Description
This gooey Strawberry Earthquake Cake swirls fresh berries, cream cheese, and white chocolate into a crackled top and creamy center. It’s perfect for gatherings and ridiculously easy to make.
Ingredients
Scale
- 1 box strawberry cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- 1½ cups chopped strawberries
- 8 oz cream cheese, softened
- ¼ cup melted butter
- 2 cups powdered sugar
- ½ tsp vanilla extract (optional)
- 1 cup white chocolate chips
- Optional: ½ cup mini marshmallows or chopped pecans
Instructions
1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. Mix cake mix, eggs, oil, and water until smooth. Fold in chopped strawberries and pour into pan.
3. Beat cream cheese, powdered sugar, butter, and vanilla until creamy. Drop spoonfuls over batter.
4. Sprinkle white chocolate chips and other toppings on top.
5. Bake for 35–40 minutes until edges are golden and center jiggles slightly.
6. Cool completely before slicing and serving.
Notes
Store in fridge for up to 4 days.
Freezes well for 2 months—wrap slices individually.
Serve warm for gooey texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg