Strawberry Dream Earthquake Cake with White Chocolate
Strawberry Earthquake Cake is a gooey, layered dessert filled with strawberry cake, cream cheese swirls, fresh berries, and white chocolate. It’s bold, fruity, and irresistibly messy—in the best way.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
Ingredients
1 box strawberry cake mix (plus eggs, oil, and water as called for)
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 1/2 cups sliced fresh strawberries (or thawed, drained frozen)
1/2 cup white chocolate chips
1/2 cup shredded coconut (optional)
1/2 cup chopped pecans (optional)
Instructions
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Preheat oven to 350°F and grease a 9×13-inch baking dish.
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Prepare strawberry cake mix according to package directions. Set aside.
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In a separate bowl, beat cream cheese, butter, and powdered sugar until smooth.
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If using, sprinkle coconut and pecans on the bottom of the pan.
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Pour cake batter over the base layer and spread evenly.
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Drop spoonfuls of the cream cheese mixture across the top of the batter.
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Scatter sliced strawberries and white chocolate chips over the top.
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Optional: Gently swirl the top with a butter knife.
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Bake for 40–50 minutes, until edges are set and center is moist but cooked.
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Cool 30 minutes before serving. Serve warm or chilled.
Notes
Use drained strawberries to avoid excess moisture. Omit nuts and coconut for a smoother texture. Store leftovers in the fridge for up to 3 days.