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Strawberry Earthquake Cake

Strawberry Earthquake Cake is a fast, easy, and nostalgic dessert combining vibrant fresh strawberries, creamy cream cheese swirls, and sweet white chocolate chips for a crowd-pleasing treat.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Batter
  • 1 box strawberry cake mix 15.25 oz
  • 3 large eggs room temperature
  • 1 cup water
  • 1/2 cup vegetable oil
For the Cream Cheese Swirl
  • 8 oz cream cheese full-fat, softened
  • 1/2 cup unsalted butter melted and slightly cooled
  • 2 1/2 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 cup fresh strawberries hulled and diced, plus extra for garnish
  • 2 cups white chocolate chips
  • vanilla ice cream or whipped cream for serving, optional

Equipment

  • 9x13 inch Baking Dish
  • Large bowl
  • Mixing Bowl
  • Spatula
  • Knife or skewer
  • Wire rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish generously with non-stick spray.
  2. Step 2: In a large bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Beat until smooth and fully combined. Pour into the prepared baking dish and spread evenly.
  3. Step 3: In a separate bowl, beat softened cream cheese until smooth. Add melted butter, powdered sugar, vanilla extract, and salt. Beat until thick and fluffy. Gently fold in diced strawberries.
  4. Step 4: Drop spoonfuls of the cream cheese mixture over the cake batter. Use a knife or skewer to swirl gently through the batter to create a marbled effect.
  5. Step 5: Sprinkle white chocolate chips evenly over the top of the cake.
  6. Step 6: Bake in the preheated oven for 50 to 55 minutes until edges are golden and center is mostly set but slightly jiggly. A toothpick inserted into the cake portion should come out with moist crumbs but not wet batter.
  7. Step 7: Cool the cake in the pan on a wire rack for 20 to 30 minutes. Garnish with extra fresh strawberries. Serve warm with vanilla ice cream or whipped cream if desired.

Notes

Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days. Freeze wrapped slices for up to 2 months. You can swap strawberry cake mix with white or yellow cake mix plus fresh or frozen strawberries. Try low-fat cream cheese or mascarpone for a lighter swirl. Add cinnamon or nutmeg for a spiced twist. Serve warm for best flavor.