Strawberry Earthquake White Chocolate Cream Cheese Cake
Introducing Strawberry Earthquake White Chocolate Cream Cheese Cake – a delectable creation featuring a luscious cream cheese filling bursting with succulent strawberries, swirled into a tender strawberry or white cake batter and sprinkled with mouthwatering white chocolate chips. As it bakes, the ingredients may cause a few cracks, but fear not – that’s what makes it an “earthquake” cake! Get ready to experience a flavor explosion with every bite!
Servings: 12 Servings
Calories:
Ingredients
Strawberry Earthquake White Chocolate Cream Cheese Cake Recipe
- 1 box white or strawberry cake mix plus ingredients called for in package
- 8 oz softened cream cheese
- ½ cup unsalted butter melted
- 1 ½ teaspoons vanilla extract
- 2 cups powdered sugar
- 1 cup white chocolate chips can add 2 cups if desired
- Optional: 1 cup coconut if you want a tropical vibe
- 3 cups diced strawberries + 2 tablespoons sugar
- Ice cream or whipped cream for topping optional
Instructions
Instructions How to Make Strawberry Earthquake White Chocolate Cream Cheese Cake
- To begin, preheat your oven to 350 degrees and prepare a 9×13" pan by greasing it. While the oven warms up, mix together the cake ingredients according to the package directions.
- Divide the diced strawberries and add 1 & 1/2 cups of the diced strawberries to the batter and pour the batter into the pan - or you can add the diced strawberries on top of the cake batter once you've poured the cake batter into the baking pan - either way is fine, however I think the latter suggestion is better to help the strawberries stay more afloat in the cake instead and not sink to the bottom.
- Reserve the remaining 1 ½ cups of diced strawberries with 2 tablespoons of sugar and place in the fridge in an airtight container to serve on top of the cake when ready to serve.
- Next, sprinkle batter with white chocolate chips.
- In a medium sized bowl, using a mixer, beat the softened cream cheese, then mix in the melted butter and vanilla extract until they come together in a velvety blend. Mix in the powdered sugar and toss in some coconut for a tropical twist, if desired.
- Fold in 1 ½ cups of the diced strawberries,
- Spoon dollops of cream cheese mixture over cake, swirl gently with a knife.
- Bake for 40-45 minutes. Remove from the oven and let cool.
- For the final touch, top each slice with the reserved strawberries and dollops of whipped cream or scoop of ice cream.