The summer after college, a dear friend invited me to a backyard barbecue that became unforgettable—not because of the usual grilled fare, but thanks to a dessert that literally shook things up. The hostess brought this unique cake that caught my eye with its cracked, rustic surface and inviting aroma.
As we dug in, the luscious pockets of cream cheese and bursts of fresh strawberry made each bite a delightful surprise. That afternoon, the Strawberry Earthquake Cake earned its place among my favorite treats, a perfect blend of simplicity and comfort.
Years later, this recipe reappears whenever family gathers, especially during warm spring weekends when strawberries are at their peak. It’s a crowd-pleaser that sparks conversations and memories alike. The cake’s crumbly edges paired with creamy, fruity fillings remind me of my grandmother’s knack for turning ordinary ingredients into extraordinary dishes.
Baking this cake feels like passing on a cherished tradition—one that celebrates the joy of sharing sweet moments with loved ones, from children playing in the yard to friends swapping stories over coffee.
Short Description
Strawberry Earthquake Cake is a moist white cake filled with creamy cream cheese and fresh strawberries, topped with coconut flakes and white chocolate chips. The cracked surface creates a “earthquake” effect, making this dessert as visually appealing as it is delicious.
Key Ingredients
- 1 box white cake mix
- Ingredients required by cake mix (usually water, oil, and eggs)
- 1 cup strawberries, chopped
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, melted
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup coconut flakes
- 1/2 cup white chocolate chips
Tools Needed
- 9×13 inch baking dish
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Knife and cutting board
Cooking Instructions
Step 1: Preheat Oven and Prepare Pan
Set your oven to 350°F (175°C). Grease a 9×13 inch baking dish thoroughly with butter or nonstick spray to prevent sticking.
Step 2: Prepare Cake Batter
Follow the instructions on the white cake mix box to prepare the batter, usually combining water, oil, and eggs. Once smooth, gently fold in the chopped strawberries, distributing them evenly without breaking them down.
Step 3: Spread Batter in Dish
Pour the batter into the prepared baking dish. Use a spatula to spread it evenly, smoothing the top.
Step 4: Make Cream Cheese Topping
In a medium bowl, beat the softened cream cheese, melted butter, powdered sugar, and vanilla extract until smooth and creamy. The mixture should be thick but spreadable.
Step 5: Add Topping to Batter
Drop spoonfuls of the cream cheese mixture across the top of the cake batter. Don’t spread it; letting it fall naturally creates the distinctive cracked “earthquake” effect.
Step 6: Add Coconut and White Chocolate
Sprinkle the coconut flakes and white chocolate chips evenly over the top of the cream cheese dollops.
Step 7: Bake
Place the dish in the oven and bake for 40 to 45 minutes. The edges should turn golden brown and the top cracked, revealing the creamy layers inside.
Step 8: Cool and Serve
Allow the cake to cool completely before slicing. The cooling helps the cream cheese pockets set, enhancing texture and flavor.
Why You’ll Love This Recipe
– Simple to prepare with a convenient cake mix base
– Unique cracked topping adds visual appeal
– Perfect for casual gatherings or special occasions
– Incorporates fresh fruit, adding a natural sweetness
– Versatile for variations with different berries or toppings
Mistakes to Avoid & Solutions
Overmixing batter: Fold strawberries gently to avoid mushy fruit and dense cake.
Cream cheese too cold: Softened cream cheese blends better, preventing lumps in the topping.
Not greasing pan well: Grease thoroughly to ensure the cake releases cleanly after baking.
Skipping cooling time: Cutting too soon causes the cream cheese to run; patience enhances structure.
Baking at wrong temperature: Oven too hot can brown edges prematurely; use an oven thermometer to check.
Serving and Pairing Suggestions
Serve slices warm or at room temperature. This cake shines alongside a scoop of vanilla ice cream or a dollop of whipped cream.
For drinks, pair it with light teas, sparkling water with lemon, or a chilled glass of Moscato.
Ideal for buffet tables, family-style meals, or cozy afternoon tea.
Storage and Reheating Tips
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Bring to room temperature before serving for best texture.
Reheat slices gently in a microwave for 15-20 seconds to warm cream cheese pockets without melting them.
Freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the fridge.
FAQs
1. Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid extra moisture that could make the cake soggy.
2. What if I don’t have coconut flakes?
You can skip them or substitute with chopped nuts for added crunch.
3. How can I soften cream cheese quickly?
Microwave in short bursts of 10 seconds until slightly soft but not melted.
4. Can this be made gluten-free?
Use a gluten-free white cake mix, ensuring all other ingredients are gluten-free.
5. Why does my cake crack unevenly?
Uneven cracks usually result from spreading the cream cheese topping too much—drop it gently instead.
Tips & Tricks
For a smoother cream cheese topping, beat the cream cheese and butter first before adding powdered sugar.
Use fresh, ripe strawberries for best flavor and texture.
Adding a pinch of salt to the cream cheese mixture balances sweetness.
To boost coconut flavor, toast flakes lightly before sprinkling.
Recipe Variations
Mixed Berry Earthquake Cake: Replace strawberries with a mix of blueberries and raspberries, folding gently into the batter. Add lemon zest to the cream cheese topping for a citrusy twist.
Chocolate Strawberry: Add 1/4 cup cocoa powder to the cake mix and swap white chocolate chips for dark chocolate chunks. The deep chocolate flavor complements the strawberries beautifully.
Tropical Delight: Substitute coconut flakes with chopped toasted macadamia nuts and add diced pineapple to the batter. This brings a sunny, island-inspired flavor to the cake.
Final Thoughts
This cake has a way of bringing people together, its cracked surface hiding little surprises of cream cheese and juicy strawberries that delight every time. It’s become a favorite at family get-togethers and friendly potlucks, where the simple ingredients tell a story of shared moments and sweet indulgence. Baking it feels like a quiet celebration of tradition, yet with enough room to add personal touches.
The balance of textures and flavors always leaves a lasting impression, turning ordinary days into memorable ones. It’s a comforting reminder that sometimes the best recipes come from the heart—and the best company.
Strawberry Earthquake Cake
Print ThisIngredients
- 1 box white cake mix
- Ingredients required by cake mix (usually water, oil, and eggs)
- 1 cup strawberries, chopped
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, melted
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup coconut flakes
- 1/2 cup white chocolate chips
Instructions
Step 1: Preheat Oven and Grease Pan
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Prepare Cake Batter
Mix cake batter as per box instructions. Gently fold in chopped strawberries.
Step 3: Pour Batter
Pour batter into the dish and spread evenly.
Step 4: Make Cream Cheese Topping
Beat cream cheese, melted butter, powdered sugar, and vanilla until smooth and thick.
Step 5: Add Topping
Drop spoonfuls of the cream cheese mixture onto the batter without spreading.
Step 6: Add Coconut and White Chocolate
Sprinkle coconut flakes and white chocolate chips over the top.
Step 7: Bake
Bake 40–45 minutes until edges are golden and top is cracked.
Step 8: Cool and Serve
Cool completely before slicing to let the cream cheese set.
