Strawberry Earthquake Cake 🍓🍰✨
Introduction
Say hello to your new dessert obsession: the Strawberry Earthquake Cake. It starts with a classic white cake mix—easy, right?—and takes a detour into decadence with fresh strawberries, gooey cream cheese swirls, coconut flakes, and white chocolate chips. As it bakes, the cream cheese layer sinks, the toppings crackle, and you’re left with an “earthquake” pattern that’s as beautiful as it is mouthwatering.
If you’re a fan of strawberry shortcake, cream cheese desserts, or simply need a no-fuss showstopper, this is it.
Why I Love This Recipe
- Gorgeous cracked top with swirls of flavor and texture
- No decorating needed—it’s naturally beautiful
- Cake mix shortcut with gourmet results
- Cream cheese, coconut, and white chocolate in every bite
- Feeds a crowd and always gets recipe requests!
Ingredients
- 1 box white cake mix
- Ingredients called for on the box (usually oil, water, and eggs)
- 1 cup fresh strawberries, chopped
- 8 oz cream cheese, softened
- ½ cup unsalted butter, melted
- 4 cups powdered sugar
- 1 tsp vanilla extract
- ½ cup coconut flakes
- ½ cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Make the cake base:
Prepare the white cake mix according to box instructions. Fold in the chopped strawberries. Pour the batter into your prepared pan. - Make the cream cheese swirl:
In a medium bowl, beat the softened cream cheese, melted butter, powdered sugar, and vanilla extract until smooth and creamy. - Assemble:
Drop spoonfuls of the cream cheese mixture evenly over the cake batter. Don’t swirl—it will settle naturally while baking! - Top it off:
Sprinkle coconut flakes and white chocolate chips all over the top. - Bake:
Bake for 40–45 minutes or until the top is set and edges are golden. The cake will crack and ripple as it bakes—hence the name! - Cool and serve:
Let cool at least 15 minutes before slicing. Serve warm or at room temperature for full flavor impact.
Tips for Success
- Use room-temp cream cheese for a smoother swirl.
- Don’t overmix the cake batter after adding strawberries—gentle folding is key.
- Fresh strawberries give the best flavor, but you can use frozen (thawed and drained).
- Add a handful of chopped nuts for crunch, or swap white chocolate for dark if preferred.
Serving Suggestions & Pairings
This cake is rich and sweet—ideal with:
- A scoop of vanilla bean ice cream
- Fresh strawberry slices on the side
- A glass of cold milk or iced coffee
- This Edible Cookie Dough for a late-night dessert duo
- This No-Bake Oreo Cream Pie if you’re building a full dessert buffet
Storage and Leftovers
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap individual pieces tightly and freeze up to 2 months.
- Reheat: Microwave gently to warm, or enjoy chilled for a denser texture.
More Recipes You’ll Love
If you’re into layered, sweet, craveable treats, don’t miss:
- How This Unicorn Poke Cake Became My Favorite Party Trick
- This Edible Cookie Dough
- Chocolate Chip Cookie Dough Brownie Bombs
- No-Bake Oreo Cream Pie
- Pumpkin Delight Dessert
Final Thoughts
Strawberry Earthquake Cake is the kind of dessert that’s both eye-catching and indulgent, perfect for potlucks, parties, or just a well-deserved treat. It’s simple enough to make anytime, yet impressive enough to steal the spotlight.
Try it, love it, and tag us @chefmaniac—we want to see that sweet, creamy swirl! 🍓
For more easy desserts that bring the wow factor, follow along—we’ve got plenty more where this came from.
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