Strawberry Earthquake Cake Delight

This Strawberry Earthquake Cake Delight was born from a craving for something gooey and bursting with bright berry flavor. With a creamy swirl and a mix of coconut and white chocolate, every bite feels like a party dessert dressed down for your kitchen table. Whether you serve it slightly warm from the oven or chilled as a decadent treat, it is the kind of recipe everyone asks for after just one bite.

This became my family’s official celebration cake after my kids asked for seconds before I could even grab a fork on the first try. The combination of warm cream cheese and tangy strawberries is always a winner at our table.

Ingredients

• Strawberry cake mix: brings bright flavor and keeps everything simple Look for cake mixes with real dried strawberry or natural flavor if possible
• Eggs, vegetable oil, and water: these make your box cake perfectly fluffy Go for good quality eggs and fresh oil for best results
• Fresh or frozen strawberries: washed, hulled, and chopped for juicy bursts Fresh strawberries add a brighter flavor but frozen work well when out of season
• White chocolate chips or chunks: create melty pockets of sweetness Aim for high quality with cocoa butter as a main ingredient
• Sweetened shredded coconut: adds chewy texture and a tropical twist Choose coconut with moist shreds not dry flakes for better baking
• Chopped pecans or walnuts: bring crunch and a nutty note Optional but they balance the sweetness well Use toasted nuts for deeper flavor
• Cream cheese: full fat for best creamy swirls Soften to room temperature for easier mixing
• Unsalted butter: makes the swirl layer rich and dreamy Room temp butter will mix best with cream cheese
• Powdered sugar: sweetens the swirl and keeps it silky Sift to remove any lumps before mixing
• Vanilla extract: heightens all the flavors Pure vanilla gives the cream cheese layer a lovely aroma

Instructions

Preheat and Prep:

Heat your oven to 350 degrees Fahrenheit Grease a 9 by 13 inch baking dish very well so the gooey bits release cleanly later

Mix the Cake Base:

In a large bowl prepare your strawberry cake mix as directed on the box using the right amount of eggs oil and water Mix until smooth then pour into the greased baking dish and tap to even it out

Add the Toppings:

Sprinkle chopped strawberries white chocolate chips coconut and nuts evenly over the batter Do not stir These sink down and create layers as the cake bakes

Make the Cream Cheese Swirl:

In a separate bowl beat softened cream cheese and butter together until smooth Mix in powdered sugar gradually and finish with vanilla Beat again until fluffy and thick

Swirl the Cream Cheese:

Dollop big spoonfuls of cream cheese mixture all over the cake Use a butter knife to gently swirl just enough to create marbled ribbons Do not overmix or the swirl will disappear

Bake:

Slide the pan into the oven and bake for forty five to fifty minutes Keep an eye on it near the end as the center should look just set but still be gooey when tapped

Cool and Serve:

Let the cake cool at least fifteen minutes in the pan before slicing This lets the cream cheese swirl firm up a bit Enjoy warm or cold depending on your mood

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My favorite part of this cake is that swirl of cream cheese Sometimes my kids sneak the edges off the cooled cake because the gooey bits are just irresistible. Growing up my grandmother always served cakes with coconut in the batter so this recipe feels a little like home to me every time.

Storage Tips

This cake stays moist and delicious for several days when stored in an airtight container in the fridge Although you can leave it at room temperature for a few hours the cream cheese layer needs refrigeration for longer storage For a treat later on you can warm individual pieces for a few seconds in the microwave to bring back that just baked gooeyness

Ingredient Substitutions

No fresh strawberries Use good quality frozen strawberries cut into bite sized pieces and thawed well Want extra tang Use a few raspberries along with strawberries for a tart punch Allergic to nuts Just leave out the pecans or walnuts and add a few more white chocolate chips instead

Serving Suggestions

Slice it into small squares for lunchbox treats or serve bigger slices warm with a scoop of vanilla ice cream A dusting of extra powdered sugar gives a bakery style look For parties this cake travels very well and tastes great at room temperature

A Little Cake History

Earthquake cakes get their name from the way the layers shift and crack during baking often leaving pockets of gooey cream cheese and pockets of fruit The combination of ingredients is a playful twist found in American home kitchens for decades and every family seems to have their own fun variation

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Serve this cake warm or cold for a show stopping dessert that is just as perfect at parties as it is for weeknight treats. The gooey cream cheese and berry swirl make every bite irresistible.

Frequently Asked Questions

→ Can frozen strawberries be used instead of fresh?

Yes, both fresh and frozen strawberries work well. Thaw and drain frozen berries before adding to prevent excess moisture.

→ How do I achieve the perfect marbled effect?

Drop spoonfuls of the cream cheese mixture over the batter, then gently swirl with a knife for a marbled look without overmixing.

→ Can I substitute nuts or omit them?

Chopped pecans or walnuts add crunch, but you may leave them out or replace with your preferred nuts, or skip for nut-free cake.

→ Is it better served warm or chilled?

Both are delicious! Serve warm for gooey texture, or chill for a firmer bite—the flavors shine either way.

→ How do I store leftovers?

Keep cake covered in the refrigerator for up to three days. For best texture, warm slightly before serving if desired.