Description
This Strawberry Earthquake Cake is a rich and decadent dessert bursting with fresh strawberries, creamy cheesecake swirls, and a moist cake base. The “earthquake” effect comes from the way the cream cheese mixture creates cracks and crevices as it bakes, resulting in a gooey, irresistible treat!
Ingredients
For the Cake:
1 box strawberry cake mix (plus ingredients listed on the box: eggs, oil, water)
1 cup fresh strawberries, chopped
½ cup white chocolate chips
½ cup shredded coconut (optional)
For the Cream Cheese Swirl:
8 oz cream cheese, softened
½ cup unsalted butter, melted
2 cups powdered sugar
1 tsp vanilla extract
For Topping:
½ cup chopped pecans or walnuts (optional)
Additional white chocolate chips for garnish
Instructions
Preheat Oven & Prepare Pan:
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking pan.
Prepare the Cake Batter:
Prepare the strawberry cake mix according to the package instructions.
Stir in chopped strawberries and white chocolate chips.
Pour batter into the prepared baking pan.
Make the Cream Cheese Swirl:
In a separate bowl, beat softened cream cheese, melted butter, powdered sugar, and vanilla extract until smooth.
Drop spoonfuls of the cream cheese mixture over the cake batter.
Use a knife or skewer to gently swirl the cream cheese mixture into the batter.
Add Toppings & Bake:
Sprinkle shredded coconut and chopped pecans (if using) over the top.
Bake for 35-40 minutes, or until the center is set but still slightly gooey.
Let the cake cool for at least 15 minutes before serving.
Serve & Enjoy:
Garnish with additional white chocolate chips and extra strawberries if desired.
Serve warm or at room temperature.
Notes
For extra flavor, add a teaspoon of almond extract to the cake batter.
This cake can be stored in the refrigerator for up to 3 days.
Serve with whipped cream or a scoop of vanilla ice cream for an even more indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American