Rich, gooey, and irresistibly crackled — the ultimate bakery-style dessert!
If you love decadent, ooey-gooey cakes like the famous “earthquake cakes” served in Southern bakeries and popular American restaurants, this strawberry version will steal your heart. Inspired by the indulgent dessert style made famous in Southern kitchens and elevated by pastry pros like Paula Deen, this Strawberry Earthquake Cake combines moist strawberry cake, creamy cheesecake swirls, coconut, white chocolate, and a buttery crackled top that forms naturally as it bakes.
The magic? As it bakes, the layers shift and “crack,” creating a beautifully rustic, marbled look — just like an earthquake ran through it!
🥧 Servings
12 generous slices
🛒 Ingredients
For the Cake Base:
- 1 box (15.25 oz) strawberry cake mix
- Ingredients required on box (usually eggs, oil, water)
- 1 cup sweetened shredded coconut
- ¾ cup white chocolate chips
For the Cream Cheese Swirl:
- 8 oz (225g) cream cheese, softened
- ½ cup unsalted butter, melted
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup fresh strawberries, finely chopped (pat dry)
👩🍳 Directions
Step 1: Preheat & Prepare
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish generously (or line with parchment for easier removal).
Step 2: Add Coconut & Chocolate
Sprinkle shredded coconut evenly across the bottom of the dish. Scatter white chocolate chips over the coconut layer.
💡 This creates that signature “hidden layer” that caramelizes beautifully during baking.
Step 3: Prepare Cake Batter
Mix the strawberry cake batter according to package instructions. Pour evenly over the coconut and chocolate layer. Do not stir.
Step 4: Make the Cream Cheese Mixture
In a bowl, beat softened cream cheese until smooth. Add melted butter, powdered sugar, and vanilla. Mix until creamy and thick.
Fold in finely chopped strawberries (make sure they are patted dry to avoid excess moisture).
Step 5: Swirl It In
Drop spoonfuls of the cream cheese mixture over the cake batter.
Use a butter knife to gently swirl — do not fully mix. The uneven pattern creates the “earthquake” look.
Step 6: Bake
Bake for 40–45 minutes. The center should still be slightly gooey but not liquid. Edges will be golden and slightly cracked.
⚠️ Precaution: Do not overbake. The center will continue to set as it cools. Overbaking makes it dry instead of gooey.
Step 7: Cool & Serve
Allow to cool at least 45 minutes before slicing. Serve slightly warm for extra gooey texture — or chilled for a firmer cheesecake-like bite.
🍽 Nutritional Facts (Approx. Per Serving)
- Calories: 430
- Carbohydrates: 55g
- Fat: 22g
- Saturated Fat: 12g
- Protein: 4g
- Sugar: 40g
- Sodium: 320mg
(Values are estimates and may vary depending on brands used.)
✨ Tips & Tricks for Perfect Results
✔ Use Room Temperature Cream Cheese
Prevents lumps and ensures smooth swirls.
✔ Pat Strawberries Dry
Too much moisture can cause sinking or uneven baking.
✔ Want More Flavor?
Add ½ teaspoon almond extract to the cream cheese mixture for bakery-style depth.
✔ Extra Decadent Version:
Drizzle melted white chocolate on top after cooling.
✔ Storage Tip:
Store covered in the refrigerator for up to 4 days. Reheat slices for 15 seconds in the microwave for fresh-baked texture.
❤️ Why It’s Called “Earthquake Cake”
As it bakes, the cream cheese mixture sinks and spreads unpredictably, creating cracks and ripples across the surface — just like an earthquake effect. That rustic look is part of its charm!