Strawberry Earthquake Cake

Absolutely! A Strawberry Earthquake Cake is a fun, ooey-gooey, layered dessert that looks a little wild — like the earth “cracked” while baking — but tastes like a strawberry dream. It combines boxed strawberry cake mix with a creamy cheesecake-like layer, white chocolate, and often fresh or frozen strawberries. Super easy and great for potlucks, holidays, or anytime you want to impress with minimal effort!

🍓 Strawberry Earthquake Cake

🍽️ Servings: 12 | ⏱️ Time: ~1 hour (includes cooling)

🧾 Ingredients:

For the cake:

1 box strawberry cake mix (15.25 oz)
Ingredients called for on the box (usually eggs, oil, water)
1/2 cup sweetened shredded coconut (optional, for base layer)
1/2 cup chopped pecans or walnuts (optional)

For the cream cheese swirl:

8 oz cream cheese, softened
1/2 cup (1 stick) butter, softened
2 cups powdered sugar
1 tsp vanilla extract

Add-ins:

1 cup white chocolate chips
1 cup chopped strawberries (fresh or frozen — if frozen, don’t thaw)

👩‍🍳 Instructions:

1. Preheat & prepare pan

Preheat oven to 350°F (175°C).
Grease a 9×13 inch baking dish.

2. Layer the base

Optional: Sprinkle shredded coconut and chopped nuts on the bottom of the baking dish for a crunchy base.

3. Mix and pour the cake batter

Prepare strawberry cake mix according to the package instructions.
Pour the batter evenly over the coconut/nut layer.

4. Make the cream cheese mixture

In a separate bowl, beat together:
- Cream cheese
- Butter
- Powdered sugar
- Vanilla
Mix until smooth and creamy.

5. Spoon and swirl

Drop large spoonfuls of the cream cheese mixture on top of the cake batter.
Use a butter knife to lightly swirl it into the batter — don’t overmix!

6. Add toppings

Scatter white chocolate chips and strawberries over the top.
(You can also lightly press some into the batter.)

7. Bake

Bake for 40–50 minutes, or until the center is mostly set and the edges are lightly golden.
The cake will have some cracks and unevenness — that’s the “earthquake” look!

8. Cool and serve

Let cool at least 15–20 minutes before slicing.
Serve warm or at room temperature. Delicious with a scoop of vanilla ice cream or whipped cream.

✅ Tips:

Want it extra gooey? Pull it out slightly earlier — it firms up more as it cools.
Prefer chocolate? Swap white chocolate chips for milk or semi-sweet chocolate.
Not a coconut fan? Just leave it out — the cake still works great without it.

Would you like a version using chocolate cake + strawberry swirl, or a keto-friendly twist?