Description
A rich and indulgent twist on the classic earthquake cake, this strawberry version features juicy strawberries, a tangy cream cheese swirl, and a moist strawberry cake base for a rustic, bakery-style dessert.
Ingredients
- 1 box strawberry cake mix (plus ingredients listed on the box)
- 2 cups fresh strawberries, chopped
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1/2 cup unsalted butter, melted
- 1 cup sweetened shredded coconut (optional)
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare strawberry cake mix according to package instructions.
- Spread chopped strawberries evenly over bottom of prepared baking dish. Add coconut and nuts if using.
- Pour cake batter over strawberries.
- In a separate bowl, beat softened cream cheese with powdered sugar until smooth.
- Spoon cream cheese mixture over cake batter in dollops.
- Drizzle melted butter evenly over the top.
- Bake for 45–50 minutes, or until cake is set and top is lightly golden.
- Cool slightly before slicing to allow creamy swirls to set.
Notes
- Use white or vanilla cake mix with strawberry gelatin for a different flavor.
- Add extra nuts or coconut for more texture.
- Drizzle white chocolate over cooled cake for extra indulgence.
- Frozen strawberries work if thawed and drained well.
- Serve warm for an extra creamy texture or chilled for a firmer set.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 48g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
