Strawberry Earthquake Cake That Will Wow Your Taste Buds
Indulge in this Strawberry Earthquake Cake, a delightful combination of strawberries, cream cheese, and white chocolate that will impress everyone.
Equipment
- - Oven
- - Mixing bowls
- - 9×13-inch baking dish
Ingredients
For the Cake Base
- 1 box Strawberry Cake Mix Can substitute with white or French vanilla
- 3 Eggs Follow box instructions
- 1/2 cup Oil Enhances moisture
- 1 cup Water Adjusts batter consistency
For the Cheesecake Filling
- 8 oz Cream Cheese, softened Make sure it's at room temperature
- 4 tbsp Butter, melted Unsalted works best
- 2.5 cups Powdered Sugar For sweetness
For the Sweet Touch
- 2 4 oz bars White Chocolate Bars Can substitute with white chocolate chips
- 2 cups Chopped Strawberries, divided Use ripe strawberries
- 1 container (8 oz) Whipped Topping Lightens the finish
Instructions
How to Make Strawberry Earthquake Cake
- Preheat your oven to 350°F. Grease a 9x13 inch baking dish.
- Mix together the strawberry cake mix, eggs, oil, and water according to package instructions. Pour into the prepared baking dish.
- In a separate bowl, melt butter and combine with cream cheese and powdered sugar until smooth. Dollop onto the cake batter.
- Scatter white chocolate bars and 1 cup of strawberries over the batter, then gently swirl to create a marbled look.
- Bake for 40-45 minutes or until a toothpick comes out clean. Allow to cool completely.
- Spread whipped topping evenly over the cooled cake, sprinkle with remaining strawberries, and add shaved chocolate for garnish.
Notes
For an indulgent touch, drizzle with chocolate sauce before serving. Store leftovers in an airtight container in the fridge for up to 3 days.