Strawberry Earthquake Cake is not your average strawberry dessert. It’s incredibly easy to make using simple ingredients like cake mix, cream cheese, and strawberries—but the result is an over-the-top, indulgent cake that looks and tastes like something special. The cream cheese mixture sinks into the cake as it bakes, creating an “earthquake” effect with cracks, swirls, and gooey pockets of flavor. It’s perfect for potlucks, birthdays, or anytime you want to wow a crowd with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Strawberry cake mix (plus ingredients listed on the box, usually eggs, oil, and water)
Cream cheese (softened)
Powdered sugar
Butter (melted)
Fresh or frozen strawberries (chopped)
White chocolate chips or strawberry-flavored baking chips (optional)
Sweetened shredded coconut (optional)
Chopped pecans or walnuts (optional)
Directions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Prepare the strawberry cake mix according to the package instructions and pour the batter into the prepared pan.
In a medium bowl, beat together softened cream cheese, powdered sugar, and melted butter until smooth.
Drop spoonfuls of the cream cheese mixture over the cake batter.
Gently swirl with a knife to create a marbled effect.
Sprinkle chopped strawberries evenly over the top. Add white chocolate chips, coconut, or nuts if using.
Bake for 40–45 minutes, or until the edges are set and the center is slightly gooey (a little jiggle is okay).
Let cool for at least 30 minutes before serving. The cake will firm up as it cools.
Servings and timing
This recipe makes about 12–15 servings. Total time: 1 hour 15 minutes Prep time: 15 minutes Bake time: 40–45 minutes Cool time: 15–30 minutes
Variations
Use a vanilla or white cake mix and swirl in strawberry jam or puree for a layered flavor.
Add mini marshmallows before baking for extra gooeyness.
Top with a light glaze made of powdered sugar and milk once cooled.
Use a chocolate cake mix and strawberries for a chocolate-covered strawberry vibe.
Make it with raspberries, blueberries, or a mixed berry blend for variety.
Storage/Reheating
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. To freeze, cut the cake into squares and wrap each piece tightly. Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator. Reheat individual servings in the microwave for 10–15 seconds to warm slightly before serving.
FAQs
Why is it called an “Earthquake Cake”?
As the cake bakes, the cream cheese mixture sinks and cracks through the cake, creating a cracked, “earthquake” appearance.
Can I use homemade cake batter instead of a mix?
Yes, any strawberry cake recipe that yields a 9×13-inch cake will work.
Can I make this cake without strawberries?
Yes, but fresh or frozen strawberries add a bright, fruity flavor that balances the richness.
Do I need to thaw frozen strawberries first?
It’s best to thaw and drain them slightly to prevent excess moisture in the cake.
Can I use low-fat cream cheese?
Full-fat cream cheese gives the best texture, but low-fat can work in a pinch.
What makes the cake gooey in the middle?
The cream cheese filling and mix-ins create pockets of moisture that don’t fully set, giving it a gooey texture.
Can I make this in advance?
Yes, it tastes great the next day once the flavors settle.
Is it meant to be served warm or cold?
Both ways are delicious—warm for gooey texture or cold for a more set, dense bite.
Can I add frosting on top?
It’s already rich, but a drizzle of glaze or whipped topping can be added for extra sweetness.
Can I use other fruits?
Absolutely—try raspberries, blueberries, or even peaches for fun variations.
Conclusion
Strawberry Earthquake Cake is a deliciously chaotic dessert that’s as fun to make as it is to eat. With its swirls of cream cheese, bursts of juicy strawberries, and soft, gooey cake texture, this dessert is always a hit. Whether served at a party or enjoyed as a weekend treat, it’s sure to leave an impression with its unique texture and unforgettable flavor.
Strawberry Earthquake Cake is a gooey, indulgent dessert made with strawberry cake mix, a rich cream cheese swirl, and bursts of fresh strawberries. With crackly tops and molten middles, this cake delivers big flavor with minimal effort.
Ingredients
1 box strawberry cake mix (plus ingredients listed on the box—usually eggs, oil, and water)
8 oz cream cheese, softened
1/2 cup powdered sugar
1/4 cup unsalted butter, melted
1 cup chopped fresh or frozen strawberries (thawed and drained if frozen)
1/2 cup white chocolate chips or strawberry baking chips (optional)
1/2 cup sweetened shredded coconut (optional)
1/2 cup chopped pecans or walnuts (optional)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Prepare the strawberry cake mix according to package instructions. Pour batter into the prepared pan and smooth the top.
In a medium bowl, beat together the softened cream cheese, powdered sugar, and melted butter until smooth and creamy.
Drop spoonfuls of the cream cheese mixture over the cake batter.
Gently swirl with a knife or spatula to create a marbled effect.
Sprinkle chopped strawberries evenly over the top. Add white chocolate chips, coconut, or nuts if using.
Bake for 40–45 minutes, or until the edges are set and the center is slightly gooey (a little jiggle is okay).
Let cool in the pan for at least 30 minutes before serving. The cake will firm up as it cools.
Notes
Thaw and drain frozen strawberries before using to avoid excess moisture.Try different cake mixes like vanilla or chocolate for a twist.A drizzle of glaze or whipped topping adds extra sweetness and flair.This cake is great served warm or chilled depending on preference.For best texture, use full-fat cream cheese.
