Strawberry Earthquake Cake Delight (Print Version)
Strawberry cake with creamy swirl, berries, coconut, and white chocolate for gooey, fruity delight.
# Ingredients:
→ Cake Base
01 -
1 box strawberry cake mix
02 -
Ingredients required by cake mix package, such as eggs, vegetable oil, and water
→ Add-ins
03 -
1 and 1/2 cups fresh or frozen strawberries, chopped
04 -
1 cup white chocolate chips or chunks
05 -
1 cup sweetened shredded coconut
06 -
1/2 cup chopped pecans or walnuts (optional)
→ Cream Cheese Swirl
07 -
8 ounces cream cheese, softened
08 -
1/2 cup unsalted butter, softened
09 -
2 and 1/2 cups powdered sugar
10 -
1 teaspoon vanilla extract
# Steps:
01 -
Preheat oven to 350°F. Grease a 9x13-inch baking dish thoroughly to prevent sticking.
02 -
Prepare the strawberry cake mix according to the package instructions using the specified eggs, oil, and water. Pour the batter evenly into the prepared baking dish.
03 -
Evenly distribute the chopped strawberries, white chocolate chips, shredded coconut, and pecans or walnuts (if using) over the cake batter.
04 -
In a medium mixing bowl, beat together the softened cream cheese, unsalted butter, powdered sugar, and vanilla extract until smooth and creamy.
05 -
Drop spoonfuls of the cream cheese mixture over the surface of the cake batter and use a knife to gently swirl it through the batter for a marbled effect. Avoid overmixing.
06 -
Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and the center is just set but still slightly gooey.
07 -
Allow the cake to cool slightly in the pan before serving. Slice and enjoy warm or after chilling, as preferred.
# Notes:
01 -
For best results, allow the cake to cool for at least 15 minutes before slicing as the warm cream cheese swirl will be very soft.