Description
This delightful dessert combines the sweetness of strawberries with a creamy cheesecake swirl, all atop a moist cake base. The “earthquake” effect comes from the marbled appearance created by swirling the cheesecake mixture into the cake batter.
Ingredients
Units
Scale
-
For the Cake:
- 1 box (15.25 ounces) strawberry cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup (113 g) vegetable oil
-
For the Cheesecake Swirl:
- 8 ounces (226 g) cream cheese, softened
- 1/2 cup (113 g) unsalted butter, melted
- 2 1/2 cups (312.5 g) powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup (166 g) diced fresh strawberries
-
For the Topping:
- 2 cups (364 g) white chocolate chips
Instructions
-
Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Mix until smooth.
- Pour the batter into the prepared baking dish.
-
Prepare the Cheesecake Swirl:
- In a separate bowl, beat together the softened cream cheese, melted butter, powdered sugar, vanilla extract, and kosher salt until smooth.
- Gently fold in the diced fresh strawberries.
-
Assemble the Cake:
- Drop spoonfuls of the cheesecake mixture over the cake batter.
- Using a knife, gently swirl the cheesecake mixture into the cake batter to create a marbled effect.
-
Add the Topping:
- Sprinkle the white chocolate chips evenly over the top.
-
Bake:
- Place the baking dish in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
-
Serve:
- Allow the cake to cool before slicing and serving.
Notes
- Variations: Feel free to substitute the strawberry cake mix with other flavors, such as vanilla or chocolate, and adjust the fruit and chocolate chips accordingly.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.