Strawberry Earthquake Cake

A delightful and chaotic dessert that combines juicy strawberries and cream cheese in a rich, gooey cake. Perfect for impressing guests with minimal effort.

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

1 box strawberry cake mix Boxed, not homemade.
1/2 cup unsalted butter, melted Salted works too, but skip extra salt.
2 large eggs, room temp It's fine if they aren't exactly at room temperature.
8 oz cream cheese, softened
2 cups powdered sugar
1 tsp vanilla extract Almond extract can be used as a substitute.
2 cups fresh or frozen strawberries, diced Do not thaw if using frozen.
1 cup white chocolate chips Optional.
1 pinch salt

Method

Preparation

Preheat your oven to 350°F (175°C) and grease a 9x13 pan.
In a bowl, mix the cake mix, melted butter, and one egg until thick. Press the mixture into the bottom of the greased pan.
Beat the cream cheese with the powdered sugar, remaining egg, vanilla, and a pinch of salt until smooth. Dollop this mixture over the cake layer.
Scatter the diced strawberries and optional white chocolate chips over the cream cheese mixture.

Baking

Bake for 40-45 minutes until the edges are golden and the top looks cracked and wobbly.
Avoid overbaking; gooey is the goal.

Notes

Store leftovers tightly covered in the fridge and enjoy them the next day. You can also freeze slices and reheat in the microwave, but it may not be as gooey.