Who’s this for? Honestly, if you love a dessert that’s both impressive and unfussy, this might be your new go-to. I’m talking about that moment when you want creamy, tangy, juicy, and buttery all in one bite but don’t have the energy for a fussy dessert. This strawberry cheesecake dump cake is pretty tough to mess up; I managed five batches (which, yes, involved a bit of chaos in my kitchen) before landing on what I think is an ideal balance. A little underbaked in the middle, with a golden, buttery crunch on top, it’s beginner-friendly but still gives veteran bakers that hit of satisfaction.

But why does this recipe do what it promises? It’s not rocket science, but there’s a bit of kitchen cleverness involved. Cream cheese has just enough acidity that, reacting with a touch of baking powder, the cheesecake layer puffs up without turning rubbery. Strawberries, especially when you let them sit with sugar and lemon, release their pectin so the base thickens on its own no need for cornstarch. The real trick, at least in my experience, is keeping that butter ice-cold for the topping. It melts slowly, leaving behind those irresistible, craggy crumbles instead of sinking into the cheesecake. Layer order matters, too: strawberries first, cheesecake, then crumble. It gives you jammy, creamy, and crunchy in every bite.

Ingredients: What Works & Why

Fresh strawberries, chopped (300g/2 cups): Juicy, tart, and they sweeten as they bake.
Cream cheese, full-fat (225g/1 cup): Opt for blocks—they’re less finicky, and full-fat keeps things stable and rich.
Granulated sugar (100g/½ cup): Balances the berries and cheesecake tang.
One large egg (50g): Holds it all together; there’s a note below for egg-free swaps.
Vanilla extract (5ml/1 tsp): Real stuff, not the imitation kind—it makes a difference.
Yellow or vanilla cake mix (400g/1 box): The shortcut that gives you those buttery, crumbly bits on top.
Unsalted butter, cold (115g/½ cup): Very cold is key for maximum crunch.
Lemon juice (15ml/1 tbsp): Optional, but brightens up both berries and cheesecake.
Salt (2g/¼ tsp): Just enough to keep things from tasting too sweet.

Tools: You Probably Have Most

A 9×13-inch baking pan, a couple of mixing bowls, a whisk, a wooden spoon, measuring cups, and an oven thermometer are all you really need. If you want to make life easier, an offset spatula and some parchment paper help—but they’re not essentials. A sieve for a light dusting of powdered sugar is optional, but a nice touch if you’re gifting this cake.

Step-by-Step: Relax, It’s Not Complicated

1. Prep the Pan and Preheat
Line your pan with parchment if you want easy removal, and preheat your oven to 180°C (350°F). I found an oven thermometer is handy here, since oven temps can be a little unpredictable.

2. Strawberry Base
Scatter the chopped strawberries evenly in the pan. Sprinkle with a bit of sugar and lemon juice, then let them sit for about 10 minutes. You’ll actually see little pools of juice—that’s a good sign.

3. Cheesecake Layer
In a bowl, mix the cream cheese, sugar, egg, and vanilla. No mixer needed—just a good whisk and a bit of elbow grease. Aim for smooth, but don’t overdo it; lumps are the enemy. Pour this over the strawberries and spread it gently.

4. Crumble Topping
Sprinkle the cake mix over the cheesecake layer—don’t stir! Then, take that very cold butter and either grate it right over the top, or cut it into small cubes and dot it across the cake mix. It should look sandy, with little bits of butter still visible.

5. Bake
Bake for 35–40 minutes. At about 30 minutes, the edges should be turning golden, but the center should still have a gentle jiggle. A skewer test comes out with moist crumbs, not batter. If your oven runs hot and the edges get too dark, cover them with foil.

6. Cool and Serve
Let the cake cool in the pan for an hour. It needs some fridge time—a couple hours, ideally—to set up so you can slice it cleanly. Out of the fridge, the top is shatteringly crisp, and the cheesecake has a texture that’s just-set, not stiff.

If Things Go Wrong

Soggy topping? Probably the butter wasn’t cold enough, or you mixed things after layering.
Dry cheesecake? Overbaked, or skimped on the cream cheese fat.
Burnt edges? Oven too hot, or pan too close to the heat source.
Liquid center? Didn’t bake long enough, or your berries were extra juicy. Drain them a bit next time.
Bland? Maybe not enough lemon or vanilla.
Topping uneven? Butter wasn’t distributed.
Sticking? Try parchment.

