Description
Strawberry Earthquake Cake is a gooey, indulgent dessert made with strawberry cake mix, a rich cream cheese swirl, and bursts of fresh strawberries. With crackly tops and molten middles, this cake delivers big flavor with minimal effort.
Ingredients
- 1 box strawberry cake mix (plus ingredients listed on the box—usually eggs, oil, and water)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, melted
- 1 cup chopped fresh or frozen strawberries (thawed and drained if frozen)
- 1/2 cup white chocolate chips or strawberry baking chips (optional)
- 1/2 cup sweetened shredded coconut (optional)
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Prepare the strawberry cake mix according to package instructions. Pour batter into the prepared pan and smooth the top.
- In a medium bowl, beat together the softened cream cheese, powdered sugar, and melted butter until smooth and creamy.
- Drop spoonfuls of the cream cheese mixture over the cake batter.
- Gently swirl with a knife or spatula to create a marbled effect.
- Sprinkle chopped strawberries evenly over the top. Add white chocolate chips, coconut, or nuts if using.
- Bake for 40–45 minutes, or until the edges are set and the center is slightly gooey (a little jiggle is okay).
- Let cool in the pan for at least 30 minutes before serving. The cake will firm up as it cools.
Notes
Thaw and drain frozen strawberries before using to avoid excess moisture.Try different cake mixes like vanilla or chocolate for a twist.A drizzle of glaze or whipped topping adds extra sweetness and flair.This cake is great served warm or chilled depending on preference.For best texture, use full-fat cream cheese.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 30g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
