Strawberry Earthquake Cake Recipe
Introduction
Strawberry Earthquake Cake is a delightful, moist dessert bursting with fresh strawberry flavor and creamy swirls of white chocolate and cream cheese. Perfect for summer gatherings or any occasion that calls for a vibrant, fruity treat.
Ingredients
- 15.25 oz strawberry cake mix
- Eggs, oil, and water (according to package instructions)
- 8 oz cream cheese, softened
- 4 tbsp butter
- 2 ½ cups powdered sugar
- 8 oz white chocolate bar (two 4 oz bars)
- 2 cups chopped strawberries, divided
- 8 oz whipped topping
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Step 2: In a large mixing bowl, combine the strawberry cake mix with eggs, oil, and water as per package instructions. Pour the batter into the prepared baking dish.
- Step 3: In a medium bowl, melt the butter. Using an electric mixer, blend the melted butter with softened cream cheese until smooth, then gradually add powdered sugar and mix until incorporated.
- Step 4: Drop spoonfuls of the cream cheese mixture randomly over the cake batter. Sprinkle broken pieces of white chocolate evenly over the batter, then add 1 cup of chopped strawberries on top.
- Step 5: Gently swirl the cream cheese mixture, chocolate, and strawberries into the batter without fully mixing to create a marbled effect.
- Step 6: Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Step 7: Allow the cake to cool completely on a wire rack before spreading whipped topping evenly over the surface.
- Step 8: Garnish with chocolate curls and the remaining chopped strawberries before serving.
Tips & Variations
- Use fresh, ripe strawberries for the best flavor and texture in this cake.
- For extra chocolate flavor, fold some white chocolate chips into the batter before baking.
- Try swapping the strawberry cake mix for a vanilla or white cake mix for a milder strawberry flavor.
- Chill the cake after topping for at least an hour to help the whipped topping set and enhance the taste.
Storage
Store the cake covered in the refrigerator for up to 3 days to keep the whipped topping fresh. You can bring slices to room temperature or warm slightly before serving if desired, but avoid heating the whipped topping directly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries for this cake?
Yes, you can use frozen strawberries if fresh are unavailable. Thaw and drain them well to avoid excess moisture in the batter.
Is it necessary to swirl the cream cheese mixture, or can I fully mix it in?
Swirling creates a beautiful marbled effect and layers of flavor. Fully mixing the cream cheese mixture will change the texture and appearance but will still result in a tasty cake.
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Strawberry Earthquake Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Description
This Strawberry Earthquake Cake is a delightful dessert featuring a moist strawberry-flavored cake base swirled with a luscious cream cheese mixture, white chocolate pieces, and fresh strawberries, all topped with whipped topping and garnished with additional strawberries and chocolate curls. Perfect for strawberry lovers, this cake offers a beautiful blend of flavors and textures that will impress at any gathering.
Ingredients
Cake
- 15.25 oz strawberry cake mix
- eggs, oil, and water (quantities as per cake mix package instructions)
Cream Cheese Mixture
- 8 oz cream cheese, softened
- 4 tbsp butter
- 2 ½ cups powdered sugar
Additional Ingredients
- 8 oz white chocolate bar (two 4 oz bars), broken into pieces
- 2 cups chopped strawberries, divided
- 8 oz whipped topping
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix and pour cake batter: In a large mixing bowl, combine the strawberry cake mix with eggs, oil, and water according to the package instructions. Mix until well incorporated, then pour the batter evenly into the prepared baking dish.
- Prepare cream cheese mixture: In a medium bowl, melt the butter. Using an electric mixer, blend the melted butter and softened cream cheese together until smooth. Gradually add the powdered sugar while continuing to mix, creating a sweet and creamy mixture.
- Add cream cheese dollops and toppings: Drop spoonfuls of the cream cheese mixture randomly over the strawberry cake batter. Sprinkle broken pieces of white chocolate over the batter, then evenly distribute 1 cup of chopped strawberries on top.
- Swirl the batter: Using a knife or skewer, gently swirl the cream cheese mixture, white chocolate, and strawberries into the cake batter. Be careful not to fully mix everything together; you want to create a marbled effect.
- Bake the cake: Place the baking dish in the preheated oven and bake for 40-45 minutes. The cake is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
- Cool and add whipped topping: Remove the cake from the oven and allow it to cool completely on a wire rack. Once cooled, spread the 8 oz whipped topping evenly over the surface of the cake.
- Garnish and serve: Garnish the cake with chocolate curls (made from white chocolate if desired) and the remaining chopped strawberries for an attractive presentation before serving.
Notes
- Make sure the cream cheese is softened to avoid lumps in the cream cheese mixture.
- You can use store-bought whipped topping or make your own for a fresher taste.
- For chocolate curls, gently shave white chocolate bars using a vegetable peeler.
- Ensure the cake is fully cooled before adding whipped topping to prevent it from melting.
- Substitute fresh strawberries with frozen, but thaw and drain excess liquid before using.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry Cake, Cream Cheese Swirl, White Chocolate, Dessert, Easy Cake Recipe, Marbled Cake, Whipped Topping
