Last updated: October 25, 2026
Strawberry earthquake cake is a cake mix dessert with a crunchy pecan and coconut base, juicy fresh strawberries, and sweet cream cheese that sinks into gooey pockets as it bakes.
Everything bakes in one 9×13 dish, and the recipe card below has every amount you need.
Strawberry Earthquake Cake Ingredients
Strawberry earthquake cake uses eleven ingredients, and most of them are probably in your pantry already.
Each layer has a job, so it helps to know what goes where before you start.
The Crunchy Base
The base is 1 cup of chopped pecans and 1 cup of sweetened shredded coconut.
Both go straight onto the bottom of the greased dish, where they toast as the cake bakes and turn crisp and chewy.
The Strawberry Cake Layer
The cake itself starts with one 15.25 ounce box of strawberry cake mix, plus 3 large eggs, 1/3 cup of vegetable oil, and 1 cup of water.
We use these amounts instead of the box directions because brands print slightly different numbers, and this batter needs to be sturdy enough to hold the toppings.
The Fresh Strawberries
You need 1 1/2 cups of chopped fresh strawberries, which is about 8 ounces.
Pat them dry with a paper towel after chopping so the cake does not turn soggy around the berries.
The Cream Cheese Layer
The topping is made from 8 ounces of softened cream cheese, 1/2 cup (1 stick) of melted unsalted butter, 3 cups of powdered sugar, and 1 teaspoon of vanilla extract.
Take the cream cheese out of the fridge about an hour before baking so it beats smooth without lumps.
Easy Substitutions
Frozen strawberries work if you thaw them completely, drain them, and pat them dry before measuring 1 1/2 cups.
Chopped walnuts can replace the pecans, and salted butter is fine if that is what you have, though the card lists pecans and unsalted butter.
How to Make Strawberry Earthquake Cake
Strawberry earthquake cake comes together in about 15 minutes of hands-on work, because you build it in layers and never have to stir the layers together.
The messy, cracked look is the whole point, so do not worry about making anything neat.
Heat the Oven and Prep the Dish
Heat the oven to 350 degrees F and grease a 9×13 inch baking dish well with butter or nonstick spray.
The nuts and coconut sit directly on the bottom, so good greasing helps the squares lift out cleanly.
Build the Crunchy Base
Sprinkle the 1 cup of chopped pecans evenly over the bottom of the dish.
Scatter the 1 cup of shredded coconut over the pecans so the whole bottom is covered.
Mix and Pour the Batter
Whisk the cake mix, 3 eggs, 1/3 cup of oil, and 1 cup of water in a large bowl for about 2 minutes, until the batter is smooth.
Spoon it gently over the coconut and pecans, then spread it to the corners without pushing the base around.
Add the Strawberries
Scatter the 1 1/2 cups of chopped, patted-dry strawberries over the batter in an even layer.
Some berries will sink and some will stay on top, and both are exactly what you want.
Make the Cream Cheese Topping
Beat the 8 ounces of softened cream cheese with the 1/2 cup of melted butter until the mixture is completely smooth.
Beat in the 3 cups of powdered sugar and 1 teaspoon of vanilla until you have a thick, spreadable frosting.
Dollop and Bake
Drop spoonfuls of the cream cheese mixture over the strawberries, leaving gaps between them.
Do not swirl or stir, because the gaps are where the cake rises and cracks, and the cream cheese sinks into soft pockets.
Check for Doneness
Bake for 45 to 50 minutes, until the edges are golden and a toothpick inserted into a cake-colored area comes out with moist crumbs but no raw batter.
The cream cheese pockets will stay soft and jiggly, so test the cake, not the cream cheese.
Cool and Serve
Let the cake cool in the dish for 30 minutes before cutting it into 15 squares.
A thin spatula helps lift out the first square, and the rest come out easily after that.
Tips for the Best Strawberry Earthquake Cake
The best strawberry earthquake cake comes from a few small habits that keep every layer doing its job.
None of them take extra time, and all of them prevent the common problems.
Dry the Berries
Fresh strawberries hold a lot of water, and extra moisture can leave streaks of gummy cake around them.
Chopping them into pieces about the size of a blueberry and patting them dry solves most of this.
Keep the Cream Cheese Chunky
Spoon the topping over the cake in thick dollops instead of spreading it.
Thick dollops sink slowly and form the gooey pockets, while a thin layer simply melts into the batter.
Do Not Overbake
Pull the dish out as soon as a toothpick in the cake areas shows moist crumbs.
Overbaking dries out the cake and makes the coconut taste bitter at the edges.
Use a Light Hand With the Batter
Pour the batter over the base slowly so the pecans and coconut stay put on the bottom.
A rubber spatula works best for nudging the batter toward the corners.
Strawberry Earthquake Cake Variations
You can change the flavor of strawberry earthquake cake in a few easy ways without changing the method.
The recipe card keeps the original version, so treat all of these as optional swaps.
Try a Different Cake Mix
White cake mix or vanilla cake mix gives a milder base that lets the fresh strawberries stand out more.
Use the same box size and the same eggs, oil, and water from the card.
Add White Chocolate
Sprinkle about 1/2 cup of white chocolate chips over the strawberries before adding the cream cheese dollops.
They melt into small sweet pockets and pair well with the berries.
Make It Nut Free
If you need to skip the pecans, leave them out and use 2 cups of shredded coconut for the base.
The card lists pecans, so this is a swap you make on your own, and the texture will be slightly softer.
Top It Off
Serve each square with a scoop of vanilla ice cream or a spoonful of whipped cream.
