Strawberry Earthquake Cake Delight

This gooey strawberry earthquake cake is my family’s shortcut to summer happiness no matter the season. When I first made it for a backyard barbecue, there was barely a crumb leftover and I have never looked back. It is a cheerful, crowd-pleasing dessert with a soft pink cake base loaded with juicy berries, sweet coconut, white chocolate swirls, and buttery pockets of cream cheese. The messy top and marbled center mean it looks fun and homemade every single time.

I made this cake for the first time when strawberries were at their peak and now even my pickiest eater asks for it when friends come over. The gooey marbled top is always a conversation starter.

Gather Your Ingredients

• Strawberry cake mix: Brings instant bright color and flavor and keeps things simple look for a quality mix that lists real fruit
• Large eggs: Give the cake moisture and structure use the freshest eggs possible for best lift
• Mild vegetable oil: Creates a tender crumb choose a neutral oil to let the strawberry shine
• Water: Binds the mix if you want extra berry kick try swapping some water with strawberry puree
• Fresh or frozen strawberries: Add bursts of berry flavor pick firm ripe berries or use frozen if out of season
• White chocolate chips or chunks: Melt into creamy pockets use a real cocoa butter chocolate for richness
• Sweetened shredded coconut: Gives chewy sweetness choose coconut without too many hard long shreds for the best texture
• Chopped pecans or walnuts: Lend crunch and toastiness these are optional so skip for allergies
• Full-fat cream cheese: Makes the marble extra gooey take it out of the fridge early so it softens
• Unsalted butter: Blends with cream cheese for a luscious swirl use good quality butter for best flavor
• Powdered sugar: Sweetens the cream cheese layer sift before measuring to avoid lumps
• Pure vanilla extract: Adds floral warmth pick real extract over imitation for deeper flavor

How to Make It

Preheat and Prepare the Pan:

Start by preheating your oven to 175 degrees Celsius or 350 degrees Fahrenheit. Thoroughly grease a 23 by 33 centimeter or 9 by 13 inch baking dish making sure to get into the corners. This will prevent your cake from sticking and help slices release cleanly.

Mix the Cake Batter:

In a large bowl combine the strawberry cake mix eggs oil and water. Use an electric mixer on medium speed for two to three minutes until completely smooth with no dry patches. The batter should be pale pink and a little fluffy.

Layer the Fruit and Toppings:

Pour the cake batter into the greased pan and use a spatula to spread it evenly. Scatter the chopped strawberries over the surface pressing them lightly in but not fully burying. Sprinkle the white chocolate chips evenly across the cake then follow with the shredded coconut and chopped nuts if you are using them.

Prepare the Cream Cheese Swirl:

In a medium separate bowl beat the softened cream cheese and unsalted butter together until totally smooth airy and lump free. Gradually add the powdered sugar and vanilla extract mixing until glossy and spreadable. This swirl mixture should have no grainy bits and hold a soft peak.

Marble the Cake:

Dollop generous spoonfuls of the cream cheese mixture all over the top of the cake batter. Take a butter knife or skewer and swirl it through in loose S shapes. Go deep enough to marble some of the cream cheese inside but leave dramatic streaks across the top for visual appeal.

Bake to Perfection:

Slide the pan onto the middle rack of your preheated oven and bake for forty five to fifty minutes. The edges should turn golden brown and the top will look puffed. The center should wobble just a little when you shake the pan gently which means it will finish setting as it cools. Let the cake cool in its pan on a rack before cutting.

When strawberries come into season I always get a few extra baskets to freeze so I can whip up this cake on a whim. My favorite ingredient is the white chocolate chips because they melt and puddle around the pockets of tangy cream cheese which makes every bite irresistible.

Flavor Boosters

Swap pecans or walnuts for sliced almonds or toasted sunflower seeds if you need something nut free. If you only have vanilla cake mix add a teaspoon or two of strawberry extract or a handful of freeze dried strawberries for color and flavor boost. Any mild oil like canola or sunflower will work if you do not have vegetable oil on hand.

Serving Suggestions

Serve plain with just a dusting of powdered sugar to let the marble effect shine. Try a dollop of lightly sweetened whipped cream or a small scoop of vanilla ice cream for a celebration. Fresh sliced strawberries and a few mint leaves on the side make this cake look even more special at any gathering.

Creative Twists

Earthquake cake is famously Southern at heart always gooey and fun with a carefree vibe. This strawberry twist fits spring and summer gatherings especially when strawberries are fresh from local farms and the days call for pink desserts. My family loves to bake this for Mother’s Day brunch picnics or when we bring dessert to a community potluck because it travels well and feels extra joyful.

Always let the cake cool at least thirty minutes before cutting so the swirl sets and the middle does not collapse. Do not over swirl the cream cheese or the layers will blend too much the dramatic marbling is what makes this cake special.

Common Questions About This Recipe

→ Can I use frozen strawberries instead of fresh?

Yes, both fresh and frozen strawberries work well. If using frozen, thaw and drain excess liquid for best texture.

→ How can I achieve a gooey center?

For a gooier consistency, slightly underbake the cake and serve while still warm from the oven.

→ Are nuts necessary for this dessert?

Nuts are entirely optional. Omit them if you prefer a nut-free version, or swap for your favorite variety.

→ What's the best way to swirl the cream cheese?

Drop spoonfuls of cream cheese mixture over the batter and use a butter knife to gently create S-shaped swirls.

→ Can I make this dessert ahead of time?

Absolutely. Bake and cool completely, then store chilled. Slice before serving for clean portions.