Description
A delicious and unique twist on traditional cake, the Strawberry Earthquake Cake combines fresh strawberries with a rich cream cheese layer and a variety of toppings for a delightful dessert.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1 box (15.25 oz) strawberry cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans or walnuts
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the strawberry cake mix, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes until well blended. Pour half of the batter into the prepared baking dish.
- In a separate bowl, mix the softened cream cheese and powdered sugar until smooth. Drop spoonfuls of the cream cheese mixture over the batter in the baking dish. Pour the remaining cake batter on top.
- Sprinkle the sliced strawberries evenly over the top, followed by the shredded coconut, chopped nuts, and chocolate chips. Use a knife to gently swirl the toppings into the batter, creating an ‘earthquake’ effect.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for at least 20 minutes before serving.
Notes
- For a lighter version, substitute the cream cheese with Greek yogurt.
- You can also use frozen strawberries if fresh ones are not available; just thaw and drain them before use.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg