Description
This Strawberry Earthquake Cake is a moist, bakery-style dessert made with strawberry cake mix, fresh strawberries, white chocolate, coconut, and a rich cream cheese swirl baked right in.
Ingredients
Cake Base:
- 1 box strawberry cake mix
- Ingredients listed on the box (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 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. Prepare strawberry cake mix according to package directions.
3. Gently fold in chopped strawberries, white chocolate chips, coconut, and nuts if using.
4. Pour half of the batter into the prepared pan.
5. In a bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; mix until creamy.
6. Drop spoonfuls of cream cheese mixture over the batter.
7. Pour remaining batter on top and gently swirl with a knife.
8. Bake for 40–45 minutes or until the center is set.
9. Cool completely before slicing and serving.
Notes
Use room-temperature cream cheese and butter for a smooth swirl.
Thaw and drain frozen strawberries well before using.
Avoid over-swirling to keep distinct cream cheese pockets.
Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420