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Strawberry Earthquake Cake Recipe

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★★★★★

4.6 from 57 reviews

This Irresistible Strawberry Earthquake Cake is a show-stopping dessert combining moist strawberry cake with a luscious cream cheese layer, fresh strawberries, toasted nuts, and a hint of coconut and white chocolate. Perfect for celebrations and sure to delight any crowd with its rich flavors and impressive presentation.

Ingredients

Scale

For the Cake

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

For the Cream Cheese Layer

  • 8 oz Cream Cheese (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)
  • 2–3 tablespoons Milk (to adjust consistency)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish thoroughly to prevent sticking.
  2. Mix Cake Batter: In a large mixing bowl, combine the strawberry cake mix with the required water, vegetable oil, and eggs as per the box instructions until smooth and well incorporated.
  3. Layer Batter: Pour half of the strawberry batter into the prepared baking dish and spread it evenly to form the first layer of the cake.
  4. Prepare Cream Cheese Mixture: Beat the softened cream cheese until smooth. Gradually add in powdered sugar, milk, and vanilla extract, beating until the mixture is fluffy, smooth, and spreadable.
  5. Add Cream Cheese Layer: Spoon the cream cheese mixture evenly over the first layer of batter. Swirl the mixture through the batter slightly for a marbled effect if desired.
  6. Add Strawberries and Batter: Scatter diced fresh or thawed strawberries evenly over the cream cheese layer. Drizzle the remaining strawberry batter on top to cover the cream cheese layer.
  7. Baking: Place the baking dish in the preheated oven and bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
  8. Cool: Allow the cake to cool in the pan for about 10 minutes, helping it set and making it easier to slice.
  9. Toast Nuts: While the cake cools, toast chopped pecans or walnuts in a dry skillet over medium heat until golden brown and fragrant.
  10. Serve: Sprinkle the toasted nuts and shredded coconut over the top of the cake before serving to add texture and flavor.

Notes

  • For a dairy-free version, substitute the cream cheese and butter with non-dairy alternatives and use oil instead of butter.
  • You can replace white chocolate chips with dark or milk chocolate chips based on preference.
  • Ensure frozen strawberries are properly thawed and drained to avoid excess moisture in the cake.
  • Swirling the cream cheese mixture will create a marbled look but can be skipped for a layered effect.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.

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

Find it online: https://messykitchenmagic.com/strawberry-earthquake-cake-recipe/