Moist Strawberry Butter Cake Recipe

This strawberry butter cake is wonderfully gooey, bursting with bright strawberry and lemon flavor, and surprisingly simple to make. A creamy strawberry filling bakes into a buttery, lemon-scented cake base for a dessert that falls somewhere between strawberry lemon bars and a light cheesecake. The cake batter is mixed in one bowl using melted butter, so no electric mixer is required.

Why you will LOVE this recipe:

• Gooey: The filling bakes into a soft, custard-like center that reminds you of cheesecake.
• Easy: The batter comes together in one bowl and uses melted butter, so no stand mixer is needed.
• Buttery: The cake base is rich and buttery with a bright lemon aroma.
• Fresh strawberry flavor: Fresh strawberries are mashed into the filling for natural color and flavor.

Lemon cake batter base

Rubbing lemon zest with sugar releases the essential oils and gives the batter a fragrant, natural lemon flavor without extracted lemon essence. Simply rub the zest into the sugar until the mixture is moist and aromatic. The batter is mixed in one bowl: whisk the wet ingredients, add the dry, and fold until just combined. Using melted butter yields a tender, buttery crumb.

The gooey strawberry filling

The filling blends cream cheese, powdered sugar, and a small amount of mashed fresh strawberries for a creamy, slightly tangy, strawberry-flavored filling. The texture is soft and a bit custardy when warm, and it firms up when chilled. Mash the strawberries with a potato masher or fork, then fold them into the filling for small bits of fruit throughout.

Flavour variations

If you enjoy citrus and berry combinations, this recipe is easy to adapt. Swap lemon for lime zest and juice for a lime-strawberry version, or double down on lemon for an extra bright profile. The concept—rich buttery base topped with a cream-cheese-style filling with mashed fruit—works well with raspberries, blueberries, or a mixed berry blend.

Make ahead & storage

For the best gooey texture, serve the cake slightly warm or at room temperature. To serve firm slices, chill the cake for a few hours or overnight, like a cheesecake. Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap individual slices in parchment and place them in an airtight container for up to 2 months.

Key ingredients

Full steps and ingredients are listed in the recipe card below; read these notes for tips to ensure success.

• Cream cheese: Use full-fat, brick-style cream cheese for the best texture. Low-fat cream cheese will not set the same way.
• Lemons: Zest gives aroma and lemon juice brightens the filling.
• Powdered sugar: Sweetens and helps create a smooth, slightly set filling.
• Fresh strawberries: Mash with a potato masher or fork to retain some texture.
• All-purpose flour: For consistent results, weigh your flour or spoon and level into a measuring cup without packing.

Step-by-step cake batter

1. Preheat: Heat the oven to 340°F (170°C). Grease the bottom and sides of an 8” or 9” round springform pan with cold butter and line the bottom with parchment. If you don’t have a springform pan, line a regular round pan with parchment so you can lift the cake out.
2. Rub zest and sugar: In a large bowl, combine 1 cup sugar and the zest of 1 lemon. Rub together with your fingers until the sugar is pale yellow and fragrant.
3. Wet ingredients: Add 1 cup melted and cooled butter, 1/4 teaspoon sea salt, 1 large egg, and 3 tablespoons fresh lemon juice. Whisk until smooth.
4. Dry ingredients: Sift or whisk 2 3/4 cups all-purpose flour and 2 1/2 teaspoons baking powder into the same bowl. Fold until no dry streaks remain and the batter is thick.
5. Spread: Transfer the batter to the prepared pan and spread it into an even layer. Set aside while you make the filling.

How to make the filling

1. Mash strawberries: Mash 4–5 large fresh strawberries and measure 1/3 cup; set aside.
2. Mix filling: In a bowl, beat 8 oz softened cream cheese, 2 cups powdered sugar, 1 tablespoon lemon juice, 2 large egg yolks, 1 1/2 teaspoons cornstarch, and 1/8 teaspoon sea salt until smooth. A whisk works fine if you don’t have a mixer.
3. Add strawberries: Fold the mashed strawberries into the cream cheese mixture until evenly combined.
4. Assemble and bake: Pour the filling over the cake batter and spread to the edges. Bake 45–55 minutes, until the edges are golden and the center is puffed but still slightly jiggly. If the top browns too quickly, tent lightly with foil.
5. Cool and serve: Let the cake cool for about 10 minutes before releasing and transferring to a serving plate. Dust with powdered sugar. Serve warm or room temperature for gooey slices, or chill to serve firmer slices.

FAQ

How do I know the cake is finished baking?

The cake will still be slightly jiggly in the center when done. The edges should be set and golden brown, and the middle will puff up. It will firm as it cools.

Can I use frozen strawberries?

Fresh strawberries are recommended. Frozen berries release more moisture and can make it harder for the filling to set.

Can I make individual portions?

This cake works best baked in an 8″ or 9″ round pan and cut into bars or slices after chilling. For individual portions, consider adapting the filling and baking time for smaller molds, but results may vary.

Strawberry Butter Cake — Recipe

Happy baking!