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Be sure to soften your cream cheese fully to prevent clumping in the swirl.
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Pat your strawberries dry to avoid excess liquid that could affect the cake’s structure.
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Don’t be alarmed if the center jiggles slightly—the cake continues to set as it cools.
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For best slicing, allow the cake to cool completely or chill briefly in the fridge.
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Customize easily with different cake mixes, toppings, or fruit combinations.
Strawberry Earthquake Cake With Strawberry Cake Mix The Easy Recipe Guide
This Strawberry Earthquake Cake combines the ease of a boxed strawberry cake mix with the decadence of a gooey cream cheese swirl, juicy fresh strawberries, and melty white chocolate chips. It bakes into a beautifully cracked dessert that looks as stunning as it tastes. Perfect for parties, potlucks, or family gatherings, this one-pan wonder is bursting with flavor and texture. No layering, no frosting—just mix, swirl, and bake.
Ingredients
Scale
- 1 box strawberry cake mix (plus ingredients listed on the box – usually eggs, oil, and water)
- 1 cup white chocolate chips
- 1 ½ cups diced fresh strawberries
- 8 oz cream cheese, softened
- ½ cup unsalted butter, melted
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Prepare the strawberry cake mix according to the package instructions and pour the batter into the prepared baking dish.
Sprinkle the white chocolate chips and diced strawberries evenly over the cake batter.
In a medium bowl, beat the softened cream cheese until smooth. Add the melted butter, powdered sugar, and vanilla extract. Mix until creamy.
Spoon the cream cheese mixture in dollops over the top of the cake batter. Do not spread or mix.
Bake for 40–45 minutes, or until the edges are set and the center is slightly jiggly. The cream cheese mixture will sink and create the “earthquake” effect.
Allow the cake to cool before slicing and serving.