Some desserts don't need to look perfect to be absolutely unforgettable, and this Strawberry Earthquake Cake Delight is the perfect example. I still remember the first time I made an earthquake cake-it cracked, swirled, and bubbled in the oven, looking wonderfully messy. When I sliced into it later, the layers and textures told a whole story: soft cake, creamy frosting, pockets of sweetness, and little surprises in every bite.
This strawberry version is especially dear to me. It has all the charm of a classic earthquake cake but with bright strawberry flavor, creamy cream cheese frosting, and just enough crunch to keep things interesting. It's the kind of dessert that feels playful and indulgent, perfect for gatherings, birthdays, potlucks, or anytime you want something fun that doesn't require perfection.
Why You'll Love Strawberry Earthquake Cake Delight
- Uses a cake mix, making it quick and beginner-friendly
- Bursting with strawberry flavor from cake and fruit
- Creamy, tangy cream cheese frosting balances the sweetness
- Loaded with texture from coconut, chocolate, and nuts
- Perfect make-ahead dessert that tastes even better chilled
- No decorating skills needed-rustic and beautiful as-is
Ingredients You'll Need
- 1 box strawberry cake mix
The base of the cake, providing consistent flavor and texture. - 3 large eggs
Helps bind the batter and give structure. - ⅓ cup mild vegetable oil
Keeps the cake moist and tender. - 1 cup water
Activates the cake mix and ensures a soft crumb. - 1 cup chopped fresh or frozen strawberries
Adds natural fruit flavor and juicy bites throughout. - ½ cup white chocolate chips or chunks
Brings sweetness and creamy richness. - ⅓ cup sweetened shredded coconut
Adds texture and a subtle tropical note. - ¼ cup chopped pecans or walnuts (optional)
Provides crunch and nutty depth. - 225 g full-fat cream cheese, softened
The heart of the luscious frosting. - ¼ cup unsalted butter, softened
Adds richness and smoothness to the frosting. - 1 cup powdered sugar
Sweetens the frosting without making it gritty. - 1 teaspoon pure vanilla extract
Rounds out the flavors and enhances the cream cheese.
Step-by-Step Instructions
- Preheat and prepare
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch baking pan well and set aside.
- Mix the cake batter
- In a large mixing bowl, combine the strawberry cake mix, eggs, vegetable oil, and water.
- Beat for about 2 minutes, until smooth and well combined.
- Pour the batter
- Pour the batter evenly into the prepared baking pan.
- Gently smooth the top with a spatula.
- Add strawberries
- Sprinkle the chopped strawberries evenly over the batter.
- Don't press them down-they'll sink naturally as the cake bakes.
- Layer the mix-ins
- Scatter the white chocolate chips, shredded coconut, and chopped nuts (if using) evenly across the top.
- This creates the signature "earthquake" texture as the cake bakes.
- Bake
- Place the pan in the oven and bake for 45-50 minutes.
- The top should look set, and a toothpick inserted into the cake (not a chocolate pocket) should come out mostly clean.
- Prepare the frosting
- While the cake bakes, beat the softened cream cheese and butter together until smooth and creamy.
- Sweeten and flavor
- Gradually add the powdered sugar, beating well after each addition.
- Mix in the vanilla extract and continue beating until fluffy.
- Cool completely
- Remove the cake from the oven and let it cool completely in the pan.
- This step is important so the frosting doesn't melt.
- Frost and chill
- Spread the cream cheese frosting evenly over the cooled cake.
- Refrigerate for at least 1 hour before slicing and serving.
Serving and Storage Tips
How to Serve
- Serve this Strawberry Earthquake Cake Delight chilled for the best texture.
- Slice into generous squares and serve on dessert plates.
- Garnish with fresh strawberries or a sprinkle of coconut for a pretty finish.
- It pairs beautifully with coffee, tea, or a glass of cold milk.
How to Store
- Refrigerator: Store covered in the fridge for up to 4 days.
- Make-ahead friendly: This cake tastes even better the next day as the flavors meld.
- Freezing: You can freeze unfrosted cake for up to 2 months. Thaw and frost before serving.
- Transporting: Keep chilled until ready to serve, especially for parties or events.
Helpful Notes
- Drain strawberries well:
If using frozen strawberries, thaw and pat them dry to avoid excess moisture. - Toast the coconut:
Lightly toasting the coconut adds deeper flavor and extra crunch. - Nut-free option:
Simply omit the nuts-this cake is still delicious without them. - Extra strawberry flavor:
Add a few drops of strawberry extract to the frosting for a boost. - Don't overbake:
The cake should stay moist; slight softness in the center is okay.
Frequently Asked Questions
- Why is it called an earthquake cake?
The toppings sink and shift during baking, creating cracks and layers that resemble an "earthquake" effect. - Can I use a different cake mix?
Yes, white or vanilla cake mix works well, but strawberry gives the best flavor. - Does this cake need frosting?
The frosting adds balance and richness, but you can serve it unfrosted if preferred. - Can I make this ahead of time?
Absolutely. It's even better after chilling overnight. - Is this cake very sweet?
It's rich but balanced by the tangy cream cheese frosting.
Final Thoughts
This Strawberry Earthquake Cake Delight is one of those desserts that doesn't try to be perfect-and that's exactly what makes it so lovable. I've made this cake for family gatherings, celebrations, and casual weekends, and it never fails to impress. The combination of soft strawberry cake, creamy frosting, and textured toppings creates something truly special with minimal effort.
Strawberry Earthquake Cake Delight
Strawberry Earthquake Cake Delight is a rich and playful dessert made with strawberry cake mix, fresh strawberries, coconut, white chocolate, and a smooth cream cheese frosting. This easy cake is full of texture and flavor, perfect for parties, potlucks, or make-ahead desserts.
Ingredients
- 1 box strawberry cake mix
- 3 large eggs
- ⅓ cup mild vegetable oil
- 1 cup water
- 1 cup chopped fresh or frozen strawberries thawed and drained
- ½ cup white chocolate chips or chunks
- ⅓ cup sweetened shredded coconut
- ¼ cup chopped pecans or walnuts optional
- 225 g full-fat cream cheese softened
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a large bowl, combine strawberry cake mix, eggs, vegetable oil, and water. Beat for 2 minutes until smooth.
- Pour the batter evenly into the prepared pan.
- Sprinkle chopped strawberries evenly over the batter.
- Add white chocolate chips, shredded coconut, and chopped nuts evenly on top.
- Bake for 45-50 minutes, or until a toothpick inserted into the cake comes out mostly clean.
- While the cake bakes, beat cream cheese and butter together until smooth.
- Gradually add powdered sugar and vanilla extract; beat until light and fluffy.
- Allow the cake to cool completely.
- Spread frosting evenly over the cooled cake.
- Refrigerate for at least 1 hour before slicing and serving.
Notes
- Thaw and drain frozen strawberries well to prevent excess moisture.
- Lightly toast the coconut for added flavor and crunch.
- Chill before serving for best texture and clean slices.
- Store covered in the refrigerator for up to 4 days.
- Nuts are optional and can be omitted for a nut-free version.
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