Strawberry Earthquake Cake
This Strawberry Earthquake Cake is a gooey, irresistible dessert featuring a moist strawberry cake base with fresh strawberries, coconut, white chocolate, and crunchy nuts, all swirled with a luscious cream cheese filling for a rustic, marbled masterpiece.
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 9x13-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.