Here’s a delicious Strawberry Earthquake Cake recipe – a fun, gooey, and visually “cracked” dessert that’s packed with strawberry flavor, cream cheese, and white chocolate!
🍓 Strawberry Earthquake Cake
🧁 Ingredients:
For the Cake:
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1 box strawberry cake mix (plus ingredients listed on box: usually eggs, oil, and water)
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1 cup sweetened shredded coconut (optional, for texture)
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1 cup white chocolate chips
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½ cup chopped fresh strawberries (optional but adds bursts of flavor)
For the Cream Cheese Mixture:
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8 oz cream cheese, softened
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½ cup (1 stick) unsalted butter, softened
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2½ to 3 cups powdered sugar
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1 tsp vanilla extract
👩🍳 Instructions:
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Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
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Layer the base (optional): Sprinkle shredded coconut on the bottom of the baking dish.
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Prepare the cake mix according to the package directions. Gently fold in white chocolate chips and chopped strawberries (if using). Pour the batter into the baking dish over the coconut.
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Make the cream cheese mixture:
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Beat together the softened cream cheese, butter, vanilla, and powdered sugar until smooth and creamy.
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Dollop spoonfuls of this mixture over the top of the cake batter. Don’t spread it out—just drop it.
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Swirl it: Use a butter knife to gently swirl the cream cheese mixture into the strawberry cake batter. Don’t overmix—you want to keep those “earthquake” cracks.
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Bake for 40–50 minutes, or until the center is mostly set but still slightly jiggly (it will firm up as it cools). The top will look cracked and marbled.
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Cool completely before cutting. It may look gooey, but that’s part of the charm!
🍓 Optional Toppings:
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Fresh strawberries on top
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Whipped cream
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A drizzle of white chocolate or strawberry glaze