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Close-up of a strawberry earthquake cake with cracked top and cream cheese swirls.

Strawberry Earthquake Cake Recipe

Indulge in this Strawberry Earthquake Cake—a moist, marbled dessert with creamy cheesecake swirls and white chocolate chips. Its cracked top and bold strawberry flavor make it an easy, crowd-pleasing treat for any occasion!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 16 Slices
Calories 375 kcal

Ingredients
  

For the Cake:

  • 1 box strawberry cake mix 15.25 oz
  • Ingredients listed on the cake mix box typically 3 large eggs, 1/2 cup vegetable oil, 1 cup water

For the Cream Cheese Mixture:

  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter melted
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Topping:

  • 1 cup white chocolate chips

Instructions
 

  • Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
  • Prepare the Cake Batter: In a large bowl, combine the strawberry cake mix with the eggs, oil, and water as directed on the box. Mix until smooth, then pour into the prepared baking dish.
  • Make the Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese, melted butter, powdered sugar, and vanilla extract with a hand mixer on medium speed for 2 minutes, until creamy and lump-free.
  • Assemble the Cake: Drop spoonfuls of the cream cheese mixture evenly over the cake batter. Sprinkle the white chocolate chips on top. Do not stir—the “earthquake” effect forms during baking.
  • Bake the Cake: Place the dish in the oven and bake for 45–50 minutes, until the top is golden and cracked. The center may jiggle slightly—that’s okay. A toothpick inserted near the edge should come out clean.
  • Cool and Serve: Let the cake cool for 20 minutes before slicing. Serve warm or at room temperature for the best texture.

Notes

Useful Tips or Variations
  • Tips:
    • Use room-temperature cream cheese for a smooth mixture.
    • Don’t overbake—check doneness at 45 minutes to keep it moist.
    • Let the cake cool slightly to firm up the texture before cutting.
  • Variations:
    • Gluten-Free: Swap for a gluten-free strawberry cake mix.
    • Nutty Twist: Replace white chocolate chips with 1/2 cup chopped pecans.
    • Fresh Strawberry Boost: Fold 1/2 cup chopped fresh strawberries into the batter.
Nutrition Facts (Approximate, Per Serving)
  • Calories: 375 kcal
  • Total Fat: 20g
    • Saturated Fat: 10g
  • Cholesterol: 60mg
  • Sodium: 280mg
  • Total Carbohydrates: 45g
    • Dietary Fiber: 0g
    • Sugars: 35g
  • Protein: 4g
    Note: Values are estimates based on typical ingredient brands. Check specific labels for accuracy.
Keyword Strawberry Earthquake Cake Recipe