Description
A decadent strawberry earthquake cake with a moist strawberry cake base, juicy strawberries, white chocolate chips, coconut, and a rich cream cheese swirl, creating a gooey and irresistible dessert.
Ingredients
-
- 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)
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2½ cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare strawberry cake mix according to package directions and pour batter into prepared baking dish.
- Evenly sprinkle chopped strawberries, white chocolate chips, shredded coconut, and optional nuts over the batter.
- In a medium bowl, beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
- Drop spoonfuls of cream cheese mixture over the batter and gently swirl with a knife.
- Bake for 45–50 minutes, until golden brown on top but slightly gooey in the center.
- Allow cake to cool before serving. Enjoy!
Notes
- For a richer flavor, swap white chocolate with dark or milk chocolate chips.
- Omit shredded coconut if preferred.
- Add extra berries like blueberries, raspberries, or blackberries for variety.
- Skip the nuts for a nut-free version.
- To make it vegan, use a vegan cake mix, non-dairy butter, and vegan cream cheese.
- Store at room temperature for 3 days or refrigerate for up to 1 week.
- Reheat slices in the microwave for 10–15 seconds for gooey texture.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 36g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
