Strawberry Earthquake Cake Recipe
If you’ve ever dreamed of a dessert that’s as fun to make as it is delicious to eat, the Strawberry Earthquake Cake is about to become your new obsession. Imagine a luscious strawberry cake base, studded with juicy berries, coconut, and creamy pockets of tangy-sweet cream cheese that ripple and swirl right through the cake as it bakes. This treat is a true showstopper for any occasion, and it’s surprisingly simple to whip up—even if you’re not a seasoned baker! If you love strawberry desserts with a playful twist, this cake will win your heart at first bite.
Ingredients You’ll Need
The beauty of Strawberry Earthquake Cake is how it uses humble, easy-to-find ingredients to create something truly spectacular. Each component plays a starring role, from the vibrant cake mix to the creamy swirl and the little bursts of fruit. Here’s what you’ll need and why it matters:
- Strawberry cake mix: The shortcut that gives your cake a gorgeous pink hue and classic strawberry flavor, plus it keeps prep a breeze.
- Eggs, oil, and water: These are needed to prepare the cake mix—follow the box for exact amounts to ensure a perfect, moist crumb.
- Sweetened shredded coconut: Adds sweet chewiness and a subtle tropical note that pairs beautifully with strawberries.
- White chocolate chips: Melty pockets of creamy sweetness that complement the fruity flavors and add a touch of luxury.
- Chopped fresh strawberries: Bright bursts of real strawberry flavor and a pop of color in every bite.
- Cream cheese, softened: Essential for that signature earthquake swirl—tangy, rich, and ultra creamy.
- Unsalted butter, melted: Blends with the cream cheese for a velvety smooth, indulgent filling.
- Powdered sugar: Sweetens the cream cheese mixture and gives it that classic, silky texture.
How to Make Strawberry Earthquake Cake
Step 1: Prep Your Pan and Heat the Oven
Start by preheating your oven to 350°F. Lightly grease a 9×13-inch baking dish—trust me, you don’t want to wrestle with sticky cake later. Prepping the pan now means you can move quickly once everything comes together.
Step 2: Mix and Pour the Strawberry Cake Batter
Prepare the strawberry cake mix just as the box instructs, using the eggs, oil, and water called for. Pour that pretty pink batter into your greased dish, spreading it evenly so the cake bakes up uniform and ready to hold all those delicious toppings.
Step 3: Layer on the Coconut, Chocolate, and Strawberries
Sprinkle the sweetened shredded coconut, white chocolate chips, and chopped fresh strawberries evenly over the cake batter. This is where the magic starts—each ingredient adds its own special flavor and texture, making every bite of Strawberry Earthquake Cake a mini adventure.
Step 4: Make the Cream Cheese Swirl
In a medium bowl, beat together the softened cream cheese and melted butter until silky smooth. Add the powdered sugar and beat until creamy and spreadable. Drop generous spoonfuls of this mixture all over the cake—don’t smooth it out. Those thick dollops are what create the signature swirly “earthquake” look.
Step 5: Bake Until Beautifully Swirled
Slide the pan into your preheated oven and bake for 40–45 minutes. The edges should be set and slightly golden, while the center will jiggle just a bit (but shouldn’t look raw). The cream cheese will melt, sink, and swirl into the cake, creating pockets of rich, creamy goodness.
Step 6: Cool, Slice, and Enjoy!
Let your Strawberry Earthquake Cake cool for at least 20 minutes before slicing. This helps the cream cheese set up and makes slicing a breeze. Serve warm for gooey goodness, or enjoy at room temperature for a firmer, marbled slice of heaven.
How to Serve Strawberry Earthquake Cake
Garnishes
Dress up your Strawberry Earthquake Cake with a flourish of fresh strawberry slices, a dusting of powdered sugar, or even a dollop of whipped cream. If you’re feeling extra fancy, a drizzle of melted white chocolate ties it all together and looks absolutely gorgeous.
Side Dishes
Pair your cake with a scoop of vanilla ice cream or a fresh fruit salad for a refreshing contrast. For a more decadent approach, try it with a creamy latte, a cup of strong coffee, or a glass of cold milk—the perfect way to balance out the sweetness.
