Easy Strawberry Earthquake Cake with White Chocolate & Cream Cheese

Strawberry Earthquake Cake is one of those desserts that brings out your inner kid. It’s chaotic, gooey, slightly messy—but oh so worth it. Imagine a luscious strawberry cake layered with a cream cheese swirl that’s almost too pretty to cut (almost), and studded with fresh berries, melty white chocolate, and a crunchy coconut-nut combo that feels like the surprise twist in a rom-com. If you’re here because you’re craving something sweet, easy to whip up, and likely to blow a few minds at the next potluck, you’re in the right place.

Strawberry Earthquake Cake checks every box: it’s creamy, fruity, indulgent, and ridiculously simple. Bonus? No fancy decorating required. The “earthquake” effect gives it that naturally rustic (read: deliciously chaotic) look. It’s ideal for those days when you want a dessert that tastes like you spent hours on it but only takes under an hour from start to devour. Whether you’re baking for picky kids, impressing the in-laws, or just need a strawberry-fueled pick-me-up, this cake delivers. And yes, the keyword here is flavor.

Table of Contents

What is Strawberry Earthquake Cake?

Strawberry Earthquake Cake is part dump cake, part cheesecake, and 100% a dessert lover’s dream. It starts with a basic strawberry cake mix (yep, boxed cake mix is totally allowed here—no judgment, just convenience), and gets elevated with layers of tangy cream cheese, juicy strawberries, coconut, white chocolate, and chopped nuts.

As it bakes, the cream cheese mixture sinks, the cake rises, and everything gets swirled together in a gloriously marbled mess—that’s where the “earthquake” part comes in. This isn’t your perfectly frosted layer cake. It’s more like the “I woke up like this” of cakes: naturally beautiful, irresistibly imperfect, and completely satisfying. The combo of creamy, fruity, crunchy, and melty textures in every bite makes it wildly addictive. Some call it a dessert casserole; we call it pure strawberry magic. Plus, it’s one of those bakes that gets even better the next day (if it lasts that long).

Reasons to Try Strawberry Earthquake Cake

If you’ve been on the fence about baking this Strawberry Earthquake Cake, let’s settle this once and for all—yes, you absolutely should. For starters, it’s ridiculously easy. We’re talking “mix, swirl, scatter, and bake” easy. This is the kind of recipe that’s perfect for when you’re short on time, distracted by toddlers, or just not in the mood to make something fussy. Also, the flavor combo is no joke: strawberries and cream cheese are basically dessert soulmates.

Then you’ve got white chocolate chunks melting into little pockets of sweet joy, shredded coconut adding texture, and a crunchy layer of pecans or walnuts to round it all out. Plus, it’s an instant crowd-pleaser. Whether you’re heading to a summer BBQ or need something comforting during winter, this dessert works year-round. Oh, and if you’re a fan of recipes like Strawberry Cheesecake Dump Cake or Strawberry Crunch Poke Cake, you’ll fall hard for this one. It’s like their wild, fun cousin that brings the party.

Ingredients Needed to Make Strawberry Earthquake Cake

• 1 box strawberry cake mix (plus the ingredients on the box, typically eggs, oil, and water)
• 1½ cups fresh or frozen strawberries (sliced)
• 1 cup white chocolate chips or chunks
• 1 cup sweetened shredded coconut
• ½ cup chopped pecans or walnuts (optional but highly recommended)
• 8 oz cream cheese, softened
• ½ cup unsalted butter
• 2½ cups powdered sugar
• 1 teaspoon vanilla extract

Instructions to Make Strawberry Earthquake Cake (step-by-step)

Preheat and Prep the Pan

First, preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or a little oil. A light layer does the trick—no need to drown it. This step sets the stage for a no-stick, easy-to-slice masterpiece.

Mix the Cake Batter

In a large mixing bowl, combine your strawberry cake mix with the water, oil, and eggs listed on the box instructions. Use a hand mixer or whisk and beat the mix for about 2 minutes until smooth and silky. You’re not looking for perfection—just no lumps and good color. Pour half of this batter into the prepared baking dish and spread it evenly across the bottom. It should look like a thin pink blanket. Set the rest of the batter aside for later.

Make the Cream Cheese Mixture

In another bowl, beat the softened cream cheese with a hand mixer until it’s smooth—no one likes clumps here. Slowly add in the powdered sugar and keep mixing until fully incorporated. Drizzle in the vanilla extract and continue beating until the whole mixture looks light, fluffy, and dreamy. This isn’t frosting—it’s the rich, gooey center that’s going to sink in and swirl its way through your cake.

