Strawberry Earthquake Cake Recipe

Introduction

Strawberry Earthquake Cake is a delightful twist on a classic dessert, combining the fresh taste of strawberries with creamy white chocolate and a luscious cream cheese swirl. This moist and flavorful cake is perfect for any occasion and sure to impress your guests with its beautiful marbled interior.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Step 2: Prepare the strawberry cake mix according to the package directions.
3. Step 3: Gently fold in the chopped strawberries, white chocolate chips, shredded coconut, and nuts if using.
4. Step 4: Pour half of the batter into the prepared pan.
5. Step 5: In a separate bowl, beat the softened cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract, mixing until creamy.
6. Step 6: Drop spoonfuls of the cream cheese mixture evenly over the batter in the pan.
7. Step 7: Pour the remaining batter on top and gently swirl with a knife to create a marbled effect.
8. Step 8: Bake for 40 to 45 minutes, or until the center is set and a toothpick inserted comes out clean.
9. Step 9: Allow the cake to cool completely before slicing and serving.

Tips & Variations

• Use fresh strawberries when in season for the best flavor, or frozen ones thawed and drained if fresh aren’t available.
• Swap out the white chocolate chips for dark or milk chocolate chips for a different chocolate flavor.
• To make it nut-free, simply omit the pecans or walnuts.
• For extra moisture, brush the cooled cake with a light strawberry syrup before serving.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the cream cheese filling fresh. Reheat slices briefly at room temperature or warm gently in the microwave for about 10 seconds to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries in this cake?

Yes, frozen strawberries work well if thawed and drained to avoid extra moisture in the batter.

How do I know when the cake is done baking?

The cake is ready when the center is set and a toothpick inserted comes out clean or with only a few moist crumbs attached.

Strawberry Earthquake Cake Recipe

Print Recipe

★★★★★

4.9 from 91 reviews

This Strawberry Earthquake Cake is a luscious, moist dessert that combines the sweet, fruity flavor of fresh strawberries with creamy white chocolate chips, shredded coconut, and nuts for added texture. Swirled with a rich cream cheese frosting baked into the cake, it’s a delightful treat perfect for gatherings and celebrations.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 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)

For the Cream Cheese Swirl:

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

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to ensure the cake doesn’t stick.
2. Prepare Cake Batter: Follow the instructions on the strawberry cake mix box to make the batter, using the specified eggs, oil, and water.
3. Add Mix-ins: Gently fold in the chopped strawberries, white chocolate chips, shredded coconut, and optional chopped nuts into the batter to evenly distribute the delicious additions.
4. Pour First Layer: Pour half of the prepared batter into the greased baking pan, spreading it out evenly as the base layer.
5. Prepare Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract and mix thoroughly until well combined.
6. Add Cream Cheese Drops: Drop spoonfuls of the cream cheese mixture over the first layer of batter in the pan.
7. Add Remaining Batter and Swirl: Pour the remaining strawberry batter over the cream cheese dollops. Using a knife, gently swirl the batter and cream cheese mixture together to create a marbled effect.
8. Bake the Cake: Place the pan in the preheated oven and bake for 40 to 45 minutes or until the center is set and a toothpick inserted comes out clean.
9. Cool and Serve: Allow the cake to cool completely in the pan on a wire rack before slicing and serving to ensure the cream cheese filling sets properly.

Notes

• You can use fresh or frozen strawberries; if using frozen, thaw and drain excess moisture to avoid a soggy cake.
• For a nut-free version, simply omit the chopped pecans or walnuts.
• Make sure the cream cheese and butter are softened to room temperature for a smooth cream cheese mixture.
• This cake tastes best when fully cooled, preferably chilled for a few hours before serving.
• Store leftovers covered at room temperature for up to two days or refrigerate for up to five days.

Keywords: Strawberry cake, Cream cheese swirl, White chocolate, Coconut, Nutty cake, Moist cake, Summer dessert