Creative Ways to Present
Slice the Strawberry Earthquake Cake into squares and serve them on a pretty platter for parties, or cut out rounds with a biscuit cutter for a playful twist. You can even layer cubes of cake with whipped cream and berries in parfait glasses for an eye-catching individual dessert.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Earthquake Cake in an airtight container in the refrigerator for up to 3 days. The cream cheese swirl stays fresh and the flavors continue to meld, making each slice just as delicious—if not more so—the next day.
Freezing
Want to save some for a rainy day? Wrap individual slices tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the fridge for the best texture, and you’ll have a sweet treat ready whenever the craving strikes.
Reheating
To enjoy that fresh-from-the-oven warmth, microwave a slice for 15–20 seconds or pop it in a low oven until heated through. The cream cheese swirl will turn soft and luscious, making it taste like you just baked it.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just thaw and drain them well before chopping. This helps prevent excess moisture from making your Strawberry Earthquake Cake too soggy.
What if I don’t have white chocolate chips?
You can easily substitute with milk or dark chocolate chips, or even leave them out if you prefer. The cake will still be delicious, just with a slightly different flavor profile.
Can I make this cake gluten-free?
Yes! Simply use a gluten-free strawberry cake mix and double-check that all your add-ins (like chocolate chips) are gluten-free. You’ll still get all the beautiful swirls and flavors.
Do I need to refrigerate the cake because of the cream cheese?
Yes, because of the cream cheese swirl, it’s best to store Strawberry Earthquake Cake in the fridge. Let slices come to room temperature or reheat before serving for the best experience.
Can I add more mix-ins or toppings?
Go for it! Mini marshmallows, chopped nuts, or even a handful of freeze-dried strawberries make fun additions. Just keep the balance right so the cake doesn’t get too heavy.
Final Thoughts
This Strawberry Earthquake Cake is pure joy in dessert form—easy to make, bursting with flavor, and guaranteed to impress. If you’re looking for a crowd-pleasing treat that’s both playful and decadent, give this recipe a try. I can’t wait for you to experience all the sweet, swirly goodness!
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Strawberry Earthquake Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Strawberry Earthquake Cake is a delightful and easy dessert that combines the classic flavors of strawberry cake with a creamy, dreamy cream cheese swirl. Using a boxed strawberry cake mix for convenience, it features layers of shredded coconut, white chocolate chips, and fresh strawberries topped with dollops of a sweetened cream cheese mixture. As it bakes, the cream cheese sinks into the cake creating a marbled ‘earthquake’ effect that is both visually impressive and irresistibly delicious. Perfect for any occasion, this cake is best enjoyed warm or at room temperature.
Ingredients
Cake Base
- 1 box strawberry cake mix (including eggs, oil, and water as called for on the box)
Toppings
- 1/2 cup sweetened shredded coconut
- 1/2 cup white chocolate chips
- 1/2 cup chopped fresh strawberries
Cream Cheese Swirl
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, melted
- 2 cups powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Make Cake Batter: Prepare the strawberry cake mix according to the package instructions, mixing in the required eggs, oil, and water. Pour the batter evenly into the prepared baking dish.
- Add Toppings: Sprinkle the shredded coconut, white chocolate chips, and chopped fresh strawberries evenly over the cake batter to add texture and bursts of flavor.
- Prepare Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese and melted butter together until the mixture is smooth. Then add the powdered sugar and continue beating until creamy.
- Apply Cream Cheese Dollops: Drop spoonfuls of the cream cheese mixture over the cake batter. Do not spread or mix; leave in thick dollops. During baking, this will create the signature ‘earthquake’ marbling effect.
- Bake the Cake: Place the baking dish in the oven and bake for 40 to 45 minutes, or until the edges are set and the center is slightly jiggly but no longer raw.
- Cool and Serve: Let the cake cool for at least 20 minutes to set before slicing. Serve warm or at room temperature for the best flavor experience.
Notes
- For a richer strawberry flavor, add a few extra chopped strawberries on top of the batter before baking.
- If you prefer more marbling, gently swirl the cream cheese mixture into the cake batter with a knife rather than leaving dollops.
- Store any leftover cake covered in the refrigerator for up to 3 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 330mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
