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Strawberry Earthquake Cake Recipe

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★★★★★

4.6 from 124 reviews

This irresistible Strawberry Earthquake Cake is a show-stopping dessert combining moist strawberry cake layers with a luscious cream cheese swirl, fresh strawberries, white chocolate, coconut, and toasted nuts. Perfect for strawberry lovers, this cake offers a delightful balance of fruity sweetness, creamy texture, and crunchy toppings that will captivate your guests.

Ingredients

Scale

For the Cake

  • 1 box Strawberry Cake Mix
  • 1.5 cups Fresh or Frozen Strawberries (if frozen, thawed and drained)
  • 1 cup White Chocolate Chips or Chunks (dark chocolate can be substituted)
  • 1 cup Sweetened Shredded Coconut (optional)
  • 0.5 cup Chopped Pecans or Walnuts (or almonds)

For the Cream Cheese Layer

  • 8 oz Cream Cheese (softened)
  • 0.5 cup Unsalted Butter (or equal oil for dairy-free)
  • 2.5 cups Powdered Sugar (granulated sugar can be used but may affect texture)
  • 1 teaspoon Vanilla Extract (almond extract can substitute)
  • Milk as needed for consistency (approx. 2-3 tablespoons)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
  2. Mix Cake Batter: In a large mixing bowl, combine the strawberry cake mix with the required water, vegetable oil, and eggs according to the cake mix instructions. Stir until smooth and well combined.
  3. Layer the Batter: Pour half of the strawberry batter into the prepared baking dish and spread it evenly to form the base layer.
  4. Prepare Cream Cheese Mixture: Beat the softened cream cheese until smooth using a mixer, then gradually add the powdered sugar, a splash of milk, and vanilla extract. Continue mixing until the mixture is fluffy and creamy.
  5. Assemble the Cake Layers: Spoon the cream cheese mixture over the base batter layer and use a spatula or knife to swirl it gently through the cake to create the earthquake effect.
  6. Add Strawberries and Batter: Sprinkle diced strawberries evenly over the cream cheese layer, then drizzle the remaining cake batter on top in small dollops, leaving some cream cheese swirl visible.
  7. Bake the Cake: Place the baking dish in the preheated oven and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean or with just moist crumbs.
  8. Cool and Toast Nuts: Allow the cake to cool in the pan for about 10 minutes. Meanwhile, toast the chopped pecans or walnuts in a skillet over medium heat until golden brown and fragrant, about 3-5 minutes.
  9. Finish and Serve: Sprinkle the toasted nuts and shredded coconut over the top of the cooled cake before slicing and serving for added texture and flavor.

Notes

  • For a dairy-free version, substitute unsalted butter with oil and omit cream cheese or use a dairy-free cream cheese alternative.
  • Fresh strawberries can be replaced with frozen ones, but ensure they are fully thawed and drained to avoid excess moisture.
  • Dark chocolate can be used instead of white chocolate chips for a richer flavor profile.
  • To add more visual appeal, you can chill the cake after baking before serving.
  • Make sure not to overmix the cream cheese layer to keep it light and fluffy.

Keywords: strawberry cake, cream cheese swirl, white chocolate, toasted nuts, dessert, strawberry dessert, layered cake

Find it online: https://dinewithdylan.com/strawberry-earthquake-cake-recipe/