Strawberry Earthquake Cake

If you’ve never had an earthquake cake before, get ready—because this Strawberry Earthquake Cake is about to become your new favorite dessert obsession. It’s gooey, rich, slightly messy in the best way, and packed with strawberries, creamy cheesecake swirls, and bursts of white chocolate. Every bite is different, every bite is delicious, and every bite will have you reaching for just one more forkful.

I’m so grateful you’re here—whether you’re baking for a party, a sweet weekend treat, or just because your heart says “cake,” I’m honored to be baking along with you. Want more unforgettable bakes delivered straight to your inbox? Subscribe below and never miss a new favorite!

What Is a Strawberry Earthquake Cake?

An earthquake cake is a gooey, layered dessert that shifts and “cracks” as it bakes—hence the name! It typically features a cake mix base, layered with a cream cheese swirl, and add-ins like coconut, chocolate chips, or fruit. This Strawberry version dials up the flavor with juicy strawberries (fresh or frozen), creamy cheesecake ribbons, and sweet white chocolate.

The top bakes up craggy and uneven, while the inside stays moist, creamy, and full of sweet surprises. It’s a messy, magical, make-it-again-immediately kind of cake.

Why You’ll Love This Strawberry Earthquake Cake

• Easy to make with a strawberry cake mix
• Swirled with a rich, tangy cream cheese layer
• Packed with juicy strawberries and sweet white chocolate
• No frosting needed—the top is naturally gorgeous and golden
• Great for potlucks, birthdays, or just-because baking
• Stays moist for days (if it lasts that long!)

What Does It Taste Like?

This cake is gooey and decadent, like a cross between strawberry shortcake and cheesecake bars, with a texture somewhere between a cake and a dessert bar. The strawberry cake is sweet and nostalgic, the cream cheese swirl is rich and tangy, and the pockets of strawberries and white chocolate? They take this cake completely over the top.

Benefits of This Recipe

• Uses simple pantry ingredients + cake mix
• No need for a mixer or fancy tools
• Flexible—can be made with fresh or frozen strawberries
• Travels well—great for bake sales or parties
• Freezer-friendly and make-ahead approved

Ingredients for Strawberry Earthquake Cake

• 1 box strawberry cake mix (plus ingredients listed on box—usually eggs, oil, and water)
• 1 cup chopped fresh or frozen strawberries
• 1/2 cup white chocolate chips
• 1/2 cup shredded coconut (optional)
• 1/2 cup chopped pecans or walnuts (optional)

For the cream cheese swirl:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Tools You’ll Need

• 9×13-inch baking dish
• Mixing bowls
• Hand mixer or whisk
• Rubber spatula
• Knife or skewer (for swirling)
• Non-stick spray or parchment paper

Ingredient Additions & Substitutions

• No strawberry cake mix? Use white or vanilla cake mix and add 2 teaspoons of strawberry extract + a drop of pink food coloring.
• Swap white chocolate for dark, milk, or even cream cheese chips.
• Add a swirl of strawberry jam for extra berry goodness.
• Make it gluten-free with a GF cake mix!
• Make it dairy-free using vegan cream cheese and butter alternatives.

How to Make Strawberry Earthquake Cake

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
2. Prepare cake mix according to package instructions. Stir in the chopped strawberries, white chocolate chips, and any optional mix-ins like nuts or coconut.
3. Pour cake batter into the prepared baking dish and spread evenly.
4. Make cream cheese swirl: In a bowl, beat together the cream cheese, softened butter, powdered sugar, vanilla, and salt until smooth and creamy.
5. Dollop cream cheese mixture over the cake batter in large spoonfuls.
6. Swirl gently with a knife or skewer to create ribbons throughout the cake. Don’t overmix—big pockets are a good thing!
7. Bake for 35–45 minutes, or until the center is set but still slightly gooey and the edges are golden. A toothpick inserted may come out with a few moist crumbs (that’s okay!).
8. Cool for at least 30 minutes before slicing. Serve warm, at room temp, or chilled—it’s amazing all ways!

Optional: Dust with powdered sugar or top with a scoop of vanilla ice cream for extra wow.

What to Serve with Strawberry Earthquake Cake

This cake is a stunner on its own, but it pairs beautifully with:

• Whipped cream or vanilla ice cream
• Fresh strawberries or a berry compote
• Drizzle of white chocolate or cream cheese glaze
• A glass of milk, coffee, or sparkling rosé

Tips for the Best Earthquake Cake

• Don’t overbake—the center should be slightly gooey for that signature “earthquake” texture
• Use room temperature cream cheese and butter for the smoothest swirl
• Let the cake cool before slicing—it sets as it rests
• Fresh strawberries work best, but frozen (thawed and drained) are fine too
• Use a toothpick to test—moist crumbs are perfect, but raw batter means it needs a few more minutes

Storage Instructions

• Room temperature: Store in an airtight container for up to 2 days
• Refrigerator: Keeps well for 5–6 days—just bring to room temp before serving
• Freezer: Freeze cooled slices in an airtight container for up to 2 months. Thaw overnight in the fridge.

Frequently Asked Questions

Can I use a different fruit?

Yes! Try raspberries, blueberries, or a mix of berries for a fun variation.

Can I make this ahead?

Definitely. It actually tastes even better the next day once everything settles and sets.

Is this cake supposed to be gooey?

Yes! That’s what makes an earthquake cake so special. It’s meant to be soft, slightly underbaked in the center, and full of gooey, crackly texture.

Can I double the recipe?

You can double the batter and bake in two pans. For an extra-deep version, use a deeper baking dish and increase the bake time by 10–15 minutes.

Conclusion

If you’re craving a dessert that’s easy, eye-catching, and completely irresistible, this Strawberry Earthquake Cake is the one. It’s everything you love in a dessert—sweet, creamy, gooey, and just a little wild in the best possible way.

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