Strawberry Earthquake Cake
Bright, creamy, and wildly easy, this Strawberry Earthquake Cake is a showstopping dessert that combines fluffy cake with sweet cream cheese ribbons and fresh strawberries.
Ingredients
Cake Base
- 1 box White or Vanilla Cake Mix
- Eggs (as required by the cake mix)
- Water or Milk (as required by the cake mix)
- Oil (as required by the cake mix)
- Butter, for greasing the pan
Cream Cheese Filling
- 8 oz Cream Cheese, softened Use room temperature to avoid lumps.
- 1 cup Powdered Sugar (Confectioners' Sugar)
Fruit
- 1 to 1.5 cups Fresh Strawberries, diced Wash, hull, and dice before use.
Canned Topping
- 1 can Sweetened Condensed Milk
Optional Add-ins / Flavor Boosts
- shredded coconut
- white chocolate chips
- vanilla extract Add to cream cheese filling if desired.
Instructions
Preparation
- Preheat oven to the temperature recommended on your cake mix box, usually 350°F (175°C); grease and flour a 9×13 inch pan or line it with parchment.
- In a large bowl, prepare the cake batter per package directions, combining cake mix with eggs, water (or milk), and oil; mix until just combined and pour into the prepared pan.
- In a medium bowl, beat softened cream cheese with powdered sugar until smooth; stir in vanilla extract if using.
- Wash, hull, and dice the strawberries into small pieces.
Assembly
- Dollop spoonfuls of the cream cheese mixture over the batter, then sprinkle diced strawberries around the dollops; drizzle the sweetened condensed milk evenly over the cake. Add optional shredded coconut or white chocolate chips now if desired.
Baking
- Bake about 45–60 minutes or until golden and a toothpick comes out mostly clean; cool on a wire rack until completely set, about 2–3 hours, before slicing.
Notes
Cool completely before cutting; the filling firms up and slices neater after chilling. For a tropical twist, serve alongside or inspired by a carrot pineapple cake flavor profile.