Strawberry Earthquake Cake

1. Start by preheating your oven to 350°F (175°C). Then, grease a 9×13 inch baking pan and set it aside.

2. Prepare the strawberry cake mix according to the package instructions, and pour the batter into the prepared baking pan.

3. In a separate bowl, blend the softened cream cheese, butter, powdered sugar, and vanilla extract until the mixture is smooth and creamy.

4. Drop dollops of the cream cheese mixture over the cake batter. Don’t be too perfect with it, remember, we’re creating an edible earthquake!

5. Evenly sprinkle chopped strawberries, chocolate chips, coconut, and nuts—if you’re using them—over the top. Embrace the randomness; it’s like confetti on cake!

6. Bake for 35-40 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean (it might go through a creamy patch, so test a few spots).

7. Let the cake cool for at least 20 minutes before slicing into it. This waiting period can be torture, I know, but it’s worth it!

– First off, if strawberries aren’t your thing or if they’re out of season, frozen berries or other fresh fruits like raspberries will do the trick too!
– Chocolate fanatics might want to swap the semi-sweet chips for dark chocolate or even white chocolate for a different twist.
– For a nut-free version, just skip the nuts or replace them with a crumbly topping like graham cracker pieces.
– Gluten-sensitive? There are some great gluten-free cake mixes out there that will work beautifully with this recipe.
– If you’re short on time, prep the cream cheese mixture ahead or use strawberry preserves swirled into the batter for a quick fix.

Remember, there’s no right or wrong way to make an Earthquake Cake – just like the best moments in life, it’s all about the lovely mess! Happy baking!