Strawberry Earthquake Cake Swirls (Printable Version)
# What You’ll Need:
→ Cake Base
01 -
1 box strawberry cake mix
02 -
Ingredients listed on the box (eggs, oil, water as needed)
03 -
1.5 cups fresh or frozen strawberries, chopped
04 -
1 cup white chocolate chips or chunks
05 -
1 cup sweetened shredded coconut
06 -
0.5 cup chopped pecans or walnuts (optional)
→ Cream Cheese Swirl
07 -
8 oz cream cheese, softened
08 -
0.5 cup unsalted butter, softened
09 -
2.5 cups powdered sugar
10 -
1 tsp vanilla extract
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C). Prepare the cake mix as directed on the box.
02 -
Gently fold in the chopped strawberries, white chocolate chips, shredded coconut, and optional pecans or walnuts.
03 -
Pour half of the cake batter into a greased 9x13 inch baking pan.
04 -
In a mixing bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract, and mix until creamy and well combined.
05 -
Drop spoonfuls of the cream cheese mixture evenly over the cake batter in the pan.
06 -
Pour the remaining cake batter over the cream cheese dollops. Use a knife to gently swirl the cream cheese into the batter for a marbled effect.
07 -
Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
08 -
Let the cake cool completely before slicing and serving.
# Additional Notes:
01 -
Use room temperature cream cheese and butter for a smooth cream cheese swirl mixture.
02 -
Fresh strawberries give a vibrant flavor, but frozen berries work well too—just thaw and drain before folding in.