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To make this wonderful dessert, gather these simple ingredients: - 2 cups fresh strawberries, hulled and sliced - 1 cup cream cheese, softened - 1 cup sugar, divided - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 cup milk - 1/2 cup butter, melted - 2 teaspoons baking powder - 1/4 teaspoon salt - Whipped cream, for serving (optional) - Fresh mint leaves, for garnish (optional) When choosing strawberries, look for bright red color. They should be firm and plump. Avoid berries with green or white spots. Smell the strawberries, too; ripe ones have a sweet scent. Check for any signs of mold or bruising. Fresh strawberries taste best in this dish. If you want a change from cream cheese, try using mascarpone. It gives a similar texture and taste. Greek yogurt is another option, offering a lighter feel. You can also use ricotta for a different flavor. Just make sure to adjust sugar levels if you switch. First, set your oven to 350°F (175°C). This is the perfect heat for baking the cake. Grease a 9x13 inch baking dish with butter or cooking spray. This will help the cake come out easily. You don’t want it to stick! 1. In a bowl, combine the sliced strawberries with 1/4 cup of sugar. Toss them gently and let them sit for about 10 minutes. This helps the strawberries release their sweet juices. 2. In another bowl, beat 1 cup of softened cream cheese with 3/4 cup of sugar and 1 teaspoon of vanilla. Mix until it’s smooth and creamy. This will be your rich cream cheese layer. 3. In a large mixing bowl, mix the dry ingredients. Combine 1 cup of flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. 4. Add 1/2 cup of melted butter and 1 cup of milk to the dry mix. Stir until just combined. Don’t overmix! 5. Pour the cake batter into the greased dish. Spread it out evenly. Next, spoon dollops of the cream cheese mixture over the batter. 6. Finally, add the sugared strawberries on top. Do not mix; just layer everything nicely. Now, place your dish in the preheated oven. Bake for 45 to 55 minutes. Check if it’s done by inserting a toothpick in the center. If it comes out clean, your cake is ready! Let it cool slightly after baking. You can serve it warm or at room temperature. Top it with whipped cream and fresh mint if you like. Enjoy your delightful dessert! For the full recipe, click here. To get a smooth cream cheese layer, start with softened cream cheese. I let it sit out for about 30 minutes before mixing. This helps it blend well. Use a hand mixer or stand mixer for the best results. Beat it with sugar and vanilla until it is creamy. Make sure there are no lumps. If you prefer a lighter mix, add a splash of milk. Greasing your baking dish is key to a clean release. I use spray oil or butter to coat the dish well. You can also line the dish with parchment paper for extra safety. If the cake does stick, run a knife around the edges to loosen it. Then, gently lift it out with a spatula. For a tasty twist, serve the dump cake with whipped cream. It adds a light, fluffy texture. Fresh mint leaves make a nice garnish. They add color and a refreshing taste. You might also try drizzling some chocolate or caramel sauce on top for extra flavor. If you love nuts, sprinkle some chopped almonds or walnuts for crunch. For the complete Strawberry Cheesecake Dump Cake recipe, you can check the Full Recipe. {{image_2}} You can easily make this dessert gluten-free. Use gluten-free all-purpose flour instead of regular flour. Look for brands that contain xanthan gum. This will help bind the cake. The texture will still be soft and tasty. If you want a twist, try different fruits. Blueberries, raspberries, or peaches work well. Each fruit brings its own flavor. Mix and match to find your favorite. Just remember to adjust the sugar based on the fruit's sweetness. You can change the flavor by using different extracts. Almond or lemon extract adds a nice touch. Just use a half teaspoon to start. This small change can make a big impact on taste. Have fun experimenting with your favorite flavors. For the full recipe, check out the instructions above. Store any leftover strawberry cheesecake dump cake in an airtight container. This keeps it fresh for days. Let the cake cool completely before covering it. Place it in the fridge within two hours of baking. The cool air helps to prevent sogginess. Enjoy the cake within three to four days for the best taste. To reheat, preheat your oven to 350°F (175°C). Cut a slice of the cake and place it on a baking sheet. Heat for about 10 to 15 minutes. This warms the cake without drying it out. You can also use a microwave. Heat for 30 seconds to one minute, checking often. Serve warm for the best flavor. If you want to freeze the dump cake, let it cool completely first. Wrap it tightly in plastic wrap. Then, place it in a freezer-safe container or bag. This helps to prevent freezer burn. It can last for up to three months in the freezer. To enjoy, thaw it in the fridge overnight. Reheat it as mentioned above before serving. You can find the full recipe for strawberry cheesecake dump cake earlier in this article. Yes, you can make it ahead of time. I suggest baking it the day before. Let it cool and store it covered in the fridge. This allows the flavors to blend well. When you're ready to serve, warm it in the oven for a few minutes. It tastes great warm! Serving this dessert is easy. I love to serve it warm with a dollop of whipped cream. You can add fresh mint leaves on top for a nice touch. Some people enjoy it with a scoop of vanilla ice cream. The choice is yours! Yes, you can use frozen strawberries. Just thaw them and drain excess juice before using. The flavor will still be delicious! However, fresh strawberries provide a brighter taste and better texture. If you choose frozen, make sure to adjust the sugar to taste. For the full recipe, check out the details above! This post covered how to make a delicious Strawberry Cheesecake Dump Cake. We talked about the right ingredients, tips for selecting fresh fruit, and alternative options for cream cheese. I shared step-by-step instructions for preparing and baking your cake. You also learned serving ideas and handy storage tips. Make this cake your own using different fruits or flavors. Enjoy tasty moments with family and friends!

- Strawberry Cheesecake Dump Cake

Indulge in the deliciousness of a Strawberry Cheesecake Dump Cake with this easy recipe! Perfect for any occasion, this delightful dessert combines creamy cheesecake with sweet strawberries in one simple dish. Discover tips for selecting fresh strawberries, variations for cream cheese, and serving suggestions to impress your guests. Ready to bake something unforgettable? Click through for the full Strawberry Cheesecake Dump Cake recipe and unleash your inner baker!
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Ingredients
  

2 cups fresh strawberries, hulled and sliced

1 cup cream cheese, softened

1 cup sugar, divided

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup milk

1/2 cup butter, melted

2 teaspoons baking powder

1/4 teaspoon salt

Whipped cream, for serving (optional)

Fresh mint leaves, for garnish (optional)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

    Prepare Strawberries: In a mixing bowl, combine the sliced strawberries with 1/4 cup of sugar. Gently toss and set aside for about 10 minutes to let the strawberries release their juices.

      Make Cream Cheese Layer: In another bowl, beat the softened cream cheese with the remaining 3/4 cup of sugar and the vanilla extract until smooth and creamy.

        Mix Cake Batter: In a large mixing bowl, combine the flour, baking powder, salt, and the melted butter. Gradually add the milk, stirring until just combined. (Do not overmix.)

          Combine Layers: Pour the cake batter evenly into the prepared baking dish. Spoon dollops of the cream cheese mixture over the batter, followed by the sugared strawberries. Do not stir; just layer everything on top.

            Bake: Bake in the preheated oven for 45 to 55 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.

              Cool and Serve: Once baked, allow the dump cake to cool slightly. Serve warm or at room temperature with whipped cream and a sprinkle of fresh mint if desired.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12