Strawberry Earthquake Cake

This Strawberry Earthquake Cake bursts with juicy strawberry flavor and creamy swirls of cheesecake that feel like a celebration in every bite. It’s a perfect dessert for when you want something impressive but simple enough to whip up with pantry and fridge staples.

Ingredients

• Strawberry cake mix: forms the sweet, fruity base and keeps things simple choose a quality brand for better flavor
• Eggs: bind everything together and add richness large eggs are best for consistency
• Mild vegetable oil: keeps the cake tender and moist without overpowering the strawberries
• Water: helps achieve the right batter consistency
• Fresh or frozen strawberries: deliver bursts of bright, juicy flavor fresh are ideal when in season frozen works well year-round
• White chocolate chips or chunks: add creamy sweetness that complements the strawberries perfectly
• Sweetened shredded coconut: introduces subtle tropical notes and chewiness look for unsulfured if possible for mildness
• Chopped pecans or walnuts (optional): bring a pleasant crunch and depth toast them lightly for the best aroma and flavor
• Full-fat cream cheese: creates the luscious tangy swirl soften it well for smooth blending
• Unsalted butter: blends with cream cheese for a richer filling
• Powdered sugar: sweetens without graininess ensuring a smooth texture
• Pure vanilla extract: rounds out the cream cheese swirl with warm familiar notes

Step-by-Step Instructions

Preheat the oven:

Set your oven to 175 degrees Celsius or 350 degrees Fahrenheit. Grease a 23 by 33 centimeter or 9 by 13 inch baking dish thoroughly to prevent the cake from sticking later.

Prepare the cake batter:

In a large mixing bowl, combine the strawberry cake mix with the eggs, vegetable oil, and water. Use a mixer or whisk to blend these thoroughly until you have a smooth batter free of lumps.

Add the strawberries and mix-ins:

Evenly scatter the chopped fresh or frozen strawberries all over the batter in the pan. Sprinkle the white chocolate chips followed by the sweetened shredded coconut, and if you like, add the chopped nuts on top for added texture and flavor.

Make the cream cheese swirl:

In a separate medium bowl, beat the softened cream cheese and butter together using a hand mixer or sturdy whisk until the mixture is silky smooth. Slowly add in the powdered sugar along with the vanilla extract and continue to beat until fluffy and spreadable.

Create the swirl effect:

Drop spoonfuls of the cream cheese mixture in several spots over the cake batter. Take a butter knife and gently drag it through the dollops in an S-shaped swirling motion. This will give a marbled cheesecake effect, adding both visual appeal and flavor within the cake.

Bake and cool:

Place the baking dish on the middle rack and bake for 45 to 50 minutes. The cake edges should turn golden, and the top will be set but the center will still have a slight wobble. Let the cake cool completely in the pan before slicing it into squares and serving.

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My favorite part is the cream cheese swirl which adds a luscious richness that balances the strawberry sweetness. I remember making this for a birthday party and watching the kids’ eyes light up as they spotted those creamy swirls hiding inside each slice.

Storage Tips

Once cooled completely, store the cake in an airtight container in the refrigerator. It will keep well for up to four days. If you want to freeze it, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. Thaw overnight in the fridge before enjoying.

Ingredient Substitutions

If you do not have white chocolate chips, milk or dark chocolate chips can be used instead but will change the flavor slightly. For nuts, almonds or hazelnuts work well as alternatives. Use an oil with a neutral flavor like canola if you do not have vegetable oil.

Serving Suggestions

This cake shines with a simple dusting of powdered sugar, or add a dollop of whipped cream for extra indulgence. Fresh strawberries on the side amplify the berry experience. It pairs beautifully with a cold glass of milk or your favorite cup of tea.

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Frequently Asked Questions

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well here. Just make sure to thaw and drain excess liquid to avoid overly wet batter.

→ What type of nuts work best in this cake?

Chopped pecans or walnuts add a nice crunch and complement the sweetness, but you can omit if preferred.

→ How do I create the cream cheese swirl effect?

Drop dollops of cream cheese mixture over the batter and gently swirl with a butter knife in smooth S-shaped motions for a marbled look.

→ What signals that the cake is fully baked?

Look for golden edges, a set top, and a center that still has a slight wobble when gently shaken.

→ Can I substitute butter in the cream cheese mixture?

Unsalted butter is best for flavor balance, but softened margarine can be used if necessary.

→ Is shredded coconut mandatory in this cake?

While it adds texture and flavor depth, you can leave it out or replace it with finely chopped nuts.