Have you ever baked a dessert that seemed to change right before your eyes? That's exactly what happens with a Strawberry Earthquake Cake. It cracks, swirls, and reveals creamy layers in the oven, making every slice look different. This cake isn't just pretty-it's downright delicious.
Jump to:
With a strawberry cake base, ribbons of cream cheese, bursts of fresh strawberries, and melty white chocolate chips on top, it's a dessert that's as fun to make as it is to eat. And the best part? It's simple enough for a weeknight bake but impressive enough to take to a party.
If you love strawberry desserts, you'll also enjoy the strawberry shortcake crumble bars for another fun way to bake with berries.
What makes a strawberry earthquake cake special
This cake gets its name from the way it bakes-cracking and shifting as the cream cheese filling melts into the cake. Instead of a neat, uniform dessert, you end up with something rustic, dramatic, and full of personality.
Every bite has a little bit of everything: tender strawberry cake, creamy swirls, juicy fruit, and a touch of white chocolate. It's the kind of cake that makes people stop and say, "Wait, how did you make this?"
Ingredients you'll need
Here's everything to gather before you start:
- 1 box (15.25 ounces) strawberry cake mix
- 3 large eggs, room temperature
- 1 cup water
- ½ cup (109 g) vegetable oil
- 1 package (8 ounces) cream cheese, softened
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 2 ½ cups (312.5 g) confectioners' sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup (166 g) diced strawberries, plus extra for garnish
- 2 cups (364 g) white chocolate chips
- Vanilla ice cream, for serving
Kitchen tools that help
- 9×13-inch baking dish
- Hand mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Step-by-step instructions
Prepare the cake base
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
- In a medium bowl, combine cake mix, eggs, water, and oil. Mix until smooth.
- Pour the batter into the prepared dish.
Make the cream cheese mixture
- In a large bowl, beat cream cheese, melted butter, confectioners' sugar, vanilla, and salt with a hand mixer until creamy.
- Gently fold in the diced strawberries.
Swirl and bake
- Drop spoonfuls of the cream cheese mixture over the cake batter.
- Use a knife to swirl the two layers together (don't overmix-you want ribbons of cream cheese).
- Sprinkle white chocolate chips evenly on top.
- Bake for 50-55 minutes, until the center is set.
Garnish and serve
- Let the cake cool slightly, then top with extra diced strawberries.
- Slice and serve warm with a scoop of vanilla ice cream.
Tips for success
- Dry your strawberries: After dicing, pat them dry with a paper towel so the cake doesn't get soggy.
- Don't overswirl: A few figure-eight motions with your knife are plenty. Too much mixing will blend everything together.
- Check doneness: The center should look set and slightly spring back when touched.
Storage and serving ideas
This cake tastes best the day it's made, but you can store leftovers:
- At room temperature, covered, for up to 2 days.
- In the fridge, in an airtight container, for up to 5 days.
Warm slices taste incredible with vanilla ice cream, but chilled cake has a firmer texture and stronger cream cheese flavor.
Variations you can try
- Swap strawberries for raspberries or blueberries.
- Use a chocolate cake mix for a rich twist.
- Mix mini marshmallows into the batter for extra gooey spots.
FAQ
It's a strawberry cake swirled with a sweet cream cheese mixture and baked until it cracks and shifts, creating a rustic, marbled look.
Yes, just thaw and drain them well before folding into the cream cheese mixture.
It keeps 3-5 days in the fridge, but it's at its best within 2 days.
Absolutely! Just use a gluten-free strawberry cake mix.
Recipes you may like
📖 Recipe
Strawberry Earthquake Cake
A dramatic, delicious strawberry dessert with cream cheese swirls, juicy strawberries, and melty white chocolate chips—all baked into a cake that cracks and shifts like an earthquake.
Ingredients
- 1 box (15.25 ounces) strawberry cake mix
- 3 large eggs, room temperature
- 1 cup water
- ½ cup (109 g) vegetable oil
- 1 package (8 ounces) cream cheese, softened
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 2 ½ cups (312.5 g) confectioners’ sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup (166 g) diced strawberries, plus extra for garnish
- 2 cups (364 g) white chocolate chips
- Vanilla ice cream, for serving
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
- In a medium bowl, combine cake mix, eggs, water, and oil. Mix until smooth.
- Pour the batter into the prepared dish.
- In a large bowl, beat cream cheese, melted butter, confectioners’ sugar, vanilla, and salt until creamy.
- Gently fold in the diced strawberries.
- Drop spoonfuls of the cream cheese mixture over the cake batter.
- Use a knife to swirl the two layers together (don’t overmix—you want ribbons of cream cheese).
- Sprinkle white chocolate chips evenly on top.
- Bake for 50–55 minutes, until the center is set.
- Let the cake cool slightly, then top with extra diced strawberries.
- Slice and serve warm with a scoop of vanilla ice cream.
Notes
Dry your strawberries before folding them in to prevent sogginess. Don’t overswirl the batter—you want those pretty cream cheese ribbons. Tastes best warm with ice cream, but also great chilled. Store covered at room temp for 2 days or in the fridge for up to 5.
Nutrition Information:
Serving Size:
1 sliceAmount Per Serving: Calories: 420Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 55mgSodium: 310mgCarbohydrates: 55gFiber: 0gSugar: 38gProtein: 4g
Comments
No Comments