Strawberry Earthquake Cake: A Fun Twist on Classic Dessert
Indulge in the delightful Strawberry Earthquake Cake, a perfect blend of strawberries and cheesecake swirls.
Equipment
- 9×13-inch baking dish
- - Large bowl
- Electric mixer
Ingredients
For the Cake
- 1 box Strawberry Cake Mix Swap with white or French vanilla cake mix if desired.
- 3 large Eggs Use as directed on the box.
- 1/2 cup Oil Follow the mix instructions for type.
- 1 cup Water Check box instructions for the right amount.
For the Cheesecake Swirl
- 8 oz Cream Cheese Softened for easy mixing.
- 4 tablespoons Butter Melted for better incorporation.
- 2.5 cups Powdered Sugar Adjust for sweetness preference.
For the Toppings
- 2 bars White Chocolate Broken into pieces, or use white chocolate chips.
- 2 cups Chopped Strawberries Fresh ones are best for taste.
- 8 oz Whipped Topping Substitute with homemade whipped cream if desired.
Instructions
How to Make Strawberry Earthquake Cake
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Mix the strawberry cake mix, eggs, oil, and water in a large bowl according to the box instructions. Stir until combined and pour into the baking dish.
- Blend the melted butter with softened cream cheese using an electric mixer until smooth. Gradually add the powdered sugar, mixing until creamy.
- Drop spoonfuls of the cream cheese mixture evenly over the cake batter. Swirl gently to create a marbled effect.
- Sprinkle broken white chocolate pieces and half of the chopped strawberries over the cream cheese mixture.
- Bake the cake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake completely before topping it with whipped cream and the remaining chopped strawberries.
Notes
For added sweetness, drizzle with chocolate syrup. Experiment with different cake mixes and toppings for variations.