Directions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with nonstick spray or a small amount of melted butter to prevent sticking.
- Prepare the Strawberry Base: Open the can of strawberry pie filling and spread it evenly across the bottom of the prepared dish. This forms the fruity base of your dessert and provides moisture and flavor to balance the cake and cheesecake layers.
- Make the Cream Cheese Layer: In a medium mixing bowl, combine the softened cream cheese, sour cream, sugar, melted butter, and vanilla extract. Beat or whisk the mixture until completely smooth and creamy, ensuring there are no lumps. Pour or spoon the mixture evenly over the strawberry filling, smoothing the surface gently with a spatula.
- Add the Cake Mix: Take the dry vanilla cake mix and sprinkle it evenly over the entire cream cheese layer. Try to cover the surface as uniformly as possible—this layer should resemble a blanket of dry cake mix. Do not stir.
- Bake: Place the dish in the preheated oven and bake uncovered for 40 to 45 minutes, or until the top is golden brown and firm to the touch. The filling will be bubbling around the edges and the top should have a slightly crisp texture from the baked cake mix.
- Cool and Serve: Allow the cake to cool for at least 10 to 15 minutes before serving to help the layers set. Serve warm for a gooier texture, or chilled for a more set, cheesecake-like experience. Top with whipped cream if desired, and enjoy the delicious contrast of tart strawberries, tangy cream cheese, and buttery cake.
Tips & Variations
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