The first time I pulled my Strawberry Earthquake Cake out of the oven, my kitchen was filled with the intoxicating, sweet aroma of toasted coconut and bubbling jam, and I knew I had something special. It looked like a delicious geologic event—craggy, beautiful, and utterly tempting. I’ve been making this stunningly easy dessert ever since for every potluck and family gathering, because without fail, someone asks for the recipe. It’s the kind of cake that feels like a hug, and today, I’m so excited to share my tried-and-true method with you.
Ingredients
- 1 box (15.25 oz) white or yellow cake mix, plus ingredients listed on box (typically oil, water, eggs)
- 1 cup sweetened shredded coconut
- 1 cup chopped fresh strawberries
- 1/2 cup white chocolate chips
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup strawberry jam or preserves
Let’s talk about these ingredients because a few choices here make all the difference. First, the cream cheese: it must be properly softened. I leave mine on the counter for a good two hours. If it’s still cool in the middle, you’ll end up with lumps in your sweet layer, and we want it silky smooth. For the strawberries, chop them small—think pea-sized pieces. Large chunks release too much water and can make the cake soggy. And for the jam, don’t use sugar-free or it won’t melt and swirl properly. I’ve learned this the hard way! A good-quality preserve with real fruit gives you those gorgeous, gooey pockets.
Equipment Needed
- 9×13 inch baking pan
- Stand mixer or handheld electric mixer
- Medium mixing bowl
- Small mixing bowl
- Spatula
- Measuring cups and spoons
You don’t need fancy gear for this cake, which is part of its charm. Your most important tool is that 9×13 pan—do not use a smaller or darker metal pan, as it will affect the bake time and potentially cause overflow. I’m speaking from a slightly messy oven-cleaning experience here! A hand mixer is perfect for the cream cheese layer; a stand mixer is overkill but works if it’s what you have. And a good silicone spatula is my MVP for gently swirling the jam without disturbing the layers too much. Trust me, using a spoon or knife doesn’t give you the same control.
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