Description

This Irresistible Strawberry Earthquake Cake is a show-stopping dessert that combines moist strawberry cake with a creamy, tangy cream cheese layer, fresh strawberries, toasted nuts, and a touch of coconut and white chocolate. Perfect for gatherings or a special treat, this cake offers a delightful mix of textures and flavors that will captivate your taste buds.

Ingredients

Scale

For the Cake

1 box Strawberry Cake Mix
1.5 cups Fresh or Frozen Strawberries (if using frozen, ensure they’re thawed and drained)
1 cup White Chocolate Chips or Chunks (dark chocolate can be substituted)
1 cup Sweetened Shredded Coconut (can be omitted if desired)
0.5 cup Chopped Pecans or Walnuts (can be swapped with almonds)

For the Cream Cheese Layer

8 oz Cream Cheese (ensure it’s softened)
0.5 cup Unsalted Butter (equal parts oil can be used for dairy-free)
2.5 cups Powdered Sugar (granulated sugar can be used but may affect texture)
1 teaspoon Vanilla Extract (almond extract can substitute)

Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
Mix Cake Batter: In a large mixing bowl, combine the strawberry cake mix with the required water, vegetable oil, and eggs according to the cake mix package instructions. Mix until the batter is smooth and consistent.
Pour Batter Base: Pour half of the prepared strawberry batter into the greased baking dish, spreading it evenly to form the base layer of the cake.
Prepare Cream Cheese Layer: Beat the softened cream cheese until smooth. Add in the unsalted butter and continue beating. Gradually mix in powdered sugar, milk (if any), and vanilla extract until the mixture is fluffy and well combined.
Add Cream Cheese Layer: Spoon the cream cheese mixture over the strawberry batter in the baking dish. Use a spatula or knife to swirl it through the batter, creating a marbled effect.
Add Strawberries and Remaining Batter: Scatter diced fresh strawberries evenly over the cream cheese layer. Then, drizzle the remaining strawberry batter over the top, trying to cover most of the strawberries.
Bake the Cake: Place the dish in the preheated oven and bake for 45-50 minutes. Insert a toothpick into the center to check doneness; it should come out clean or with a few moist crumbs.
Cool Before Serving: Allow the cake to cool in the pan for about 10 minutes to set, making it easier to slice without crumbling.
Toast Nuts: While the cake cools, toast the chopped pecans or walnuts in a skillet over medium heat until golden brown and fragrant. Be careful to stir frequently to avoid burning.
Serve: Sprinkle the toasted nuts over the cooled cake slices just before serving to add crunch and enhance flavor.

Notes

Optional: Top each slice with whipped cream for a delightful finish and extra indulgence.
Ensure frozen strawberries are fully thawed and drained to prevent the cake from becoming soggy.
You can substitute white chocolate chips with dark chocolate for a different flavor profile.
For a dairy-free version, replace cream cheese and butter with equal parts oil and a dairy-free cream cheese alternative.
Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Strawberry Cake, Cream Cheese Layer, Earthquake Cake, Dessert, Baked Strawberry Cake, White Chocolate, Toasted Nuts