Best Strawberry Earthquake Cake

This strawberry earthquake cake is a sweet, gooey, and indulgent dessert that’s as fun to make as it is to eat. With a base of strawberry cake mix, pockets of cream cheese, and melty white chocolate chips, every bite is full of rich flavor and irresistible texture. As it bakes, the layers shift and “crack” like an earthquake—hence the name—and the result is a beautiful, messy, and completely delicious cake I love serving year-round.

Why You’ll Love This Recipe

I love how this cake looks and tastes like something that took hours, but it’s actually incredibly easy to put together. It starts with a boxed cake mix, but the cream cheese and strawberry additions take it to the next level. The texture is part cake, part cheesecake, and part gooey brownie. It’s perfect for potlucks, birthdays, or anytime I want a crowd-pleasing dessert that doesn’t require frosting or decorating.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Strawberry cake mix (plus ingredients listed on the box)

• Cream cheese, softened

• Butter, melted

• Powdered sugar

• White chocolate chips

• Fresh or frozen strawberries (optional, for extra bursts of fruit)

directions

1. I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. I prepare the strawberry cake mix according to the package directions and pour the batter into the prepared pan.

3. In a separate bowl, I beat the softened cream cheese with the melted butter until smooth.

4. I mix in the powdered sugar until the cream cheese mixture is light and fluffy.

5. I drop spoonfuls of the cream cheese mixture over the cake batter, letting it sit unevenly—no need to swirl.

6. I sprinkle white chocolate chips over the top and, if using, add chopped strawberries for extra fruit flavor.

7. I bake the cake for 40–45 minutes, or until the edges are set and the center is mostly baked but still slightly gooey.

8. I let it cool before slicing. It may not look perfect, but that’s part of the charm.

Servings and timing

This cake serves 12–16 people, depending on how large I slice it. It takes about 10 minutes to prep and 40–45 minutes to bake. I usually let it cool for at least 30 minutes before serving for the best texture.

Variations

• I sometimes swap white chocolate chips for semi-sweet or milk chocolate chips.

• A swirl of strawberry jam over the top adds even more fruity flavor.

• I’ve made a similar version using lemon or vanilla cake mix when I want a different flavor profile.

• Chopped nuts like pecans or almonds give a crunchy contrast to the gooey texture.

• For a festive twist, I top it with sliced strawberries and whipped cream once it cools.

storage/reheating

I store leftovers covered in the refrigerator for up to 4 days. To reheat, I microwave individual slices for about 15–20 seconds to bring back that gooey texture. It also tastes great chilled or at room temperature, especially during warmer months.

FAQs

What makes this cake an “earthquake” cake?

The name comes from how the cake bakes—the cream cheese sinks, the chocolate chips melt, and cracks form on top. The uneven surface and gooey layers give it that “earthquake” effect.

Can I use a homemade strawberry cake instead of boxed mix?

Yes, I’ve used a homemade strawberry cake base and it works great. Just keep the batter fairly thick so the cream cheese layers hold up well.

Do I have to use strawberries?

Not at all. The strawberry flavor comes mainly from the cake mix, but I love adding real strawberries for texture. You can leave them out or use raspberries for a twist.

Can I make this ahead of time?

Yes, I often bake it the night before. It tastes even better the next day as the flavors settle, and it’s easier to slice when chilled.

Is this cake supposed to be gooey in the center?

Yes! That gooey, slightly underbaked center is part of what makes this cake so rich and indulgent. I just make sure the edges are set and the top isn’t wet before pulling it from the oven.

Conclusion

Strawberry earthquake cake is one of those desserts that surprises everyone with its flavor and texture. It’s rich, messy, and completely delicious—the kind of dessert I make when I want something easy yet impressive. Whether I serve it warm with a scoop of ice cream or chilled with fresh berries, it’s always a hit.