Strawberry Earthquake Cake: A Sweet Twist You’ll Love
Strawberry Earthquake Cake is a delightful dessert that combines fresh strawberries, creamy cheesecake swirls, and white chocolate for a perfect summer treat.
Equipment
- 9×13-inch baking dish
- Mixing bowl
- Electric mixer
Ingredients
For the Cake
- 1 box Strawberry Cake Mix
- 3 Eggs as per package instructions
- 1/2 cup Vegetable or Canola Oil as specified by the mix
- 1 cup Water as per the box
For the Cream Cheese Layer
- 8 oz Cream Cheese softened
- 4 tablespoons Butter melted
- 2.5 cups Powdered Sugar to taste
For the Mix-Ins
- 2 bars White Chocolate Bars broken into chunks
- 2 cups Chopped Strawberries divided
For the Topping
- 8 oz Whipped Topping or homemade whipped cream
Instructions
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a mixing bowl, combine the strawberry cake mix, water, oil, and eggs. Mix until smooth, then pour into the prepared dish.
- Melt the butter and combine with softened cream cheese in a bowl. Blend until smooth, then gradually add powdered sugar until creamy.
- Spoon dollops of the cream cheese mixture over the cake batter. Scatter white chocolate chunks and 1 cup of chopped strawberries. Swirl gently without over-mixing.
- Bake for 40-45 minutes. It's ready when a toothpick comes out clean. Cool completely before frosting.
- Spread whipped topping over the cake. Garnish with white chocolate shavings and remaining chopped strawberries. Slice and enjoy!
Notes
Drizzle with chocolate sauce for an added touch of sweetness!