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Strawberry Matcha Gooey Butter Cake

A slice of gooey butter cake with a green matcha filling swirled with strawberry jam, topped with fresh strawberries and whipped cream on a white plate.
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Ingredients

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Crust:

  • 1 box vanilla cake mix
  • 1 stick (½ cup) melted butter
  • 1 large egg
  • 1 tsp vanilla extract

Filling:

  • 8 oz cream cheese, softened
  • 2 large eggs
  • 1/3 cup whole milk
  • 2 tbsp matcha powder
  • 1 tsp vanilla extract
  • 3 ½ cups powdered sugar
  • 3 tbsp strawberry jam 

Optional topping:

  • Sliced fresh strawberries
  • Whipped cream

Instructions

  1. Preheat the oven to 350°F. Line a 9×13” pan with parchment and spray with baking spray.
  2. In a large bowl, mix the vanilla cake mix, melted butter, egg, and vanilla until a thick dough forms. Press it evenly into the bottom of the pan.
  3. In a separate bowl, beat the cream cheese until smooth. Add eggs, milk, matcha, vanilla, and powdered sugar. Beat until fully combined and fluffy. If it isn’t smooth, that’s okay, it’ll bake fine!
  4. Pour the matcha filling over the crust and smooth the top.
  5. Warm the strawberry jam slightly if needed, then drop spoonfuls over the top. Use a knife or skewer to swirl it gently into the filling.
  6. Bake for 40–45 minutes, or until the center is just set but still slightly jiggly. Don’t over bake—it’ll continue to firm as it cools.
  7. Cool completely before slicing. I like to let it set in the fridge overnight. Top with strawberries and whipped cream.

Find it online: https://lifeandsprinkles.com/strawberry-matcha-gooey-butter-cake/

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