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Strawberry Earthquake Cake

Strawberry Earthquake Cake is a delightful dessert that combines a moist strawberry cake base with a rich cream cheese swirl, topped with white chocolate chips and fresh strawberries. Its unique "earthquake" effect, characterized by cracks and swirls, makes it both visually appealing and delicious.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings
Calories 710 kcal

Ingredients
  

For the Cake Base:

1 box white cake mix (15.25 oz)

3 large eggs

1/2 cup vegetable oil

3/4 cup water (slightly less than package directions)

2 cups fresh strawberries, hulled and quartered (or frozen strawberries, partially thawed and drained)

1/2 teaspoon strawberry extract (optional, for enhanced flavor)

For the Cream Cheese Layer:

8 oz cream cheese, softened to room temperature

1/2 cup (1 stick) unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Pinch of salt

For Extra Strawberry Goodness:

1/3 cup strawberry preserves or jam

1/2 cup white chocolate chips (optional)

1/4 cup graham cracker crumbs (optional, for texture)

Instructions
 

Prepare the Cake Base:

    Preheat your oven to 350°F (175°C).

      Grease a 9x13-inch baking dish with cooking spray or butter.

        In a medium bowl, combine the strawberry cake mix, eggs, water, and vegetable oil.

          Mix until well combined.

            Pour the batter into the prepared baking dish, spreading it evenly.

              Prepare the Cream Cheese Swirl:

                In a large bowl, use a hand mixer to beat together the softened cream cheese and melted butter until smooth.

                  Add the confectioners' sugar, vanilla extract, and kosher salt.

                    Continue mixing until the mixture is smooth and creamy.

                      Fold in the diced strawberries gently.

                        Assemble the Cake:

                          Dollop spoonfuls of the cream cheese mixture over the strawberry cake batter.

                            Using a knife or skewer, gently swirl the cream cheese mixture into the cake batter to create a marbled effect.

                              Sprinkle the white chocolate chips evenly over the top.

                                Bake:

                                  Place the baking dish in the preheated oven.

                                    Bake for 50-55 minutes, or until the center is set and a toothpick inserted comes out clean

                                      Cool and Serve:

                                        Allow the cake to cool in the baking dish for about 15 minutes.

                                          Notes

                                          Nutrition Information (per serving):
                                          • Calories: 710​
                                          • Fat: 41g​
                                          • Protein: 6g​
                                          • Carbohydrates: 85g​
                                            • Fiber: 1g​
                                            • Sugars: 61g
                                          Keyword Strawberry Earthquake Cake