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STRAWBERRY GOOEY BUTTER CAKES FOR TWO Simply a dream ✨ Recipe below OR go to my website through the link in my bio 💗 #Recipe Details (2, 14oz ramekins OR 4, 8oz ramekins): Strawberry Butter Cake: - 1 cup (150g) all-purpose flour @Bob’s Red Mill - 1 tsp (4g) baking powder - 1/4 tsp (2g) salt - 1/2 cup (113g) salted butter, melted & slightly cooled - 1/2 cup (115g) granulated sugar - 1 egg, at room temperature - 1 tsp (4g) vanilla extract - 1 oz freeze-dried strawberries, blended & divided @Simple Truth Gooey Strawberry Cream Cheese Filling: - 4oz cream cheese, softened @Philly Cream Cheese - 1 cup (130g) powdered sugar - 1 egg yolk, at room temperature - 3/4 tsp (3g) cornstarch - 1/8 tsp (1g) salt - 2 tbsp of the freeze-dried strawberries (see instructions below) - 2 large strawberries, mashed @Driscoll’s - Vanilla ice cream, for serving @Tillamook Instructions: Preheat the oven to 350F. Grease 2 (14-ounce) or 4 (8-ounce) ramekins with butter; set aside. Add the freeze-dried strawberries to a blender or food processor. Blend into a powder (there should be ~1/2 cup of strawberry powder). Make the butter cake batter. In a small bowl, whisk together the flour, baking powder, salt, and 1/4 cup of the freeze-dried strawberries (reserve the rest for the filling). Set aside. In a separate medium bowl, add the melted butter, sugar, and vanilla. Whisk to combine. Then add the egg, and continue to whisk for another minute, until fully combined. Add the flour mixture to the wet, and mix until just combined. Set the batter aside. Prepare the gooey strawberry filling. In a medium bowl, beat the cream cheese to smooth it out. Then, add the powdered sugar, the rest of the blended freeze-dried strawberries, egg yolk, cornstarch, and salt. Best until smooth. Add the mashed strawberries and mix again. Assemble. Evenly divide the strawberry butter cake batter among the ramekins and smooth it out. Then, evenly dollop the strawberry cream cheese filling over the cake batter in the ramekins and smooth out the top. Place the ramekins onto a baking sheet. For 8-ounce ramekins: bake at 350F for 35-40 minutes. For 14-ounce ramekins: bake at 350F for 40-45 minutes, until the edges have set and are golden, but the center still slightly jiggles. Let cool slightly for 10-15 minutes. Serve warm OR place in the fridge to chill. Serve with a scoop of vanilla ice cream, if desired. Enjoy! #strawberry #buttercake #gooeybuttercake #strawberrygooeybuttercake #dessert #dessertfortwo #smallbatch #smallbatchdessert #cake #cakerecipe #gooeybuttercakerecipe #baking #strawberryrecipe #strawberrydessert #ValentinesDay #valentinesdaybaking #valentinesdaydessert #vanillaicecream #pink #pinkdessert #homemade #homemadecake #homemadegooeybuttercake @Walmart