Strawberry Cheesecake Dump Cake

Introduction

Welcome to the luscious, no-fuss world of Strawberry Cheesecake Dump Cake — a decadent, crowd-pleasing dessert that marries the creamy richness of classic New York cheesecake with the effortless convenience of a dump cake. This hybrid marvel requires no fancy equipment, zero mixing bowls for batter, and absolutely no baking expertise — yet delivers layers of velvety cheesecake filling, juicy strawberry compote, and a golden, buttery crumb topping that crisps to perfection in the oven. Whether you’re hosting a summer barbecue, prepping for a potluck, or simply craving something sweet after a long day, this dessert checks every box: nostalgic, indulgent, forgiving, and surprisingly simple to execute. Forget complicated water baths, springform pans, and hours-long chilling times — here, minimal prep meets maximum flavor, all in one 9×13-inch pan.

The History

Dump cakes trace their roots back to mid-20th-century American home cooking — a product of post-war ingenuity, pantry staples, and the rise of convenient packaged goods. Emerging prominently in the 1960s and 70s, dump cakes were celebrated for their “dump-and-bake” methodology: layering canned fruit, dry cake mix, and butter without mixing — a time-saving technique popularized by Jell-O, Duncan Hines, and Betty Crocker in community cookbooks and newspaper recipe columns. Meanwhile, cheesecake — with ancient Greek origins and refined through European and New York traditions — evolved into an American icon by the 1950s, especially after the introduction of Philadelphia Cream Cheese as a standardized, reliable ingredient. The Strawberry Cheesecake Dump Cake is a modern fusion born from the late 2000s–2010s food blog boom, where home cooks began experimenting with hybrid desserts: merging the structural ease of dump cakes with the luxurious texture of baked cheesecake. It gained viral traction on Pinterest and Facebook groups for its photogenic layers, make-ahead flexibility, and adaptability to seasonal strawberries — becoming a staple at church suppers, bridal showers, and backyard gatherings across the South and Midwest. Today, it stands as a delicious testament to culinary evolution — honoring tradition while embracing accessibility.

Ingredients Breakdown

Understanding each component is key to mastering this dessert’s balance of tart, sweet, creamy, and crunchy:

Fresh or Frozen Strawberries: The star fruit — choose ripe, fragrant berries for peak natural sweetness and aroma. Frozen strawberries (unsweetened) work beautifully year-round and release just the right amount of juice when thawed and macerated. Their slight acidity cuts through the richness of the cream cheese layer.
Cream Cheese (Full-Fat, Brick Style): Non-negotiable for authentic cheesecake texture. Must be softened to room temperature (65–70°F) for smooth blending — cold cream cheese leads to lumps and uneven distribution. Avoid whipped or low-fat varieties; they lack structure and fat content needed for proper setting and richness.
Granulated Sugar: Provides sweetness and aids in stabilizing the cream cheese mixture. A portion is also used to macerate the strawberries, drawing out juices and enhancing flavor concentration.
Eggs (Large, Room Temperature): Act as the essential binder and leavening agent. They provide structure, lift, and custard-like tenderness. Cold eggs can cause the cream cheese mixture to seize — always bring them to room temp alongside the cream cheese.
Vanilla Extract (Pure, Not Imitation): Adds aromatic depth and rounds out the dairy and fruit notes. A splash of almond extract (¼ tsp) can be added for subtle nuance — optional but highly recommended.
Sour Cream or Full-Fat Greek Yogurt: Contributes moisture, tang, and silkiness while preventing the cheesecake layer from drying out during baking. Sour cream is traditional; Greek yogurt yields a slightly denser, protein-rich alternative with comparable results.
Yellow or White Cake Mix (Classic Boxed): The “dump” element — typically a 15.25-oz box (like Duncan Hines or Betty Crocker). Its dry blend of flour, sugar, leaveners, and shortening creates the signature crisp-tender crumb topping. Avoid pudding-style or “moist deluxe” variants unless specified — their altered ratios can lead to gumminess or oversaturation.
Unsalted Butter (Melted): Drizzled over the dry cake mix to activate hydration and browning. Unsalted ensures precise control over sodium levels — crucial when pairing with creamy, subtly salty cheesecake.
Optional Enhancements: A pinch of cinnamon or cardamom in the cake mix layer; lemon zest folded into the strawberry layer; a tablespoon of cornstarch mixed with the berries to prevent excess pooling; or a light dusting of graham cracker crumbs beneath the cream cheese for textural contrast and nostalgic nod to traditional cheesecake crusts.

