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.