Strawberry Shortcake Ooey Gooey Butter Cake

• Produce

  • 1 pint Strawberries

• Refrigerated

  • 3 Egg

• Baking & Spices

  • 3 tbsp Brown sugar
  • 2 cups Confectionery sugar
  • 1 Cream cheese filling
  • 1/2 cup Flour
  • 1/2 tsp Salt
  • 1 tsp Vanilla
  • 1 White cake mix

• Dairy

  • 16 2/3 tbsp Butter
  • 4 oz Butter
  • 1 8 oz package Cream cheese

• Liquids

  • 4 tbsp Water

• Other

  • Crumble

Found on recipesfoodandcooking.com

Description

Ingredients

• 1 white cake mix
• 1 egg
• 4 tablespoons water
• 6 tablespoons melted butter
• 1 pint strawberries sliced
• Cream Cheese filling
• 1 8 oz package cream cheese
• 4 oz. melted butter
• 2 eggs
• 2 cups confectionery sugar
• 1 teaspoon vanilla
• Crumble
• ½ cup flour
• ⅔ cup butter
• 3 tablespoons brown sugar
• ½ teaspoon salt

Directions

• Preheat oven to 350 degrees, 325 degrees if using a glass pan.
• Combine the cake mix, egg, water and butter together. Beat until it is combined. Spray a 9 x 12 pan with cooking spray and then put the cake mix layer over the bottom. Pat it down.
• Slice the strawberries and spread over the cake layer.
• Combine the cream cheese and vanilla until combined. Add the eggs one at a time and mix them in. Add the butter. When this is all combined together add the confectionery sugar. Spread evenly over the strawberry layer.
• Mix the crumble together in a small bowl until the crumble is about the size of peas. Spread over the cheesecake layer.
• Bake for about 50 -60 minutes. I used a glass pan (bake at 325) and it took just over an hour. The mixture will be puffed up in the center when done. It will jiggly just slightly. Remove from oven and let cool.
• Serve with strawberries and whipped cream if desired.