Step-by-Step Recipe

Prep & Preheat: Position oven rack in the center position. Preheat oven to 350°F (175°C). Generously grease a 9×13-inch metal or ceramic baking dish with nonstick spray or softened butter — ensure corners and edges are well-coated to prevent sticking.
Maculate the Strawberries: In a large bowl, combine 4 cups sliced fresh strawberries (or thawed, drained frozen strawberries), ½ cup granulated sugar, and 1 tbsp lemon juice. Gently toss and let sit at room temperature for 15–20 minutes, stirring once halfway — this draws out natural juices and builds syrupy intensity.
Prepare the Cheesecake Layer: In a stand mixer fitted with the paddle attachment (or large bowl + hand mixer), beat 16 oz (2 standard blocks) full-fat cream cheese on medium speed until completely smooth and creamy (~2 minutes). Scrape down bowl. Add ¾ cup granulated sugar and beat 1–2 minutes until lightened. Add 3 large room-temperature eggs, one at a time, beating well after each addition (about 30 seconds per egg) until fully incorporated. Mix in 1 tsp pure vanilla extract and ⅔ cup sour cream (or full-fat Greek yogurt) until just combined — do not overmix. Batter should be thick, glossy, and lump-free.
Layer Strategically: Pour the macerated strawberries *with all accumulated juices* evenly into the bottom of the greased pan. Smooth gently with a spatula. Carefully spoon the cream cheese mixture over the strawberries in dollops, then use an offset spatula or the back of a spoon to spread into an even, uniform layer — take care not to swirl or mix layers; clean separation is essential for visual appeal and textural contrast.
Add the “Dump” Topping: Sprinkle the entire contents of one 15.25-oz box of yellow or white cake mix evenly over the cream cheese layer. Do not stir! Then slowly drizzle ½ cup (1 stick) of melted unsalted butter evenly across the top — covering every inch ensures complete hydration and even browning.
Bake with Precision: Place pan on a parchment- or foil-lined baking sheet (to catch potential bubbling overflow). Bake at 350°F for 55–65 minutes. Begin checking at 50 minutes: the cake topping should be deeply golden brown with crisp, crackly edges, and the center should appear set — a toothpick inserted into the *cake mix layer only* (avoiding the strawberry base) should come out with moist crumbs (not wet batter). The cheesecake layer underneath will still have a gentle jiggle — like firm Jell-O — which is perfect; it will fully set upon cooling.
Cool & Set Properly: Remove from oven and place on a wire rack. Let cool *undisturbed* for a full 2 hours at room temperature — this slow cooldown prevents cracking and allows the layers to stabilize. For optimal texture and sliceability, refrigerate uncovered for at least 4 hours — preferably overnight. Chilling firms the cheesecake layer, intensifies strawberry flavor, and makes clean cutting possible.
Serve & Store: Use a sharp, hot knife (dipped in hot water and wiped dry between slices) for clean servings. Serve chilled or slightly softened. Store covered in the refrigerator for up to 5 days. May be frozen (whole or sliced) for up to 3 months — thaw overnight in fridge before serving.

