Strawberry Earthquake Cake
A simple yet impressive dessert combining fresh strawberries, melty white chocolate, and a creamy frosting atop a tender cake-like base.
Ingredients
For the Cake
- 1 box Strawberry Cake Mix
- 1.5 cups Fresh or Frozen Strawberries If using frozen, thaw completely and drain well to avoid sogginess.
- 1 cup White Chocolate Chips or Chunks Dark chocolate can be substituted.
- 1 cup Sweetened Shredded Coconut Optional — can be omitted.
- 0.5 cup Chopped Pecans or Walnuts Can swap with almonds.
- 0.5 cup Unsalted Butter, melted Can use equal parts neutral oil for dairy-free.
For the Frosting
- 8 oz Cream Cheese, softened
- 0.5 cup Unsalted Butter, softened
- 2.5 cups Powdered Sugar Granulated sugar may be used but will change the frosting texture.
- 1 teaspoon alcohol-free vanilla extract alcohol-free almond flavouring works if you want a nuttier note.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment for easy removal.
- Spread the strawberries evenly across the bottom of the prepared pan. If they’re large, quarter them so they’re evenly distributed.
- Sprinkle the dry strawberry cake mix evenly over the fruit — don’t mix.
- Scatter the white chocolate chips, shredded coconut (if using), and chopped nuts over the cake mix.
- Melt the 0.5 cup of unsalted butter and carefully drizzle it across the pan.
Baking
- Bake for 30–40 minutes, until the edges are bubbly and the top turns golden brown.
- Remove from oven and let the pan cool on a wire rack for 20–30 minutes.
Frosting
- While the cake cools, beat the softened cream cheese and 0.5 cup softened butter until smooth.
- Gradually add powdered sugar and vanilla; beat until light and spreadable.
Finishing
- Spread the cream cheese frosting over the warm cake, topping with extra sliced strawberries or nuts as desired.
- Chill briefly if you want firmer frosting, or serve at room temperature.
Notes
Store leftovers covered in the refrigerator for 3–4 days. For freezing, unwrap any frosting if possible and wrap un-frosted cake tightly for up to 3 months. Reheat as preferred.