Earthquake Strawberry Dessert (Print)
Fluffy cake with loads of strawberries, creamy swirls, and sweet white chocolate, just right for your next party or get-together.
# Ingredients:
→ Cake Base
01 -
120 ml vegetable oil
02 -
240 ml water
03 -
3 large eggs, bring to room temp
04 -
430 g box strawberry cake mix
→ Cream Cheese Mixture
05 -
1/4 teaspoon kosher salt
06 -
1 teaspoon vanilla extract
07 -
300 g powdered sugar
08 -
115 g unsalted butter, melted down
09 -
225 g soft cream cheese
→ Topping
10 -
340 g white chocolate chips
11 -
150 g chopped fresh strawberries (plus more if you like extra on top)
→ Serving (Optional)
12 -
Scoop of vanilla ice cream
# Steps:
01 -
Turn your oven on to 175°C. Grab a 23 x 33 cm pan and coat it with a bit of butter or non-stick spray so nothing sticks.
02 -
Dump your cake mix, eggs, water, and oil into a big bowl. Mix everything until the batter's totally smooth and you're not seeing any dry patches.
03 -
Pour this batter into your greased pan. Let it bake for 30 to 35 minutes. It’s ready when you poke the middle with a toothpick and it comes out clean.
04 -
While your cake is in the oven, grab the cream cheese and melted butter. Beat them together ’til totally blended. Add in the powdered sugar bit by bit. Finally, toss in vanilla and salt and beat again till it’s super creamy.
05 -
Once you pull out the baked cake, scatter on the fresh strawberries and the white chocolate chips. Then drop spoonfuls of the cream cheese mix on top, spreading a little if you want.
06 -
Stick the pan back in your oven for 15 to 20 minutes more. You want the cream cheese topping to look set but not dry.
07 -
Let the dessert hang out and cool for at least 30 minutes before cutting. Add extra berries and a scoop of ice cream if you wanna jazz it up.
# Notes:
01 -
Let your butter and cream cheese warm up to room temp first so the topping mixes up smoother.
02 -
Chilling the cake a bit before you slice it makes the pieces come out neater.