Strawberry Earthquake Cake
This strawberry earthquake cake combines the fruity sweetness of strawberries, creamy richness of cream cheese, and a crunch of white chocolate chips for a show-stopping dessert. Perfect for any occasion!
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 (312.5 g) 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
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan to prevent sticking.
- In a large mixing bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Stir until the batter is smooth with no lumps.
- Pour the batter into the greased pan, spreading it evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the cream cheese mixture. In a medium bowl, beat the softened cream cheese and melted butter until smooth.
- Gradually mix in the confectioners' sugar, vanilla extract, and kosher salt. Continue to mix until the consistency is creamy and spreadable.
- Remove the cake from the oven and sprinkle the diced strawberries and white chocolate chips over it. Use a spoon to dollop the cream cheese mixture evenly across the top.
- Return the cake to the oven and bake for an additional 15–20 minutes, or until the cream cheese topping sets.
- Allow the cake to cool for at least 30 minutes before slicing. Garnish with extra strawberries and serve with a scoop of vanilla ice cream, if desired.
Notes
Store the cake in an airtight container in the fridge for up to five days. For a zesty twist, add lemon zest or almond extract during preparation!