Description
Gooey Strawberry Earthquake Cake is a delightful dessert that combines a moist strawberry cake with a rich cream cheese filling and a swirl of strawberry preserves, creating a unique and delicious treat.
Ingredients
- 1 box (15.25 ounces) strawberry cake mix
- Ingredients required on the cake mix box (usually eggs, vegetable oil, and water)
- 1 cup white chocolate chips
- 1 cup chopped fresh strawberries, patted dry
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/2 cup strawberry preserves or strawberry jam
- 1 tablespoon lemon juice (optional)
- 1/2 cup additional white chocolate chips (optional)
- 2 tablespoons crushed freeze-dried strawberries (optional)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish with butter or nonstick cooking spray.
- Prepare the strawberry cake batter according to the package directions, using the specified eggs, oil, and water. Mix just until combined, avoiding overmixing.
- Fold the white chocolate chips and chopped strawberries gently into the prepared cake batter.
- Pour the batter into the greased baking dish and spread it evenly with a spatula.
- In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating until thick and well combined. Mix in the vanilla extract and flour until smooth.
- Drop generous spoonfuls of the cream cheese mixture over the strawberry cake batter, spacing them throughout the dish.
- Warm the strawberry preserves briefly in the microwave, just until easy to stir. Mix in the optional lemon juice.
- Spoon small amounts of the strawberry preserves between the cream cheese dollops. Use a butter knife to gently swirl some of the strawberry preserves into the cream cheese, but don’t mix everything together.
- Sprinkle the remaining white chocolate chips over the top if desired.
- Bake uncovered for 40–50 minutes, checking toward the end of the baking time.
- Remove the cake from the oven and let it cool in the baking dish for at least 30 minutes.
- Sprinkle crushed freeze-dried strawberries over the top or dust lightly with powdered sugar.
- For an extra-indulgent dessert, serve each portion with whipped cream or a scoop of vanilla ice cream.
Notes
- Use room-temperature cream cheese and butter for a smooth filling.
- Pat fresh strawberries dry to avoid a soggy cake.
- Don’t over-swirl to maintain distinct pockets of cream cheese.
- Check the cake carefully with a toothpick inserted into the cake portion.
- Allow time to cool for easier serving.
- Use preserves for a stronger strawberry flavor without excess moisture.
- Expect an imperfect surface; cracks and gooey pockets are part of the charm.
- Prep Time: 20 minutes
- Cook Time: 40-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg