Strawberry Earthquake Cake (Printable Version)

Layers of vanilla cake swirled with cheesecake filling and fresh strawberries create this stunning marbled dessert.

# Ingredient List:

→ For the Cake

01 - 1 box (15.25 oz) vanilla cake mix
02 - 3 large eggs
03 - 1/2 cup vegetable oil
04 - 1 cup whole milk

→ Cheesecake Filling

05 - 8 oz cream cheese, softened
06 - 1/2 cup unsalted butter, softened
07 - 2 cups powdered sugar
08 - 1 teaspoon vanilla extract

→ Strawberry Swirl

09 - 1 cup strawberry pie filling or strawberry preserves
10 - 1 cup fresh strawberries, sliced

→ Toppings

11 - 1/2 cup white chocolate chips
12 - 1/2 cup sliced almonds (optional)

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan and line with parchment paper for easy removal.
02 - In a large bowl, combine the cake mix, eggs, oil, and milk. Beat until smooth and pour into the prepared pan.
03 - In a separate bowl, beat together the cream cheese and butter until fluffy. Add powdered sugar and vanilla; beat until smooth.
04 - Drop spoonfuls of the cheesecake mixture evenly over the cake batter. Gently swirl with a knife or spatula for a marbled effect.
05 - Dollop strawberry pie filling or preserves over the surface. Add the sliced fresh strawberries, distributing evenly. Swirl gently again for a dramatic pattern.
06 - Sprinkle white chocolate chips and sliced almonds (if using) on top.
07 - Bake for 45-50 minutes, or until the edges are golden and the center is mostly set (a little wobble is fine).
08 - Cool in the pan for at least 20 minutes before slicing and serving.

# Expert Tips:

01 -
  • The combination of textures is absurd with creamy cheesecake pockets, tender vanilla cake, and bursts of fresh strawberry all in one forkful
  • It looks like you spent hours creating an elaborate marbled masterpiece but the whole thing comes together in about twenty minutes of active prep time
  • This feeds a crowd effortlessly and Ive learned people will literally ask for the recipe before they finish their first slice
02 -
  • The center will still look slightly underbaked when you remove it from the oven but it continues cooking as it cools and that softness is exactly what makes it so incredible
  • Do not over swirl or you will end up with a muddy looking cake instead of those dramatic separate ribbons of strawberry cheesecake and vanilla batter
  • This cake actually tastes better on day two after the flavors have had time to meld together in the refrigerator
03 -
  • Room temperature ingredients are non negotiable for the cheesecake filling so take everything out of the fridge at least an hour before starting
  • Use a light touch when swirling because the goal is ribbons not a completely blended batter

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