Strawberry Earthquake Cake
If you’re looking for a fun, easy dessert that practically makes itself, Strawberry Earthquake Cake is the one to try.
A rich strawberry cake base swirled with a sweet cream cheese filling and loaded with fresh strawberries and white chocolate chips makes every bite a mix of soft, creamy, and slightly gooey textures.
The best part? You don’t have to worry about perfect layers—this cake is supposed to look a little messy, with pockets of creamy goodness running throughout.
Strawberry Earthquake Cake Recipe Highlights
- A rich, gooey cake with a creamy cheesecake-like swirl in every bite
- No fancy techniques or layering required—just mix, drop, and bake
- Made with a cake mix for easy prep but tastes completely homemade
- Perfect for potlucks, birthdays, or when you need a quick dessert
- A fun way to switch up traditional strawberry cake with a unique twist
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CAKE MIX – A boxed strawberry cake mix keeps this recipe simple while delivering a strong strawberry flavor. It creates a soft, moist texture without the need for extra measuring or mixing. If you want a more subtle strawberry flavor, a vanilla or white cake mix works as a great alternative.
MILK – Whole milk makes the cake richer and keeps the batter smooth and easy to mix. It adds moisture without thinning the batter too much. If needed, you can substitute 2 percent milk, but avoid using skim milk since it won’t provide the same creaminess.
BUTTER – Melted butter replaces the oil typically used in cake mix recipes, giving the cake a homemade taste and a softer, more tender crumb. Using butter instead of oil also adds a richer flavor that balances the sweetness of the strawberries.
EGGS – Eggs bind the ingredients together, help the cake rise, and contribute to its fluffy texture. Using large eggs ensures the right balance of moisture and structure in the batter.
SOUR CREAM – This is the key to a moist, bakery-style cake. Sour cream adds richness while keeping the cake from feeling dry or crumbly. It also provides a slight tang that cuts through the sweetness, making the flavors more balanced.
VANILLA EXTRACT – A little vanilla deepens the flavors and enhances the sweetness of the strawberries. It rounds out the overall taste, making the cake feel more homemade.
STRAWBERRIES – Fresh diced strawberries add bursts of juicy fruit flavor in every bite. If using frozen strawberries, thaw them first and drain well to prevent excess liquid from making the cake too dense.
WHITE CHOCOLATE CHIPS – These melt slightly as the cake bakes, creating creamy pockets of sweetness that complement the strawberries. If you want a different twist, you can swap them for milk or dark chocolate chips.
CREAM CHEESE – The secret to the gooey, rich swirls in this cake. As it bakes, the cream cheese softens into pockets of creamy, slightly tangy filling that balances the sweetness of the cake. Make sure it’s softened before mixing so it blends smoothly.
POWDERED SUGAR – This blends easily into the cream cheese, giving it the right amount of sweetness without making the filling grainy. It also helps the filling stay light and creamy rather than heavy.
How To Make An Strawberry Earthquake Cake
Please check the printable recipe card below for more detailed instructions.
- Whisk the cake mix, milk, butter, eggs, sour cream, and vanilla, then pour into a baking dish.
- Beat the cream cheese, powdered sugar, and vanilla, then drop over the batter.
- Sprinkle with strawberries and white chocolate chips.
- Bake at 350º Fahrenheit for 35 to 40 minutes.
- Cool and top with whipped cream and strawberries.
Leftovers and Storage
STORE – Keep the cake covered and refrigerated for up to four days. The cream cheese layer makes refrigeration necessary to maintain freshness and prevent spoilage. Store it in an airtight container or cover the baking dish tightly with plastic wrap to keep it from drying out.
FREEZE – To freeze, cut the cake into individual slices and wrap each one tightly in plastic wrap. Place the wrapped slices in an airtight container or freezer-safe bag to prevent freezer burn. The cake will stay fresh for up to two months. When ready to eat, thaw the slices overnight in the fridge before serving.
REHEAT – If you enjoy the cake slightly warm, microwave a slice for 10 to 15 seconds. This softens the cake and slightly melts the chocolate chips, making it taste freshly baked. If reheating multiple pieces, place them on a baking sheet and warm them in a 300º Fahrenheit oven for about 5 minutes.
