Strawberry Earthquake Cake is one of those desserts that looks a little wild, a little messy, and completely irresistible - just the way the best homemade cakes should be. The first time I made this cake, I remember pulling it out of the oven and thinking, Well, that doesn't look perfect… but one bite later, I was completely sold. The cracks, swirls, and pockets of creamy filling are exactly what make an earthquake cake so special.
This Strawberry Earthquake Cake is bursting with fruity flavor, creamy sweetness, and just enough texture to keep every bite interesting. With juicy strawberries, white chocolate, coconut, and a rich cream cheese swirl, it's the kind of cake that feels festive enough for celebrations but easy enough for a casual family dessert. It's fun, forgiving, and always a crowd-pleaser.
Why You'll Love Strawberry Earthquake Cake
- Made with a simple boxed cake mix for easy prep
- Packed with strawberries, white chocolate, and coconut
- Cream cheese swirl creates rich, gooey pockets
- No need for frosting - it's built right into the cake
- Perfect for potlucks, birthdays, and spring or summer gatherings
- Beautifully imperfect and hard to mess up
Ingredients You'll Need
Cake Base
- 1 box strawberry cake mix
Any brand works - use what you love or have on hand - Ingredients listed on the box
Typically eggs, oil, and water - 1½ cups fresh or frozen strawberries, chopped
Adds natural sweetness and bursts of strawberry flavor - 1 cup white chocolate chips or chunks
Balances the strawberry with creamy sweetness - 1 cup sweetened shredded coconut
Adds texture and a subtle tropical note - ½ cup chopped pecans or walnuts (optional)
Great for crunch, but easy to leave out
Cream Cheese Swirl
- 8 oz cream cheese, softened
Softened cream cheese ensures a smooth swirl - ½ cup unsalted butter, softened
Adds richness and helps create a creamy texture - 2½ cups powdered sugar
Sweetens and thickens the swirl - 1 teaspoon vanilla extract
Enhances flavor and balances sweetness
Step-by-Step Instructions
- Preheat and prepare the batter
- Preheat your oven to 350°F (175°C)
- Prepare the strawberry cake mix according to the box instructions
- Mix until smooth, but don't overbeat
- Fold in the add-ins
- Gently fold in the chopped strawberries, white chocolate chips, shredded coconut, and nuts if using
- Be gentle - you want everything evenly distributed
- Layer the batter
- Grease a 9x13-inch baking pan well
- Pour half of the cake batter into the pan and spread evenly
- Make the cream cheese swirl
- In a separate bowl, beat the cream cheese and butter until smooth and creamy
- Add powdered sugar and vanilla extract
- Beat until light, fluffy, and lump-free
- Add the cream cheese layer
- Drop spoonfuls of the cream cheese mixture evenly over the cake batter
- Don't worry about spacing - randomness is part of the charm
- Finish layering and swirl
- Pour the remaining cake batter over the cream cheese dollops
- Use a knife to gently swirl the layers together
- Don't over-swirl - you want visible pockets of cream cheese
- Bake the cake
- Bake for 40-45 minutes
- The top should be set and lightly golden
- A toothpick inserted should come out mostly clean (a little moisture is okay)
- Cool completely
- Let the cake cool fully before slicing
- This allows the cream cheese swirl to set properly
Serving and Storage Tips
Strawberry Earthquake Cake is best served once fully cooled, when the layers have settled and the slices hold together nicely. It's delicious on its own, but you can dress it up with a dollop of whipped cream or a few fresh strawberries on top.
Store leftovers in an airtight container in the refrigerator for up to 5 days due to the cream cheese swirl. Let slices sit at room temperature for about 15 minutes before serving for the best texture. This cake can also be frozen - wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
Helpful Notes
- Always use room-temperature cream cheese and butter for a smooth swirl
- If using frozen strawberries, thaw and drain well to prevent excess moisture
- White chocolate chips melt slightly during baking, creating creamy pockets
- Don't overmix or over-swirl - rustic is the goal
- You can substitute raspberries for strawberries for a different flavor twist
- For extra richness, sprinkle a few extra white chocolate chips on top before baking
Frequently Asked Questions
- Why is it called an earthquake cake?
Because it "cracks" and shifts while baking, creating pockets and swirls that look like an earthquake hit - deliciously so. - Can I use a different cake mix flavor?
Yes! White or vanilla cake mix works well, especially if you want the strawberries to stand out more. - Do I need to frost this cake?
No frosting needed. The cream cheese swirl acts like built-in frosting. - Can I make this cake ahead of time?
Absolutely. It actually tastes even better the next day once the flavors settle. - What if my cake looks uneven or cracked?
That's exactly how it's supposed to look! Imperfect is perfect with earthquake cake.
Final Thoughts
Strawberry Earthquake Cake is one of those recipes that reminds us baking doesn't have to be perfect to be wonderful. I've made this cake many times, and no two ever look the same - but every single one disappears fast. The combination of strawberries, white chocolate, coconut, and creamy swirls makes it rich, flavorful, and completely comforting.
Whether you're baking for a celebration, a potluck, or just because you're craving something sweet and special, this cake is a guaranteed hit. Don't stress over the swirls or cracks - just enjoy the process and the delicious results. If you try this Strawberry Earthquake Cake, I'd love to hear how it turned out and who you shared it with.
Strawberry Earthquake Cake
Ingredients
Cake Base
- 1 box strawberry cake mix
- Ingredients listed on the box eggs, oil, water
- 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 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- Prepare strawberry cake mix according to package directions.
- Gently fold in chopped strawberries, white chocolate chips, coconut, and nuts if using.
- Pour half of the batter into the prepared pan.
- In a bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; mix until creamy.
- Drop spoonfuls of cream cheese mixture over the batter.
- Pour remaining batter on top and gently swirl with a knife.
- Bake for 40-45 minutes or until the center is set.
- Cool completely before slicing and serving.
Notes
- Use room-temperature cream cheese and butter for a smooth swirl.
- Thaw and drain frozen strawberries well before using.
- Avoid over-swirling to keep distinct cream cheese pockets.
- Store leftovers covered in the refrigerator for up to 5 days.
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