Layer the Cream Cheese

Using a spoon, drop dollops of the cream cheese mixture evenly over the cake batter in your pan. Don’t overthink it. No perfect circles or fancy piping—just plop and go. Once that’s done, use a knife or spatula to gently swirl the cream cheese into the batter. You don’t want it fully mixed in—those visible swirls are what give this cake its signature “earthquake” style.

Add the Strawberries and Extras

Now for the fun part: scatter the fresh or frozen strawberries all over the cream cheese layer. Let them fall where they may—this is chaos you want. Then sprinkle on the shredded coconut, followed by the chopped pecans or walnuts. Finally, toss in the white chocolate chips or chunks. Don’t skimp. Every bite should feel like a little party.

Top with Remaining Batter

Drizzle the remaining cake batter over the top of everything. It doesn’t have to fully cover the strawberries or nuts—this is part of the rustic charm. Think of it like tucking in your cake with a cozy pink blanket that lets some bits peek out.

Bake Until Golden and Crackled

Slide the cake into your preheated oven and bake for 45–50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out mostly clean (a little gooey is okay thanks to the cream cheese). The top should look a bit crackly and golden. That “earthquake” vibe? Totally on purpose.

Cool and Garnish

Let your Strawberry Earthquake Cake cool in the pan for at least 10 minutes (we know, it’s hard to wait). While it cools, toast some sliced almonds in a dry skillet over medium heat for 3–4 minutes until fragrant. Sprinkle them over the cooled cake for a bit of fancy flair—totally optional, but delightful. Slice, serve, and accept the compliments.

Pro tip: If you’re digging this chaotic-but-delicious style, check out our Easy Strawberry Cheesecake Fluff Salad for another low-effort, high-reward strawberry treat.

What to Serve with Strawberry Earthquake Cake

This Strawberry Earthquake Cake is a showstopper on its own, but if you’re feeling extra (and why not?), serve it slightly warm with a scoop of vanilla bean ice cream on the side. The contrast between cold ice cream and the warm, gooey center is next-level satisfying. Whipped cream is also a fabulous addition if you want something lighter. And if you’re making it for brunch or a shower, serve it alongside something savory to balance out the sweetness—think Crab Salad Sandwiches or a refreshing Easy Caprese Salad. Got a strawberry theme going? Pair this cake with Strawberry Pretzel Salad for a nostalgic twist on your dessert table.

Key Tips for Making Strawberry Earthquake Cake

1. Don’t overmix the cake batter. Mix until just combined to keep it fluffy and light—nobody wants a tough cake.
2. Room temperature cream cheese is a must. Cold cream cheese = lumps, and nobody signed up for surprise cheesecake chunks.
3. Frozen strawberries? Totally fine. Just thaw and drain them a bit to avoid making the cake soggy.
4. Add-ins can be flexible. Not a fan of coconut or nuts? Leave them out or swap with crushed graham crackers or chopped white chocolate bars.
5. Don’t overbake. Keep an eye on the edges—they’ll be golden and slightly crispy when it’s ready.
6. Want an even more indulgent twist? Swirl in some strawberry jam or drizzle white chocolate on top post-bake.

Storage and Reheating Tips for Strawberry Earthquake Cake

Got leftovers? You lucky duck. Store your Strawberry Earthquake Cake in an airtight container in the fridge for up to 4 days. The cream cheese layer means it needs to be refrigerated, but honestly, it tastes even better chilled the next day. Want that fresh-out-of-the-oven feeling again? Pop a slice in the microwave for about 20–30 seconds. If you’re planning to freeze it, wrap individual pieces tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge or warm it in the microwave when that sweet craving strikes. Just try not to eat it all at once.

FAQs

Can I use a different cake mix flavor?
Sure can! Try lemon, vanilla, or even chocolate for a whole new twist.

What’s the best way to swirl the cream cheese?
Use a butter knife or the edge of a spatula. You’re not blending—just gently marbling.

Do I have to use nuts and coconut?
Not at all. It’s your cake—make it your way. Leave them out or sub in other toppings like mini marshmallows or graham crackers.

Can I make this ahead of time?
Yes! It actually tastes better the next day. Just store it in the fridge and serve cold or warm.

Can I make it in a round pan?
Technically yes, but you’ll need to adjust baking time and it might overflow. Stick with a 9×13 for best results.

Final Thoughts

Strawberry Earthquake Cake isn’t just a dessert—it’s an experience. It’s messy in the best way, layered with flavor, and just the kind of sweet treat that turns a regular night into something special. Whether you’re baking for your family, hosting a backyard get-together, or simply craving strawberries and cream, this cake’s got your back. It’s got all the easy vibes of a dump cake with the elevated taste of a homemade showstopper. And hey, if you’re still riding the strawberry wave, don’t miss our Strawberry Shortcake Cake or Strawberry Cheesecake Pound Cake to keep the berry bliss going.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print