Description
A rich and indulgent strawberry dessert cake with creamy swirls of sweetened cream cheese, bursts of fresh strawberries, coconut, and white chocolate chips that create a signature cracked “earthquake” texture while baking.
Ingredients
- 1 box strawberry cake mix (15.25 oz)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, melted
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 1/2 cup shredded sweetened coconut
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, prepare the strawberry cake mix by combining it with the eggs, vegetable oil, and water. Mix until the batter is smooth.
- Pour the cake batter evenly into the prepared baking dish.
- Sprinkle the diced strawberries, shredded coconut, and white chocolate chips evenly over the batter so they sink slightly.
- In another bowl, beat the softened cream cheese until smooth.
- Add the melted butter, powdered sugar, and vanilla extract, and mix until the mixture becomes thick and creamy.
- Spoon the cream cheese mixture over the cake batter in large dollops without fully spreading it.
- Bake for 40–45 minutes until the edges are golden and the top forms cracks while the center remains slightly creamy.
- Allow the cake to cool for at least 20 minutes before slicing and serving.
Notes
- Add chopped pecans or walnuts for extra crunch.
- Milk or dark chocolate chips can replace white chocolate chips for a deeper flavor.
- Swirl a few tablespoons of strawberry jam into the batter for extra strawberry richness.
- Add 1 teaspoon lemon zest to the cream cheese mixture for a brighter flavor.
- Store covered in the refrigerator for up to 4 days.
- Warm slices in the microwave for 15–20 seconds before serving if desired.
- Freeze individual slices in airtight containers for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
