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Closeup of strawberry lemon cake

Strawberry Butter Cake

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.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Baking, Cake, Dessert
Cuisine American
Servings 12 people


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


  • 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
  • teaspoon sea salt
  • 4 tablespoons powdered sugar
Makes: 9inch round


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.


  • 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



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.
Keyword gooey butter cake, strawberry gooey butter cake, strawberry lemonade cake
Tried this recipe?Let us know how it was!