Strawberry Gooey Butter Cake Food

OOEY GOOEY BUTTER CAKE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
• Combine the cake mix, nutmeg, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the melted butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
• For the filling: Beat the cream cheese in a clean mixer bowl with the paddle on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla bean paste and eggs and beat until smooth. Add the melted butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
• Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool before cutting into squares to serve.

OOEY GOOEY BUTTERCAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
• Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Add the eggs, vanilla and buttermilk and beat to combine. Whisk together the flour, baking powder and salt in a separate bowl. With the mixer on low, add the flour mixture to the wet mixture in three parts, mixing well between each addition and scraping down the bowl to fully combine. Put the dough in the prepared baking pan and press into an even layer across the bottom.
• For the gooey: Beat together the cream cheese and butter in the cleaned mixer bowl until combined. Using the low stir setting, add the confectioners' sugar and eggs in three parts, alternating between the two and scraping down the sides of the bowl as needed, until combined. Mix in the vanilla and buttermilk. Pour the mixture over the dough in the pan and use a spatula to smooth over the top.
• Bake until the cake has set and the edges are golden brown, 50 to 55 minutes. Cool for 15 minutes, then dust with more confectioners' sugar before serving.

GOOEY BUTTER CAKE

Steps:

• Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners' sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners' sugar if desired.

GOOEY BUTTER STRAWBERRY SHORTCAKE RECIPE - (4.5/5)

Steps:

• Preheat the oven to 350 degrees. MAKE THE CRUST Whisk together cake flour and sugar in a medium bowl. Cut in the butter with a pastry cutter or two knives until the mixture resembles fine crumbs and starts to cling together. Press the mixture into the bottom and up the sides of a 10" cast iron skillet. This step is a lot harder than it sounds, but be patient and use the back of a spoon to help spread/press the mixture down. I also stuck mine in the fridge for a bit to make the butter less sticky. MAKE THE FILLING Cream the butter and sugar until fluffy and pale yellow (about 2 to 3 minutes). Mix in the egg until just combined. Alternate adding the flour and evaporated milk, mixing after each addition. Mix in the corn syrup and vanilla. Pour the filling into the crust and sprinkle the top with powdered sugar. (I forgot to do this, and did it afterwards. Oops). BAKE AND ASSEMBLE THE CAKE Bake for 25 to 35 minutes or until cake is nearly set (mine was probably ready around 30 minutes). Some jiggle is fine - do not overcook! It'll finish setting up as it cools. Let it cool in pan for 2 hours. In the meantime, beat heavy cream to stiff peaks. Pile heaps of fresh strawberries into the center of your cooled, set gooey butter cake, top with a mountain of freshly whipped cream, and serve. NOTE If you don't have a skillet, I believe you can bake this in a greased 9-inch square baking dish (I'd use a glass one if you have it, and check it early and often. Remove when there's some jiggle left.) Let us know how it goes if you try it this way for all the other skilletless people!

STRAWBERRY OOEY GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350°.
• Lightly grease a 13x9-inch baking pan.
• In a large bowl, combine cake mix, butter, and 1 egg.
• Press mixture into bottom of prepared pan.
• In a separate large bowl, beat cream cheese and 3 eggs at medium speed with an electric mixer until smooth.
• Gradually beat in confectioners¹ sugar until combined.
• Stir in strawberries.
• Spoon mixture over cake mixture; bake for 35 to 40 minutes, or until center is set.
• Cool completely; cut into squares to serve.
• Garnish with sweetened whipped cream and strawberries, if desired.

GOOEY BUTTER CAKE

Steps:

• Prepare dough:.
• Thoroughly grease 2 9x9x2 in square pans.
• Dissolve yeast in warm milk; set aside.
• Mix sugar with shortening and salt.
• Add egg and beat with mixer 1 minute until well blended.
• Add flour, then milk-yeast mixture and vanilla to sugar mixture.
• Mix 3 minutes with mixer (use dough hook if possible).
• Turn dough on floured surface and knead for 1 minute.
• Put in lightly greased bowl, cover with towel and set in warm area to rise for 1 hour.
• Divide dough into 2 equal parts and place each in pan.
• Crimp dough halfway up sides, so gooey butter does not run underneath.
• Poke holes in dough with fork so it won't bubble when baking.
• Make gooey butter filling by:.
• Combining sugar, butter and salt.
• Add egg and corn syrup.
• Mix just enough to incorporate.
• Add flour, water and vanilla.
• Divide butter into two parts and spread over dough.
• Let cakes stand for 20 minutes.
• In the meantime preheat oven to 375 degrees F.
• Bake 20 minutes, but DO NOT overbake, or topping will not be gooey.
• Cool cakes completely, then sprinkle with confectioner's sugar.
• ** If using 10-inch springform pan, it makes one cake. Let the cake cool and then release sides.
• **Serve at room temperature, but store in the fridge.

GOOEY BUTTER CAKE

Steps:

• For the cake, place the milk in a small saucepan over medium heat for about 1 minute, or in the microwave on low power for 45 seconds, and heat until the milk is 100° F. Sprinkle the yeast over the milk, and stir to dissolve. Set aside.
• Place the butter, sugar, and salt in a large bowl, and beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until incorporated. Stop the mixer, and scrape down the sides of the bowl. Add the flour alternately with the yeast and milk mixture, beginning and ending with the flour. When all the flour has been added, blend on low speed until the dough is smooth and elastic, about 5 minutes.
• Lightly rub butter into the bottom of two 8" square pans. Divide the dough in half, and press one half into the bottom of each pan. Cover each pan loosely with plastic wrap, and place in a warm place to rise until nearly doubled, about 2 hours.
• When the dough has nearly finished rising, make the filling. Place the butter, sugar, salt, and corn syrup in a large mixing bowl, and beat on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl and add the vanilla and 1 egg. Beat on medium speed until combined, then add the second egg. Add the milk and half the flour, beating until combined. Add the rest of the flour, and beat until smooth. Set aside.
• Place a rack in the center of the oven, and preheat the oven to 350°F. Pour the filling over the rising dough, dividing it evenly between the 2 pans, and spread it to the edges. Place the pans in the oven.
• Bake the cakes until the tops are golden brown, 25 to 30 minutes. Remove from the oven, and let the cakes cool for 20 minutes. Dust with confectioners' sugar, slice, and serve warm.

STRAWBERRY OOEY GOOEY CAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 degrees. Lightly grease a 9x13 baking pan. In a large bowl combine cake mix, butter and one egg. Press mixture into pan. In a separate bowl, beat cream cheese and 3 eggs at medium speed with an electric mixer until smooth. Gradually beat in confectioners sugar until well combined. Stir in the fresh strawberries. Pour cream cheese batter over the cake mixture. Bake for 35 minutes or until center is set. Cool completely, cut into squares to serve. Garnish with whipped cream and strawberries, if desired.