Strawberry Earthquake Cake
A delightful treat combining light, fruity strawberry flavors with creamy cheesecake layers. This eye-catching cake features cracks that reveal the cheesecake and white chocolate, perfect for any summer event or special day.
Ingredients
- 2 cups fresh strawberries, chopped (for batter and topping)
- 15.25 oz box strawberry cake mix
- 8 oz cream cheese, softened
- 2 ½ cups powdered sugar
- 4 tablespoons butter, melted
- ½ cup chocolate chips
- Whipped cream (for topping)
- Additional strawberries (for topping)
- Shredded coconut (optional)
- Grated white chocolate or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F and grease a 9x13-inch baking dish.
- Prepare the cake batter according to the package directions and pour it into the prepared dish.
- For the cheesecake filling, beat together softened cream cheese, melted butter, and powdered sugar until smooth.
- Drop spoonfuls of the cheesecake filling into the cake batter and gently swirl it in.
- Sprinkle chopped strawberries and chocolate chips on top.
- Bake for 35-45 minutes, testing with a toothpick to ensure it comes out clean.
- Let the cake cool for at least 20 minutes before adding toppings.
- Once cooled, top with whipped cream, additional strawberries, and optional shredded coconut or white chocolate for garnish.
Notes
- Let the cake cool completely before storing in an airtight container in the fridge for 3-4 days.
- If you want to freeze it, wrap the cake well in plastic wrap and store for up to 2 months.
- Vegan options: Use flaxseed meal or applesauce for eggs, and opt for plant-based cream cheese and milk.
- For gluten-free, choose a gluten-free cake mix and ensure all ingredients are gluten-free.
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