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STRAWBERRY EARTHQUAKE CAKE

Beautifully decorated strawberry earthquake cake ready to serve
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A wonderfully messy and delicious cake, with a moist strawberry base, rivers of gooey cream cheese filling, and pockets of melted white chocolate. It’s a guaranteed crowd-pleaser that’s surprisingly simple to make!

Ingredients

Scale

For the Cake:

  • 1 box Strawberry Cake Mix
  • Ingredients listed on the cake mix box (usually eggs, oil, and water)
  • 1 cup White Chocolate Chips

For the Cream Cheese Filling:

  • 1 (8-ounce) block full-fat cream cheese, softened
  • ½ cup unsalted butter, melted
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, diced

Instructions

  1. Prep: Heat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. Make Cake Batter: In a large bowl, prepare the strawberry cake mix according to the package directions. Pour the batter into your prepared pan and spread evenly. Sprinkle the white chocolate chips over the top.
  3. Mix Filling: In a separate bowl, use an electric mixer to beat the softened cream cheese, melted butter, and vanilla until smooth and creamy. Gradually mix in the powdered sugar on low speed until just combined. Gently fold in the diced strawberries with a spatula.
  4. Create the “Earthquake”: Drop spoonfuls of the cream cheese mixture randomly over the cake batter. Use a butter knife to make a few gentle swirls—don’t overmix!
  5. Bake: Bake for 40-45 minutes. The cakey parts should look set, and the cream cheese areas will still be slightly jiggly. A toothpick inserted into the cake part should come out with moist crumbs.
  6. Cool: Let the cake cool on a wire rack before slicing and serving.

Notes

  • Serving Suggestion: This cake is amazing served warm, on its own or with a scoop of vanilla ice cream. Garnish with extra fresh strawberry slices for a beautiful presentation.
  • Tips & Tricks: For the best filling, make sure your cream cheese is at room temperature to avoid lumps. When swirling the filling, less is more! This creates those distinct, gooey pockets.
  • Storage & Reheating: Store the cake covered in the refrigerator for up to 4 days. To reheat a slice, microwave for 15-20 seconds for that fresh-from-the-oven warmth. It also freezes wonderfully for up to 3 months.

Find it online: https://recipesh.com/strawberry-earthquake-cake/