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Strawberry Earthquake Cake
If you love simple no fuss desserts that impress Strawberry Earthquake Cake is a must try. Serve it warm chilled or straight from the fridge because it is delicious any way you slice it.
Servings 12
Calories 239kcal
Ingredients
Cake Batter
- 1 15.25-ounce box strawberry cake mix
- 1 cup whole milk
- 1 stick butter unsalted, melted
- 4 large eggs
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup strawberries diced
- ½ cup white chocolate chips
Cream Cheese Filling
- 8 ounces cream cheese softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Toppings
- whipped cream
- strawberries sliced
Instructions
- Preheat the oven to 350° Fahrenheit. Grease a 9x13-inch baking dish and set aside.
- Melt the butter in a small bowl. Let it cool slightly.
- Whisk the cake mix, milk, melted butter, eggs, sour cream, and vanilla extract in a large bowl until smooth. Pour the cake batter into the prepared baking dish. Set aside.
- Beat the cream cheese, powdered sugar, and vanilla extract in a small bowl with a hand-mixer until smooth.
- Drop spoonfuls of the cream cheese mixture evenly across the top of the cake batter. Sprinkle the batter with diced strawberries and white chocolate chips.
- Bake the cake for 35-40 minutes at 350° Fahrenheit. Insert a toothpick to check for doneness. Allow the cake to cool for about 30 minutes.
- Garnish the cake with whipped cream and fresh sliced strawberries.
Notes
Chill time can vary and is not included in the total time.
Nutrition
Calories: 239kcal | Carbohydrates: 10g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 109mg | Sodium: 161mg | Potassium: 130mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 656IU | Vitamin C: 7mg | Calcium: 78mg | Iron: 0.4mg