Description
Strawberry Earthquake Cake is an easy 9×13 dessert made with strawberry cake mix, a creamy cheesecake swirl, fresh strawberries, and gooey white chocolate pockets. After baking, it is topped with fluffy whipped topping, extra berries, and white chocolate curls for a fun, crowd pleasing treat.
Ingredients
Cake
1 box strawberry cake mix (15.25 oz)
Eggs, oil, and water as called for on the cake mix box
Cheesecake swirl and mix ins
8 oz cream cheese, softened
4 tbsp butter, melted
2 cups powdered sugar
2 white chocolate bars (4 oz each), divided
2 cups fresh strawberries, chopped and divided
Topping
1 container whipped topping (8 oz)
Instructions
1. Heat oven to 350 F. Grease a 9×13 inch baking dish.
2. Mix strawberry cake mix with the eggs, oil, and water listed on the box. Pour batter into the baking dish.
3. Beat cream cheese and melted butter until smooth, then mix in powdered sugar until creamy.
4. Drop spoonfuls of cream cheese mixture over the batter.
5. Sprinkle chunks from 1 white chocolate bar over the top, then add 1 cup chopped strawberries.
6. Gently swirl with a butter knife a few times to create ribbons and pockets.
7. Bake 40 to 45 minutes, until a toothpick comes out clean or with a few moist crumbs.
8. Cool completely, then spread whipped topping over the cake.
9. Top with white chocolate curls from the remaining bar and the remaining 1 cup chopped strawberries, then slice and serve.
Notes
Let the cake cool completely before adding whipped topping so it stays fluffy and does not melt.
Swirl lightly so you keep distinct cream cheese pockets.
If the top browns too fast, tent loosely with foil near the end.
Store covered in the fridge up to 3 days, or freeze wrapped slices up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square