Strawberry Earthquake Cake is a gooey, rich, and absolutely indulgent dessert filled with bursts of strawberry flavor, swirls of cream cheese, and pockets of sweet surprise in every bite. It starts with a strawberry cake mix and gets “earthquake” status from the way the cream cheese and other fillings ripple and crack through the batter as it bakes. It’s messy in the best way—and seriously irresistible.
Why You’ll Love This Recipe
I love this recipe because it’s bold, easy to make, and perfect for feeding a crowd. It’s a fun twist on classic earthquake cake, using strawberry as the base for a fruity, vibrant spin. The cream cheese layer melts into the cake while baking, creating creamy pockets throughout. It’s one of those “dump and bake” desserts that looks dramatic and tastes like pure comfort.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
strawberry cake mix (boxed mix)
eggs
vegetable oil
water
cream cheese, softened
powdered sugar
butter, melted
white chocolate chips (or chopped white chocolate)
fresh or frozen strawberries, chopped
sweetened shredded coconut (optional)
optional: chopped pecans or walnuts
directions
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I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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I prepare the cake mix according to the box instructions (mixing with eggs, oil, and water) and pour the batter into the prepared dish.
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In a separate bowl, I beat together the softened cream cheese, melted butter, and powdered sugar until smooth.
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I drop spoonfuls of the cream cheese mixture over the strawberry cake batter, then use a knife to gently swirl it in—leaving some big pockets of cream cheese untouched for that classic “earthquake” effect.
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I sprinkle chopped strawberries, white chocolate chips, and coconut (if using) evenly over the top.
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I bake the cake for 40–45 minutes, or until the edges are golden and the center is set but still slightly gooey.
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I let the cake cool slightly before slicing. It’s amazing warm, at room temperature, or chilled.
Servings and timing
This recipe makes about 12–15 servings. Prep time is 15 minutes, and bake time is 40–45 minutes. It’s ready to enjoy in about 1 hour.
Variations
Sometimes I mix in diced cream cheese chunks instead of swirling it, or use a strawberry cream cheese for even more berry flavor. I’ve also swapped the white chocolate chips for milk or dark chocolate, or added a drizzle of glaze on top for extra sweetness.
storage/reheating
I store leftovers in the fridge, tightly covered, for up to 4 days. It tastes great cold or can be reheated in the microwave for 15–20 seconds to bring back that gooey texture. This cake also freezes well—just wrap slices individually and thaw in the fridge overnight.
FAQs
What makes it an “earthquake” cake?
The name comes from the way the cream cheese and other fillings crack through the cake while it bakes, creating an uneven, “earthquake-like” surface.
Can I use a homemade strawberry cake?
Yes, I’ve used a homemade strawberry cake recipe and it works beautifully. The boxed mix just makes it quicker.
Can I use frozen strawberries?
Yes, I thaw and pat them dry before chopping to avoid too much extra moisture in the cake.
Do I have to include coconut?
Not at all. I sometimes skip it or substitute chopped nuts instead. The coconut adds a chewy texture, but the cake is delicious either way.
Is it supposed to be gooey in the middle?
Yes! That’s part of the charm—it’s rich, gooey, and almost like a cross between a cake and a soft bar.
Conclusion
Strawberry Earthquake Cake is the kind of dessert that surprises and delights with every bite. The creamy swirls, fruity pops of strawberry, and gooey texture make it a treat I always come back to. Whether I’m baking for a celebration or just craving something sweet and a little messy, this cake always delivers big flavor and big smiles.
Print
Strawberry Earthquake Cake Recipe (Easy, Gooey, and Delicious)
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Total Time: 1 hour
- Yield: 12–15 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Earthquake Cake is an easy, gooey, and delicious dessert made with a strawberry cake mix, swirls of cream cheese, and sweet mix-ins like white chocolate and strawberries. It bakes into a rich, rippled cake that’s as dramatic as it is comforting—perfect for parties, potlucks, or anytime you want a fruity twist on a classic dump cake.
Ingredients
- For the cake:
- 1 box strawberry cake mix
- Eggs, oil, and water (as called for on the box instructions)
- Cream cheese swirl:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) butter, melted
- 1 1/2 cups powdered sugar
- Mix-ins and toppings:
- 1 cup chopped fresh or frozen strawberries (thawed and patted dry if frozen)
- 1 cup white chocolate chips or chopped white chocolate
- 1/2 cup sweetened shredded coconut (optional)
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
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Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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Prepare the cake mix according to package instructions using eggs, oil, and water. Pour the batter into the prepared baking dish.
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In a separate bowl, beat the softened cream cheese, melted butter, and powdered sugar until smooth.
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Drop spoonfuls of the cream cheese mixture over the cake batter. Use a knife to gently swirl, leaving some thick streaks for the “earthquake” effect.
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Sprinkle chopped strawberries, white chocolate chips, and coconut evenly on top. Add nuts if using.
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Bake for 40–45 minutes, or until edges are golden and the center is set but still gooey.
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Cool slightly before slicing. Serve warm, room temp, or chilled.
Notes
- Skip the coconut or replace with chopped nuts if preferred.
- For extra richness, drizzle with a powdered sugar glaze after baking.
- Use strawberry cream cheese for even more berry flavor.
- Swap white chocolate chips for dark or milk chocolate if desired.
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