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You know those delightful moments when a dessert feels like a warm hug? That’s exactly what my Strawberry Earthquake Cake embodies. This recipe holds a special place in my heart, a staple at family gatherings and potlucks. I remember the first time I made it—it was like a sweet explosion of flavors, and everyone went back for seconds. The dense strawberry cake with pockets of creamy goodness is what dessert dreams are made of, and trust me, it’s a real showstopper.
What I love most is how simple yet impressive this cake is. It combines the beloved flavors of strawberries, white chocolate, and coconut into a luscious dessert that screams summer, no matter the season. This is the kind of cake that sparks joy and invites laughter as you gather around the table, memories being made over every slice.
Reasons to try it
Why bother with ordinary desserts when you can indulge in something extraordinary like Strawberry Earthquake Cake? The flavor profile is absolutely phenomenal. You get the delightful sweetness from the strawberries, the richness of white chocolate melting into the cake, and a hint of toasty coconut that brings everything together. Seriously, it’s like a party in your mouth.
This cake is perfect for any occasion. Planning a birthday celebration? Check! Hosting a weekend brunch? Absolutely! Or maybe you just need a sweet treat to brighten your day—this cake has got you covered! Plus, it’s incredibly shareable, making it a crowd-pleaser without requiring complex techniques or hard-to-find ingredients. You’ll be the star baker with minimal effort, and who doesn’t love that?
Gather these ingredients
Before we dive into cooking, here’s what you’ll need to whip up this delicious cake:
- 1 box of strawberry cake mix: This is your foundation! Feel free to grab a brand that you love.
- Ingredients listed on the box: You’ll need eggs, oil, and water—just follow the simple instructions on the package and you’re golden.
- 1½ cups of fresh or frozen strawberries: Chopped into bite-sized pieces. Fresh strawberries shine brightly, but frozen ones work like a charm too.
- 1 cup of white chocolate chips or chunks: These little gems add a luxurious element! You could even use dark chocolate if you’re feeling adventurous.
- 1 cup of sweetened shredded coconut: It offers a wonderful texture and a hint of tropical flair.
- ½ cup of chopped pecans or walnuts: Optional, but I recommend them for a nice crunch! You can even swap them for almonds if you prefer.
- 8 oz of cream cheese (softened): This is the creamy surprise lurking within the cake. Make sure it’s at room temperature for easy blending.
- ½ cup of unsalted butter (softened): The key to getting that rich, buttery flavor.
- 2½ cups of powdered sugar: This is what transforms the cream cheese into silky frosting magic!
- 1 teaspoon of vanilla extract: A splash of vanilla adds depth to your cream cheese frosting.
Preparing Strawberry Earthquake Cake
Now, let’s get this delicious cake in the oven! Follow these straightforward steps:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray.
- Prepare the strawberry cake mix according to the package directions. I like to mix mine in a big bowl with a whisk to really aerate it!
- Now, gently fold in your chopped strawberries, white chocolate chips, coconut, and any nuts you’re using. Take your time here; you want to maintain that airy texture of the cake.
- Pour half of the batter into the prepared pan, spreading it evenly to the edges.
- In a separate bowl, beat the softened cream cheese and butter until smooth and creamy—about 2 minutes should do the trick. Then, gradually add the powdered sugar and the vanilla extract, mixing until velvety and free of lumps.
- Drop spoonfuls of the cream cheese mixture over the batter. Don’t worry about being perfect; it’s going to swirl together beautifully!
- Carefully pour the remaining batter on top, and gently swirl everything with a knife. You want those beautiful layers to come alive.
- Pop it in the oven and bake for 40–45 minutes or until the center is set and a toothpick comes out clean.
- Let it cool completely before slicing. This step is crucial; those luscious flavors need to mingle!
Best way to enjoy it
Now, onto the fun part—serving! This cake is incredible on its own, but I love pairing it with a dollop of freshly whipped cream or even a scoop of vanilla ice cream. Just picture it: warm cake with cold cream melting into every nook and cranny. Heaven!
Another option is to sprinkle some toasted coconut on top right before serving. It adds a gorgeous presented touch and extra texture—everyone will be swooning!
Storage and reheating tips
If you manage to have some leftovers (which I doubt will happen!), you can store the Strawberry Earthquake Cake in an airtight container at room temperature for up to three days. You could also refrigerate it if you prefer a chilled treat—it’s equally delightful that way!
