Strawberry Earthquake Cake

A delightful and dramatic dessert featuring a strawberry cake base swirled with cream cheese pockets, coconut, and white chocolate that creates a visually stunning and delicious treat.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 12 pieces

Course: Brunch, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

For the cake

1 box strawberry cake mix Plus ingredients required by the cake mix (eggs, oil, water)
1.5 cups fresh or frozen strawberries, chopped Adds juicy pops of fruit
1 cup white chocolate chips or chunks Melts into creamy streaks
1 cup sweetened shredded coconut Adds texture and sweetness
0.5 cup chopped pecans or walnuts Optional for added crunch
1 teaspoon vanilla extract Enhances flavor

For the cream cheese swirl

8 oz cream cheese, softened Should be very soft for mixing
0.5 cup unsalted butter, softened Should be very soft for mixing
2.5 cups powdered sugar For the cream cheese mixture

Method

Preparation

Preheat your oven to the temperature listed on your strawberry cake mix box. Grease a baking dish as directed on the box.
In a large bowl, combine the strawberry cake mix with the eggs, oil, and water called for on the box. Mix until smooth and pink, with no dry streaks.
Gently fold in the chopped strawberries, white chocolate chips, shredded coconut, and nuts (if using).
Scrape the batter into the prepared dish and spread it evenly.
In a separate bowl, beat the softened cream cheese and butter until smooth. Blend in the powdered sugar and vanilla until creamy.
Drop spoonfuls of the cream cheese mixture over the batter and swirl gently with a knife.

Baking

Bake according to the cake mix box timing, checking for doneness starting near the recommended time.
Let the cake cool in the pan before cutting into squares.

Notes

For best results, soften the cream cheese and butter fully. Keep the swirl mixture thick and don't over-swirling to maintain the 'earthquake' look. Cool the cake for better slicing.