Strawberry Earthquake Cake is the dessert you bake when you’re craving something indulgent, fruity, and just a little bit chaotic—in the best way. With swirls of cream cheese, bursts of fresh strawberries, and a gooey, almost lava-like texture, this cake is what happens when flavor and fun collide. Whether you’re baking for a weekend get-together or just want a treat that feels special without a lot of fuss, this strawberry twist on the classic earthquake cake delivers. In this guide, you’ll get my family’s version, some clever tips, delicious variations, and all the answers to your Strawberry Earthquake Cake questions.
Ingredients for Strawberry Earthquake Cake
Making a Strawberry Earthquake Cake starts with simple ingredients—but when they come together, the flavor is anything but basic. Below is everything you’ll need to create this gooey, berry-filled dessert.
Ingredients List
- 1 box strawberry cake mix
- Ingredients listed on the box (usually water, oil, and eggs)
- 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
- 8 oz cream cheese, softened
- ½ cup unsalted butter, melted
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
Let’s Talk About the Key Ingredients
Using a strawberry cake mix makes this recipe weeknight-easy without sacrificing that fresh, fruity flavor. You’ll still get homemade goodness thanks to the mix-ins and cream cheese layer. I recommend using fresh strawberries when in season—they burst with juiciness and hold their shape better during baking. If you’re using frozen strawberries, be sure to thaw and drain them well to avoid extra moisture.
White chocolate chips add pockets of creamy sweetness that balance the tang of the cream cheese. You can also use chunks from a good-quality white chocolate bar for a more decadent bite.
The cream cheese swirl is the showstopper here. Combined with melted butter and powdered sugar, it becomes rich and velvety—sinking and bubbling into the cake during baking. This signature “earthquake” effect creates those irresistible cracks and tunnels that make every slice unique.
Now that you’ve got everything ready, let’s swirl it all together. Coming up next is the full step-by-step guide to making your Strawberry Earthquake Cake from start to delicious finish.
How to Make Strawberry Earthquake Cake
This Strawberry Earthquake Cake looks impressive, but it’s actually a breeze to make. The secret is in the layering and swirling. Here’s exactly how to get those deliciously gooey cracks and pockets every time.
Step-by-Step Instructions
Step 1: Preheat your oven to 350°F (175°C).
Step 2: Grease a 9×13-inch baking dish with cooking spray or vegetable oil.
Step 3: In a large mixing bowl, prepare the cake batter using the boxed mix. Add water, oil, and eggs according to the package instructions. Mix until smooth, about 2 minutes.
Step 4: Pour half of the batter into the greased baking dish and spread evenly.
Step 5: In another bowl, beat softened cream cheese until completely smooth.
Step 6: Add the melted butter and powdered sugar gradually, mixing well until velvety.
Step 7: Add vanilla extract and beat until the cream cheese mixture is fluffy.
Step 8: Drop spoonfuls of the cream cheese mixture over the cake batter in the pan.
Step 9: Use a butter knife or spatula to swirl the cream cheese into the batter gently.
Step 10: Evenly scatter the chopped strawberries across the top of the swirled batter.
Step 11: Sprinkle white chocolate chips, shredded coconut, and chopped nuts over the top.
Step 12: Pour the remaining cake batter over the top in thin ribbons—don’t cover everything completely.
Step 13: Bake for 45–50 minutes. The top should be golden and a toothpick should come out mostly clean with some moist crumbs.
Step 14: Let the cake cool for 10–15 minutes in the pan.
Step 15: For an optional but delicious finish, toast sliced almonds in a dry pan and sprinkle them over the cake before serving.
Baking Tips to Avoid Cracks You Don’t Want
Make sure not to overmix the cake batter. Doing so can make the texture dense rather than light and gooey. If your cream cheese isn’t soft enough, it won’t swirl properly—let it sit out for at least 30 minutes before using.
Serving, Storing & Variations for Strawberry Earthquake Cake
How to Serve It Just Right
Strawberry Earthquake Cake is best served slightly warm or at room temperature, when the cream cheese layer is soft and gooey and the strawberries have sunk into the cake like little jammy surprises. I love to dust the top with a little extra powdered sugar just before serving—or even a dollop of whipped cream if I’m feeling extra.
