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Strawberry Earthquake Cake Recipe

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★★★★★

4.6 from 96 reviews

This irresistible Strawberry Earthquake Cake perfectly combines the flavors of moist strawberry cake with a creamy, dreamy cream cheese layer swirled throughout. Topped with fresh strawberries, toasted nuts, and a hint of shredded coconut, this show-stopping dessert is sure to captivate hearts and taste buds alike. Ideal for special occasions or whenever you crave a luscious strawberry treat.

Ingredients

Scale

For the Cake

  • 1 box Strawberry Cake Mix
  • 1.5 cups Fresh or Frozen Strawberries (thawed and drained if frozen)
  • 1 cup White Chocolate Chips or Chunks (dark chocolate can be substituted)
  • 1 cup Sweetened Shredded Coconut (optional)
  • 0.5 cup Chopped Pecans or Walnuts (can be swapped with almonds)

For the Cream Cheese Layer

  • 8 oz Cream Cheese, softened
  • 0.5 cup Unsalted Butter (equal parts oil can be used for dairy-free)
  • 2.5 cups Powdered Sugar (granulated sugar can be used but may affect texture)
  • 1 teaspoon Vanilla Extract (almond extract can substitute)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to ensure the cake doesn’t stick.
  2. Prepare the Cake Batter: In a large mixing bowl, combine the strawberry cake mix with the required water, vegetable oil, and eggs as per the cake mix instructions. Mix until smooth and consistent.
  3. First Batter Layer: Pour half of the prepared strawberry batter evenly into the greased baking dish to create the base layer for the cake.
  4. Make the Cream Cheese Filling: Beat the softened cream cheese in a separate bowl until smooth. Gradually add powdered sugar, milk, and vanilla extract while continuing to beat until the mixture is fluffy and well combined.
  5. Add the Cream Cheese Layer: Spoon the cream cheese mixture evenly over the layer of strawberry batter. Swirl it gently through the batter to create a marbled effect.
  6. Top with Strawberries and Remaining Batter: Scatter diced fresh strawberries over the cream cheese layer. Drizzle the remaining half of the strawberry batter on top, spreading gently to cover.
  7. Bake the Cake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
  8. Cool and Slice: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before slicing into squares for serving.
  9. Toast the Nuts: In a dry skillet over medium heat, toast the chopped nuts until they turn golden brown and become fragrant. Be careful not to burn them.
  10. Serve: Sprinkle the toasted nuts and shredded coconut (if using) over the top of the cake before serving to add crunch and flavor.

Notes

  • Optional: Top each slice with whipped cream for a delightful finish.
  • You can substitute dark chocolate chips for white chocolate if preferred.
  • For a dairy-free version, replace the cream cheese and butter with appropriate dairy-free alternatives.
  • If using frozen strawberries, ensure they are completely thawed and drained to avoid excess moisture in the cake.
  • Let the cake cool thoroughly to make slicing easier and cleaner.

Keywords: Strawberry Cake, Cream Cheese Cake, Dessert, Baked Strawberry Cake, Strawberry Dessert, Homemade Cake, Cake with Fresh Strawberries, White Chocolate Cake

Find it online: https://thehungrymason.com/strawberry-earthquake-cake-recipe/