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.
- 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
- 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: 9inch9 x 9inch round
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.
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.