The Best Strawberry Earthquake Cake Recipe
Indulge in the decadent delight of this Strawberry Earthquake Cake, a luscious dessert boasting a moist strawberry cake base loaded with fresh strawberries, white chocolate, coconut, and nuts, all mingled with a velvety cream cheese swirl for a visually stunning and palate-pleasing treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake Base:
- 1 box strawberry cake mix
- Ingredients listed on the box usually eggs, oil, water
- 1½ cups fresh or frozen strawberries, chopped
- 1 cup white chocolate chips or chunks
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans or walnuts, optional
Cream Cheese Swirl:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2½ cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Prepare the cake mix as directed on the box.
- Gently fold in strawberries, white chocolate chips, coconut, and nuts if using.
- Pour half of the batter into a greased 9×13-inch pan.
- In a bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until creamy.
- Drop spoonfuls of cream cheese mixture over the batter.
- Pour remaining batter on top and swirl with a knife.
- Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
- Cool completely before slicing and serving.
Notes
- Use frozen strawberries straight from the freezer (no thawing) to prevent excess liquid.
- For a nut-free version, omit pecans/walnuts.
- Add a drizzle of melted white chocolate or glaze for extra sweetness.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