This cake doesn’t need frosting. Its texture and flavor do all the work. For special occasions, I sometimes add a scoop of vanilla bean ice cream and let it melt slightly into the warm cake. Pure bliss.
Creative Ways to Customize the Recipe
The classic strawberry version is a family favorite, but you can absolutely have fun with it. Try these easy swaps:
- Change the fruit: Blueberries, raspberries, or even chopped cherries work beautifully. You can even mix fruits for a “berry explosion” cake.
- Add chocolate: Swap white chocolate for dark or milk chocolate chips to change up the richness.
- Coconut-free option: If you’re not a fan of coconut, leave it out or replace it with crushed graham crackers or extra chopped nuts.
- Use flavored cream cheese: Strawberry or vanilla cream cheese gives a deeper layer of taste.
Storage Tips to Keep It Fresh
This cake keeps well covered at room temperature for up to 2 days, but if your kitchen runs warm or humid, store it in the fridge. It’ll last up to 5 days refrigerated—just be sure to wrap it tightly in plastic or store in an airtight container.
You can also freeze individual slices. Wrap each one tightly and store for up to 1 month. Thaw at room temp and reheat gently in the microwave if desired.
Frequently Asked Questions
1. Can I use frozen strawberries in Strawberry Earthquake Cake?
Yes, you can. Just make sure to thaw and drain them well before adding to the batter. Too much moisture from frozen strawberries can make the cake soggy or affect baking time.
2. Why is it called an “Earthquake Cake”?
The name comes from the way the cake cracks and shifts during baking. As the cream cheese layer bubbles and the cake batter bakes around it, the top becomes rippled and craggy—like a tasty little earthquake happened in your oven.
3. Should Strawberry Earthquake Cake be refrigerated?
Yes, if you’re keeping it longer than 2 days. The cream cheese layer makes refrigeration a good idea for freshness and food safety. Store it in an airtight container for up to 5 days.
4. Can I make this cake without nuts or coconut?
Absolutely. Both ingredients are optional. The cake will still be gooey, fruity, and delicious. You can replace nuts with more white chocolate chips, or just leave them out altogether.
Conclusion
Strawberry Earthquake Cake is one of those desserts that reminds us baking doesn’t have to be complicated to be show-stopping. It’s soft, swirly, creamy, and bright—with a homemade look that promises something comforting and just a little unexpected in every bite.
Print
Strawberry Earthquake Cake: Gooey, Swirled, and Perfectly Sweet
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A gooey, fruity cake swirled with cream cheese, coconut, strawberries, and white chocolate. Simple to make and guaranteed to impress.
Ingredients
1 box strawberry cake mix
Ingredients listed on the box
1½ cups fresh or frozen strawberries
1 cup white chocolate chips or chunks
1 cup sweetened shredded coconut
½ cup chopped pecans or walnuts
8 oz cream cheese
½ cup unsalted butter
2½ cups powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13 inch baking dish with vegetable oil or cooking spray.
3. In a large bowl, combine cake mix, water, oil, and eggs.
4. Blend the ingredients with a mixer or whisk for about 2 minutes until smooth.
5. Pour half of the batter into the prepared baking dish, spreading it evenly.
6. Beat softened cream cheese until smooth and creamy in another bowl.
7. Gradually add powdered sugar and mix until well combined.
8. Pour in vanilla extract, beating until velvety and fluffy.
9. Spoon dollops of cream cheese mixture over the cake batter evenly.
10. Gently swirl the cream cheese into the batter with a knife or spatula.
11. Scatter fresh strawberries generously over the cream cheese layer.
12. Drizzle remaining cake batter over the strawberries, partially covering them.
13. Bake for 45-50 minutes until a toothpick comes out clean.
14. Let the cake cool in the pan for 10 minutes after baking.
15. Toast sliced almonds in a dry skillet over medium heat for 3-4 minutes.
16. Sprinkle toasted almonds over the cooled cake and slice into pieces.
Notes
Mix the cake batter until just combined, avoiding overmixing to keep it light and fluffy.
Gently fold in fresh strawberries for bursts of flavor and moisture throughout the cake.