Classic Strawberry Earthquake Cake Recipe

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Judy John

Classic Strawberry Earthquake Cake Recipe

Classic Strawberry Earthquake Cake Recipe features moist strawberry cake layered with cream cheese swirls, coconut, and white chocolate chips that create a cracked, gooey texture while baking.

Print Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 12 slices

Calories: 420

Ingredients Method Notes

Ingredients

For the Cake Base:

1 box 15.25 oz strawberry cake mix
Ingredients listed on cake mix box typically eggs, oil, water

For the Filling and Topping:

8 oz 226 g cream cheese, softened
½ cup 113 g unsalted butter, melted
3 cups 360 g powdered sugar
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup white chocolate chips
1 cup fresh strawberries chopped

Method

Preheat oven to 350°F (175°C). Grease 9x13-inch baking dish.
Prepare strawberry cake mix according to package directions.
Pour batter evenly into prepared dish.
Sprinkle shredded coconut and white chocolate chips over batter.
Beat cream cheese until smooth in separate bowl.
Add melted butter, powdered sugar, and vanilla extract. Mix well.
Drop spoonfuls of cream cheese mixture over cake batter.
Scatter chopped strawberries on top.
Bake 40–45 minutes until center sets slightly.
Cool before slicing to allow texture to firm up.

Notes

Nutritional Values (Per Serving)

Calories: 420
Total Fat: 22 g
Saturated Fat: 13 g
Carbohydrates: 55 g
Fiber: 2 g
Protein: 4 g

Vitamins & Minerals (Approximate % per serving):

Vitamin A: 10%
Vitamin C: 15%
Calcium: 4%
Iron: 6%
Phosphorus: 5%

Additional Notes & Flavor Tips

Use room temperature cream cheese for smoother swirls.
Avoid overmixing layers to maintain signature cracks.
Add extra strawberries for stronger fruit flavor.
Serve slightly warm for gooey texture.
Store refrigerated up to four days.

Classic Strawberry Earthquake Cake Recipe delivers bold flavor, creamy pockets, and irresistible dessert drama in every slice.