Strawberry Earthquake Cake Delight
A sweet and creamy dessert combining fruity strawberries with a creamy cheese layer, perfect for gatherings or as a delightful treat at home.
Ingredients
Cake Base Ingredients
- 1 box strawberry cake mix, ingredients as required by cake mix package (typically eggs, vegetable oil, and water)
- 375 g fresh or frozen strawberries, chopped Use fresh strawberries for the best flavor.
- 170 g white chocolate chips or chunks
- 80 g sweetened shredded coconut Feel free to add more for extra texture.
- 60 g chopped pecans or walnuts (optional) Nuts are optional.
Cream Cheese Mixture
- 225 g cream cheese, softened Ensure it's at room temperature for easier mixing.
- 115 g unsalted butter, softened Ensure it's at room temperature for easier mixing.
- 300 g powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 175°C.
- Grease a 23x33 cm baking dish thoroughly to prevent sticking.
- Prepare the strawberry cake mix according to the package instructions, combining the necessary eggs, oil, and water.
- Pour the batter evenly into the greased baking dish.
- Scatter the chopped strawberries, white chocolate chips, shredded coconut, and nuts (if using) uniformly over the batter.
- In a medium bowl, beat the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Drop spoonfuls of the cream cheese mixture onto the batter and use a knife to gently marble it for a swirled effect without overmixing.
Baking
- Bake for 45-50 minutes or until the cake is golden brown and the center is just set but slightly gooey.
- Allow the cake to cool in the pan for at least 15 minutes before slicing.
Notes
Serve warm or chilled, topped with a dollop of whipped cream or fresh strawberries for extra flair. Store leftovers in an airtight container in the refrigerator for 3-4 days. Freeze individual slices tightly wrapped for up to 2 months.