A few extra sliced strawberries on top make the plate look as good as it tastes.
Storing, Freezing, and Serving Strawberry Earthquake Cake
Strawberry earthquake cake should be stored in the refrigerator because it contains cream cheese and fresh fruit.
Cover the dish tightly or move the squares to an airtight container, and they will keep for up to 4 days.
Room Temperature Limits
The USDA says perishable foods should not sit at room temperature for more than 2 hours.
If the cake is on a dessert table at a party, plan to put leftovers back in the fridge within that window.
Freezing
Wrap individual squares tightly in plastic wrap, then place them in a freezer bag, and freeze for up to 2 months.
Thaw them overnight in the refrigerator before serving.
Make Ahead
You can bake the cake a day ahead, let it cool completely, cover it, and refrigerate it overnight.
Serve it chilled or warm it for about 10 seconds in the microwave for a softer, gooier bite.
Where Strawberry Earthquake Cake Comes From
Earthquake cake is a Southern potluck favorite, and the classic version is usually made with German chocolate cake mix, coconut, pecans, and a cream cheese layer.
The name comes from the way the top cracks and splits as the cream cheese sinks, so the finished cake looks like the ground has shifted.
The exact origin is hard to pin down, but the dessert has been passed around church suppers and family gatherings for years because it is so easy to make.
Cake mix, a handful of pantry staples, and one dish is all it takes.
The strawberry version keeps that same layered idea and swaps in strawberry cake mix and fresh berries.
This gives you a brighter, fruitier dessert that looks pretty on a spring table, a summer cookout, or a holiday dessert spread.
The coconut and pecans still do the same job at the bottom, and the cream cheese still delivers the gooey pockets that make earthquake cakes so fun to cut into.
Ready to bake? Use the recipe card below for the full ingredient list, method, and nutrition details.
Strawberry Earthquake Cake
A strawberry cake mix dessert with a crunchy pecan coconut base, fresh strawberries, and gooey cream cheese pockets, baked in one 9x13 dish.
Ingredients
- 1 cup chopped pecans
- 1 cup sweetened shredded coconut
- 1 box (15.25 ounces) strawberry cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 1/2 cups chopped fresh strawberries (about 8 ounces), patted dry
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, melted
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 350 degrees F and grease a 9x13 inch baking dish well.
- Sprinkle the chopped pecans evenly over the bottom of the dish, then scatter the shredded coconut over the pecans.
- Whisk the cake mix, eggs, oil, and water in a large bowl for about 2 minutes, until smooth.
- Spoon the batter gently over the pecans and coconut and spread it to the corners.
- Scatter the chopped strawberries evenly over the batter.
- Beat the cream cheese and melted butter until completely smooth, then beat in the powdered sugar and vanilla until thick and spreadable.
- Drop spoonfuls of the cream cheese mixture over the strawberries, leaving gaps between them. Do not swirl or stir.
- Bake for 45 to 50 minutes, until the edges are golden and a toothpick inserted into a cake area comes out with moist crumbs.
- Cool in the dish for 30 minutes, then cut into 15 squares and serve.
Notes
Store covered in the refrigerator for up to 4 days. Do not leave at room temperature for more than 2 hours (USDA guidance). Freeze wrapped squares for up to 2 months and thaw overnight in the refrigerator. If using frozen strawberries, thaw, drain, and pat dry first.
Nutrition Information:
Yield:
15Serving Size:
1 squareAmount Per Serving: Calories: 420Total Fat: 22gSaturated Fat: 10gSodium: 380mgCarbohydrates: 53gFiber: 2gSugar: 38gProtein: 4g
Strawberry Earthquake Cake Questions
Why is it called earthquake cake?
The name comes from the cracked, uneven top that forms as the cream cheese sinks and the cake rises around it. The finished cake looks like the ground has split open.
Can you use frozen strawberries in strawberry earthquake cake?
Yes, but thaw them completely, drain off the liquid, and pat them dry before measuring 1 1/2 cups. Skipping this step can leave the cake wet and gummy around the berries.
Does strawberry earthquake cake need to be refrigerated?
Yes, because it contains cream cheese and fresh fruit. Cover the cake and refrigerate it for up to 4 days, and follow USDA guidance not to leave it out for more than 2 hours.
Can you freeze strawberry earthquake cake?
You can freeze wrapped squares for up to 2 months. Thaw them overnight in the refrigerator before serving.
How do you know when the cake is done?
Look for golden edges and a toothpick that comes out of a cake area with moist crumbs after 45 to 50 minutes. Do not test the cream cheese pockets, because they stay soft.
Why This Strawberry Earthquake Cake Works
This strawberry earthquake cake works because every layer is built to do one job, and none of them has to be mixed with the others.
The pecans and coconut go in first, so they toast against the bottom of the dish and give the cake its crunchy base.
The cake mix batter goes over the top and bakes around the strawberries, which stay juicy and add a little tartness.
The cream cheese goes on last in thick dollops, so it sinks slowly into soft pockets instead of blending into the batter.
Whisking the batter until smooth and beating the cream cheese with melted butter until smooth also means there are no lumps in either layer.
Make Strawberry Earthquake Cake This Weekend
Strawberry earthquake cake is the easy dessert that looks impressive, tastes like strawberry shortcake meets coconut cake, and feeds 15 people from a single dish.
Grab a box of strawberry cake mix on your next grocery run, follow the recipe card, and bake it for your next potluck or family dinner.
Once you try it, share it with a friend and let us know how yours cracked.
