Get ready to shake up your dessert game with this irresistibly gooey, fruity, and creamy Strawberry Earthquake Cake! Bursting with juicy strawberries, sweet cream cheese swirls, and topped with coconut and white chocolate, every bite is an explosion of flavor. This easy recipe uses a boxed cake mix as a base, making it perfect for busy bakers looking for something impressive with minimal effort.
Ingredients:
1 box white cake mix
Ingredients listed on the cake mix box (typically water, oil, and eggs)
1 cup fresh strawberries, chopped
8 oz (1 package) cream cheese, softened
1/2 cup unsalted butter, melted
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 cup white chocolate chips
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking. - Prepare the Cake Batter:
Follow the instructions on the cake mix box to prepare the batter. Gently fold in the chopped strawberries. Pour the batter evenly into the prepared baking dish. - Make the Cream Cheese Mixture:
In a separate bowl, beat together the softened cream cheese, melted butter, powdered sugar, and vanilla extract until smooth and creamy. - Add the Cream Cheese Mixture:
Drop spoonfuls of the cream cheese mixture over the cake batter. Do not mix—let it sit on top. - Top It Off:
Sprinkle the shredded coconut and white chocolate chips evenly over the entire cake. - Bake:
Bake in the preheated oven for 40–45 minutes, or until the cake is set and the edges are golden brown. The center may appear slightly jiggly due to the cream cheese, but it will firm up as it cools. - Cool and Serve:
Let the cake cool completely in the pan. The top will naturally crack and create an “earthquake” effect. Slice and enjoy a truly indulgent dessert!
💡 Tips:
Use fresh, ripe strawberries for the best flavor.
For a fun twist, try adding a handful of chopped nuts or using milk chocolate chips instead.
Store leftovers in the refrigerator for up to 4 days.