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Strawberry Shortcake Ooey Gooey Butter Cake

March 12, 2015 by Mary Ellen 19 Comments

Strawberry  Shortcake Ooey  Gooey Butter Cake

Strawberry Shortcake Ooey Gooey Butter Cake

I love making these ooey gooey butter cakes! This one has a cake layer, a layer of strawberries, cream cheese and a brown sugar crumble on top. Then I just had to add some fresh strawberries and whipped cream. I know spring is on the way and this is a perfect spring dessert.

Strawberry Shortcake Ooey Gooey Butter Cake

I used a white cake mix but when I make it again I think I will make it with a yellow cake. If you are going to make it with the strawberries and whipped cream over it slice up the strawberries at least 30 minutes ahead of time and add some sugar to them, just enough to make them a little sweeter. Let set on the counter covered so they will get juicy.

5.0 from 2 reviews
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Strawberry Shortcake Ooey Gooey Butter Cake
Author: Mary Ellen
Recipe type: Dessert. Cake
Prep time:  20 mins
Cook time:  60 mins
Total time:  1 hour 20 mins
Serves: Serves 10
 
Strawberry Shortcake Ooey Gooey Butter Cake
Ingredients
  • 1 white cake mix
  • 1 egg
  • 4 tablespoons water
  • 6 tablespoons melted butter
  • 1 pint strawberries sliced
  • Cream Cheese filling
  • 1 8 oz package cream cheese
  • 4 oz. melted butter
  • 2 eggs
  • 2 cups confectionery sugar
  • 1 teaspoon vanilla
  • Crumble
  • 1/2 cup flour
  • 2/3 cup butter
  • 3 tablespoons brown sugar
  • 1/2 teaspoon salt
Instructions
  1. Preheat oven to 350 degrees, 325 degrees if using a glass pan.
  2. Combine the cake mix, egg, water and butter together. Beat until it is combined. Spray a 9 x 12 pan with cooking spray and then put the cake mix layer over the bottom. Pat it down.
  3. Slice the strawberries and spread over the cake layer.
  4. Combine the cream cheese and vanilla until combined. Add the eggs one at a time and mix them in. Add the butter. When this is all combined together add the confectionery sugar. Spread evenly over the strawberry layer.
  5. Mix the crumble together in a small bowl until the crumble is about the size of peas. Spread over the cheesecake layer.
  6. Bake for about 50 -60 minutes. I used a glass pan (bake at 325) and it took just over an hour. The mixture will be puffed up in the center when done. It will jiggly just slightly. Remove from oven and let cool.
  7. Serve with strawberries and whipped cream if desired.
3.2.2925

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Strawberry  Shortcake Ooey  Gooey Butter Cake

Enjoy!

Mary Ellen

Filed Under: Cakes, Desserts

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Comments

  1. Ala says

    March 12, 2015 at 8:54 pm

    Mary Ellen, I am officially in love with these little adorable cakes. LOVE! I’m totally saving this to my recipe files, thanks for sharing! Have an awesome weekend.

    Reply
    • Mary Ellen says

      March 13, 2015 at 6:18 pm

      Thanks Ala! I’m in love with them too!

      Reply
      • pamela mader says

        June 9, 2016 at 9:36 pm

        Hello Mary Ellen. I just found this recipe and decided it will be dessert for my hubby and step-son. Is it best to use a glass or metal pan? Which is best?

        Reply
        • Mary Ellen says

          June 10, 2016 at 12:26 pm

          either will work just fine. if using glass bake at 25 degrees less.

          Reply
  2. Lynn Watz says

    April 4, 2015 at 9:28 am

    I just made your strawberry shortcake ooey gooey butter cake but I noticed that in the crumble part of the recipe, it says butter twice (2/3 cup and 3 T). I assumed that the 3 T. of butter was probably supposed to be sugar, as most crumbles have sugar. Now I just brought up the recipe on line and I see your description says brown sugar crumble, so I am assuming that it calls for brown sugar but it is not mentioned in the recipe. So is it 3 T of brown sugar in the crumble??? I am glad I at least used white sugar, but I wished I would have seen the brown sugar before I made the cake. I have not eaten mine yet, hope it turned out okay!!

    Reply
    • Mary Ellen says

      April 4, 2015 at 7:16 pm

      The crumble has 3 tablespoons brown sugar in it. Sorry for the confusion. I fixed the recipe. I’m sure yours will be fine.

      Reply
  3. Yvonne Baldwin says

    April 29, 2015 at 11:34 pm

    Love you website…………..

    Reply
    • Mary Ellen says

      April 30, 2015 at 12:36 am

      Awwww, thank you Yvonne!

      Reply
  4. Corynne says

    March 26, 2016 at 9:51 pm

    Does this need to be refrigerated if made the night before?

    Reply
    • Mary Ellen says

      March 27, 2016 at 11:53 am

      I would refrigerate it. It is best at room temperature so take it out at least a hour before serving.

      Reply
  5. Carrie Davis says

    April 13, 2016 at 5:49 pm

    I am making this little goodie for my husband tonight…thanks!

    Reply
  6. plasterers bristol says

    April 25, 2016 at 6:49 am

    Oo this looks and sounds delicious. Thanks for sharing this recipe.

    Simon

    Reply
  7. Frances says

    May 21, 2016 at 8:21 pm

    Is there a way to make without using cake mix? They are so full,of chemicals, I hate to use them

    Reply
  8. Denise says

    June 4, 2016 at 2:09 pm

    I have made this twice and love it. However I cannot get my crumble to be crumbly. What’s the secret?

    Reply
  9. Tiffany says

    June 5, 2016 at 5:39 pm

    I have made this twice now myself and the crumble wasn’t very crumbly either time. Still delicious.. Bout to make it again right now and we will see.. is there a trick?

    Reply
    • Mary Ellen says

      June 5, 2016 at 6:08 pm

      Make sure the butter is cold is one of the best tips I can give you.

      Reply
  10. Julie says

    July 2, 2016 at 10:38 pm

    I don’t get the crumble. How are you mixing it? I keep turning mine into dough consistency. Please help

    Reply
    • Mary Ellen says

      July 3, 2016 at 11:35 am

      Have your butter really cold. I then cut it into small pieces and then with my hands combine the rest of the ingredients with the butter. Just rub it all together. Do it quickly so that the butter doesn’t heat up from the warmth of your hands. If it starts to get to warm, put the bowl in the freezer for a few minutes. The colder it is the crumblier the crumble will be. Hope this helps.

      Reply
  11. Melissa Hurd says

    February 13, 2018 at 9:52 pm

    I love to bake all kinds of deserts. And my sister loves chocolate deserts. And her bday is coming up in April. Do u have any suggestions on a desert I can make her as a birthday cake without cream cheese.

    Reply

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