Double Chocolate Strawberry Gooey Butter Cake

Robin Lieneke


I specialize in Gooey Butter Cakes and I make 58 different flavors. This one is one of my best sellers and my favorite. Using fresh fruit makes such a difference in flavor!! It is rich creamy deliciousness.

pinch tips: How to Use Hand & Stand Mixers





15 Min


50 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
Oooey, gooey and oh so creamy, this cake is such a treat. This is like a chocolate covered strawberry, in cake form. My chocolate chips didn't swirl as lovely as I would have liked them to. We ended up spreading them on top of the cake in the Test Kitchen and it was just as delicious!


1 box
milk chocolate cake mix
2 stick
butter - separated, melted
1 pkg
cream cheese 8 oz.
1 lb
powdered sugar
1/3 c
cocoa powder
1/2 c
strawberries, frozen, thawed and drained well
1 tsp
vanilla extract
1/4 c
strawberry preserves, heated for drizzling
1/3 c
mini chocolate chips

Directions Step-By-Step

Mix together dry cake mix, 1 egg and 1 stick of melted butter until a smooth dough forms. Press in the bottom of a buttered 9x13 pan.
In the same bowl, mix remaining eggs, cream cheese, sugar, vanilla, cocoa powder, the second stick of butter (melted) and strawberries until smooth and creamy.
Pour on top of dough in pan. Drizzle with strawberry preserves and swirl to make it pretty. Bake at 350 degrees for 40-50 minutes. Don't over bake, you want the middle to be a little bit jiggly, it will set as it cools.
As soon as you remove the cake from the oven, sprinkle with the mini chocolate chips. after about 3 minutes when they are soft, use a spoon or knife to swirl the melted chips on the top. Serve with whipped cream.

About this Recipe

Course/Dish: Cakes, Fruit Desserts, Chocolate
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy, For Kids