Strawberry Butter Cake
Serves 12
15 mins prep
45 mins cook
60 mins total
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.
Cake Batter
Filling
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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.
⅕ 1 sugar⅕ 1 lemonAdd melted and cooled butter, salt, egg, and lemon juice. Whisk until completely combined and smooth.
⅕ 1 butter⅕ ¼ sea salt⅕ 3 lemon juice⅕ 1 large eggSift flour and baking powder right into the same bowl. Fold just until no more dry streaks remain and a thick batter forms.
⅕ 2 flour⅕ 2 baking powderTransfer batter into prepared baking pan and spread out to an even layer. Set aside.
Filling
Mash strawberries with a potato masher. Measure ⅓ of a cup and set aside.
⅕ 4-5 large strawberriesCombine 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.
⅕ 8 cream cheese⅕ 2 powdered sugar⅕ 1 lemon juice⅕ 2 large egg yolks⅕ 1 cornstarch⅕ ⅛ sea saltAdd 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.
⅕ 4 powdered sugar
