Introduction

This irresistible Strawberry Earthquake Cake is a delightful treat that combines moist strawberry cake with a creamy, tangy cream cheese layer and fresh strawberry bursts. Topped with toasted nuts and a hint of coconut, it’s perfect for any occasion when you want a show-stopping dessert.

Strawberry Earthquake Cake Recipe - Recipe Image

Ingredients

1 box Strawberry Cake Mix
1.5 cups Fresh or Frozen Strawberries (if using frozen, ensure they’re thawed and drained)
1 cup White Chocolate Chips or Chunks (dark chocolate can be substituted)
1 cup Sweetened Shredded Coconut (can be omitted if desired)
0.5 cup Chopped Pecans or Walnuts (can be swapped with almonds)
8 oz Cream Cheese (softened)
0.5 cup Unsalted Butter (equal parts oil can be used for dairy-free)
2.5 cups Powdered Sugar (granulated sugar can be used but may affect texture)
1 teaspoon Vanilla Extract (almond extract can substitute)
Water, vegetable oil, and eggs as called for on the cake mix box

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
Step 2: In a large mixing bowl, prepare the strawberry cake batter by combining the cake mix with water, vegetable oil, and eggs according to package instructions. Mix until smooth.
Step 3: Pour half of the strawberry batter into the prepared baking dish, spreading it evenly.
Step 4: Beat the softened cream cheese until smooth. Gradually mix in powdered sugar, unsalted butter, and vanilla extract until the mixture is fluffy.
Step 5: Spoon the cream cheese mixture over the batter in the baking dish. Swirl it gently through the cake batter with a knife or spatula.
Step 6: Scatter the diced strawberries evenly over the cream cheese layer. Drizzle the remaining cake batter on top.
Step 7: Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Let the cake cool in the pan for about 10 minutes before slicing.
Step 9: In a skillet, toast the chopped nuts until golden brown and fragrant. Sprinkle the toasted nuts over the cake before serving.

Tips & Variations

For a dairy-free version, substitute the butter with equal parts vegetable oil and use dairy-free cream cheese.
Dark chocolate chunks can replace white chocolate chips for a richer flavor.
Omitting shredded coconut makes the texture lighter if preferred.
Top each slice with a dollop of whipped cream for an extra special touch.

Storage

Store leftover cake covered in the refrigerator for up to 4 days. Before serving, you can bring it to room temperature or warm slices slightly in the microwave for about 15 seconds. This cake also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries in this recipe?

Yes, you can use frozen strawberries, but make sure they’re thawed completely and drained well to avoid extra moisture in the cake.

Is it necessary to toast the nuts?

Toasting the nuts enhances their flavor and adds a pleasant crunch, but if you’re short on time, you can skip this step and sprinkle them raw. The cake will still be delicious.

Strawberry Earthquake Cake Recipe

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★★★★★

4.6 from 96 reviews

This irresistible Strawberry Earthquake Cake perfectly combines the flavors of moist strawberry cake with a creamy, dreamy cream cheese layer swirled throughout. Topped with fresh strawberries, toasted nuts, and a hint of shredded coconut, this show-stopping dessert is sure to captivate hearts and taste buds alike. Ideal for special occasions or whenever you crave a luscious strawberry treat.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake

1 box Strawberry Cake Mix
1.5 cups Fresh or Frozen Strawberries (thawed and drained if frozen)
1 cup White Chocolate Chips or Chunks (dark chocolate can be substituted)
1 cup Sweetened Shredded Coconut (optional)
0.5 cup Chopped Pecans or Walnuts (can be swapped with almonds)

For the Cream Cheese Layer

8 oz Cream Cheese, softened
0.5 cup Unsalted Butter (equal parts oil can be used for dairy-free)
2.5 cups Powdered Sugar (granulated sugar can be used but may affect texture)
1 teaspoon Vanilla Extract (almond extract can substitute)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to ensure the cake doesn’t stick.
Prepare the Cake Batter: In a large mixing bowl, combine the strawberry cake mix with the required water, vegetable oil, and eggs as per the cake mix instructions. Mix until smooth and consistent.
First Batter Layer: Pour half of the prepared strawberry batter evenly into the greased baking dish to create the base layer for the cake.
Make the Cream Cheese Filling: Beat the softened cream cheese in a separate bowl until smooth. Gradually add powdered sugar, milk, and vanilla extract while continuing to beat until the mixture is fluffy and well combined.
Add the Cream Cheese Layer: Spoon the cream cheese mixture evenly over the layer of strawberry batter. Swirl it gently through the batter to create a marbled effect.
Top with Strawberries and Remaining Batter: Scatter diced fresh strawberries over the cream cheese layer. Drizzle the remaining half of the strawberry batter on top, spreading gently to cover.
Bake the Cake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
Cool and Slice: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before slicing into squares for serving.
Toast the Nuts: In a dry skillet over medium heat, toast the chopped nuts until they turn golden brown and become fragrant. Be careful not to burn them.
Serve: Sprinkle the toasted nuts and shredded coconut (if using) over the top of the cake before serving to add crunch and flavor.

Notes

Optional: Top each slice with whipped cream for a delightful finish.
You can substitute dark chocolate chips for white chocolate if preferred.
For a dairy-free version, replace the cream cheese and butter with appropriate dairy-free alternatives.
If using frozen strawberries, ensure they are completely thawed and drained to avoid excess moisture in the cake.
Let the cake cool thoroughly to make slicing easier and cleaner.

Keywords: Strawberry Cake, Cream Cheese Cake, Dessert, Baked Strawberry Cake, Strawberry Dessert, Homemade Cake, Cake with Fresh Strawberries, White Chocolate Cake