Description
A delightful and moist Strawberry Earthquake Cake with a creamy swirl of cream cheese and topped with fresh strawberries.
Ingredients
- 1 box (432 g) strawberry cake mix
- 3 large eggs
- 120 ml water
- 120 ml vegetable oil
- 1 cup (170 g) white chocolate chips
- 1 cup (150 g) fresh strawberries, diced and patted dry
- 225 g cream cheese, softened
- 115 g unsalted butter, melted
- 250–300 g powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Whipped cream, optional
- Fresh strawberries, sliced
Instructions
- Preheat the oven to 175°C (350°F). Grease a 23 × 33 cm (9 × 13-inch) baking dish.
- Prepare the cake batter: Mix the strawberry cake mix, eggs, water, and vegetable oil until smooth. Don’t overmix.
- Pour the batter into the prepared baking dish and spread evenly.
- Make the cream cheese mixture: Beat the softened cream cheese and melted butter until smooth. Gradually add powdered sugar, vanilla, and salt. Beat until creamy.
- Sprinkle the white chocolate chips and diced strawberries over the cake batter.
- Drop spoonfuls of the cream cheese mixture randomly over the top. Gently swirl with a butter knife—don’t completely mix it in.
- Bake for 40–45 minutes, until the top is cracked and golden around the edges. The center can remain slightly gooey.
- Allow the cake to cool completely before slicing. This helps the cream cheese layer set.
- Top with whipped cream and fresh strawberries before serving.
Notes
- Ensure strawberries are patted dry to prevent excess moisture in the cake.
- For a richer flavor, use high-quality white chocolate chips.
- Let the cake cool completely for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg