Strawberry Earthquake Cake
Servings: 12
Prep Time: 15 minutes
Bake Time: 45–50 minutes
Total Time: ~1 hour
Ingredients
For the Cake:
-
1 box (15.25 oz) strawberry cake mix
-
Ingredients listed on the cake box (usually eggs, oil, and water)
For the Cream Cheese Mixture:
-
1 (8 oz) block cream cheese, softened
-
½ cup (1 stick) unsalted butter, softened
-
3 cups powdered sugar
-
1 tsp vanilla extract
Add-Ins:
-
1 cup white chocolate chips
-
1 cup chopped fresh strawberries (or frozen, thawed and well-drained)
-
Optional: ½ cup sweetened shredded coconut or chopped pecans for texture
Instructions
1. Preheat Oven:
-
Preheat oven to 350°F (175°C).
-
Grease a 9×13-inch baking dish.
2. Prepare Cake Batter:
-
Prepare the strawberry cake mix according to the box instructions.
-
Pour the batter into the greased pan and spread evenly.
3. Make Cream Cheese Mixture:
-
In a medium bowl, beat softened cream cheese and butter until smooth and fluffy.
-
Add powdered sugar and vanilla extract. Beat until creamy and well combined.
4. Assemble:
-
Dollop spoonfuls of the cream cheese mixture randomly over the cake batter.
-
Use a butter knife to gently swirl the cream cheese mixture through the batter (do not fully mix).
-
Sprinkle white chocolate chips and chopped strawberries evenly over the top.
-
(Optional) Add shredded coconut or nuts now if using.
5. Bake:
-
Bake for 45–50 minutes, or until the center is mostly set and a toothpick inserted into the cake (not the cream cheese part) comes out with a few moist crumbs.
-
The cream cheese parts will remain soft and slightly gooey — that’s normal.
6. Cool and Serve:
-
Allow the cake to cool for 20–30 minutes before serving warm or at room temperature.
-
Serve as-is or with a scoop of vanilla ice cream or whipped cream.
Storage
-
Store covered in the refrigerator for up to 4 days.
-
Reheat individual slices gently in the microwave for best texture.
Let me know if you want a chocolate-covered strawberry version, a lemon twist, or how to turn it into cupcakes or bars.
