Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
Easy Strawberry Earthquake Cake is the ultimate dessert for strawberry lovers. After making this many times, I’ve discovered the trick to getting that perfect strawberry flavor in every bite. The fresh, juicy strawberries and sweet coconut topping make this cake irresistible. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Slow Cooker Cowboy Potato Casserole for Dinner and Easy Berry Oat Bars Recipe with Raspberry Preserves.
Why This Easy Strawberry Earthquake Cake Recipe for Dessert Lovers Is Pure Comfort
- The perfect blend of strawberry and coconut flavors
- Easy to make with simple ingredients
- Impress your family and friends with this show-stopping dessert
- Better than takeout and pays for itself in the long run
What You'll Need for Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Strawberries
- Boxed white cake mix
- Eggs
- Vegetable oil
- Coconut cream
- Sweetened shredded coconut
- Almond slivers
- Strawberry extract
- Vanilla extract
- Almond extract
- Optional: Whipped cream
- Optional: Powdered sugar
đź“ť Ingredient Notes
- Strawberries: Fresh or frozen both work well.
- Coconut cream: Not to be confused with coconut milk.
đź›’ Tools & Equipment I Recommend
- Food processor — Ensures even crumb topping distribution → See on Amazon
- Springform pan — Makes removing the cake from the pan easy → See on Amazon
How to Make Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
- Prepare the cake mix: Mix cake mix, eggs, oil, and extracts according to package instructions.
- Add strawberries: Fold in strawberries and pour batter into a greased springform pan.
- Make the topping: Mix coconut cream, shredded coconut, and almond slivers. Sprinkle over the batter.
- Bake: Bake at 350°F (175°C) for 45-50 minutes or until a toothpick inserted comes out clean.
- Cool and serve: Let the cake cool, then remove from the pan and serve with whipped cream and a dusting of powdered sugar.
Cook's Tips for Perfect Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
- Common mistake and fix: Don't overmix the batter to avoid tough cake. Mix just until combined.
- Substitution: You can use fresh or frozen strawberries. If using frozen, don't thaw them first.
- Make-ahead: This cake can be made a day ahead. Store in the fridge overnight.
- Presentation: Serve with a dollop of whipped cream and a sprinkle of powdered sugar for a elegant touch.
Storing & Reheating Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: The batter can be prepared a day ahead. Store in the fridge overnight and bake the next day.
Freezing Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
Freeze individual slices for up to 3 months. Thaw overnight in the fridge before serving.
How to Reheat Without Drying It Out
Oven: Reheat slices in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds, but be careful not to overheat.
Recipe Notes
- Chef tip: For a more intense strawberry flavor, use freeze-dried strawberries instead of fresh or frozen.
- Best substitution: You can substitute the coconut cream with full-fat canned coconut milk for a lighter version.
- Make-ahead: This cake can be made a day ahead. Store in the fridge overnight.
- Scaling: This recipe can be doubled and baked in a 9×13 inch pan for a larger crowd.
- Troubleshooting: If the cake is browning too quickly, tent the pan with aluminum foil.
Want to level up this recipe?
High-quality strawberry extract — Enhances the strawberry flavor in the cake → Check price on Amazon
Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
Ingredients
Main Ingredients
- Strawberries
- Boxed white cake mix
- Eggs
- Vegetable oil
- Coconut cream
- Sweetened shredded coconut
- Almond slivers
Seasonings
- Strawberry extract
- Vanilla extract
- Almond extract
Optional Toppings
- Whipped cream
- Powdered sugar
Instructions
- Prepare the cake mix: Mix cake mix, eggs, oil, and extracts according to package instructions.
- Add strawberries: Fold in strawberries and pour batter into a greased springform pan.
- Make the topping: Mix coconut cream, shredded coconut, and almond slivers. Sprinkle over the batter.
- Bake: Bake at 350°F (175°C) for 45-50 minutes or until a toothpick inserted comes out clean.
- Cool and serve: Let the cake cool, then remove from the pan and serve with whipped cream and a dusting of powdered sugar.
Notes
- Chef tip: For a more intense strawberry flavor, use freeze-dried strawberries instead of fresh or frozen.
- Best substitution: You can substitute the coconut cream with full-fat canned coconut milk for a lighter version.
- Make-ahead: This cake can be made a day ahead. Store in the fridge overnight.
- Scaling: This recipe can be doubled and baked in a 9×13 inch pan for a larger crowd.
- Troubleshooting: If the cake is browning too quickly, tent the pan with aluminum foil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual slices for up to 3 months. Thaw overnight in the fridge before serving.
- Oven reheat: Reheat slices in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds, but be careful not to overheat.
- Make ahead: The batter can be prepared a day ahead. Store in the fridge overnight and bake the next day.
Nutrition Per Serving
- Calories: 350
- Protein: 4g
- Fat: 15g
- Carbs: 45g
- Fiber: 2g
- Sugar: 30g
- Sodium: 250mg
- Cholesterol: 50mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Strawberry Earthquake Cake Recipe for Dessert Lovers FAQs
Yes, you can make the batter a day ahead and bake the next day. Or, you can bake the cake a day ahead and store it in the fridge overnight.
Overmixing the batter can lead to a dry cake. Mix just until combined.
Yes, you can freeze individual slices for up to 3 months. Thaw overnight in the fridge before serving.
No, this recipe is not suitable for the air fryer. It's best baked in the oven.
You can substitute the coconut cream with full-fat canned coconut milk for a lighter version.
A Warm Final Note
I can’t wait for you to try Easy Strawberry Earthquake Cake Recipe for Dessert Lovers and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
