Ingredients
Buttermilk, non-dairy option: oat milk – 1 cup
Butter, room temperature – 1/3 cup
Sugar (cake), granulated – 1/2 cup
All-purpose flour – 2 cups
Baking powder – 1 1/2 tsp
Salt – 1 tsp
Cream cheese, room temperature – 8 oz (226g)
Sour cream – 1/4 cup
Vanilla extract – 1 tsp
Fresh strawberries, mashed – 1 1/2 cups
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking pan
Combine buttermilk, butter, and sugar in a bowl. Whisk on low until well mixed
Gradually add flour, baking powder, and salt. Mix until just combined
Pour batter into prepared pan. Bake for 25 minutes until golden brown
While cake is warm, poke 24 evenly spaced holes using a wooden spoon handle
In a bowl, whisk cream cheese, sour cream, and vanilla until smooth
Mix in mashed strawberries to create a thick filling
Spoon filling into each hole using a small spatula, distributing evenly
Notes
Use room temperature cream cheese to prevent separation
For non-dairy option, substitute buttermilk with oat milk
Let cake cool completely before poking to maintain structural integrity
Add 2 tablespoons cornstarch to the filling for extra thickness
Chill for 2 hours before serving to set the custard-like texture
Avoid underbaking by checking center with a toothpick
- Prep Time: 30
- Cook Time: 25
- Category: Strawberry Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg