This oh-so-pretty Strawberries and Cream Gooey Butter Cake is a sheet cake with a dreamy filling that remains slightly gooey after baking. Topped with whipped cream and berries it’s an unforgettable dessert.
Easy Strawberries and Cream Gooey Butter Cake Recipe
Where Did Gooey Butter Cakes Originate? Contrary to popular thought, gooey butter cakes didn’t originate in the South nor did a famous cooking personality invent them. The original St Louis gooey is very different from this cake mix version that does in fact, seem to have its roots in the South. I can remember seeing all sorts of gooey butter cake flavors shared at church potlucks as a little girl. They were often called chess bars or gooey chess cake or the name we all know best, gooey butter cake. It’s a fun cake to make, and they tend to transport well which undoubtedly helped turn it into a potluck favorite.
How to Make the Best Strawberries and Cream Gooey Butter Cake Recipe
I have several flavors and gooey butter cake variations here on my website. I even won a National Baking Contest several years ago in the early days of my blog, with my Caramel, Chocolate Almond Gooey Butter Cake which features dulce de leche in the filling. It’s amazing! This ooey gooey strawberry gooey butter cake begins with a foundation of strawberry cake mix. It’s topped with a strawberry cream cheese filling with more butter and eggs and a few fresh berries for texture. After baking, it’s topped with a light dusting of powdered sugar and a dollop of whipped cream then garnished with fresh strawberries. If you think that sounds magical, just wait until you serve it, not a crumb will be left behind.
- Ingredients you’ll need to make this recipe for Strawberries and Cream Gooey Butter Cake: One box of strawberry cake mix, melted butter, large eggs, strawberry cream cheese, powdered sugar, almond extract, strawberry extract, a few drops of food coloring and chopped strawberries for the filling and sliced strawberries and whipped cream to garnish the top.
- You’ll also need a 13 x 9 inch baking dish, a mixer either a hand mixer or a stand mixer, measuring cups and spoons and a large spatula or spoon to spread the filling from the mixing bowl into the baking dish.
- This recipe uses 1 cup of butter. Each 1/2 cup is used for two different layers so they should be melted separately.
- When making the layers for gooey butter cake, there’s no reason to wash or use a clean bowl between layers. It’s perfectly fine to mix the cake mix, butter and egg layer then once it’s spread into the baking dish you can make the filling in the same bowl.
- The secret to gooey butter cakes is not to overbake them. To test for doneness, this is one time you don’t use a toothpick. Gently shake the pan and if the center still shows a little jiggle, it’s done.
- Store leftover gooey butter cake chilled in the refrigerator for up to 5 days.
More Southern Style Ooey Gooey Butter Cake Recipes to Make
Make this strawberry gooey butter cake in advance and chill then dust with powdered sugar. Garnish with whipped cream and sweet strawberries just before serving. It’s guaranteed to wow your family and friends. It doesn’t matter which flavor combination you prefer, gooey butter cake always makes a welcome addition to the dessert table. More gooey butter cake recipes to try:
- My summertime Orange Creamsicle Gooey Butter Cake recipe.
- Caramel, Chocolate Almond Gooey Butter Cake which features dulce de leche in the filling. It’s amazing!
- Banana pudding lovers flip for this Banana Pudding Gooey Butter Cake.
- See a version of the made-from-scratch Saint Louis Gooey Butter Cake recipe from Tastes Better from Scratch.
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Helpful Kitchen Items:
Strawberries and Cream Gooey Butter Cake
- 1 15.25 oz box strawberry cake mix
- 4 large eggs divided
- 1 cup butter (2 sticks) melted separately
- 1 8 oz strawberry cream cheese, softened
- 1 tsp pure strawberry extract
- 1/2 tsp pure almond extract
- 1 16 oz powdered sugar
- Few drops red food coloring optional
- 1/3 cup finely diced firm strawberries
- Whipped cream and additional cubed strawberries for garnishing
- Preheat the oven to 350°F. Spray a 13 x 9-inch baking dish with cooking spray. Set aside.
- Using an electric mixer, beat together the cake mix, 1 large egg and 1 stick melted butter. Mix until fully moistened then press evenly into the bottom of the baking dish.
- In the same mixing bowl cream together the cream cheese, strawberry and almond extracts.
- Add 3 eggs one at a time beating well after each addition. Whip until the mixture is smooth and slightly thickened, this may take several minutes.
- Once smooth, whip in the remaining 1 stick (1/2 cup) melted butter.
- Lower the speed of the mixer and gradually add the powdered sugar. After all has been added, add 2-3 drops red food coloring. Increase to medium-high beating for 1 minute or until completely smooth.
- Mix the diced strawberries in by hand.
- Pour the filling over the cake mix layer. Spread evenly.
- Bake for 40 minutes or until puffed and the center still moves when gently shaken. Do not over bake.
- Cool completely and chill. Serve dusted with powdered sugar and a dollop of whipped cream and additional berries, if desired.
- Store leftovers chilled.