Tips

Room Temperature Is Non-Negotiable: Cold cream cheese or eggs cause separation, graininess, and uneven baking. Plan ahead — remove from fridge 1.5–2 hours before starting.
Drain Frozen Berries Well — But Save the Juice: Thaw frozen strawberries in a fine-mesh strainer over a bowl; reserve the liquid and add it back to the berries before layering. Excess water = soggy topping; too little juice = dry fruit layer.
No Overmixing After Eggs: Once eggs are added to the cream cheese, mix only until just blended. Overbeating incorporates too much air, leading to puffing, cracking, and collapse during cooling.
Use a Light-Colored Pan: Dark or nonstick 9×13 pans absorb more heat and may cause over-browning or burnt edges. If using dark metal, reduce oven temperature by 25°F and check 5–10 minutes earlier.
Rotate Halfway Through Baking: Ovens have hot spots. At the 30-minute mark, carefully rotate the pan 180° for even browning and consistent doneness.
Don’t Skip the Cooling Time: Cutting too soon guarantees a soupy, layered mess. That 2-hour ambient cool + 4+ hour chill is what transforms it from “baked dessert” to “restaurant-quality slice.”
For Cleaner Slices: Run your knife under hot water, wipe thoroughly, and reheat between every cut. A thin, flexible spatula helps lift slices without dragging.
Boost Flavor Depth: Stir 1 tsp lemon zest into the strawberry layer, or add ¼ tsp almond extract to the cream cheese mixture — both elevate brightness and complexity without overpowering.
Prevent Overflow: Always bake on a lined sheet tray. As the strawberries bubble and the cake mix hydrates, steam and juice can bubble up vigorously — better safe than scrubbing caramelized berry residue off your oven floor!
Test Doneness Correctly: Insert toothpick into the *cake topping*, not the strawberry base. Wet batter in the cake layer means it needs more time; moist crumbs = done. Jiggle test on the cheesecake layer is the true indicator — it should wobble uniformly, not slosh.

Variations and Customizations

This recipe is gloriously adaptable — a blank canvas for seasonal produce, dietary preferences, and flavor adventures:

Blueberry-Lemon Cheesecake Dump Cake: Swap strawberries for 4 cups fresh or frozen blueberries; replace lemon juice with 2 tbsp lemon zest + 2 tbsp fresh lemon juice in the berry layer; add ½ tsp lemon extract to the cream cheese mixture.
Raspberry-White Chocolate: Use 4 cups raspberries (seeds strained if preferred); fold ½ cup finely chopped high-quality white chocolate into the cream cheese batter before spreading.
Cherry-Almond: Substitute 4 cups pitted dark sweet cherries (frozen or fresh); add ½ tsp almond extract to both the cherry maceration and cream cheese layers; garnish with toasted sliced almonds before baking.
Triple-Berry Swirl: Combine 1.5 cups each of strawberries, blueberries, and blackberries; add 1 tbsp balsamic vinegar to the maceration for balanced acidity and deep fruit notes.
Gluten-Free: Use a certified gluten-free yellow cake mix (like King Arthur or Pamela’s) and verify all other ingredients (vanilla, baking powder in mix) are GF-compliant. Texture remains remarkably close to original.
Lower-Sugar / Diabetic-Friendly: Replace granulated sugar in both strawberry and cream cheese layers with a 1:1 keto-friendly granulated sweetener (e.g., Erythritol + Monk Fruit blend); use sugar-free cake mix (such as Cherrybrook Kitchen); omit added sugar in berries and rely on ripe fruit’s natural sweetness.
Vegan Version: Use plant-based cream cheese (Kite Hill or Miyoko’s), flax eggs (3 tbsp ground flax + 9 tbsp warm water, rested 10 mins), coconut yogurt instead of sour cream, vegan butter, and a vegan cake mix (check labels for honey or dairy derivatives). Note: texture will be softer and less dense — best served fully chilled.
Mini Mason Jar Individual Servings: Layer in 12-oz wide-mouth mason jars: ¼ cup macerated berries → 3 tbsp cream cheese mixture → 2 tbsp dry cake mix → 1 tsp melted butter. Bake at 350°F for 32–38 minutes. Perfect for gifts or portion control.
Graham Cracker Crust Base: For extra cheesecake authenticity, press 1.5 cups finely crushed graham crackers + 3 tbsp melted butter into the bottom of the pan before adding strawberries — adds crunch and familiar flavor.
Boozy Twist: Stir 2 tbsp Chambord (raspberry liqueur) or Grand Marnier into the macerated berries; or add 1 tbsp bourbon to the cream cheese mixture for warm, caramelized depth.

