Strawberry Earthquake Cake
Ingredients:
- 1 box white cake mix
- Ingredients listed on the cake mix box (usually water, oil, and eggs)
- 1 cup fresh strawberries, chopped
- 1 package (8 oz / 225 g) cream cheese, softened
- 1/2 cup (1 stick / 115 g) unsalted butter, melted
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 1/2 cup white chocolate chips
Instructions:
- Preheat the Oven:
Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking. - Prepare the Cake Batter:
Follow the directions on the cake mix box to make the batter. Gently fold in the chopped strawberries, then pour the mixture evenly into the prepared baking dish. - Make the Cream Cheese Mixture:
In a medium bowl, beat together the softened cream cheese, melted butter, powdered sugar, and vanilla extract until smooth and creamy. - Assemble the Cake:
Drop spoonfuls of the cream cheese mixture over the cake batter—no need to spread it. The mixture will sink slightly while baking, creating the signature “earthquake” look. - Add Toppings:
Sprinkle the shredded coconut and white chocolate chips evenly over the top. - Bake:
Bake for 40–45 minutes, or until the cake is set and the edges are golden brown. - Cool and Serve:
Let the cake cool before slicing. You’ll see beautiful cracks on top with creamy pockets of cheesecake and juicy strawberries throughout.
Each bite of this Strawberry Earthquake Cake combines soft cake, creamy sweetness, and fruity bursts—perfect for any dessert lover!
