Introduction

The Strawberry Earthquake Cake is a playful, decadent twist on the classic earthquake cake. It gets its quirky name from the way it “cracks,” swirls, and sinks in places as it bakes—creating pockets of gooey cream cheese, strawberries, and sweet vanilla cake. This dessert is incredibly easy to prepare (no mixer needed!) and looks stunning straight out of the oven. With its blend of fresh strawberries, creamy filling, and moist cake, it’s perfect for spring gatherings, potlucks, or anytime you want an impressive dessert with minimal effort.

Ingredients

For the Cake Base

1 box white cake mix
1 cup chopped fresh strawberries (or frozen, thawed and drained)
3 large eggs
1 cup water
⅓ cup vegetable oil

For the “Earthquake” Cream Cheese Swirl

8 oz cream cheese, softened
½ cup unsalted butter, melted
3 cups powdered sugar
1 tsp vanilla extract

Optional Add-Ins

½ cup white chocolate chips
½ cup sweetened shredded coconut
Additional sliced strawberries for topping

Instructions

1. Prepare the Baking Pan

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan with butter or nonstick spray.
Optionally sprinkle coconut into the bottom of the pan if using—this creates a delicious toasted layer.

2. Prepare the Cake Batter

In a large bowl, mix together the cake mix, eggs, water, and oil until smooth.
Fold in the chopped strawberries.
Pour the batter evenly into the prepared pan.

3. Make the Earthquake Cream Cheese Mixture

In a medium bowl, beat softened cream cheese until smooth.
Add melted butter and mix until creamy.
Add powdered sugar and vanilla; beat until a thick, pourable frosting forms.

4. Create the Earthquake Effect

Spoon the cream cheese mixture randomly over the cake batter.
Use a knife to gently swirl it in—don’t over-mix! You want bold marbling.
Sprinkle white chocolate chips over the top if using.

5. Bake

Bake for 40–50 minutes, or until the top is crackly and the center is mostly set but still soft.
The cake will “break,” bubble, and sink in places—this is what makes it an earthquake cake!

6. Cool and Serve

Let the cake cool at least 20 minutes so the gooey swirls firm up slightly.
Serve warm for a lava-like texture or fully cooled for a rich, fudgy finish.

Method Notes & Tips

✔ Enhance the Strawberry Flavor

Add 1–2 tablespoons of strawberry jam swirled into the batter.
Use freeze-dried strawberries crushed into powder for stronger flavor.

✔ Texture Options

For a gooier, molten center: bake on the shorter end (40–43 minutes).
For a more set cake: bake closer to 50 minutes.

✔ Storage

Keep refrigerated for up to 4 days.
Warm slices in the microwave for 10–12 seconds for a fresh-from-the-oven experience.

If you’d like, I can also create:
🍓 A printable recipe card
🍓 A low-sugar or gluten-free version
🍓 A chocolate-strawberry earthquake cake variation