Strawberry Earthquake Cake
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Strawberry Earthquake Cake is one of those desserts that’s impossible to resist. It’s got a soft, tender cake base loaded with fresh strawberries, sweet coconut, and creamy pockets of cream cheese that melt right into the batter as it bakes. I love making this when I need something impressive without a ton of work—it’s mostly just mix, swirl, and bake. The best part? As it bakes, the cream cheese topping sinks into the cake, creating those signature cracks and gooey swirls that make every bite a surprise. Serve it with a drizzle of glaze or a dollop of whipped cream, and you’ve got yourself a dessert everyone will ask about.
Why You’ll Love Strawberry Earthquake Cake
- Gooey, Swirled Layers: The cream cheese swirls create gooey pockets throughout the cake, giving you a surprise in every bite.
- Fresh Strawberry Flavor: Juicy, diced strawberries bring a bright, fresh sweetness that pairs perfectly with the creamy topping.
- Simple Prep, Big Results: This recipe is super easy to make and looks and tastes like a bakery-style dessert.
- Coconut for Extra Texture: The sweet coconut adds a chewy texture that balances the softness of the cake and the creaminess of the filling.
- Perfect for Any Occasion: Whether it’s a weekend get-together or a weeknight treat, this cake fits the bill and never lasts long.
Ingredients Needed To Make Strawberry Earthquake Cake
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Yellow cake mix
- Fresh strawberries, finely diced
- White chocolate chips
- Sweetened coconut flakes (or unsweetened if preferred)
- Cream cheese, room temperature
- Powdered sugar
- Unsalted butter, softened
- Heavy cream (for optional glaze)
- Whipped cream (optional)
- Fresh strawberries (optional)
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Strawberry Earthquake Cake
- Prep the Pan: Grease a baking dish so the cake doesn’t stick while baking.
- Make the Cake Batter: Prepare the cake batter according to the box instructions, then stir in the strawberries, coconut, and white chocolate chips. Pour it into the pan.
- Mix the Cream Cheese Topping: Combine the cream cheese, powdered sugar, and butter until smooth and creamy.
- Swirl It In: Drop spoonfuls of the cream cheese mixture over the cake batter, then use a knife or spatula to gently swirl it into the batter.
- Bake the Cake: Bake until the top is golden and the center is set. The cream cheese mixture will create cracks as it bakes—that’s what makes it an “earthquake” cake!
- Cool and Serve: Let the cake cool completely before serving. Top with glaze, whipped cream, or fresh strawberries if you’d like. Enjoy!
Commonly Asked Questions
How do I store leftover Strawberry Earthquake Cake?
Let the cake cool completely, then cover it tightly or transfer it to an airtight container. Store it in the refrigerator for up to 4 days. The cream cheese layer needs to stay chilled to maintain its texture and flavor.
Can I freeze this cake?
Yes! Wrap the cake tightly in plastic wrap and then in foil, or use a freezer-safe container. It will stay fresh for up to 2 months. Thaw it in the refrigerator overnight before serving. For the best taste, add fresh toppings like whipped cream or strawberries after it’s thawed.
Why is my cake still gooey in the middle?
Strawberry Earthquake Cake is meant to have gooey swirls of cream cheese, but if the cake seems underbaked, it might need more time in the oven. Use a toothpick to test the cake—insert it into the cake portion (not the cream cheese) to check if it’s done. If needed, bake it for a few more minutes until the edges are set and the center is mostly firm.
Can I use frozen strawberries instead of fresh?
Absolutely! Just make sure to thaw and drain the frozen strawberries first to avoid adding extra moisture to the batter, which can make the cake soggy.
How can I make sure the cream cheese swirls turn out well?
Drop the cream cheese mixture in spoonfuls across the batter, then use a knife to gently swirl it in without fully mixing it. You want distinct pockets of cream cheese for that signature “earthquake” effect.
What should I serve with this cake?
This cake is delicious on its own, but a drizzle of caramel sauce, a dusting of powdered sugar, or a scoop of vanilla ice cream takes it to the next level. A fresh strawberry garnish also adds a nice, vibrant touch.
Can I make this cake ahead of time?
Yes, this cake is perfect for prepping ahead. Bake it the day before, let it cool completely, and store it in the fridge. Before serving, let it sit out for about 15 minutes to soften slightly for easier slicing.
Do I need to refrigerate this cake after baking?
Yes, because of the cream cheese layer, this cake should be refrigerated if not served immediately. It’s best enjoyed slightly chilled or after sitting at room temperature for a few minutes.
Strawberry Earthquake Cake
Equipment
- 9×13-inch baking dish (or 9×9-inch for a gooier center)
- Hand or stand mixer
- Measuring cups and spoons
Ingredients
For the Cake:
- 1 box yellow cake mix
- Ingredients needed to make the cake (as per box instructions)
- 1 1/2 cups finely diced fresh strawberries
- 1 cup sweetened coconut flakes (or unsweetened, if preferred)
- 1 cup white chocolate chips
For the Cream Cheese Topping:
- 8 ounces cream cheese (room temperature)
- 3 cups powdered sugar
- 1/2 cup unsalted butter (softened)
Optional Toppings:
- Powdered sugar glaze (2 cups powdered sugar + 4 tablespoons heavy cream)
- Whipped cream
- Fresh strawberries
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish (or 9×9-inch for a gooier center) with nonstick spray.
- Make the Cake Batter: Prepare the yellow cake mix according to the box instructions. Fold in the strawberries, coconut, and white chocolate chips. Pour the batter into the prepared cake pan.
- Prepare the Cream Cheese Topping: In a mixing bowl, combine cream cheese, powdered sugar, and butter. Mix until smooth.
- Assemble the Cake: Scoop equal-sized dollops of the cream cheese mixture onto the cake batter. Lightly swirl the topping into the batter using a spatula or knife.
- Bake the Cake: Bake for 45-55 minutes (a 9×9-inch pan may need an extra 10 minutes). A toothpick inserted should come out clean, and the top should be golden brown.
- Cool and Serve: Allow the cake to cool completely before slicing. Add optional toppings like powdered sugar glaze, whipped cream, or fresh strawberries. Enjoy!
Notes
Nutrition
Strawberry Earthquake Cake is one of those desserts that always surprises me—in the best way. The swirls of cream cheese, bursts of fresh strawberries, and chewy coconut make every bite feel like a little celebration. It’s simple, delicious, and guaranteed to disappear fast, so don’t be surprised if you’re already planning your next batch before the first one’s gone!
I made this cake for the first time today- it is delicious and super easy. I used Live GFree vanilla cake mix from Aldi and baked for 55 minutes in a new LG oven. It turned out perfect. I will definitely bake this again in the future and for holidays. Thanks Salty Cooker, this was a 10/10 recipe.