Strawberry Earthquake Cake

Strawberry Earthquake Cake

ByLaura

There’s something magical about a dessert that surprises you with every bite, and Strawberry Earthquake Cake is just that. Imagine a sweet, slightly tangy strawberry base swirled with rich cream cheese ribbons, gooey pockets of coconut, and crunchy bits of pecans, all baked together until it resembles a beautiful “cracked earth.” It’s indulgent yet playful, bursting with vibrant colors and flavors that make each forkful feel like a little celebration. Trust me, you’re going to love this one.

Behind the Recipe

Every family has that one dessert that sparks excitement when it comes out of the oven, and for us, it was the earthquake cake. Over time, I wanted to give it a lighter, more summery twist, and that’s when strawberries made their way into the mix. The strawberries lend a fresh, fruity sweetness that cuts through the richness, turning a classic Southern comfort cake into a treat that’s perfect for spring gatherings or summer potlucks.

Recipe Origin or Trivia

Earthquake cake gets its whimsical name from the cracked, uneven surface it forms while baking. It first became popular in the Southern United States as a playful, easy dessert that combined pantry staples in unexpected ways. The addition of strawberries is a modern twist, bringing in seasonal brightness to a traditionally chocolate or German chocolate version. What makes it fun is the unpredictability—no two cakes look exactly the same, but each is guaranteed to be delicious.

Why You’ll Love Strawberry Earthquake Cake

There are so many reasons this cake earns its spot at the table, but here are the highlights:

Versatile: Whether it’s a backyard BBQ or a holiday feast, this cake fits right in.

Budget-Friendly: Uses common, inexpensive ingredients you likely already have in your pantry.

Quick and Easy: Minimal prep time with maximum flavor payoff.

Customizable: Swap strawberries for blueberries or raspberries if you’re in the mood for a twist.

Crowd-Pleasing: The mix of creamy, fruity, and crunchy elements makes everyone go back for seconds.

Make-Ahead Friendly: It tastes just as good the next day, making it ideal for parties.

Great for Leftovers: Serve cold the next morning with coffee, and you’ve got yourself a sweet breakfast treat.

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Strawberry Earthquake Cake

Strawberry Earthquake Cake

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A playful and indulgent Strawberry Earthquake Cake with creamy swirls, juicy strawberries, crunchy pecans, and sweet coconut that bakes into a cracked, gooey, irresistible dessert.

Ingredients

Scale
  • 1 box (15.25 oz) Strawberry Cake Mix
  • 3 large Eggs
  • 1/2 cup Vegetable Oil
  • 1 cup Water
  • 8 oz Cream Cheese, softened
  • 2 cups Powdered Sugar
  • 1/2 cup Butter, melted
  • 1 cup Shredded Sweetened Coconut
  • 1/2 cup Chopped Pecans
  • 1 cup Fresh Strawberries, chopped

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease a 9×13 baking dish.
  2. Prepare cake batter by mixing strawberry cake mix, eggs, oil, and water until smooth.
  3. Sprinkle coconut and pecans evenly into the bottom of the greased baking dish.
  4. Pour cake batter over the coconut and pecans.
  5. In a separate bowl, beat softened cream cheese, powdered sugar, and melted butter until creamy.
  6. Drop spoonfuls of the cream cheese mixture over the batter and swirl lightly with a knife.
  7. Bake for 40–45 minutes until the top is set but slightly gooey inside.
  8. Let cool for 10 minutes, garnish with fresh strawberries, and serve.

Notes

  • Use room-temperature cream cheese for a smoother swirl.
  • Toast pecans for extra depth of flavor.
  • Do not overbake—the gooey texture is part of the charm.
  • Frozen strawberries can be used if thawed and drained well.

Nutrition

  • Serving Size: 1 slice
  • Calories: 410
  • Sugar: 38g
  • Sodium: 290mg
  • Fat: 20g
  • Saturated Fat: 9g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 55mg

Keywords: Strawberry earthquake cake, strawberry dessert, cream cheese cake, easy strawberry cake, gooey cake

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Chef’s Pro Tips for Perfect Results

Sometimes it’s the little touches that make the biggest difference.

  • Don’t overmix the batter, keeping the texture light and airy.
  • Make sure the cream cheese is softened to avoid lumps in your swirl.
  • Sprinkle a few extra strawberries on top before baking for a gorgeous finish.
  • Toast the pecans lightly before adding for an even deeper flavor.

