Description

This Irresistible Strawberry Earthquake Cake is a stunning dessert that combines the vibrant flavor of strawberry cake with a creamy, swirled cream cheese layer and bursts of fresh strawberries. Topped with toasted nuts and shredded coconut, this cake delivers a perfect balance of textures and sweetness, making it a guaranteed showstopper at any gathering.

Ingredients

Scale

For the Cake

1 box Strawberry Cake Mix
1.5 cups Fresh or Frozen Strawberries (if using frozen, ensure they’re thawed and drained)
1 cup White Chocolate Chips or Chunks (dark chocolate can be substituted)
1 cup Sweetened Shredded Coconut (can be omitted if desired)
0.5 cup Chopped Pecans or Walnuts (can be swapped with almonds)

For the Cream Cheese Layer

8 oz Cream Cheese (ensure it’s softened)
0.5 cup Unsalted Butter (equal parts oil can be used for dairy-free)
2.5 cups Powdered Sugar (granulated sugar can be used but may affect texture)
1 teaspoon Vanilla Extract (almond extract can substitute)
2 tablespoons Milk

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish thoroughly to prevent sticking.
Prepare the Cake Batter: In a large mixing bowl, combine the strawberry cake mix with the required amounts of water, vegetable oil, and eggs according to the cake mix package instructions. Stir until the batter is smooth and well blended.
Layer the Batter: Pour half of the strawberry batter into the prepared baking dish, spreading it evenly for a smooth base layer.
Make the Cream Cheese Mixture: Beat the softened cream cheese until smooth. Add the unsalted butter and continue beating. Gradually mix in powdered sugar, milk, and vanilla extract until the mixture is fluffy and creamy.
Add Cream Cheese Layer: Spoon the cream cheese mixture evenly over the strawberry batter in the pan. Use a spatula or a knife to swirl it gently through the batter to create a marbled effect.
Add Fresh Strawberries and Finish Batter: Scatter the diced fresh or thawed strawberries over the cream cheese layer. Drizzle the remaining strawberry batter on top carefully to complete the layering.
Bake the Cake: Place the baking dish in the preheated oven and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes to set before serving.
Toast the Nuts: While the cake is cooling, toast the chopped pecans or walnuts in a skillet over medium heat until golden brown and fragrant, stirring frequently to avoid burning.
Serve: Sprinkle the toasted nuts and shredded coconut over the top of the cake just before serving to add a crunchy texture and extra flavor.

Notes

You can substitute dark chocolate for white chocolate chips if preferred.
To make this cake dairy-free, replace cream cheese and butter with suitable dairy-free alternatives and use oil as suggested.
The shredded coconut is optional but adds a nice texture and flavor contrast.
Ensure frozen strawberries are fully thawed and drained to avoid excess moisture in the cake batter.
Use almond extract instead of vanilla for a different flavor profile.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Strawberry cake, cream cheese swirl, earthquake cake, toasted nuts, dessert recipe, white chocolate, shredded coconut