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Strawberry Earthquake Cake Fresh Out of the Oven

Strawberry Earthquake Cake

This Strawberry Earthquake Cake is the most gloriously imperfect dessert you will ever bake — and the most delicious. A fluffy strawberry cake base loaded with fresh strawberries and shredded coconut, topped with dramatic swirls of rich cream cheese filling that sink and crack during baking, then finished with fresh glazed strawberries on top. One pan, zero decorating skills, and ready in just 60 minutes. Perfect for potlucks, holidays, bake sales, and every occasion in between.

  • Total Time: 1 hour
  • Yield: 12 servings

Ingredients

1 box strawberry cake mix, 15.25 oz Eggs, oil, and water as directed on the cake mix box 1 cup fresh strawberries, hulled and diced ½ cup sweetened shredded coconut ½ cup chopped pecans or walnuts, optional 8 oz cream cheese, softened to room temperature ½ cup unsalted butter, melted 2 cups powdered sugar, sifted 1 teaspoon pure vanilla extract 1 cup fresh strawberries, sliced, for topping 2 tablespoons strawberry jam or preserves, warmed Powdered sugar for dusting, optional

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with butter or non-stick cooking spray. Dust lightly with flour and tap out any excess to ensure a perfectly clean release when serving.
  2. In a large mixing bowl, prepare the strawberry cake mix according to package directions, combining with eggs, oil, and water as specified. Gently fold in the diced fresh strawberries, shredded coconut, and chopped nuts if using. Do not overmix. Pour the batter evenly into the prepared baking dish and smooth the surface with a spatula.
  3. In a separate bowl, beat the softened cream cheese with an electric mixer on medium speed for 2 minutes until completely smooth and lump-free. Add the melted butter, sifted powdered sugar, and vanilla extract. Beat on medium-high speed for 2–3 minutes until the mixture is silky, glossy, and thick enough to hold its shape in spoonfuls.
  4. Drop heaping spoonfuls of the cream cheese mixture randomly across the entire surface of the pink cake batter, spacing them approximately 2 inches apart. Do not spread, smooth, or swirl — leave every dollop exactly as dropped so they sink naturally into the batter during baking and create the signature dramatic earthquake effect.
  5. Place the baking dish on the center rack of your preheated oven. Bake for 40–45 minutes until the edges are set and golden brown, the top is lightly caramelized, and a toothpick inserted into the cake portion away from the cream cheese areas comes out clean. The cream cheese pockets will remain slightly jiggly when done — this is completely normal and creates the gooey texture the cake is famous for.
  6. Remove the cake from the oven and allow it to cool in the pan for a minimum of 20 minutes before adding toppings or slicing. This resting time allows the cream cheese filling to set to a perfectly fudgy, sliceable consistency.
  7. While the cake cools, warm the strawberry jam in a small saucepan over low heat until loose and pourable. Add the sliced fresh strawberries and toss gently until every slice is evenly coated with the warm glaze.
  8. Arrange the glazed strawberry slices over the entire surface of the cooled cake. Dust generously with powdered sugar if desired. Slice and serve directly from the baking dish.

Notes

Always bring cream cheese to room temperature for at least 30 minutes before mixing — cold cream cheese creates lumpy, uneven swirls that do not sink properly during baking. Never spread or swirl the cream cheese dollops — dropping them randomly and leaving them untouched is what creates the authentic earthquake crater effect. If using frozen strawberries, thaw completely and pat thoroughly dry with paper towels before folding into the batter to prevent a soggy cake base. Do not add the fresh strawberry topping before refrigerating — always add it fresh just before serving to prevent excess moisture from softening the cake surface. The cake tastes significantly better on day 2 as the cream cheese filling sets completely and the strawberry flavors deepen overnight in the refrigerator. For a chocolate variation, substitute a chocolate cake mix and add white chocolate chips to the batter for an equally spectacular result. For a gluten-free version, simply substitute a gluten-free strawberry or vanilla cake mix — all other ingredients are naturally gluten-free.

Find it online: https://juicymeatrecipes.com/strawberry-earthquake-cake/