Description
This Strawberry Earthquake Cake is a delightful, easy-to-make dessert bursting with fresh strawberries, white chocolate, and coconut. A luscious cream cheese swirl adds a rich, creamy texture, making it a perfect treat for any occasion.
Ingredients
Scale
Cake Mix
- 1 box strawberry cake mix
- Ingredients listed on the box (eggs, oil, water)
- 1½ cups fresh or frozen strawberries, chopped
- 1 cup white chocolate chips or chunks
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans or walnuts (optional)
Cream Cheese Swirl
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
- Prepare Cake Batter: Prepare the strawberry cake mix according to the package directions, combining the required eggs, oil, and water.
- Add Mix-ins: Gently fold the chopped strawberries, white chocolate chips, shredded coconut, and nuts (if using) into the batter to evenly distribute these flavorful ingredients.
- Pour Batter: Pour half of the batter into the prepared baking pan, spreading it evenly to cover the bottom.
- Make Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, then mix until creamy and well combined.
- Add Cream Cheese Dollops: Drop spoonfuls of the cream cheese mixture over the batter evenly, creating swirls.
- Top with Remaining Batter: Pour the remaining cake batter over the cream cheese dollops, gently swirling with a knife to create a marbled effect.
- Bake: Bake in the preheated oven for 40 to 45 minutes or until the center is set and a toothpick inserted in the middle comes out mostly clean.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing and serving to ensure clean slices and to let flavors meld.
Notes
- You can use fresh or frozen strawberries depending on availability; just ensure frozen strawberries are thawed and drained before folding in.
- The nuts are optional; omit if you have allergies or prefer a nut-free cake.
- For a tangier flavor, substitute part of the powdered sugar with confectioners’ sweetener if desired.
- Make sure the cream cheese and butter are softened to room temperature to ensure a smooth mixture.
- This cake stores well covered at room temperature for 2 days or refrigerated for up to 5 days.
