The berry version of gooey butter cake! This cake uses freeze dried strawberries to get a berry-y flavor, and comes with a gooey center thanks to the cream cheese filling.

Ingredients:

Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 ounce freeze dried strawberries, processed to dust in a food processor
• 1 1/4 cups sugar
• 14 tablespoons butter, melted
• 1 large egg
• 1 egg yolk
• 1 1/2 teaspoons vanilla

Filling:

• 8 ounces cream cheese, softened
• 1 large egg
• 1 ounce freeze dried strawberries, ground to dust in a food processor
• 2 tablespoons strawberry preserves
• 2 1/2 cups powdered sugar

Preheat oven to 350 degrees. Line a 9″ springform with parchment and grease the sides. In a medium bowl, whisk together the flour, baking powder, salt, and freeze dried strawberries, then set aside.

In a large bowl, whisk together the melted butter, sugar, and vanilla. Whisk for a few minutes, then add the egg and yolk until well combined.

Fold in the flour mixture until evenly combined, then turn out into the springform and spread into an even layer.

In a large bowl, combine the cream cheese and egg for the filling, then beat until smooth.

Starts out looking quite gloopy.

Add the strawberry powder and strawberry preserves and beat.

Add the powdered sugar, 1 cup at a time, beating until smooth.

Pour the filling on top of the cake batter and spread evenly.

Bake the cake for 45 minutes, until a brown skin has formed on the top but the center is still quite jiggly.

Cool on a wire rack for 30 minutes, then refrigerate at least 2 hours. Sprinkle with powdered sugar and serve.

Strawberry Butter Cake

From Brittany Breaks Bread.

Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 ounce freeze dried strawberries, processed to powder in a food processor
• 1 1/4 cups sugar
• 14 tablespoons butter, melted
• 1 large egg
• 1 egg yolk
• 1 1/2 teaspoons vanilla

Filling:

• 8 ounces cream cheese, softened
• 1 large egg
• 1 ounce freeze dried strawberries, ground to powder in a food processor
• 2 tablespoons strawberry preserves
• 2 1/2 cups powdered sugar

Preheat oven to 350 degrees. Line a 9″ springform with parchment and grease the sides. In a medium bowl, whisk together the flour, baking powder, salt, and freeze dried strawberries, then set aside.

In a large bowl, whisk together the melted butter, sugar, and vanilla. Whisk for a few minutes, then add the egg and yolk until well combined. Fold in the flour mixture until evenly combined, then turn out into the springform and spread into an even layer.

In a large bowl, combine the cream cheese and egg for the filling, then beat until smooth. Add the strawberry powder and strawberry preserves and beat, then add the powdered sugar, 1 cup at a time, beating until smooth. Pour the filling on top of the cake batter and spread evenly.

Bake the cake for 45 minutes, until a brown skin has formed on the top but the center is still quite jiggly. Cool on a wire rack for 30 minutes, then refrigerate at least 2 hours. Sprinkle with powdered sugar and serve.