Strawberry Earthquake Cake Recipe
Introduction
Strawberry Earthquake Cake is a delightful dessert that combines moist strawberry cake with a creamy cream cheese swirl, white chocolate, and fresh strawberries. Topped with whipped topping, it’s a crowd-pleaser perfect for any occasion.
Ingredients
- 15.25 oz strawberry cake mix
- Eggs, oil, and water (according to package instructions)
- 8 oz cream cheese, softened
- 4 tbsp butter
- 2 ½ cups powdered sugar
- 8 oz white chocolate bar (two 4 oz bars)
- 2 cups chopped strawberries, divided
- 8 oz whipped topping
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Step 2: In a large mixing bowl, combine the strawberry cake mix with eggs, oil, and water as directed on the package. Pour the batter into the prepared baking dish.
- Step 3: In a medium bowl, melt the butter. Beat it together with the softened cream cheese using an electric mixer until smooth. Gradually add powdered sugar and continue mixing until fully combined.
- Step 4: Drop spoonfuls of the cream cheese mixture randomly over the cake batter. Sprinkle broken pieces of white chocolate over the batter, then add 1 cup of chopped strawberries on top.
- Step 5: Use a knife or skewer to gently swirl the cream cheese mixture and strawberries into the batter without fully mixing.
- Step 6: Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Step 7: Allow the cake to cool completely on a wire rack before spreading the whipped topping evenly over the surface.
- Step 8: Garnish with chocolate curls and the remaining chopped strawberries before serving.
Tips & Variations
- Use fresh, ripe strawberries for the best flavor and texture. Frozen strawberries can be used but may add extra moisture.
- For added depth, toast the chopped strawberries lightly before adding them to the batter.
- If white chocolate is unavailable, try using milk or dark chocolate for a different twist.
- Replace the whipped topping with homemade whipped cream for a fresher taste.
Storage
Store leftover cake covered in the refrigerator for up to 3 days. Reheat slices briefly at room temperature or enjoy chilled with topping intact. The whipped topping is best served fresh and may separate if heated.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake dairy-free?
You can substitute the cream cheese and butter with dairy-free alternatives, and choose a dairy-free whipped topping. Ensure the cake mix and white chocolate are also dairy-free.
Can I prepare this cake ahead of time?
Yes, you can bake the cake a day in advance and keep it covered in the refrigerator. Add the whipped topping and garnish just before serving to maintain freshness.
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Strawberry Earthquake Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
Strawberry Earthquake Cake is a luscious dessert featuring a moist strawberry cake base swirled with a creamy, sweetened cream cheese mixture and studded with white chocolate and fresh strawberries. Topped with whipped topping and garnished with chocolate curls and strawberries, this cake perfectly balances fruity freshness and rich sweetness. It’s an impressive yet easy-to-make treat ideal for celebrations or any special occasion.
Ingredients
Cake
- 15.25 oz strawberry cake mix
- Eggs, oil, and water as per cake mix package instructions
Cream Cheese Mixture
- 8 oz cream cheese, softened
- 4 tbsp butter
- 2 ½ cups powdered sugar
Mix-ins and Toppings
- 8 oz white chocolate bar (two 4 oz bars), broken into pieces
- 2 cups chopped strawberries (divided into 1 cup and 1 cup)
- 8 oz whipped topping
- Chocolate curls (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Make Cake Batter: In a large mixing bowl, combine the strawberry cake mix with the eggs, oil, and water exactly as directed on the package. Mix until smooth and pour the batter evenly into the prepared baking dish.
- Prepare Cream Cheese Mixture: In a medium bowl, melt the butter. Add the softened cream cheese and blend using an electric mixer until the mixture is smooth and creamy. Gradually add the powdered sugar while continuing to beat until fully incorporated.
- Add Swirl Components: Drop spoonfuls of the cream cheese mixture randomly over the batter in the baking pan. Sprinkle the broken white chocolate pieces over the entire batter area, then scatter 1 cup of the chopped strawberries evenly on top.
- Swirl the Batter: Using a knife or skewer, gently swirl the cream cheese mixture, white chocolate, and strawberries into the cake batter without fully mixing. This creates a marbled effect and pockets of creamy richness.
- Bake the Cake: Place the pan in the oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
- Cool and Top: Remove the cake from the oven and allow it to cool completely on a wire rack. Once cooled, spread the whipped topping evenly over the entire cake surface.
- Garnish and Serve: Finish by decorating the top of the cake with chocolate curls and the remaining 1 cup of chopped strawberries. Serve chilled or at room temperature for best flavor.
Notes
- Make sure the cream cheese is softened to room temperature for easy mixing without lumps.
- Do not over-swirl the batter to maintain the distinct marbled look and texture.
- Allowing the cake to cool completely before spreading the whipped topping prevents it from melting and becoming watery.
- Use fresh strawberries for the best flavor and texture; frozen strawberries can add excess moisture.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry cake, cream cheese swirl cake, white chocolate dessert, easy baked cake, strawberry dessert, whipped topping cake
