Strawberry Earthquake Cake

For the Cake Base:
1 box strawberry cake mix (plus ingredients listed on the box)

For the Cream Cheese Swirl:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract

For the Strawberry Glaze:
1 cup fresh strawberries, mashed
1/3 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water

For Garnish:
Fresh strawberries
Drizzle of white chocolate (optional)

Prepare the Cake Base:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the strawberry cake batter according to the package instructions and pour it into the prepared dish.

Make the Cream Cheese Swirl:
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth
.
Drop dollops of the cream cheese mixture over the cake batter and use a knife to swirl it gently into the batter.

Bake the Cake:
Bake the cake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

Prepare the Strawberry Glaze:
In a small saucepan, combine the mashed strawberries, granulated sugar, and lemon juice. Cook over medium heat until the mixture begins to bubble.

Stir in the cornstarch mixture and cook until the glaze thickens. Let it cool to room temperature.

Assemble and Garnish:
Drizzle the strawberry glaze over the cooled cake. Top with fresh strawberries and an optional drizzle of melted white chocolate.