Description
Indulge in the delightful Strawberry Earthquake Cake, a showstopper dessert that combines moist strawberry cake with a creamy cream cheese topping. This easy-to-make treat features an “earthquake” effect as the luscious cream cheese mixture sinks into the warm cake, creating an irresistible flavor experience.
Ingredients
- 1 box (15.25 ounces) strawberry cake mix
- 3 large eggs (room temperature)
- 1 cup water
- ½ cup vegetable oil
- 1 package (8 ounces) cream cheese (softened to room temperature)
- ½ cup unsalted butter (melted)
- 2 ½ cups confectioners’ sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup diced strawberries (plus extra for garnish)
- 2 cups white chocolate chips
- Vanilla ice cream (optional for serving)
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. In a mixing bowl, combine strawberry cake mix, eggs, water, and vegetable oil. Mix until smooth.
3. Pour batter into the prepared pan and bake for 30–35 minutes until a toothpick comes out clean.
4. While baking, beat together softened cream cheese and melted butter until creamy; gradually add confectioners’ sugar, vanilla extract, and salt.
5. Once the cake is done, remove from the oven and sprinkle with diced strawberries and white chocolate chips. Spoon dollops of cream cheese mixture on top.
6. Return to the oven for another 15–20 minutes until set.
7. Cool for at least 30 minutes before serving.
Notes
For an extra indulgent treat, serve with a scoop of vanilla ice cream and a few fresh strawberries on top. Make sure the cream cheese and butter are fully softened to ensure a smooth, lump-free topping. This cake can be made a day ahead and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice (approximately 130g)
- Calories: 320
- Sugar: 30g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: <0.1g
- Carbohydrates: 36g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 60mg