Kitchen Tools You’ll Need

Before diving in, gather these essentials:

Mixing Bowls: For combining cake batter and cream cheese mixture.

Hand Mixer o

r Stand Mixer: To whip the cream cheese filling until smooth.

9×13 Baking Dish: The perfect size for this gooey cake.

Spatula: For folding and spreading layers.

Measuring Cups and Spoons: Precision ensures balance of flavors.

Ingredients in Strawberry Earthquake Cake

Every ingredient in this cake brings something special to the table, creating a symphony of textures and flavors.

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  1. Strawberry Cake Mix: 1 box (15.25 oz) adds a fruity, vibrant base.
  2. Eggs: 3 large bind the cake batter for structure.
  3. Vegetable Oil: 1/2 cup keeps the cake moist and tender.
  4. Water: 1 cup helps blend the mix smoothly.
  5. Cream Cheese: 8 oz, softened swirled into the batter for creamy richness.
  6. Powdered Sugar: 2 cups sweetens and balances the tangy cream cheese.
  7. Butter: 1/2 cup (melted) adds richness to the cream cheese mixture.
  8. Shredded Sweetened Coconut: 1 cup gives chewy texture and tropical flavor.
  9. Chopped Pecans: 1/2 cup brings crunch and nutty depth.
  10. Fresh Strawberries: 1 cup, chopped add bursts of freshness throughout.

    11. Ingredient Substitutions

    Life happens, and sometimes you need swaps. Here are a few you can make:

    Strawberry Cake Mix: Vanilla or white cake mix with strawberry Jell-O.

    Vegetable Oi

    l: Melted coconut oil or unsweetened applesauce.

    Pecans: Walnuts or almonds.

    Coconut: Unsweetened coconut or omit if preferred.

    Ingredient Spotlight

    Strawberries: Fresh strawberries add juicy bursts of sweetness that balance the richness of the cream cheese and butter.

    Cream Cheese: Its tangy creaminess gives the cake its signature “earthquake” swirls and luscious texture.

    Instructions for Making Strawberry Earthquake Cake

    Baking this cake is as fun as eating it. Here’s how to bring it all together:

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    1. Preheat Your Equipment: Heat your oven to 350°F (175°C) and lightly grease a 9×13 baking dish.
    2. Combine Ingredients: In a mixing bowl, prepare the strawberry cake mix by whisking together eggs, oil, and water until smooth.
    3. Prepare Your Cooking Vessel: Sprinkle coconut and pecans evenly into the bottom of the greased baking dish.
    4. Assemble the Dish: Pour the strawberry cake batter over the coconut and pecans. In a separate bowl, beat softened cream cheese, powdered sugar, and melted butter until creamy. Drop spoonfuls over the cake batter and swirl lightly with a knife.
    5. Cook to Perfection: Bake for 40–45 minutes, until the top is set but slightly gooey inside.
    6. Finishing Touches: Let the cake rest for 10 minutes before slicing. Add fresh strawberries on top for extra flair.
    7. Serve and Enjoy: Cut into squares and serve warm with a scoop of vanilla ice cream or chilled with whipped cream.

      8. Texture & Flavor Secrets

      This cake is all about contrast. The crisp edges give way to a tender, moist strawberry cake base. Cream cheese pockets provide creamy tang, while coconut and pecans add chewy and crunchy surprises in every bite. The sweetness of the cake mingles with the fruity brightness of strawberries, creating a flavor explosion that feels both nostalgic and refreshing.

      Cooking Tips & Tricks

      Little tricks go a long way:

      • Use room-temperature ingredients for smoother mixing.
      • Line the baking dish with parchment for easier cleanup.
      • Don’t swirl too much, or you’ll lose the signature “earthquake” effect.

      ding">What to Avoid

      Even the best bakers need a few reminders:

      • Don’t overbake, or the cake will lose its gooey charm.
      • Avoid using frozen strawberries directly, as they release too much liquid.
      • Don’t skip greasing the pan, or the cake will stick.

      Nutrition Facts

      Servings: 12
      Calories per serving: 410

      Note: These are approximate values.

      Preparation Time

      Prep Time: 15 minutes
      Cook Time: 45 minutes
      Total Time: 1 hour

      Make-Ahead and Storage Tips

      This cake can easily be prepared a day in advance. Cover and refrigerate overnight, then let it come to room temperature before serving. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze individual portions wrapped tightly in plastic wrap, then thaw in the fridge before reheating.