Dessert

Strawberry Earthquake Cake Recipe

Bymia larkspur October 29, 2025October 29, 2025

Introduction

Strawberry Earthquake Cake is a delightful layered dessert that combines the sweetness of fresh strawberries, coconut, and white chocolate with a creamy swirl of rich cream cheese. Its gooey center and fruity flavors make it an irresistible treat perfect for any occasion.

A close-up view of a three-layer red velvet cake slice on a white plate with a delicate brown pattern around the edge, placed on a white marbled surface. The bottom layer is dark red with a smooth cream cheese frosting layer above it, followed by a bright red strawberry filling with visible strawberry pieces. The middle layer repeats the dark red cake with a thick white cream layer and more strawberry filling that slightly drips down. The top layer is the same dark red cake, covered with a thick white cream and topped with fresh whole and halved strawberries. Swirls of white whipped cream decorate the top and side of the cake, adding texture and height. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box strawberry cake mix
Ingredients listed on the cake mix box (usually eggs, oil, and 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)
8 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
2½ cups powdered sugar
1 tsp vanilla extract

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan evenly.
Step 2: Sprinkle the shredded coconut, chopped strawberries, and nuts (if using) evenly over the bottom of the prepared pan.
Step 3: Prepare the strawberry cake batter according to the directions on the box, then pour it gently over the layer of coconut and strawberries.
Step 4: In a bowl, beat the softened cream cheese and butter together until smooth. Mix in the powdered sugar and vanilla extract until creamy and combined.
Step 5: Spoon dollops of the cream cheese mixture over the top of the cake batter. Use a knife to gently swirl it throughout the batter. Sprinkle the white chocolate chips evenly over the top.
Step 6: Bake for 40–45 minutes until the center is mostly set but still slightly gooey. Let the cake cool for at least 30 minutes before slicing and serving.

Tips & Variations

Use fresh strawberries in season for the best flavor, or frozen ones without thawing for convenience.
Replace white chocolate chips with milk or dark chocolate if preferred.
Omit nuts for a nut-free version or substitute with your favorite seeds for added crunch.
For a more pronounced cream cheese flavor, add a little extra cream cheese swirl on top before baking.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 4 days. Reheat individual slices gently in the microwave for 15-20 seconds to soften the cream cheese swirl without melting it completely.

How to Serve

A slice of red velvet cake with four visible layers of soft, deep red sponge, each separated by thick layers of smooth white cream and bright red strawberry filling with pieces of strawberry inside. The top layer is covered with white cream and topped with whole and sliced fresh strawberries, with dollops of whipped cream around the base on a white plate with light brown designs, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this cake?

Yes, frozen strawberries can be used directly without thawing. They will release some moisture during baking, which adds to the gooey texture of the cake.

Is it necessary to swirl the cream cheese mixture into the batter?

Swirling creates a marbled effect and blends the cream cheese flavor throughout the cake, adding richness and visual appeal. You can skip swirling if you prefer to keep the cream cheese in dollops on top.