Strawberry Earthquake Cake

Strawberry Earthquake Cake is one of those over-the-top, gooey desserts that I just can’t resist. It’s rich, creamy, bursting with strawberry flavor, and every bite is filled with different textures—from the soft cake to the creamy cheesecake layer and pockets of sweet strawberries. The “earthquake” part comes from the way the cake cracks and bubbles as it bakes, creating delicious swirls and sunken craters of flavor.

Why You’ll Love This Recipe

I love this cake because it’s ridiculously easy to throw together but looks and tastes like something totally indulgent. The cream cheese melts into the cake while it bakes, creating a marbled, lava-like look that’s not only fun but incredibly delicious. I also like how versatile it is—perfect for potlucks, birthdays, or just when I want something sweet and satisfying with minimal effort.

Ingredients

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

• Strawberry cake mix (boxed)

• Eggs

• Vegetable oil

• Water

• Cream cheese, softened

• Powdered sugar

• Butter, melted

• White chocolate chips (optional but highly recommended)

• Fresh or frozen strawberries, chopped

• Shredded coconut (optional)

• Chopped pecans or walnuts (optional)

Directions

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

2. I prepare the strawberry cake mix according to the package directions—usually mixing it with eggs, water, and oil—then pour it into the pan.

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

4. I drop spoonfuls of the cream cheese mixture over the cake batter without swirling it—just let it sit on top.

5. I sprinkle on chopped strawberries, white chocolate chips, coconut, and nuts if using.

6. As the cake bakes for about 45–50 minutes, the cream cheese layer sinks and creates gooey pockets throughout.

7. I let it cool slightly before serving warm or at room temperature. It’s also great chilled.

Servings and timing

This recipe makes about 12–15 servings, depending on how I slice it. It takes around 10 minutes to prep and 45–50 minutes to bake, so I usually have it ready in about an hour total.

Variations

When I want to change things up, I sometimes use a white or vanilla cake mix and swirl in strawberry jam for a twist. If I’m not a fan of coconut or nuts, I just leave them out. I’ve also made a chocolate version using chocolate cake and strawberries for a chocolate-covered-strawberry vibe—absolutely amazing.

Storage/reheating

I store leftovers covered in the fridge for up to 5 days. To reheat a slice, I pop it in the microwave for about 15–20 seconds to bring back that gooey, just-baked texture. It’s also really good cold, especially on a warm day.

FAQs

Why is it called an earthquake cake?

I call it that because of the way the cake bakes—it cracks, bubbles, and shifts from the cream cheese and mix-ins, giving it a “cracked earth” look that’s super fun and delicious.

Can I use fresh or frozen strawberries?

I’ve used both. Fresh strawberries hold their shape better, but frozen ones work fine too—just make sure to thaw and drain them before adding to avoid extra moisture.

Do I need to swirl the cream cheese mixture?

Nope. I just dollop it over the batter and let the oven do the magic. It’ll sink and swirl naturally while baking.

Can I make this cake ahead of time?

Yes! I often make it a day ahead and store it in the fridge. The flavors meld beautifully overnight, and the texture stays rich and moist.

What can I serve with this cake?

It’s perfect on its own, but I sometimes top it with whipped cream or a scoop of vanilla ice cream for an extra treat.

Conclusion

Strawberry Earthquake Cake is one of those fun, messy, flavor-packed desserts that never fails to impress. It’s quick, crowd-pleasing, and has just the right balance of sweet, creamy, and fruity. Every time I make it, I’m reminded why it’s such a favorite—the flavor combinations are incredible, and the gooey texture makes it downright irresistible.

Print