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Strawberry Earthquake Cake

Amazing Strawberry Earthquake Cake You Can’t Resist

This Strawberry Earthquake Cake features moist strawberry layers swirled with cream cheese, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Strawberry Cake Mix Substitute with a homemade mix for a personal touch.
  • 3 large Eggs Bind the ingredients and add moisture for a fluffy texture.
  • 1/2 cup Oil Can be swapped with melted butter for a richer taste.
  • 1 cup Water Hydrates the mix to achieve the right consistency.
  • 2 cups Strawberries Fresh or well-drained thawed frozen strawberries.
  • 1/2 cup White Chocolate Chips Feel free to substitute with milk or dark chocolate chips.
  • 1 cup Sweetened Shredded Coconut This is optional based on your preference.
  • 1/2 cup Chopped Pecans/Walnuts Can be omitted or exchanged for other nuts.
For the Cream Cheese Swirl
  • 8 oz Cream Cheese Ensure it's at room temperature for easy mixing.
  • 1/4 cup Unsalted Butter Must also be at room temperature for smooth blending.
  • 1 cup Powdered Sugar Used to sweeten the cream cheese mixture.
  • 1 tsp Vanilla Extract Elevates the overall flavor profile and adds depth.

Equipment

  • 9x13 inch baking pan
  • Mixing Bowl
  • Hand Mixer
  • spatula
  • Knife or skewer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a mixing bowl, combine the strawberry cake mix, eggs, water, and oil. Mix until smooth.
  3. Fold in strawberries, white chocolate chips, shredded coconut, and nuts into the batter.
  4. Spread half of the cake batter evenly into the greased baking pan.
  5. In a separate bowl, beat cream cheese and butter, then add powdered sugar and vanilla.
  6. Drop dollops of the cream cheese mixture over the batter and swirl with a knife.
  7. Spread the remaining batter over the cream cheese layer.
  8. Bake for 40-45 minutes until a toothpick comes out clean.
  9. Let the cake cool for at least 30 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 5 days. Wrap individual slices for freezing up to 2 months.

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