As for reheating? Just pop a slice in the microwave for about 10-15 seconds, and you’ll have a warm, gooey experience just like fresh out of the oven.
Pro chef tips
- Don’t rush the cooling time! Letting the cake cool completely helps it slice beautifully without crumbling.
- If you find yourself with extra strawberries, feel free to mix in more for added flavor and texture!
- Experiment with different frostings—cream cheese with a hint of lemon zest would be a delightful twist!
Creative Twists
If you’re feeling adventurous, here are a few variations you might enjoy:
- Berry Medley: Swap strawberries for raspberries or blueberries, or make a mixed-berry version for a vibrant flavor party!
- Nut Swap: Use pistachios or almonds instead of pecans for a new texture.
- Chocolate Delight: Drizzle melted dark chocolate over the top for a rich finish!
Ingredients
- 1 box strawberry cake mix
- Ingredients listed on the box (eggs, oil, water)
- 1½ cups fresh or frozen strawberries (chopped)
- 1 cup white chocolate chips or chunks
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans or walnuts (optional)
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
Directions to follow
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare strawberry cake mix according to package directions.
- Gently fold in strawberries, white chocolate chips, coconut, and nuts if using.
- Pour half of the batter into the prepared pan.
- In a bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; mix until creamy.
- Drop spoonfuls of cream cheese mixture over the batter.
- Pour remaining batter on top and gently swirl with a knife.
- Bake for 40–45 minutes, until set.
- Cool completely before slicing and serving.
Your questions answered
- Can I use another cake mix? Absolutely! Vanilla or lemon cake mix would work beautifully and offer a twist.
- What if I don’t have white chocolate chips? You can substitute them with regular chocolate chips or leave them out entirely for a fruity cake!
- Can this be made gluten-free? Yes! Just use a gluten-free cake mix and ensure the other ingredients are safe.
- How do I know when the cake is done? A toothpick inserted in the center should come out clean, and the edges will slightly pull away from the pan.
- Can I freeze this cake? Yes! It freezes well. Just wrap it tightly and store it in an airtight container.
Baking is a journey filled with heart and creativity, and this Strawberry Earthquake Cake is a testament to that love. I invite you to try it—experiment with your own twists, share your thoughts, and let’s keep this delightful conversation going in the comments. Let’s create some culinary magic together!
Strawberry Earthquake Cake
A delightful cake loaded with strawberries, white chocolate, and coconut, creating a luscious dessert that's perfect for any occasion.
Ingredients
Cake Base
- 1 box strawberry cake mix This is your foundation! Feel free to grab a brand that you love.
- 1.5 cups fresh or frozen strawberries, chopped Fresh strawberries shine brightly, but frozen ones work like a charm too.
- 1 cup white chocolate chips or chunks These little gems add a luxurious element!
- 1 cup sweetened shredded coconut Offers wonderful texture and a hint of tropical flair.
- 0.5 cup chopped pecans or walnuts Optional, for a nice crunch. Can swap for almonds if preferred.
Cream Cheese Frosting
- 8 oz cream cheese, softened Make sure it's at room temperature for easy blending.
- 0.5 cup unsalted butter, softened Key to getting that rich, buttery flavor.
- 2.5 cups powdered sugar Transforms cream cheese into silky frosting magic!
- 1 teaspoon vanilla extract Adds depth to your cream cheese frosting.
Boxed Ingredients
- as needed units ingredients listed on the box (eggs, oil, water) Follow the simple instructions on the package.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray.
- Prepare the strawberry cake mix according to the package directions.
- Gently fold in the chopped strawberries, white chocolate chips, coconut, and any nuts you're using.
- Pour half of the batter into the prepared pan, spreading it evenly to the edges.
Cream Cheese Mixture
- In a separate bowl, beat the softened cream cheese and butter until smooth and creamy—about 2 minutes.
- Gradually add the powdered sugar and vanilla extract, mixing until velvety and free of lumps.
Assembly and Baking
- Drop spoonfuls of the cream cheese mixture over the batter.
- Pour the remaining batter on top, and gently swirl everything with a knife.
- Bake for 40–45 minutes or until the center is set and a toothpick comes out clean.
- Let it cool completely before slicing.
Notes
Best served with a dollop of freshly whipped cream or a scoop of vanilla ice cream. Optionally sprinkle some toasted coconut on top right before serving.
