Strawberry Earthquake Cake
A delightful dessert that combines the sweetness of strawberries, richness of white chocolate, and creamy swirls of cream cheese, perfect for any occasion.
Ingredients
Main Ingredients
- 1 box strawberry cake mix + box ingredients (eggs, oil, water)
- 1.5 cups chopped strawberries (fresh or frozen)
- 1 cup white chocolate chips
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 0.5 tsp vanilla extract
Instructions
Preparation
- Preheat oven to the temperature specified on the cake mix box. Grease a 9x13-inch pan.
- Prepare the cake mix according to the package instructions. Fold in the chopped strawberries and white chocolate chips, then spread the mixture into the prepared pan.
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Drop spoonfuls of this mixture onto the cake batter.
- Gently swirl the cream cheese mixture into the batter using a knife or skewer.
Baking
- Bake the cake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if necessary to prevent overbaking.
- Cool the cake completely before serving. Optionally dust with powdered sugar or garnish with additional strawberries.
Notes
Store leftovers covered with plastic wrap or in an airtight container in the refrigerator for up to 5 days. The cake can be frozen for up to 3 months; thaw in the refrigerator overnight before serving.