Strawberry Earthquake Cake Delight (Print Version)
Gooey strawberry cake infused with berries, coconut, white chocolate, and a marbled cream cheese swirl.
# Ingredients:
→ Cake Base
01 -
1 box strawberry cake mix
02 -
Ingredients as required by cake mix package (typically eggs, vegetable oil, and water)
→ Add-ins
03 -
375 g fresh or frozen strawberries, chopped
04 -
170 g white chocolate chips or chunks
05 -
80 g sweetened shredded coconut
06 -
60 g chopped pecans or walnuts (optional)
→ Cream Cheese Swirl
07 -
225 g cream cheese, softened
08 -
115 g unsalted butter, softened
09 -
300 g powdered sugar
10 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23x33 cm baking dish thoroughly to prevent sticking.
02 -
Prepare strawberry cake mix following package instructions, combining necessary eggs, oil, and water. Pour batter evenly into the greased baking dish.
03 -
Scatter chopped strawberries, white chocolate chips, shredded coconut, and nuts (if using) uniformly over the batter.
04 -
In a medium bowl, beat softened cream cheese, butter, powdered sugar, and vanilla extract until a smooth, creamy consistency is achieved.
05 -
Drop spoonfuls of the cream cheese mixture onto the batter and use a knife to gently marble for a swirled effect without overmixing.
06 -
Bake for 45-50 minutes or until golden brown with a just-set but slightly gooey center.
07 -
Allow cake to cool in the pan for at least 15 minutes before slicing. Serve warm or chilled as preferred.
# Notes:
01 -
For optimal texture, allow to cool slightly before slicing, as the warm cream cheese swirl remains soft.