Swaps & Tweaks

Egg-free: Use ¼ cup thick yogurt or a cornstarch-water mix. It’ll be denser but still creamy.
Dairy-free: There are plant-based cream cheeses and butters (though coconut oil will taste like coconut).
Gluten-free: Use a blend with xanthan gum for the best texture.
Other fruit: Blueberries or raspberries work, too—just adjust sugar if you switch to really tart or sweet berries.
Spices: A touch of cinnamon or cardamom in the crumble mix is a fun riff.
Half batch: Scale it down for a 20x20cm (8×8-inch) pan and shorten the bake time.

Storage, Make-Ahead, and Freezing

On the counter, it’s good for about a day covered, but it really sings straight from the fridge. It’ll keep for three days there. If you freeze it, slice first and thaw overnight; a quick warm-up in the oven restores the crumble’s crunch. Full disclosure—the berry version doesn’t freeze as well as the cheesecake alone, which holds up fine.

Serving

Chilled, with a dollop of whipped cream or ice cream. A drizzle of strawberry sauce or chocolate is never wrong. Personally, I like it with a strong coffee or citrusy tea to cut through the richness.

FAQ

Frozen strawberries? Yes, but thaw and drain well.
No cake mix? DIY your own crumble with flour, sugar, baking powder, and butter.
Doubled recipe? Just double all ingredients; use two pans.
Butter choice? Unsalted is best, but if you use salted, ease up elsewhere on salt.
Air fryer? Absolutely—just check often, since air fryers can be unpredictable.

Notes from My Kitchen

Batch one: Room-temp butter pooled on top, messy results. Batch two: Overbaked, dry cheesecake. Batch three: Added lemon, big flavor boost. Batch four: Egg-free with yogurt, denser but still good. Batch five: Gluten-free mix with xanthan gum, worked well. Final score? Very cold butter, soft center, macerated berries—recipe gold.

Nutrition (Estimated)

Per serving (about 1⁄12 cake): ~320 kcal, 18g fat, 38g carbs, 4g protein. Brands vary, so take it as a good estimate.

Strawberry Cheesecake Dump Cake Recipe – Home Baker’s Guide

Course: DessertCuisine: InternatioalDifficulty: Intermediate

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Total time

hour

Layer juicy strawberries, creamy cheesecake, and crispy cake crumble—all in one pan, no mixer needed. This easy dessert is perfect for any occasion and delivers lots of flavor and texture with minimal fuss.

Ingredients

Fresh strawberries, chopped: 300g (about 2 cups)
Cream cheese (full-fat), softened: 225g (about 1 cup)
Granulated sugar: 100g (about ½ cup)
Large egg: 1 (about 50g)
Vanilla extract: 5ml (about 1 teaspoon)
Yellow or vanilla cake mix: 400g (1 standard box)
Unsalted butter, very cold: 115g (about ½ cup or 1 stick)
Lemon juice (optional, but recommended): 15ml (about 1 tablespoon)
Salt: 2g (about ½ teaspoon)

Directions

Prep Pan & Oven: Line your baking pan with parchment paper if you like (makes for easy removal). Preheat oven to 180°C (350°F) with the rack in the middle.
Strawberry Layer: Spread the chopped strawberries evenly in the pan. Drizzle with lemon juice and 25g (about 2 tablespoons) of the sugar. Let sit for 10 minutes so the berries release their juices.
Cheesecake Layer: In a bowl, beat the cream cheese, remaining sugar, egg, and vanilla until smooth and creamy. Pour this mixture over the strawberries, spreading gently to cover evenly.
Crumble Topping: Evenly sprinkle the cake mix on top. Grate or dot the cold butter in small pieces over the cake mix—don’t stir, just evenly distribute.
Bake: Bake for 35–40 minutes. The edges should be golden, and the center will be set but slightly jiggly. Test with a skewer—it should have moist crumbs, not wet batter. If the edges brown too quickly, tent with foil.
Cool & Set: Cool in the pan for 1 hour, then chill in the fridge for at least 2 hours before slicing and serving.

Notes

Troubleshooting:
Soggy Topping: Make sure butter is very cold and layers are not overmixed.
Dry Cheesecake: Bake just until set—don’t overbake. Use full-fat cream cheese.
Burnt Edges: Use the middle rack and tent with foil if needed.
Liquid Center: If berries have lots of juice, drain some before layering.
Cheesecake Sinks: Avoid overmixing—just beat until smooth.
Substitutions & Variations:
Egg-Free: Swap egg for 60ml (¼ cup) thick yogurt.
Dairy-Free: Use plant-based cream cheese and butter, but expect a different flavor.
Gluten-Free: Use gluten-free cake mix, and check for xanthan gum.
Other Fruits: Blueberries, raspberries, or peaches work well—adjust sugar for sweetness.
Flavor Twists: Add ½ teaspoon cinnamon or cardamom to the cake mix for spice.