Description
Indulge in the sweet chaos of Strawberry Earthquake Cake, where layers of velvety cream cheese mingle with fresh strawberries, creating a delightful eruption of flavor in every slice.
Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish with vegetable oil or cooking spray.
- In a large bowl, combine cake mix, water, oil, and eggs.
- Blend the ingredients with a mixer or whisk for about 2 minutes until smooth.
- Pour half of the batter into the prepared baking dish, spreading it evenly.
- Beat softened cream cheese until smooth and creamy in another bowl.
- Gradually add powdered sugar and mix until well combined.
- Pour in milk and vanilla extract, beating until velvety and fluffy.
- Spoon dollops of cream cheese mixture over the cake batter evenly.
- Gently swirl the cream cheese into the batter with a knife or spatula.
- Scatter fresh strawberries generously over the cream cheese layer.
- Drizzle remaining cake batter over the strawberries, partially covering them.
- Bake for 45-50 minutes until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes after baking.
- Toast sliced almonds in a dry skillet over medium heat for 3-4 minutes.
- Sprinkle toasted almonds over the cooled cake and slice into pieces.
Notes
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Strawberry Earthquake Cake, Strawberry Cake, Dessert, Cake Recipes