Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 1 package (8 oz) cream cheese, softened
- 1 can (21 oz) blueberry or strawberry pie filling
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/4 cup powdered sugar (optional, for topping)
- 1 teaspoon vanilla extract
Instructions
- Wash and slice the fresh strawberries. Spread them evenly in the bottom of a 9×13-inch baking dish.
- In a mixing bowl, beat the softened cream cheese until smooth. Add vanilla extract and blend until incorporated.
- Spread the cream cheese mixture over the strawberries. Pour the pie filling on top, spreading it gently.
- Sprinkle the dry cake mix evenly over the pie filling. Drizzle melted butter on top.
- Bake at 350°F (175°C) for 25-30 minutes until bubbly or refrigerate for 2-3 hours for a chilled dessert.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dessert can be made ahead of time; making it the day before ensures the best flavor.
- For dairy-free, substitute cream cheese with plant-based alternatives and use gluten-free cake mix if needed.
- Fresh, ripe strawberries will yield the best flavor in this recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 18g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg