Earthquake Strawberry Cake (Print Version)

# Ingredients:

→ Cake Layer

01 - 1 box of strawberry-flavored cake mix, prepared with its box instructions

→ Cheesecake Swirl

02 - 8 ounces of cream cheese, softened at room temp

03 - 1/2 cup of powdered sugar

04 - 1 teaspoon of vanilla

→ Berry Sauce

05 - 1 cup fresh strawberries, smashed

06 - 1/3 cup white sugar

07 - 1 tablespoon fresh lemon juice

08 - 1 teaspoon cornstarch dissolved in 1 tablespoon water

→ Extras

09 - Fresh strawberries for decoration

10 - Melted white chocolate to drizzle

# Instructions:

01 - Turn on your oven to 350°F (175°C) and give a 9x13-inch pan a light coat of grease. Mix up the strawberry cake mix based on the package steps.

02 - Combine the softened cream cheese, powdered sugar, and vanilla until smooth. Spoon bits of this creamy mix over your batter, then swirl it with a knife for a marbled look.

03 - Bake for 30–35 minutes. Use a toothpick to check if it's ready. Let the cake cool all the way while staying in the pan.

04 - Mash up the strawberries and cook them with sugar and lemon juice until bubbly. Add the cornstarch mix and stir until it thickens up. Let it cool down to room temp.

05 - Spread that sweet strawberry topping over the cooled cake. Add fresh strawberries and drizzle with melted white chocolate if you want to dress it up.

# Notes:

01 - Thawed frozen strawberries work fine for the topping

02 - Use more lemon zest for a zestier flavor

03 - For a fancier look, bake it in a springform pan

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