Deliciously Irresistible Strawberry Earthquake Cake
Strawberry Earthquake Cake is a nostalgic, luscious dessert bursting with fresh strawberries, creamy cream cheese swirls, and melty white chocolate chips—perfect for any occasion.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Medium Mixing Bowl
- Electric mixer or whisk
- Spatula
- Knife or Skewer
- Wire rack
Ingredients
For the Cake Batter
- 1 box 15.25 oz strawberry cake mix base of the cake
- 3 large eggs room temperature
- 1 cup water
- 1/2 cup vegetable oil
For the Cream Cheese Swirl
- 8 oz full-fat cream cheese 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 optional, for serving
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with non-stick cooking spray.
- Step 2: In a large bowl, combine strawberry cake mix, eggs, water, and vegetable oil. Beat with electric mixer or whisk until smooth, about 1 minute. Pour batter evenly into prepared pan.
- Step 3: In a medium 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.
- Step 4: Spoon dollops of cream cheese mixture over cake batter. Use a knife or skewer to swirl cream cheese into the batter, creating a marbled effect.
- Step 5: Sprinkle white chocolate chips evenly over the top of the cake.
- Step 6: Bake for 50-55 minutes until edges are golden and center is set but slightly jiggly. Test doneness with a toothpick; it should come out with moist crumbs.
- Step 7: Cool cake in pan on wire rack for 20-30 minutes. Garnish with extra diced strawberries.
- Step 8: Serve warm with vanilla ice cream or whipped cream, if desired.
Notes
Swap water for milk or buttermilk to add richness. Use frozen berries thawed and drained as an alternative. Add nuts or different chocolate chips for texture and flavor variations. Store leftovers covered in fridge for 4-5 days or freeze for up to 2 months.