MAKE AHEAD – To save time, prepare the cake batter and cream cheese filling a few hours in advance. Store them separately in the fridge until you’re ready to bake. When ready, assemble the cake, add the strawberries and chocolate chips, and bake as directed. This helps when planning for a party or event without sacrificing freshness.
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Serving Suggestions
VANILLA ICE CREAM – A scoop of vanilla ice cream adds a cool, creamy contrast to the warm cake, making each bite even more indulgent. The smooth texture of the ice cream balances the rich swirls of cream cheese and sweet white chocolate chips.
WHIPPED CREAM – A dollop of freshly whipped cream adds a light and airy finish that keeps the cake from feeling too heavy. For an extra touch, try sweetening it slightly with powdered sugar or adding a dash of vanilla extract for more flavor.
CHOCOLATE DRIZZLE – Melted chocolate takes this cake to another level, adding a rich, glossy finish. Drizzle warm chocolate over the top for a bakery-style presentation, or use white chocolate for an extra layer of sweetness that complements the strawberries.
Recipe Success Tips
DON’T OVERMIX – Stir just until the ingredients are combined to keep the cake soft and tender. Overmixing can make the cake dense and tough by overworking the gluten in the batter. A few lumps are fine—once the ingredients are evenly incorporated, stop mixing.
ROOM TEMP CREAM CHEESE – Softened cream cheese blends smoothly into the filling, preventing lumps. If it’s too cold, it won’t mix properly and may create grainy pockets instead of a creamy swirl. To soften quickly, cut it into cubes and let it sit at room temperature for 20 minutes.
CHECK FOR DONENESS – A toothpick inserted into the cake should come out mostly clean, but some spots will stay gooey from the cream cheese filling—this is normal. Focus on testing the cake portion rather than the creamy swirls. If the center looks underbaked, give it a few extra minutes.
ADD MORE TOPPINGS – For extra flavor and texture, sprinkle more white chocolate chips, chopped nuts, or even shredded coconut over the batter before baking. This adds a little crunch and enhances the sweetness of the strawberries.
Commonly Asked Questions
Why is it called Earthquake Cake?
This Strawberry Earthquake Cake was named due to the way the cake looks after it’s baked. The addition of the cream cheese, diced strawberries, and white chocolate chips to the cake batter causes the batter to shift around during baking, creating cracks and crevices throughout the cake that resemble the aftermath of an earthquake. Some also say the name refers to the fact that the cake has enough flavor to “rock your world.”
Can I use another flavor of cake mix?
If strawberry cake isn’t your favorite or you’re just looking to switch things up feel free to use any flavor of cake here. Chocolate or vanilla would be especially delicious and earthquake cake is traditionally made with chocolate cake.
Depending on the flavor of your cake mix you can choose to omit the diced strawberries or leave them in.
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Strawberry Earthquake Cake
Ingredients
Cake Batter
- 1 15.25-ounce box strawberry cake mix
- 1 cup whole milk
- 1 stick butter unsalted, melted
- 4 large eggs
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup strawberries diced
- ½ cup white chocolate chips
Cream Cheese Filling
- 8 ounces cream cheese softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Toppings
- whipped cream
- strawberries sliced
Instructions
- Preheat the oven to 350° Fahrenheit. Grease a 9×13-inch baking dish and set aside.
- Melt the butter in a small bowl. Let it cool slightly.
- Whisk the cake mix, milk, melted butter, eggs, sour cream, and vanilla extract in a large bowl until smooth. Pour the cake batter into the prepared baking dish. Set aside.
- Beat the cream cheese, powdered sugar, and vanilla extract in a small bowl with a hand-mixer until smooth.
- Drop spoonfuls of the cream cheese mixture evenly across the top of the cake batter. Sprinkle the batter with diced strawberries and white chocolate chips.
- Bake the cake for 35-40 minutes at 350° Fahrenheit. Insert a toothpick to check for doneness. Allow the cake to cool for about 30 minutes.
- Garnish the cake with whipped cream and fresh sliced strawberries.
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.