Strawberry Earthquake Cake: A Dessert That Will Shake Up Your Kitchen
Warning: This cake is so good, it might just cause an earthquake of deliciousness in your kitchen! 💥 The Strawberry Earthquake Cake is a show-stopping dessert that’s bursting with fruity flavor, creamy swirls, and little pockets of white chocolate goodness. With its cracked, marbled top and melt-in-your-mouth texture, it’s as fun to look at as it is to eat.
This cake is perfect for birthdays, potlucks, holidays, or anytime you want to impress without breaking a sweat. It’s simple, stunning, and irresistibly indulgent.
 Why You’ll Love This Recipe
- Bold strawberry flavor with real fruit baked in.
- Cream cheese swirl that creates luscious, tangy-sweet pockets.
- Fun “earthquake” top—beautiful cracks make it look bakery-worthy.
- Simple prep using cake mix + pantry staples.
- Crowd-pleasing dessert for any celebration.
 Ingredients
For the Cake Base:
- 1 box strawberry cake mix
- Ingredients listed on the cake mix box (usually eggs, oil, water)
- 1 ½ cups fresh or frozen strawberries, chopped
- 1 cup white chocolate chips
For the Cream Cheese Swirl:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Optional Garnishes:
- Extra powdered sugar for dusting
- Fresh strawberries for decoration
 Equipment Needed
- 9x13-inch baking pan
- Mixing bowls (large + medium)
- Hand mixer or stand mixer
- Measuring cups & spoons
- Spatula
- Wire cooling rack
 Step-by-Step Instructions
1. Prepare the Cake Batter
- Preheat oven to temperature listed on your cake mix box.
- Grease and flour a 9x13-inch baking pan.
- In a large bowl, prepare the cake mix according to package directions.
- Gently fold in chopped strawberries and white chocolate chips.
- Pour the batter evenly into your prepared pan.
2. Make the Cream Cheese Swirl
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
3. Assemble the Earthquake Cake
- Drop spoonfuls of cream cheese mixture over the cake batter.
- Swirl gently with a knife or skewer—don’t overmix, just a few swirls for that classic marbled look.
4. Bake
- Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- If the top starts browning too quickly, loosely tent with foil.
5. Cool & Serve
- Allow cake to cool completely in the pan on a wire rack.
- Dust with powdered sugar or garnish with fresh strawberries before serving.
 Pro Tips for Success
- Use room-temperature cream cheese for the smoothest swirl.
- Don’t over-swish—fewer swirls = more dramatic earthquake cracks.
- Tent with foil if baking too quickly, so the cream cheese doesn’t over-brown.
- Frozen strawberries work fine—just thaw and drain excess liquid before adding.
 Serving & Storing
Serving Ideas:
- Serve warm with a scoop of vanilla ice cream.
- Add a drizzle of strawberry syrup for extra decadence.
- Slice into squares and pack for potlucks or bake sales.
Storage:
- Store in the refrigerator, covered, for up to 5 days.
- Freeze in individual slices, wrapped tightly, for up to 2 months.
>
Strawberry Earthquake Cake
Strawberry Earthquake Cake: A Dessert That Will Shake Up Your Kitchen
Ingredients
Equipment
Method
- Preheat oven to cake mix temperature. Grease a 9x13-inch pan.
- Prepare cake mix per package instructions. Fold in strawberries and white chocolate chips. Spread into pan.
- In a medium bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Drop spoonfuls onto cake batter.
- Swirl gently with a knife or skewer.
- Bake 35–45 minutes, until a toothpick comes out clean. Tent with foil if needed.
- Cool completely before serving. Dust with powdered sugar or garnish with strawberries.
Notes
Strawberry Earthquake Cake: A Dessert That Will Shake Up Your Kitchen
Use room-temperature cream cheese for the smoothest swirl.
Don’t over-swish—fewer swirls = more dramatic earthquake cracks.
Tent with foil if baking too quickly, so the cream cheese doesn’t over-brown.
Frozen strawberries work fine—just thaw and drain excess liquid before adding.