Strawberry Earthquake White Chocolate Cream Cheese Cake

Step 1

To begin, preheat your oven to 350 degrees and prepare a 9×13" pan by greasing it. While the oven warms up, mix together the cake ingredients according to the package directions.

Step 2

Divide the diced strawberries and add 1 & 1/2 cups of the diced strawberries to the batter and pour the batter into the pan - or you can add the diced strawberries on top of the cake batter once you've poured the cake batter into the baking pan - either way is fine, however I think the latter suggestion is better to help the strawberries stay more afloat in the cake instead and not sink to the bottom.

Step 3

Reserve the remaining 1 ½ cups of diced strawberries with 2 tablespoons of sugar and place in the fridge in an airtight container to serve on top of the cake when ready to serve.

Step 4

Next, sprinkle batter with white chocolate chips.

Step 5

In a medium sized bowl, using a mixer, beat the softened cream cheese, then mix in the melted butter and vanilla extract until they come together in a velvety blend. Mix in the powdered sugar and toss in some coconut for a tropical twist, if desired.

Step 6

Fold in 1 ½ cups of the diced strawberries,

Step 7

Spoon dollops of cream cheese mixture over cake, swirl gently with a knife.

Step 8

Bake for 40-45 minutes. Remove from the oven and let cool.

Step 9

For the final touch, top each slice with the reserved strawberries and dollops of whipped cream or scoop of ice cream.