There’s something about a gooey, messy, and absolutely indulgent cake that makes dessert even more exciting. That’s exactly what this Strawberry Earthquake Cake delivers—a luscious, strawberry-packed treat that’s part cake, part cheesecake, and entirely delicious. With pockets of creamy cheesecake filling swirled into a moist strawberry cake base, every bite is a sweet, rich explosion of flavor.
This cake is called “earthquake” because of the way it bakes—the creamy cheesecake mixture creates cracks and swirls in the cake, making it look like the surface has shifted. But don’t worry, those cracks are filled with juicy strawberries and melted white chocolate, making this one of the most visually stunning and delicious cakes you’ll ever bake. Best of all? It’s ridiculously easy!
Why You’ll Love This Strawberry Earthquake Cake
- Easy to make – A boxed cake mix cuts down on prep time while still delivering amazing results.
- Super gooey and indulgent – With cheesecake swirls and melted white chocolate, this cake is pure decadence.
- Bursting with real strawberries – Fresh fruit adds a natural sweetness and juiciness that takes this cake to the next level.
- Perfect for any occasion – Whether it’s a potluck, birthday, or a “just because” treat, this cake will be the star of the table.
Ingredients You’ll Need
(Serves 12 | Prep Time: 15 mins | Bake Time: 35-40 mins)
- 1 box strawberry cake mix (plus ingredients listed on the box)
- 1 cup chopped fresh strawberries
- 1 (8 oz) block cream cheese, softened
- ½ cup unsalted butter, melted
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup white chocolate chips (or mini marshmallows)
How to Make Strawberry Earthquake Cake
1. Preheat and Prep
I start by preheating my oven to 350°F (175°C) and greasing a 9×13-inch baking dish to prevent sticking. This cake is rich and gooey, so good preparation is key!
2. Mix the Cake Batter
Following the directions on the strawberry cake mix box, I prepare the batter. This is the easiest part—just mix, pour, and let the magic happen. Once it’s fully combined, I pour the batter evenly into the prepared baking dish.
3. Make the Cheesecake Swirl
In a separate bowl, I whisk together the softened cream cheese, melted butter, powdered sugar, and vanilla extract until smooth. This mixture is what makes the cake so wonderfully creamy and decadent.
4. Swirl It In
Next, I drop dollops of the cheesecake mixture over the cake batter. Using a knife, I swirl the two together, creating gorgeous ribbons of creaminess that will bake into gooey, rich pockets.
5. Add the Toppings
Now for the fun part! I sprinkle the chopped strawberries and white chocolate chips evenly across the top. The strawberries provide juicy bursts of flavor, while the white chocolate adds extra sweetness and a velvety melt-in-your-mouth texture. If I’m feeling extra indulgent, I sometimes swap in mini marshmallows for a gooey, toasty effect.
6. Bake to Perfection
I pop the cake into the oven and bake for 35-40 minutes. The key is to bake until the center is slightly jiggly but mostly set—this ensures the cake stays deliciously moist and gooey.
7. Let It Cool (If You Can Wait!)
Once out of the oven, I let the cake cool for at least 15 minutes before slicing. It’s equally amazing warm or chilled, so whether I dig in right away or refrigerate it for later, it’s always a hit!
My Best Tips for the Perfect Strawberry Earthquake Cake
- Use room temperature cream cheese – It blends more smoothly into the cheesecake mixture for a perfect swirl.
- Don’t over-swirl – Swirling too much can make the cheesecake layer blend in completely instead of creating delicious ribbons.
- Fresh vs. frozen strawberries – Fresh strawberries work best because frozen ones release too much liquid as they bake.
- For an extra gooey cake – Underbake just slightly, letting the center remain a little soft. It will set up as it cools!
What to Serve with Strawberry Earthquake Cake
This cake is already a showstopper, but I love adding a little extra something:
- A scoop of vanilla ice cream – Because warm cake and ice cream is an unbeatable combo.
- Drizzle of white chocolate or strawberry sauce – For even more indulgence.
- Whipped cream and fresh berries – A light and refreshing contrast to the rich cake.
FAQs (Because I Know You’ll Ask!)
Q: Can I use a different cake mix flavor?
A: Absolutely! While strawberry cake makes this extra fruity, vanilla or chocolate cake mix would also work beautifully with the cheesecake swirl.
Q: How do I store leftovers?
A: Keep leftovers in an airtight container in the fridge for up to 5 days. The cake tastes amazing chilled!
Q: Can I freeze this cake?
A: Yes! Wrap individual slices tightly in plastic wrap, then store in a freezer bag. When ready to eat, let it thaw in the fridge overnight.
Q: Can I make this in a smaller pan?
A: You can, but you’ll need to adjust the baking time. A 9×9-inch pan will result in a thicker cake and may need an extra 5-10 minutes in the oven.
Why This Cake Belongs in Your Dessert Rotation
This Strawberry Earthquake Cake is proof that you don’t need a complicated recipe to create a dessert that wows. It’s gooey, fruity, creamy, and packed with flavor—all with minimal effort. Whether you’re making it for a party, family gathering, or just treating yourself, this cake is guaranteed to be a hit.
If you try this recipe, let me know how it turns out! And if you have your own twist (maybe adding a drizzle of chocolate or a scoop of ice cream?), I’d love to hear about it. Happy baking!
This Strawberry Earthquake Cake is the Ultimate Easy and Decadent Treat
Ingredients
- 1 cup chopped fresh strawberries
- 1 tsp vanilla extract
- 1 cup white chocolate chips (or mini marshmallows)
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup milk
- ½ cup unsalted butter, melted
- 3 large eggs
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the milk, melted butter, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the chopped strawberries and white chocolate chips (or mini marshmallows).
- Pour half of the batter into the prepared baking pan and smooth it out.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth. Drop spoonfuls of the cheesecake mixture over the batter.
- Top with the remaining batter and swirl gently with a knife to create a marbled effect.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for at least 15 minutes before serving.
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