Strawberry Earthquake Cake
This Strawberry Earthquake Cake is a moist, bakery-style dessert made with strawberry cake mix, fresh strawberries, white chocolate, coconut, and a rich cream cheese swirl baked right in.
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.