Strawberry Earthquake Cake (Print Version)
Gooey strawberry cake with cream cheese swirl and fresh berries
# What You Need:
→ Strawberry Layer
01 - 2 cups fresh strawberries, hulled and sliced
02 - 2 tablespoons granulated sugar
→ Cake Base
03 - 1 box (15.25 oz) strawberry cake mix
04 - 1/2 cup unsalted butter, melted
05 - 3 large eggs
06 - 1 cup milk
→ Cream Cheese Swirl
07 - 8 oz cream cheese, softened
08 - 1/2 cup unsalted butter, softened
09 - 2 cups powdered sugar
10 - 1 teaspoon vanilla extract
→ Add-Ins
11 - 1 cup white chocolate chips
12 - 1/2 cup sweetened shredded coconut
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly with cooking spray or butter.
02 - Toss sliced strawberries with granulated sugar in a medium bowl. Set aside to macerate while preparing the batter.
03 - Combine strawberry cake mix, melted butter, eggs, and milk in a large bowl. Beat until smooth and fully incorporated. Spread batter evenly into prepared pan.
04 - Scatter sugared strawberries, white chocolate chips, and shredded coconut evenly over the surface of the cake batter.
05 - Beat cream cheese and softened butter together until smooth and creamy. Add powdered sugar and vanilla extract, mixing until fluffy and well combined.
06 - Drop spoonfuls of cream cheese mixture randomly over the cake batter. Gently swirl with a butter knife to create a marbled pattern, being careful not to overmix.
07 - Bake for 38-42 minutes until edges are set but center remains slightly gooey. The characteristic earthquake appearance comes from the cracked, uneven top.
08 - Allow cake to cool in pan for 15-20 minutes before slicing. Serve warm or at room temperature for the best texture and flavor.
# Insider Tips:
01 -
- The strawberry juice creates these incredible puddles of bright flavor throughout the cake
- That earthquake top happens naturally, no technique required
02 -
- Overbaking is the enemy here, that slightly gooey center is exactly what makes this cake special
- The cracks and valleys in the top develop as it cools, so do not panic if it looks imperfect
03 -
- Line your baking pan with parchment paper so you can lift the whole cake out for easier slicing
- The cream cheese mixture should be the consistency of frosting before you drop it onto the batter