Health Considerations and Nutritional Value

While undeniably indulgent, Strawberry Cheesecake Dump Cake can be enjoyed mindfully — and its nutritional profile offers more nuance than typical desserts:

Caloric Profile (per standard 12-serving slice): Approximately 380–420 calories — influenced by cake mix type, butter quantity, and strawberry preparation (sugared vs. unsweetened). The majority comes from complex carbs (cake mix), healthy fats (cream cheese, butter), and natural fruit sugars.
Protein Content: Each serving provides ~5–7g of high-quality dairy protein from cream cheese and eggs — supporting satiety and muscle maintenance far better than many cake-only desserts.
Fruit Benefits: Strawberries deliver vitamin C (over 100% DV per cup), manganese, folate, and potent antioxidants like ellagic acid and anthocyanins — linked to reduced inflammation, improved heart health, and cognitive support. Their fiber (3g per cup) aids digestion and moderates blood sugar response.
Fat Composition: Primarily saturated fat from dairy sources — recent research suggests naturally occurring saturated fats from whole foods like cream cheese and butter, consumed in moderation within a balanced diet, do not carry the same cardiovascular risk as industrial trans fats or ultra-processed alternatives.
Added Sugar Awareness: A typical batch contains ~1.5 cups granulated sugar (strawberries + cream cheese layer + cake mix). To reduce: cut sugar in strawberry layer by half (rely on ripe berries), use reduced-sugar cake mix, or substitute up to ¼ of granulated sugar with erythritol in cream cheese batter.
Dietary Accommodations: Naturally nut-free and soy-free (verify cake mix label). Can be adapted for gluten-free, lower-sugar, and dairy-free diets — though vegan versions trade some protein density for plant-based nutrition.
Mindful Enjoyment Tips: Serve smaller portions (1.5″x2″ instead of 2″x3″); pair with fresh berries or a dollop of unsweetened whipped cream; enjoy as part of a balanced meal rather than standalone snack; savor slowly — the layers invite deliberate tasting, promoting satisfaction with less.
Notable Absences: Contains no artificial colors, preservatives, or hydrogenated oils — assuming standard branded ingredients are selected. All components are recognizable, whole-food-adjacent pantry staples.
Portion Control Strategy: Cut into 16 servings instead of 12 — visually, slices remain generous, but calorie load drops by ~25%, making it easier to fit into daily macros without guilt.
Functional Upgrade Option: Stir 1–2 tbsp ground flaxseed or chia seeds into the cream cheese layer for added omega-3s and soluble fiber — no taste impact, subtle texture enhancement.

Ingredients

4 cups fresh strawberries, hulled and sliced (or 4 cups unsweetened frozen strawberries, thawed and well-drained — reserve juice)
½ cup granulated sugar (for strawberries)
1 tablespoon fresh lemon juice
16 ounces full-fat brick cream cheese, softened to room temperature (2 standard 8-oz packages)
¾ cup granulated sugar (for cream cheese layer)
3 large eggs, room temperature
1 teaspoon pure vanilla extract
⅔ cup full-fat sour cream or plain Greek yogurt
1 (15.25-ounce) box yellow or white cake mix (Duncan Hines Classic, Betty Crocker SuperMoist, or store brand)
½ cup (1 stick) unsalted butter, melted
Optional: 1 teaspoon lemon zest, ¼ teaspoon almond extract, pinch of ground cinnamon for cake mix layer

Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter — including corners and sides.
In a large bowl, combine sliced strawberries, ½ cup sugar, and lemon juice. Gently toss and let sit at room temperature for 15–20 minutes, stirring once.
In the bowl of a stand mixer (or large mixing bowl), beat softened cream cheese on medium speed until smooth and creamy (about 2 minutes). Scrape down bowl.
Add ¾ cup sugar and beat 1–2 minutes until fluffy and lightened in color.
Add eggs one at a time, beating well after each (about 30 seconds), scraping bowl as needed. Mix in vanilla extract and sour cream until just combined — do not overmix.
Pour macerated strawberries (including all accumulated juices) into prepared pan. Spread evenly.
Carefully spoon cream cheese mixture over strawberries. Using an offset spatula or back of spoon, gently spread into an even layer — avoid swirling or mixing layers.
Sprinkle entire box of cake mix evenly over cream cheese layer. Do not stir.
Slowly drizzle melted butter evenly over the cake mix — ensuring full coverage.
Place pan on a parchment- or foil-lined baking sheet (to catch overflow).
Bake for 55–65 minutes, or until cake topping is deep golden brown and a toothpick inserted into the cake layer (not fruit) comes out with moist crumbs. Center should jiggle slightly like firm gelatin — this is ideal.
Remove from oven and cool on a wire rack for 2 full hours — undisturbed.
Refrigerate uncovered for at least 4 hours — preferably overnight — before slicing and serving.
For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.

FAQ

Can I use frozen strawberries?: Absolutely — and often preferred for consistency and year-round availability. Thaw completely in a strainer, drain well, but return all reserved juice to the berries before layering. No need to add extra sugar if berries are ripe.
Why did my cake topping sink or become gummy?: Most commonly caused by underbaking (cake mix didn’t fully hydrate and set) or stirring the layers together before baking. Also occurs if butter wasn’t evenly distributed or if pan was jostled during early baking. Ensure full 55+ minute bake time and avoid disturbing layers.
Can I prepare this the day before?: Yes — in fact, it’s highly recommended! Assemble up to 12 hours ahead, cover tightly with plastic wrap, and refrigerate unbaked. Add 5–8 minutes to bake time. Or bake fully, chill overnight, and serve cold — texture improves dramatically with rest.
My cheesecake layer cracked — what went wrong?: Cracking usually stems from rapid temperature change (opening oven too early), overmixing after eggs, or cooling too quickly. Always cool gradually at room temp for 2 hours before refrigerating. Adding sour cream and avoiding overbeating significantly reduces risk.
Is there a way to make this without eggs?: Traditional structure relies on eggs, but flax or chia “eggs” (1 tbsp ground seed + 2.5 tbsp water, rested 10 mins, per egg) can work in vegan adaptations — expect a softer, more custard-like set. Not recommended for standard version.
Can I freeze leftovers?: Yes! Wrap individual slices tightly in plastic wrap + foil, or freeze whole pan covered in double-layer plastic and heavy-duty foil. Freeze up to 3 months. Thaw overnight in refrigerator — never at room temperature — to preserve texture and prevent condensation.
What kind of cake mix works best?: Classic yellow or white cake mix yields ideal sweetness and crumb structure. Avoid “pudding in the mix,” “fudge,” or “red velvet” varieties — their added cocoa or pudding starch alters moisture absorption and browning.
Can I add a streusel or crumble topping instead?: You can — but it changes the identity. For a hybrid, replace cake mix with 1 cup flour + ½ cup brown sugar + ¼ tsp cinnamon + 6 tbsp cold butter, cut in. However, this sacrifices the signature “dump cake” simplicity and golden crumb contrast.
How do I fix a runny strawberry layer?: If berries released too much juice, stir 1 tbsp cornstarch into the macerated berries before pouring into pan — it will thicken naturally during baking without altering flavor.
Can kids help make this?: Perfect for young bakers! Kids can measure and pour ingredients, layer strawberries, sprinkle cake mix, and drizzle butter (with supervision). Zero oven contact required until baking — great for teaching kitchen safety and sequencing.

Summary

Strawberry Cheesecake Dump Cake is a brilliant marriage of two beloved American desserts — delivering rich, creamy cheesecake elegance and the joyful simplicity of a no-mix, no-stress dump cake — all in one stunning, share-worthy 9×13 pan.

With its vibrant layers, buttery crumb crown, and luscious berry-cream harmony, it’s a make-ahead marvel that tastes gourmet but asks for nothing more than pantry staples, 20 minutes of hands-on time, and the patience to let it chill — because truly great dessert shouldn’t require a degree in pastry arts.