Go Back

Strawberry Earthquake Cake

Strawberry Earthquake Cake is a nostalgic, easy-to-make dessert featuring a strawberry cake base swirled with a creamy, tangy cream cheese layer, fresh strawberries, and melty white chocolate chips—perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Base
  • 1 box strawberry cake mix 15.25 oz, base with built-in strawberry flavor
  • 3 large eggs room temperature
  • 1 cup water keeps the batter moist
  • 1/2 cup vegetable oil adds richness and moisture
For the Cream Cheese Swirl
  • 8 oz full-fat cream cheese softened
  • 1/2 cup unsalted butter melted and slightly cooled
  • 2.5 cups powdered sugar sweetens the cream cheese mixture
  • 1 tsp pure vanilla extract enhances flavor
  • 1/4 tsp salt balances sweetness
  • 1 cup fresh strawberries hulled and diced plus extra for garnish
  • 2 cups white chocolate chips for melty, sweet pockets throughout
  • vanilla ice cream or whipped cream for serving, optional but highly recommended

Equipment

  • 9x13 inch Baking Dish
  • Large bowl
  • Medium bowl
  • Electric hand mixer
  • Spatula
  • Knife or skewer
  • Wire rack

Method
 

  1. Step 1: Preheat your oven to 350°F and grease a 9x13-inch baking dish with non-stick spray.
  2. Step 2: In a large bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Beat together until smooth and fully combined, about 1 minute using an electric hand mixer.
  3. Step 3: Pour the batter into the prepared baking dish and spread evenly with a spatula.
  4. Step 4: In a medium bowl, beat the softened cream cheese until smooth. Add melted butter, powdered sugar, vanilla extract, and salt. Beat until thick and fluffy.
  5. Step 5: Gently fold diced strawberries into the cream cheese mixture without overmixing.
  6. Step 6: Drop spoonfuls of the cream cheese mixture over the cake batter. Use a knife or skewer to swirl the cream cheese into the batter to create a marbled effect.
  7. Step 7: Sprinkle white chocolate chips evenly over the top.
  8. Step 8: Bake for 50-55 minutes until edges are golden and center is set but slightly jiggly. A toothpick should come out with moist crumbs.
  9. Step 9: Cool the cake in the pan on a wire rack for 20-30 minutes.
  10. Step 10: Garnish with extra diced strawberries and serve warm with vanilla ice cream or whipped cream.

Notes

Make ahead by mixing the batter and cream cheese swirl the night before; add white chocolate chips right before baking. Use fresh strawberries for best texture. Store leftovers covered at room temperature for 2 days or refrigerated up to 5 days. This cake freezes well when wrapped properly.