The beauty of an earthquake cake lies in its imperfection. Unlike meticulously frosted cakes, this one embraces a rustic, homemade charm. It’s messy in the best possible way—gooey pockets of cream cheese meet tender strawberry cake in every bite. Whether you’re baking for a family gathering, a springtime celebration, or simply to satisfy your sweet tooth, this cake is sure to impress with both its appearance and flavor.
Ingredients :
Cake Base:
• 1 box strawberry cake mix
• Ingredients listed on the box usually eggs, oil, water
• 1½ cups fresh or frozen strawberries chopped
• 1 cup white chocolate chips or chunks
• 1 cup sweetened shredded coconut
• ½ cup chopped pecans or walnuts optional
Cream Cheese Swirl:
• 8 oz cream cheese softened
• ½ cup unsalted butter softened
• 2½ cups powdered sugar
• 1 tsp vanilla extract
Directions :
1. Preheat oven to 350°F (175°C). Prepare the cake mix as directed on the box.
2. Gently fold in strawberries, white chocolate chips, coconut, and nuts if using.
3. Pour half of the batter into a greased 9×13-inch pan.
In a bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until creamy.
4. Drop spoonfuls of cream cheese mixture over the batter.
5. Pour remaining batter on top and swirl with a knife.
6. Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
7. Cool completely before slicing and serving.
Notes
Use frozen strawberries straight from the freezer (no thawing) to prevent excess liquid.
For a nut-free version, omit pecans/walnuts.
Add a drizzle of melted white chocolate or glaze for extra sweetness.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
