling
    • FAQ
    • Check out these other recipes:
    • 📖 Recipe
    • 💬 Comments

    Lemon cake batter base

    Lemon zest and sugar are rubbed together, making the cake batter ultra fragrant and zesty without the need for any lemon extracts. Just rub the lemon and sugar together until moistened and fragrant.

    The cake batter is made in one bowl (no electric mixer needed) and melted butter is used so it's super buttery and easy to mix. Just whisk together the wet ingredients, add the dry right into the same bowl, and mix.

    strawberry butter cake slice with strawberry on top

    The gooey strawberry filling

    The filling tastes like a gooey strawberry cream cheese filling. It has mashed strawberries added in for strawberry flavour and texture. They're mashed with a potato masher or you can use a fork too.

    Flavour variations

    This strawberry butter cake is based on my gooey lemon butter cake recipe which is a twist on a traditional St. Louis butter cake.

    Check out my lime butter cake version!

    Make ahead & storage

    For the best gooey texture, I recommend serving the cake slightly warm. You can rewarm the cake for a gooey texture as well!

    For a firmer texture, chill the strawberry butter cake for a few hours or overnight (like you would a cheesecake). Sprinkle with powdered sugar and serve.

    This strawberry butter cake will keep well in the fridge (store in an airtight container or cake carrier) for up to 3 days. You can freeze slices in an airtight container for up to 2 months. Wrap them in parchment paper to prevent them from sticking in the freezer.

    strawberry butter cake

    Key ingredients

    Full steps and ingredients in recipe card below. But read through these for all the tips you will need for success!

    Cream cheese: Full fat, brick style cream cheese will give you the best results. Don't use low fat cream cheese, it won't set.

    Lemons: Lemon zest gives the cake batter a fragrant lemon flavour. You will need the lemon juice as well to brighten up the strawberry filling.

    Powdered sugar: This helps sweeten and give the filling a gooey consistency.

    Strawberries: You will need fresh strawberries for this recipe. Mash them with a potato masher.

    All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.

    Step by step cake batter

    Step 1 - Preheat oven to 340°F (170°C). Grease the bottom and sides of an 8” or 9” round springform pan with a piece of cold butter. Add a round of parchment paper to the bottom. See notes for if you don’t have a springform pan.

    Step 2 - In a large bowl, combine sugar and lemon zest. Rub the sugar and zest together with your fingers until fragrant and the sugar looks pale yellow.

    rubbing lemon zest and sugar

    Step 3 - Add melted and cooled butter, salt, egg, and lemon juice. Whisk until completely combined and smooth. 

    whisking wet ingredients

    Step 4 - Sift flour and baking powder right into the same bowl. Fold just until no more dry streaks remain and a thick batter forms. 

    Step 5 - Transfer batter into prepared baking pan and spread out to an even layer. 

    spreading cake batter into bottom of pan

    How to make the filling

    Step 1 - Mash strawberries with a potato masher. Measure ⅓ of a cup and set aside. 

    mash strawberries with potato masher

    Step 2 - Combine cream cheese, powdered sugar, lemon juice, egg yolks, cornstarch, and salt in a large bowl. Beat together until smooth. Scrape down the bowl and beat again. You can use a wire whisk for this. 

    Step 3 - Add mashed strawberries and mix again. 

    beating strawberry filling together until smooth

    Step 4 - Pour the filling over the cake batter and spread it out to the edges. Bake in preheated oven for 45-55 minutes, or until the edges are golden brown and the middle is puffed. The middle will be jiggly when done. If you see it browning too quickly, tent the top with a piece of aluminum foil. 

    strawberry butter cake freshly baked

    Step 5 - Let cool for 10 minutes before releasing the sides of the pan or lifting out the cake. Slide it onto a serving plate and sprinkle with powdered sugar. Serve at room temperature for extra gooey-ness or chill for a firmer texture.

    FAQ

    How do I know that the cake finished baking?

    It will still be jiggly when fully baked. The cake will set as it cools. It's ready when the edges are set and the middle is puffed and jiggly.

    Can I use frozen strawberries?

    I don't recommend it because the higher moisture content will prevent the cake from setting.

    Can I make these in individual portions in a muffin pan?

    I recommend baking it into an 8" or 9" square baking pan and cutting into individual bars after the cake fully cools and sets.

    Check out these other recipes:

    • Lemon Butter Cake
    • Victoria sponge topped with powdered sugar, lemon slices, and peonies
      Lemon Victoria Sponge with Lemon Curd
    • Strawberry Cinnamon Rolls
    • torn apart strawberry and custard filled donut
      Strawberry donuts

    Happy baking!

    Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.

    📖 Recipe

    Closeup of strawberry lemon cake

    Strawberry Butter Cake

    Mary
    This strawberry butter cake is gooey, packed with strawberry lemon flavour, and surprisingly easy to make! The strawberry filling bakes right into the batter creating a gooey filling. The cake batter comes together in one bowl and uses melted butter so no electric mixer is necessary. It’s like a cross between strawberry lemon bars and cheesecake.
    5 from 2 votes
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course Baking, Cake, Dessert
    Cuisine American
    Servings 12 people

    Equipment

    • nine inch springform round baking pan

    Ingredients
     
     

    Cake Batter

    • 1 cup sugar
    • 1 lemon zested
    • 1 cup butter melted and cooled
    • ¼ teaspoon sea salt
    • 1 large egg
    • 3 tablespoons lemon juice freshly squeezed
    • 2 ¾ cup flour
    • 2 ½ teaspoon baking powder

    Filling

    • 4-5 large strawberries
    • 8 oz cream cheese softened
    • 2 cups powdered sugar
    • 1 tablespoon lemon juice
    • 2 large egg yolks
    • 1 ½ teaspoon cornstarch
    • ⅛ teaspoon sea salt
    • 4 tablespoons powdered sugar
    Makes: 9inch0 x 0inch round
    Shop Ingredients on Jupiter

    Instructions
     

    Cake Batter

    • Preheat oven to 340°F (170°C). Grease the bottom and sides of an 8” or 9” round springform pan with a piece of cold butter. Add a round of parchment paper to the bottom. See notes for if you don’t have a springform pan.
    • In a large bowl, combine sugar and lemon zest. Rub the sugar and zest together with your fingers until fragrant and the sugar looks pale yellow.
      1 cup sugar, 1 lemon
    • Add melted and cooled butter, salt, egg, and lemon juice. Whisk until completely combined and smooth.
      1 cup butter, ¼ teaspoon sea salt, 3 tablespoons lemon juice, 1 large egg
    • Sift flour and baking powder right into the same bowl. Fold just until no more dry streaks remain and a thick batter forms.
      2 ¾ cup flour, 2 ½ teaspoon baking powder
    • Transfer batter into prepared baking pan and spread out to an even layer. Set aside.

    Filling

    • Mash strawberries with a potato masher. Measure ⅓ of a cup and set aside.
      4-5 large strawberries
    • Combine cream cheese, powdered sugar, lemon juice, egg yolks, cornstarch, and salt in a large bowl. Beat together until smooth. Scrape down the bowl and beat again. You can use a wire whisk for this.
      8 oz cream cheese, 2 cups powdered sugar, 1 tablespoon lemon juice, 2 large egg yolks, 1 ½ teaspoon cornstarch, ⅛ teaspoon sea salt
    • Add mashed strawberries and mix again.
    • Pour the filling over the cake batter and spread it out to the edges. Bake in preheated oven for 45-55 minutes, or until the edges are golden brown and the middle is puffed. The middle will be jiggly when done. If you see it browning too quickly, tent the top with a piece of aluminum foil.
    • Let cool for 10 minutes before releasing the sides of the pan or lifting out the cake. Slide it onto a serving plate and sprinkle with powdered sugar. Serve at room temperature for extra gooey-ness or chill for a firmer texture.
      4 tablespoons powdered sugar

    Video

    Notes

    If using a regular non-springform pan:
    If using a regular round pan, line the bottom and sides with parchment paper to be able to lift it out easily.
    How to tell the cake is ready:
     
    The edges will be set and golden brown, and the middle will be puffed up. If you see any bubbles around the middle, that's a good sign that it's ready. If the middle isn't puffed and the edges are getting too dark, tent the top with aluminum foil to prevent burning, lower the temperature, and keep an eye on it. 
     
    For an ultra gooey texture, I recommend serving the cake when it's slightly warm at room temperature.
     
    For a firmer texture, chill the cake for a few hours or overnight (like you would a cheesecake). Sprinkle with powdered sugar and serve.
     
    Storage:
     
    The cake will keep well in the fridge (store in an airtight container or cake carrier) for up to 3 days. You can freeze slices in an airtight container for up to 2 months. Wrap them in parchment paper to prevent them from sticking in the freezer.
    Tried this recipe?Let us know how it was!
    « Lemon Victoria Sponge with Lemon Curd
    Lilac Cake with Lemon »

    Reader Interactions

    Comments

    1. Elise

      January 24, 2023 at 6:39 pm

      5 stars
      Easy to make and a crowd pleaser!

      Reply
    5 from 2 votes (1 rating without comment)

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