Description
Strawberry Earthquake Cake is a decadent dessert loaded with juicy strawberries, swirls of sweet cream cheese, coconut, and white chocolate chips. Its shifting layers create a fun ‘earthquake’ effect that’s as delicious as it looks.
Ingredients
Scale
- 1 box strawberry cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup fresh or frozen strawberries, chopped
- 1 8-ounce package cream cheese, softened
- 1/2 cup unsalted butter, melted
- 2 cups confectioners’ sugar
- 1 cup sweetened shredded coconut
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Sprinkle shredded coconut evenly over the bottom of the prepared dish.
- Prepare the strawberry cake mix according to package instructions by mixing cake mix, eggs, oil, and water until smooth.
- Gently fold in the chopped strawberries.
- Pour the batter over the coconut layer in the pan.
- In a separate bowl, beat softened cream cheese and melted butter until smooth.
- Add confectioners’ sugar and beat until fluffy and well combined.
- Drop spoonfuls of the cream cheese mixture over the cake batter.
- Sprinkle white chocolate chips evenly on top.
- Bake for 40-45 minutes, or until edges are set but the center is slightly gooey for the signature earthquake effect.
- Let cool slightly before slicing and serving.
Notes
- Add chopped nuts for extra crunch if desired.
- Use chocolate chips instead of white chocolate for a richer flavor.
- Try adding a swirl of strawberry jam for more strawberry goodness.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/12 of cake)
- Calories: 400
- Sugar: 35g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg