Strawberry Earthquake Cake
A delightful dessert that combines fresh strawberries and a creamy cream cheese topping for a visually stunning treat perfection for any occasion.
Servings: 12 servings
Calories: 250kcal
Ingredients
Cake Ingredients
- 1 box vanilla or white cake mix (plus ingredients listed on the box) Light and fluffy base for the cake.
- 1 cup fresh strawberries, chopped Juicy and adds a fruity punch.
- 8 oz cream cheese, softened Provides a luscious contrast.
- 1 cup powdered sugar Adds sweetness to the cream cheese filling.
- 1/2 cup unsalted butter, melted Lends richness and moistness.
- 1 tsp vanilla extract Enhances flavor profile.
- 1 cup strawberry pie filling Creates delightful pockets of flavor.
- To taste fresh strawberries for garnish Adds color and freshness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the cake mix according to the instructions on the box, then pour the batter into the greased baking dish.
- Sprinkle the chopped strawberries evenly over the cake batter.
- In a medium bowl, beat together the softened cream cheese, powdered sugar, melted butter, and vanilla extract until smooth and creamy.
- Drop spoonfuls of the cream cheese mixture over the cake batter, and gently swirl it in using a knife to create a marbled effect.
- Spoon dollops of strawberry pie filling over the top of the cake batter and gently swirl again.
Baking
- Bake the cake in the preheated oven for 40–45 minutes, until edges are golden brown and the center is set.
Finishing Touches
- Let the cake cool for at least 30 minutes before slicing.
- Garnish slices with fresh strawberries before serving.
Notes
Use ripe, fresh strawberries for optimum flavor. Be careful not to over-bake the cake to maintain moisture.