Description
A fruity twist on the classic earthquake cake with swirls of cream cheese and bursts of fresh strawberries. Easy, rich, and crowd-pleasing.
Ingredients
Scale
- 1 box strawberry cake mix
- Ingredients listed on the box (usually eggs, oil, water)
- 1½ cups fresh or frozen strawberries, chopped
- 8 oz cream cheese, softened
- ½ cup unsalted butter, melted
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare strawberry cake mix according to package directions and pour into the dish.
- Fold in chopped strawberries, distributing evenly throughout the batter.
- In a separate bowl, beat cream cheese, melted butter, and powdered sugar until smooth.
- Drop spoonfuls of cream cheese mixture over the cake batter and swirl gently with a knife.
- Bake for 40–50 minutes, or until a toothpick inserted in the cake portion comes out clean.
- Cool for at least 20 minutes before slicing and serving.
Notes
Best served slightly warm or chilled. Store leftovers covered in the fridge for up to 4 days. Freezes well for up to 2 months. Pairs beautifully with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American