Strawberry Earthquake Cake Delight

Strawberry Earthquake Cake Delight is one of the most irresistible desserts I’ve ever baked. It combines the sweet, fruity charm of strawberry cake with a creamy swirl, bursts of real berries, and the gooey goodness of coconut and white chocolate. It’s the kind of dessert that looks impressive, tastes even better, and makes any occasion feel a little more special.

Why You’ll Love This Recipe

I love this cake because it’s delightfully messy in the best possible way. The cream cheese swirl creates cracks and pockets of creamy richness throughout the soft strawberry base, while the white chocolate and coconut add both sweetness and texture. It’s easy enough to make with a boxed cake mix but fancy enough to serve to guests. Each slice is rich, gooey, and full of fruity flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake Base

• 1 box strawberry cake mix
• Ingredients required by the cake mix (usually eggs, vegetable oil, and water)

Add-ins

• 1½ cups fresh or frozen strawberries, chopped
• 1 cup white chocolate chips or chunks
• 1 cup sweetened shredded coconut
• ½ cup chopped pecans or walnuts (optional)

Cream Cheese Swirl

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2½ cups powdered sugar
• 1 tsp vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
2. I prepare the cake mix according to the package instructions, combining it with the required eggs, oil, and water. I pour the batter evenly into the prepared dish.
3. I sprinkle the chopped strawberries, white chocolate chips, shredded coconut, and nuts (if using) evenly over the cake batter.
4. In a separate bowl, I beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
5. I drop spoonfuls of the cream cheese mixture over the batter and swirl it gently with a knife to create a marbled effect—without overmixing.
6. I bake the cake for 45–50 minutes, or until the top is golden and the center is just set but still gooey.
7. I let it cool in the pan for at least 15 minutes before slicing so the cream cheese layer can set up nicely.
8. I serve the slices warm or chilled, depending on my mood—both ways are delicious.

Servings and timing

This recipe yields 16 squares. It takes about 20 minutes to prep and 50 minutes to bake, making the total time around 70 minutes from start to finish.

Variations

If I’m in the mood for more tang, I swap the white chocolate for dark chocolate or drizzle the finished cake with a little strawberry glaze. Sometimes I mix in crushed freeze-dried strawberries for more intense fruit flavor. I’ve also made a tropical version by using pineapple chunks and skipping the chocolate altogether.

Storage/Reheating

I store leftover cake in an airtight container in the refrigerator for up to 4 days. To reheat, I microwave individual slices for about 15–20 seconds to bring back the gooey texture. It also tastes great chilled right from the fridge.

FAQs

Can I use frozen strawberries in this recipe?

Yes, I can use frozen strawberries. I just make sure to thaw and drain them well before adding to the cake to avoid excess moisture.

Does the cream cheese layer need to be baked separately?

No, it bakes right on top of the cake. It sinks and swirls naturally during baking, giving the cake its “earthquake” effect.

Can I skip the nuts?

Absolutely. I’ve made it many times without nuts, and it’s just as delicious and still full of texture.

What type of cake mix works best?

I usually use any standard boxed strawberry cake mix. If I want to make it from scratch, I just substitute with a homemade strawberry cake base.

Is this cake freezer-friendly?

Yes, I’ve frozen individual slices. I wrap them tightly and store them for up to a month. To enjoy, I thaw and gently reheat or serve chilled.

Conclusion

Strawberry Earthquake Cake Delight is a showstopping dessert that’s surprisingly easy to pull off. With creamy swirls, juicy berries, and bursts of sweetness from white chocolate and coconut, this cake turns any gathering into something memorable. It’s messy, gooey, and totally worth every bite.

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