Directions
- Preheat your oven to 180°C (350°F). Grease a 9×13-inch (23×33 cm) baking dish and set aside.
- Prepare the strawberry cake batter according to the package instructions. Pour the batter evenly into the prepared baking dish, smoothing the top with a spatula.
- In a mixing bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy. The texture should be thick but easily spreadable.
- Drop spoonfuls of the cream cheese mixture over the cake batter. Use a knife or skewer to gently swirl it into the batter, creating marbled patterns without fully mixing.
- Evenly sprinkle the chopped strawberries over the top, followed by the white chocolate chips and shredded coconut. These layers will sink and crack as the cake bakes, creating the classic earthquake look.
- Drizzle the melted butter evenly over the entire surface. This adds richness and helps the top become slightly crisp and golden.
- Bake uncovered for 40–45 minutes, or until the edges are set and the center is just slightly gooey. A toothpick inserted near the edge should come out mostly clean.
- Remove the cake from the oven and allow it to cool for at least 15 minutes before slicing. The cake will settle and crack as it cools, enhancing its signature appearance.
Recipe Details
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour
Servings: 12
Difficulty: Easy
Variations & Substitutions
- Swap strawberry cake mix for vanilla or white cake mix and add extra strawberries for a lighter base.
- Use dark or milk chocolate chips instead of white chocolate for a richer flavor contrast.
- Replace coconut with chopped nuts if you prefer added crunch.
- Add a drizzle of strawberry glaze or melted chocolate on top after baking for extra indulgence.
Serving Suggestions
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