Strawberry Earthquake Cake
A delightful cake that combines strawberry cake mix, cream cheese, and white chocolate for a fun and creamy dessert experience.
Equipment
- Oven
- Mixing Bowl
- 9x13 inch baking dish
- Electric Mixer
Ingredients
- 1 package strawberry cake mix (15.25 oz)
- 8 oz. cream cheese (softened)
- 4 Tbsp. butter (melted)
- 2 1/2 cups powdered sugar
- 8 oz. white chocolate bar (two 4 oz bars)
- 2 cups chopped strawberries (divided)
- 8 oz. whipped topping
Instructions
- Preheat your oven to 350°F.
- Grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the strawberry cake mix, eggs, oil, and water as instructed on the cake mix box.
- Pour the batter into the greased baking dish, spreading it evenly.
- In another bowl, melt the butter and blend it with the softened cream cheese using an electric mixer until smooth.
- Gradually add the powdered sugar into the cream cheese mixture, mixing until creamy.
- Drop spoonfuls of the cream cheese mixture onto the cake batter.
- Break one of the white chocolate bars into small pieces and sprinkle over the cake batter.
- Add 1 cup of chopped strawberries into the batter and gently swirl everything together.
- Bake for about 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the baking dish.
- After cooling, spread the whipped topping over the top of the cake.
- Using a potato peeler, create white chocolate curls from the remaining chocolate bar and sprinkle over the whipped topping, along with the remaining cup of chopped strawberries.
- Slice and serve your Strawberry Earthquake Cake.
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Notes
Store leftovers in the refrigerator for up to 3-4 days.