Easy Strawberry Earthquake Cake is a sweet, strawberry-infused dessert packed with creamy swirls of cream cheese, melty white chocolate, and fresh strawberries. It’s sweet, slightly tangy, and ridiculously easy to make—because who has time for fussy desserts when you can have something this fun and tasty with minimal effort?
Making strawberry earthquake cake is a laid-back, fun process that’s all about letting things get a little messy in the best way. You start by mixing up a super simple strawberry cake batter, then pour it into your pan. Next, you layer on some cream cheese filling, which will sink and swirl through the cake as it bakes, creating those signature cracks. It’s easy to make, and the result is so satisfying!
Try some of our other favorite desserts: Soft and Chewy Smores Bars, Southern Hummingbird Cake, Apple Pie Bubble Up, or Cinnamon Roll Casserole.
Ingredients for Strawberry Earthquake Cake
- strawberry cake mix (plus ingredients on back of box)
- cream cheese
- powdered sugar
- butter
- white chocolate chips
- vanilla extract
- fresh strawberries
FAQs
It’s a fun and easy dessert made with strawberry cake mix, swirls of sweet cream cheese, and sometimes extras like coconut, white chocolate, or nuts. The "earthquake" effect comes from the way the cream cheese mixture creates cracks and pockets as it bakes.
Since it has cream cheese, store it in an airtight container in the fridge for up to 5 days. You can also freeze slices for longer storage..
Yes! It’s amazing fresh out of the oven with a scoop of vanilla ice cream or a drizzle of white chocolate.
Yep! Wrap individual slices in plastic wrap, then store them in a freezer-safe container for up to 3 months. Just thaw in the fridge before eating.
Top Tips
- Use Room Temperature Ingredients - Let your cream cheese and eggs sit out for a bit before using them. This helps everything mix smoothly and prevents lumps in the cream cheese swirl.
- Swirl, Don’t Stir - When adding the cream cheese mixture, gently swirl it into the batter instead of fully mixing it in. This keeps the signature “earthquake” look and texture.
- Let It Cool Before Slicing - It’s tempting to dig in right away, but letting the cake cool a bit helps it set and makes slicing much easier.
- Serve with Extras – A dollop of whipped cream, a drizzle of white chocolate, or a handful of fresh strawberries can make each slice even more indulgent.
- Store It Right – Keep leftovers in an airtight container in the fridge for up to 4 days. It actually tastes even better after chilling overnight!
How to make Strawberry Earthquake Cake
- Preheat oven to 350 degrees. Prepare a 9x13" baking pan with nonstick spray.
- Prepare the strawberry cake batter according to the package instructions. Pour the batter into the greased baking dish.
- Sprinkle white chocolate chips evenly over the batter.
- In a medium bowl, beat together the softened cream cheese, melted butter, powdered sugar, and vanilla extract until smooth and creamy.
- Fold in the diced strawberries.
- Drop spoonfuls of the cream cheese mixture over the cake batter.
- Use a knife or toothpick to swirl it gently— but don’t swirl too much!
- Place in the oven and bake for 40–45 minutes, or until the cake is set with slightly jiggly cream cheese swirls. Let the cake cool for at least 20 minutes before slicing. Enjoy warm, or chill in the fridge for an even richer flavor.
Strawberry Earthquake Cake
Ingredients
- 1 box strawberry cake mix (plus ingredients on back of box)
- 1 cup white chocolate chips
- 8 oz cream cheese, softened
- ½ cup (1 stick) butter, melted
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup diced strawberries
Instructions
- Preheat oven to 350 degrees. Prepare a 9x13" baking pan with nonstick spray.
- Prepare the strawberry cake batter according to the package instructions. Pour the batter into the greased baking dish.
- Sprinkle white chocolate chips evenly over the batter.
- In a medium bowl, beat together the softened cream cheese, melted butter, powdered sugar, and vanilla extract until smooth and creamy.
- Fold in the diced strawberries.
- Drop spoonfuls of the cream cheese mixture over the cake batter.
- Use a knife or toothpick to swirl it gently— but don’t swirl too much!
- Place in the oven and bake for 40–45 minutes, or until the cake is set with slightly jiggly cream cheese swirls. Let the cake cool for at least 20 minutes before slicing. Enjoy warm, or chill in the fridge for an even richer flavor.
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