Strawberry Earthquake Cake: Gooey, Swirled, and Perfectly Sweet
A gooey, fruity cake swirled with cream cheese, coconut, strawberries, and white chocolate. Simple to make and guaranteed to impress.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1 box strawberry cake mix
Ingredients listed on the box
1½ cups fresh or frozen strawberries
1 cup white chocolate chips or chunks
1 cup sweetened shredded coconut
½ cup chopped pecans or walnuts
8 oz cream cheese
½ cup unsalted butter
2½ cups powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13 inch baking dish with vegetable oil or cooking spray.
3. In a large bowl, combine cake mix, water, oil, and eggs.
4. Blend the ingredients with a mixer or whisk for about 2 minutes until smooth.
5. Pour half of the batter into the prepared baking dish, spreading it evenly.
6. Beat softened cream cheese until smooth and creamy in another bowl.
7. Gradually add powdered sugar and mix until well combined.
8. Pour in vanilla extract, beating until velvety and fluffy.
9. Spoon dollops of cream cheese mixture over the cake batter evenly.
10. Gently swirl the cream cheese into the batter with a knife or spatula.
11. Scatter fresh strawberries generously over the cream cheese layer.
12. Drizzle remaining cake batter over the strawberries, partially covering them.
13. Bake for 45-50 minutes until a toothpick comes out clean.
14. Let the cake cool in the pan for 10 minutes after baking.
15. Toast sliced almonds in a dry skillet over medium heat for 3-4 minutes.
16. Sprinkle toasted almonds over the cooled cake and slice into pieces.
Notes
Mix the cake batter until just combined, avoiding overmixing to keep it light and fluffy.
Gently fold in fresh strawberries for bursts of flavor and moisture throughout the cake.
Find it online: https://www.claricerecipes.com/strawberry-earthquake-cake/