Strawberry Earthquake Cake
This Strawberry Earthquake Cake is soft, pink, and loaded with pockets of cream cheese, melted white chocolate, and fresh strawberries. An easy 9×13 dessert made with cake mix that bakes up perfectly swirled and irresistibly gooey.
- Prep Time: 15 MINUTES
- Cook Time: 45-50 MINUTES
- Total Time: 0 hours
- Yield: 1 9X13 CAKE 1x
- Category: DESSERT
- Method: BAKED
- Cuisine: AMERICAN
Ingredients
Cake
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1 box strawberry cake mix
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Ingredients listed on the cake mix box (eggs, oil, water)
Mix-Ins
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8 oz cream cheese, softened
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½ cup unsalted butter, melted
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2½ cups powdered sugar
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1 teaspoon vanilla extract
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1 cup white chocolate chips
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1½ cups fresh strawberries, chopped and patted dry
Instructions
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Preheat oven to 350°F. Grease a 9×13 baking dish and set aside.
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Prepare the strawberry cake batter according to package directions. Pour the batter evenly into the prepared pan.
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In a medium bowl, beat the cream cheese, melted butter, powdered sugar, and vanilla until smooth and creamy.
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Drop spoonfuls of the cream cheese mixture evenly over the cake batter.
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Sprinkle the chopped strawberries and white chocolate chips evenly across the top.
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Use a butter knife to gently swirl everything together, creating visible ribbons and pockets. Do not overmix.
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Bake for 45–50 minutes, or until the edges are set and the center is just slightly jiggly.
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Remove from oven and cool for at least 30 minutes before slicing and serving.
Notes
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Do not over-swirl or the cream cheese pockets will disappear.
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Pat strawberries dry to prevent excess moisture.
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For extra strawberry flavor, add ½–1 teaspoon strawberry extract to the cake batter.
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Delicious served warm or chilled.
Find it online: https://www.firsthomelovelife.com/strawberry-earthquake-cake/