Strawberry Earthquake Cake
A delightful dessert that combines the flavors of fresh strawberries, rich chocolate, and creamy cream cheese for a comforting and indulgent treat.
Ingredients
For the Cake
- 1 box strawberry cake mix Any brand you love
- 4 large eggs Adds moisture and richness
- 1 cup vegetable oil For the perfect cake texture
- 1 cup water Conditions the batter for a lovely consistency
- 1.5 cups strawberries, chopped Fresh strawberries for vibrant flavor
For the Cream Cheese Layer
- 8 oz cream cheese, softened Creates that wonderful cream cheese layer
- 1 cup powdered sugar Sweetens the cream cheese
For Topping
- 0.5 cup chocolate chips For indulgence and flavor explosion
- Optional: sprinkles or whipped cream for garnish For an added touch
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, combine the strawberry cake mix, eggs, oil, and water. Whisk it together until blended well.
- Fold in the chopped strawberries and set the batter aside.
- In a separate bowl, beat together the softened cream cheese and powdered sugar until smooth.
Assembly
- Pour half of the strawberry cake batter into the prepared pan.
- Dollop spoonfuls of the cream cheese mixture on top.
- Carefully pour the remaining cake batter over the cream cheese layer.
- Sprinkle the chocolate chips on top and gently swirl them with a knife.
Baking
- Bake in the preheated oven for about 45 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Cool the cake in the pan for about 20 minutes before serving.
Notes
For a vegan version, use flax eggs and plant-based oil. Swap the strawberry cake mix for vanilla or chocolate mix for a different flavor. Store leftovers covered in the refrigerator for up to 5 days, or freeze individual slices wrapped tightly.