Strawberry Earthquake Cake (Printable)
Swirled strawberry cake with cream cheese, white chocolate, and fresh berries.
# What goes in:
→ Cake Base
01 - 1 box (15.25 oz) strawberry cake mix
02 - 3 large eggs
03 - 1/2 cup vegetable oil
04 - 1 cup water
→ Cream Cheese Filling
05 - 8 oz cream cheese, softened
06 - 1/2 cup unsalted butter, softened
07 - 2 cups powdered sugar
08 - 1 teaspoon vanilla extract
→ Add-Ins & Topping
09 - 1 cup white chocolate chips
10 - 1 cup fresh strawberries, chopped
11 - 1/2 cup sweetened shredded coconut (optional)
12 - 1/2 cup chopped pecans or walnuts (optional)
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish thoroughly.
02 - Combine strawberry cake mix, eggs, oil, and water in a large bowl. Beat until well blended and smooth. Spread batter evenly in prepared baking dish.
03 - Beat softened cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla extract; continue beating until fully combined and fluffy.
04 - Drop spoonfuls of cream cheese mixture randomly over the cake batter, leaving some batter visible.
05 - Run a knife or skewer through the batter and cream cheese mixture in swirling motions to create a marbled pattern. Do not overmix.
06 - Sprinkle white chocolate chips, chopped strawberries, coconut, and nuts evenly over the surface of the swirled batter.
07 - Bake for 40-45 minutes until edges are golden brown and center is set. A toothpick inserted should come out with moist crumbs but not wet batter.
08 - Allow cake to cool in pan for at least 30 minutes before serving. Serve warm or at room temperature.
# Expert Advice:
01 -
- The cream cheese mixture sinks and rises while baking creating those gorgeous cracks everyone fights over
- It tastes like a strawberry milkshake met a cheesecake and decided to stay for dessert
02 -
- The center will look jiggly when you pull it out but it firms up as it cools so do not keep baking
- Using cold cream cheese means you will never get those smooth swirls no matter how long you mix
03 -
- Line your baking dish with parchment paper leaving overhang on the sides for easy removal and cutting
- Sprinkle the nuts on last so they toast perfectly on top without sinking into the batter