Strawberry Earthquake Cake Dessert (Print-Friendly Format)
Moist strawberry cake with cream cheese and white chocolate swirls, perfect for any festive occasion.
# Required Ingredients:
→ Cake Base
01 -
430 g strawberry cake mix
02 -
3 large eggs, at room temperature
03 -
240 ml water
04 -
120 ml vegetable oil
→ Cream Cheese Mixture
05 -
225 g cream cheese, softened
06 -
115 g unsalted butter, melted
07 -
300 g confectioners’ sugar
08 -
1 teaspoon vanilla extract
09 -
1/4 teaspoon kosher salt
→ Topping
10 -
150 g diced fresh strawberries, plus extra for garnish
11 -
340 g white chocolate chips
→ Serving (Optional)
12 -
Vanilla ice cream, for serving
# How to Make It:
01 -
Preheat the oven to 175°C. Grease a 23 x 33 cm baking pan with butter or non-stick spray.
02 -
In a large bowl, blend strawberry cake mix, eggs, water, and vegetable oil until the batter is smooth and free of lumps.
03 -
Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
04 -
While the cake base is baking, beat softened cream cheese with melted butter until fully combined. Gradually mix in confectioners’ sugar. Add vanilla extract and salt, beating until creamy and smooth.
05 -
Remove the cake from the oven. Evenly distribute diced strawberries and white chocolate chips over the surface. Dollop spoonfuls of the cream cheese mixture on top of the cake.
06 -
Return the pan to the oven and bake an additional 15 to 20 minutes, or until the cream cheese layer is just set.
07 -
Allow the cake to cool for a minimum of 30 minutes before slicing. Serve garnished with fresh strawberries and, if desired, a scoop of vanilla ice cream.
# Additional Information:
01 -
Ensure all dairy ingredients are at room temperature for a smooth cream cheese mixture.
02 -
For clean slices, chill the cake briefly before cutting.