Ingredients:

  • 20 oz bag Frozen Sliced Strawberries (do not thaw)
  • 1/2 cup Granulated Sugar (for fruit layer)
  • 1 tablespoon Cornstarch or Plain Flour (for fruit layer)
  • 2 (8 oz) blocks Full-fat Cream Cheese, softened
  • 1/2 cup Granulated Sugar (for cheesecake layer)
  • 1 teaspoon Vanilla Extract
  • 1 Large Egg, lightly beaten
  • 1/2 cup Sour Cream or Greek Yogurt
  • 1 (15.25 oz) box Yellow or White Cake Mix (dry)
  • 1 cup (2 sticks) Unsalted Butter, melted

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. In a bowl, gently toss the frozen strawberries with the 1/2 cup sugar and cornstarch. Spread this mixture evenly across the bottom of the prepared baking dish.
  3. In a separate large bowl, beat the softened cream cheese until smooth. Gradually beat in the 1/2 cup sugar, vanilla extract, beaten egg, and sour cream until just combined and creamy.
  4. Carefully dollop or gently spread the cheesecake mixture over the strawberry layer, trying not to disturb the fruit underneath.
  5. Sprinkle the dry cake mix evenly over the entire surface of the cheesecake layer. Do not stir or mix the dry cake mix into the filling.
  6. Slowly drizzle the melted butter evenly over the dry cake mix layer, ensuring most of the dry mix is moistened.
  7. Bake for 50 to 60 minutes. The top should be golden brown, and the cheesecake layer should be mostly set.
  8. Allow the cake to cool on a wire rack for at least 30 minutes, then cover and chill in the refrigerator for a minimum of 4 hours (preferably overnight) to allow the cheesecake layer to fully set before slicing.