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–+ servings
Delicious Strawberry Earthquake Cake topped with fresh strawberries and cream

Strawberry Earthquake Cake

A delightful dessert that combines rich chocolate cake with fresh strawberries, featuring unique layers and textures perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1 box chocolate cake mix
  • 1 cup fresh strawberries, chopped Can substitute with frozen strawberries, thawed and drained.
  • 1/2 cup cream cheese, softened Make sure it's softened for easier mixing.
  • 1 cup powdered sugar
  • 1/2 cup shredded coconut
  • 1/2 cup chopped nuts (optional) Walnuts or pecans can be used for added flavor.
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 cup water

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until well combined.
  3. Pour half of the cake batter into the prepared pan. Evenly spread the chopped strawberries over the batter.
  4. In another bowl, mix the softened cream cheese and powdered sugar until smooth. Spoon dollops of this mixture over the strawberries.
  5. Pour the remaining cake batter on top of the cream cheese layer.
  6. Sprinkle shredded coconut and chopped nuts on top.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Serving
  1. Allow to cool before serving. Cake is best served at room temperature or slightly chilled.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 5gSodium: 250mgFiber: 1gSugar: 20g

Notes

To store leftovers, cover with plastic wrap or aluminum foil. Can be kept at room temperature for a couple of days, or refrigerated for about a week. For longer storage, freeze tightly wrapped for up to three months.

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