- Preheat the Oven – Set to 350°F (175°C). Grease a 9×13-inch baking dish.
- Layer the Base – Sprinkle coconut and nuts evenly across the bottom of the dish.
- Prepare the Cake Batter – Mix the strawberry cake mix according to the package directions. Stir in diced strawberries. Pour the batter over the coconut/nut layer.
- Make the Cream Cheese Mixture – Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
- Add the “Quake” – Drop spoonfuls of the cream cheese mixture over the cake batter. Do not spread — just let it sit on top.
- Bake – 40–45 minutes. The cream cheese mixture will sink, bubble, and crack through the cake, creating the signature “earthquake” look.
- Cool & Serve – Let cool slightly before cutting. Serve warm for gooey texture, or chilled for denser creaminess.
The First Bite Experience
The fork dives into a soft, gooey mess of cake, cream cheese, and strawberries. You taste the tang of the fruit, the richness of the cream cheese, and the sweetness of the strawberry cake all at once. It’s rich, messy, and absolutely irresistible.
Tips & Variations
- Swap strawberries for raspberries or cherries for a different twist.
- Drizzle with melted white chocolate before serving for extra indulgence.
- Use cream cheese frosting swirls on top for a bakery-style finish.
Why This Cake Is a Keeper
It’s bold, it’s messy, and it’s delicious — the perfect kind of dessert. The best part? You don’t have to be a pro baker to pull it off. The “imperfections” are what make it special.
Once you try Strawberry Earthquake Cake, you’ll be making it every time strawberries are in season.