Strawberry Earthquake Cake Recipe

Introduction

Strawberry Earthquake Cake is a delightful twist on a classic dessert, combining moist strawberry cake with creamy, rich layers of cream cheese and white chocolate. This cake is bursting with fruit and texture, making it a perfect treat for any occasion.

Ingredients

• 1 box strawberry cake mix
• Ingredients listed on the box (eggs, oil, water)
• 1½ cups fresh or frozen strawberries, chopped
• 1 cup white chocolate chips or chunks
• 1 cup sweetened shredded coconut
• ½ cup chopped pecans or walnuts (optional)
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2½ cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Step 2: Prepare the strawberry cake mix according to the package directions.
3. Step 3: Gently fold in the chopped strawberries, white chocolate chips, shredded coconut, and nuts if using.
4. Step 4: Pour half of the batter evenly into the prepared baking pan.
5. Step 5: In a separate bowl, beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, then mix until creamy and well combined.
6. Step 6: Drop spoonfuls of the cream cheese mixture over the batter in the pan.
7. Step 7: Pour the remaining batter over the cream cheese dollops, then gently swirl with a knife to create a marbled effect.
8. Step 8: Bake for 40 to 45 minutes, or until the center is set and a toothpick inserted comes out clean.
9. Step 9: Allow the cake to cool completely in the pan before slicing and serving.

Tips & Variations

• Use fresh strawberries when in season for the best flavor, or frozen strawberries after thawing and draining excess liquid to avoid a soggy batter.
• Swap white chocolate chips for semi-sweet or milk chocolate chips if you prefer a richer chocolate taste.
• Leave out the nuts if you want a nut-free dessert or substitute with your favorite crunchy topping like toasted almonds.
• For an extra moist cake, try adding a tablespoon of sour cream or yogurt to the batter before baking.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the cream cheese layer fresh. For longer storage, you can freeze the cake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat slices slightly in the microwave if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of berry in this cake?

Yes, you can substitute strawberries with raspberries, blueberries, or even a mix of berries. Just be sure to chop them and drain any excess liquid to avoid making the batter too wet.

Is it necessary to soften the cream cheese and butter?

Yes, softening the cream cheese and butter makes it easier to beat them together smoothly, which helps create a creamy texture without lumps in the cream cheese layer.

Strawberry Earthquake Cake Recipe

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A luscious and decadent Strawberry Earthquake Cake featuring moist strawberry cake swirled with a creamy white chocolate, coconut, and cream cheese mixture. This delightful dessert combines fresh strawberries, white chocolate chips, shredded coconut, and optional nuts, baked together to create a rich, flavorful treat perfect for any occasion.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 1 box strawberry cake mix
• Ingredients listed on the cake mix box (eggs, oil, water as required)
• 1½ cups fresh or frozen strawberries, chopped
• 1 cup white chocolate chips or chunks
• 1 cup sweetened shredded coconut
• ½ cup chopped pecans or walnuts (optional)

Cream Cheese Swirl

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2½ cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly to prevent sticking.
2. Mix Cake Batter: Prepare the strawberry cake mix according to the package directions, using the required eggs, oil, and water.
3. Add Mix-Ins: Gently fold in the chopped fresh or frozen strawberries, white chocolate chips, shredded coconut, and nuts if using to evenly distribute these delicious additions throughout the batter.
4. Layer Batter: Pour half of the prepared batter into the greased baking pan, spreading it evenly.
5. Make Cream Cheese Swirl: In a medium bowl, beat the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until the mixture is smooth and fluffy.
6. Add Cream Cheese Dollops: Drop spoonfuls of the cream cheese mixture over the layer of batter in the pan, spacing them evenly.
7. Top with Remaining Batter and Swirl: Pour the remaining strawberry batter over the cream cheese dollops. Use a knife to gently swirl the two layers together to create a marbled effect.
8. Bake: Bake in the preheated oven for 40 to 45 minutes, or until the center is set and a toothpick inserted near the center comes out with a few moist crumbs.
9. Cool and Serve: Allow the cake to cool completely in the pan before slicing and serving to let the flavors meld and the texture set.

Notes

• Ensure cream cheese and butter are softened for easier mixing and a smooth swirl.
• Use fresh strawberries for best flavor; frozen can be used but drain excess moisture to avoid a soggy cake.
• Swirling the cream cheese mixture into the batter creates a beautiful earthquake effect in the cake.
• Optional nuts can be omitted for a nut-free version.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Strawberry cake, cream cheese swirl, shredded coconut, white chocolate, dessert, baked cake, nutty cake