Strawberry Earthquake Cake (Printable)
A stunning marbled dessert combining strawberries, cream cheese and white chocolate in a beautifully swirled cake.
# What You'll Need:
→ Cake Base
01 - 1 box (15.25 oz) strawberry cake mix
02 - 3 large eggs
03 - 1/2 cup vegetable oil
04 - 1 cup water
→ Cream Cheese Filling
05 - 8 oz cream cheese, softened
06 - 1/4 cup unsalted butter, softened
07 - 2 cups powdered sugar
08 - 1 tsp vanilla extract
→ Add-Ins & Topping
09 - 1 cup chopped fresh strawberries
10 - 1 cup white chocolate chips
11 - 1/2 cup sweetened shredded coconut (optional)
# Step-by-step:
01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking pan with cooking spray or butter.
02 - In a large bowl, combine the strawberry cake mix, eggs, vegetable oil, and water. Beat with an electric mixer or whisk until completely smooth, about 2 minutes. Pour the batter evenly into the prepared pan.
03 - In a separate bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until creamy and smooth, about 3 minutes. The mixture should be thick but spreadable.
04 - Drop spoonfuls of the cream cheese mixture evenly over the cake batter, leaving some spaces visible. Scatter the chopped strawberries and white chocolate chips over the top. Sprinkle with shredded coconut if desired.
05 - Using a butter knife or skewer, gently swirl the cream cheese mixture, cake batter, and toppings together in a circular or figure-eight motion. Create a marbled, earthquake effect without completely mixing the layers.
06 - Bake for 40 to 45 minutes, until the center is just set and a toothpick inserted comes out with a few moist crumbs. The edges should be lightly golden.
07 - Cool completely in the pan on a wire rack, about 1 hour. Slice into squares and serve chilled or at room temperature.
# Expert Advice:
01 -
- The contrast of tart strawberries against sweet cream cheese creates those addictive flavor pockets that make every bite different from the last
- It looks like you spent hours mastering some fancy bakery technique when really youre just swirling things around with a butter knife
02 -
- Underbaking slightly is your friend here, as the cake continues cooking in the pan and that slightly gooey center is absolutely delicious
- The cream cheese swirl will sink and create those characteristic cracks as it bakes, so don't panic when things start shifting in the oven
03 -
- Use frozen strawberries in a pinch, but thaw and drain them well to avoid adding excess moisture to the cake
- A clean knife dipped in hot water between cuts gives you those picture-perfect slices for serving