STRAWBERRIES AND CREAM GOOEY BUTTER CAKE

STRAWBERRIES AND CREAM GOOEY BUTTER CAKE 1 (15.25) oz box strawberry cake mix 4 large eggs, divided 1 cup (2 sticks) butter, melted separately 1 (8) oz strawberry cream cheese, softened 1 tsp pure strawberry extract ½ tsp pure almond extract 1 (16) oz powdered sugar Few drops red food coloring (optional) ⅓ cup finely diced firm strawberries Whipped cream and additional cubed strawberries for garnishing Preheat the oven to 350°F. Srpay a 9 x 13-inch baking dish with cooking spray. Set aside. Using an electric mixer, beat together the cake mix, 1 large egg and 1 stick melted butter. Mix until fully moistened then press evenly into the bottom of the baking dish. In the same mixing bowl cream together the cream cheese, strawberry and almond extracts. Add 3 eggs one at a time beating well after each addition. Whip until the mixture is smooth and slightly thickened, this may take several minutes. Once smooth, whip in the remaining 1 stick (1/2 cup) melted butter. Lower the speed of the mixer and gradually add the powdered sugar. After all has been added, add 2-3 drops red food coloring. Increase to medium-high beating for 1 minute or until completely smooth. Mix the diced strawberries in by hand. Pour the filling over the cake mix layer. Spread evenly. Bake for 40 minutes or until puffed and the center still moves when gently shaken. Do not over bake. Cool completely and chill. Serve dusted with powdered sugar and a dollop of whipped cream and additional berries, if desired. Store leftovers chilled. NOTES 1 plain 8-oz cream cheese may be used in place of the strawberry cream cheese. In that case increase the strawberry extract to 2 tsp.