Ooey gooey butter cake never looked so good! This Strawberry Lemonade Gooey Butter Cake uses fresh strawberries and is a delicious summer dessert. You may also like our blueberry gooey butter cake.
Strawberry lemonade is a classic summer flavor. Why not have a piece of strawberry lemonade gooey butter cake alongside your strawberry lemonade drink? This semi-homemade dessert is easy to make and is best eaten the day after it is made.
Where did gooey butter cake come from?
I love reading the history of how different foods were created. The gooey butter cake dates back to the 1930’s when a baker’s cake recipe went all wrong and ended up with a pudding-like filling. It’s a brilliant mistake really. Rich, buttery and crazy sweet!
Lemon Cake Mix
We start with a lemon cake mix base on this gooey butter cake. To give the cake a little extra lemon zing, we added 1/2 teaspoon lemon extract. You could also add lemon zest for even more lemon flavor.
Gooey Butter Cake with Strawberries
We used fresh strawberry slices for this recipe. If you choose to use frozen strawberries, be sure you’ve defrosted them and have allowed them to drain so the cake doesn’t get to much moisture added.
How do you store gooey butter cake?
Because of the gooey filling in this cake, we recommend storing gooey butter cake in the refrigerator. It will be ok at room temperature for a few hours, but be sure to store any leftovers in an airtight container in the refrigerator for best keeping. You may like to eat the cake at room temperature rather than cold, so if that is the case, just microwave your slice of cake for 10-15 seconds until the chill is off.
Other Strawberry Cake Recipes
Tools to Make This Cake:
- Ninja Food Processor: This blender/food processor system can do it all! We use ours for everything from smoothies to milkshakes to crushing ice to chopping veggies.
- 9”x13” Baking Pan: One of my most used kitchen pans.
Strawberry Lemonade Gooey Butter Cake
- 1 box lemon cake mix (15.25 ounces)
- 2 large eggs
- 1/2 cup butter melted
- 1/2 teaspoon lemon extract
- 8 ounces cream cheese (softened)
- 2 large eggs
- 1 teaspoon lemon extract
- 4 cups powdered sugar
- Zest of 1 lemon
- 2 cups sliced strawberries
- Extra powdered sugar for sprinkling optional
- Preheat oven to 350.
- In bowl mix together your cake mix, 2 egg, 1/2 cup melted butter and extract.
- Spray a 9x13" baking pan with non stick cooking spray and spread mixture over bottom, set aside.
- In another bowl beat your cream cheese until smooth.
- Add in your eggs and extract. Beat well.
- Mix in your powdered sugar and continue to mix until combined..
- Fold in your lemon zest and strawberries. (Reserving about 1/2 cup of strawberries for topping if desired).
- Spread the cream cheese mix on top of your cake mixture in pan and top with reserved strawberries.
- Bake for about 40-50 minutes or until center is set (it will poof slightly in the center) but still gooey. Don't use the toothpick test. The cake is supposed to be gooey so the toothpick will not come out clean.
- Remove from oven and let cool.
- Sprinkle with powdered sugar once the cake is completely cool if desired.
- This cake can be made 24 hours in advance. The flavors tend to develop more as the cake sits. Cover with plastic wrap and store in the refrigerator.