Cream Cheese Strawberry Earthquake Cake Recipe

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Notes

Judy John

Cream Cheese Strawberry Earthquake Cake Recipe

Cream Cheese Strawberry Earthquake Cake Recipe combines moist strawberry cake with rich cream cheese swirls, coconut, and chocolate chips that create signature cracked texture.

Print Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 12 servings

Calories: 440

Ingredients Method Notes

Ingredients

For the Cake Base:

1 box 15.25 oz strawberry cake mix
3 large eggs
½ cup vegetable oil
1 cup water

For the Cream Cheese Swirl:

8 oz 226 g cream cheese, softened
½ cup 113 g unsalted butter, melted
3 cups 360 g powdered sugar
1 teaspoon vanilla extract

For the Topping:

1 cup sweetened shredded coconut
1 cup white chocolate chips
1 cup fresh strawberries chopped

Method

Preheat oven to 350°F (175°C). Grease baking dish thoroughly.
Mix cake mix, eggs, oil, and water until smooth.
Pour batter evenly into prepared dish.
Sprinkle shredded coconut and white chocolate chips evenly over batter.
Beat softened cream cheese until smooth in separate bowl.
Add melted butter, powdered sugar, and vanilla extract. Mix well.
Drop spoonfuls of cream cheese mixture across batter.
Scatter chopped strawberries evenly on top.
Bake 40–45 minutes until center sets slightly but remains gooey.
Cool before slicing to allow texture to stabilize.

Notes

Nutritional Values (Per Serving)

Calories: 440
Total Fat: 23 g
Saturated Fat: 14 g
Carbohydrates: 56 g
Fiber: 2 g
Protein: 5 g

Vitamins & Minerals (Approximate % per serving):

Vitamin A: 12%
Vitamin C: 18%
Calcium: 4%
Iron: 6%
Phosphorus: 6%

Additional Notes & Flavor Tips

Use room temperature cream cheese for smoother swirls.
Avoid overbaking to keep center moist.
Add extra strawberries for brighter flavor.
Serve slightly warm for gooey texture.
Store refrigerated up to four days.

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