This strawberry earthquake cake is a gooey, swirled crowd pleaser: a strawberry cake base topped with juicy berries, white chocolate, coconut, and pecans, then marbled with sweet cream cheese and baked until it cracks and caves in all the right places.
The name comes from the dramatic, uneven surface, which is exactly what makes it so fun. It starts with a box of cake mix, so the prep is quick, but the cream cheese swirl and the melty toppings make it taste like a bakery treat.
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Why This Strawberry Earthquake Cake Recipe Works
A boxed strawberry cake mix gives you a reliable, tender crumb with almost no effort. The toppings sink partway into the batter as it bakes, which creates pockets of fruit, melted chocolate, and chewy coconut in every slice.
The cream cheese layer is sweetened with powdered sugar and butter, so it bakes into a rich, tangy ribbon that balances the sweet cake. Marbling it only lightly leaves those signature cracks and craters.
Ingredients for Strawberry Earthquake Cake
- 1 box strawberry cake mix (about 15 oz), plus the eggs, oil, and water listed on the box
- 2 1/2 cups chopped fresh or frozen strawberries (about 13 oz)
- 1 cup white chocolate chips or chunks (about 6 oz)
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans or walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
Strawberry cake mix. Use any standard 15 ounce box and follow its directions for eggs, oil, and water. White cake mix with a little extra berry also works.
Strawberries. Fresh berries give the best flavor. If you use frozen, thaw them and pat them very dry so they do not wet the batter.
White chocolate. It melts into creamy pockets. Semi sweet chips make it richer and less sweet.
Coconut and nuts. They add chew and crunch. Skip either one without changing the rest of the recipe.
Cream cheese. Soften it fully so the topping beats smooth with no lumps.
How to Make Strawberry Earthquake Cake
1. Prep the pan. Heat the oven to 350 degrees F and grease a 9 by 13 inch baking dish thoroughly.
2. Mix the batter. Prepare the cake mix with the eggs, oil, and water from the box. Pour the batter evenly into the dish.
3. Add the toppings. Scatter the strawberries, white chocolate, coconut, and nuts over the batter in an even layer.
4. Beat the cream cheese. Beat the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
5. Swirl. Drop spoonfuls of the cream cheese mixture over the toppings and drag a knife through it just a couple of times for a loose marble.
6. Bake. Bake for 45 to 50 minutes, until the top is golden brown and the center is just set but still a little gooey.
7. Cool. Let the cake cool in the pan for at least 15 minutes before cutting, since the center firms up as it rests.
How to Serve Strawberry Earthquake Cake
Serve warm squares with whipped cream, vanilla ice cream, or extra sliced berries. It is also lovely chilled for a make ahead potluck dessert.
If strawberries are your thing, try the homemade strawberry cake, the creamy strawberry swirl cake, or strawberry cheesecake nachos for something playful. A slice of French apple cake makes a nice second dessert for a party table.
How to Store and Reheat Strawberry Earthquake Cake
Because of the cream cheese layer, keep leftovers refrigerated within two hours of baking. Covered, they stay fresh for 3 to 4 days.
Warm a slice in the microwave for a few seconds to bring back the gooey center. You can wrap individual slices tightly and freeze them, then thaw them in the fridge before serving.
Tips and Variations for Strawberry Earthquake Cake
Pat the berries dry. Extra juice makes the batter soggy under the toppings.
Swirl gently. Overmixing blends the cream cheese in and loses the cracked surface.
Do not overbake. The center should look just set, because it keeps firming as it cools.
Use room temperature ingredients. Softened cream cheese and butter beat smooth with no lumps.
Try other fruit. Raspberries or blueberries make a fine swap for part of the strawberries.
Toast the coconut. A few minutes in a dry skillet adds a nutty flavor.
Cool before slicing. Cutting too early lets the center slump, so give it time in the pan.
Store it cold. Cream cheese desserts should not sit out, as explained in this University of Minnesota Extension guide on storing leftovers.
Frequently Asked Questions About Strawberry Earthquake Cake
Why is it called strawberry earthquake cake?
The cream cheese and toppings sink and crack the cake as it bakes, leaving a surface that looks like shifted ground after a quake.
Can I make strawberry earthquake cake ahead of time?
Yes. Bake it a day ahead, cool it, cover it, and refrigerate it. Warm it briefly before serving, or enjoy it chilled.
Can I use frozen strawberries?
Yes. Thaw them completely and pat them dry so extra water does not make the cake gummy.
How do I know when the cake is done?
The edges should be golden and the center just set with a slightly gooey look. A toothpick near the edge should come out clean.
Can I leave out the coconut in this strawberry earthquake cake?
Yes. Replace it with more chopped nuts or extra white chocolate chips and keep the rest of the recipe the same.
Strawberry Earthquake Cake Delight
Equipment
- Baking Dish (9×13 inch)
- Knife
Ingredients
Main Ingredients
- 1 box strawberry cake mix (about 15 oz) plus the eggs, oil, and water listed on the box
- 2 ½ cup chopped strawberries fresh or thawed frozen, patted dry
- 1 cup white chocolate chips
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans or walnuts optional
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 2 ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease a 9 by 13 inch baking dish.
- Make the base. Mix the cake batter as the box directs and spread it in the dish.
- Top. Scatter the strawberries, white chocolate, coconut, and nuts over the batter.
- Make the swirl. Beat the cream cheese, butter, sugar, and vanilla until smooth, drop spoonfuls on top, and drag a knife through once or twice.
- Bake. Bake 45 to 50 minutes, until golden with a just set, slightly gooey center.
- Cool. Rest 15 minutes in the pan before slicing.
