Strawberry Earthquake Cake
Strawberry Earthquake Cake brings together the sweet flavors of strawberries, creamy cheese, and tender cake in every bite. This easy, crowd-pleasing dessert is a joy to make and even more fun to share with family and friends.
Equipment
- 1 9x13-inch baking pan
- 1 Mixer or mixing bowl
- 1 Knife for swirling
Ingredients
Cake
- 1 box strawberry cake mix plus ingredients called for on box
- 1 cup sweetened shredded coconut
- 1 cup fresh strawberries chopped
- 0.5 cup white chocolate chips
Cream Cheese Mixture
- 8 ounces cream cheese softened
- 0.25 cup butter melted
- 2 cups powdered sugar
- 1 teaspoon alcohol-free vanilla extract
Instructions
- Preheat your oven to 350°F and grease a 9x13 inch baking pan.
- Sprinkle the shredded coconut evenly on the bottom of the pan. Prepare the strawberry cake mix according to the box directions and pour the batter over the coconut. Scatter chopped strawberries and white chocolate chips evenly over the batter.
- In a bowl, beat together the softened cream cheese, melted butter, powdered sugar, and vanilla extract until smooth. Drop spoonfuls of the cream cheese mixture over the cake, then swirl gently with a knife for a marbled effect.
- Bake for 40–45 minutes until the edges are golden and the center is mostly set. Cool before slicing.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Cake can also be frozen for up to one month; thaw overnight in the fridge before serving.