This Strawberry Earthquake Cake is a gooey strawberry dessert that’s filled with pockets of sweet cream cheese, white chocolate chips, and real strawberries.
An Easy Strawberry Dessert That Looks Fancy Without the Work
Made with a simple box cake mix, like this strawberry cream cheese dump cake that uses similar ingredients, this easy dessert bakes into a rich, swirled cake that’s perfect for potlucks, holidays, baby showers, and family gatherings. The best part is that it’s supposed to look imperfect, making it one of the easiest impressive desserts you’ll ever make.
If you love old-fashioned cake recipes but have never made an earthquake cake before, make sure you add this one to your recipe box.
Now, don’t worry about getting perfect swirls or a smooth top. The cracks, pockets, and uneven appearance are exactly what give this cake its name.
As the cake bakes, the cream cheese filling settles into the strawberry cake batter, creating creamy cheesecake-like pockets throughout. Combined with melted white chocolate chips and bursts of strawberry flavor, every bite is rich, sweet, and completely irresistible.
Since it starts with a cake mix, it’s also one of those desserts that’s simple enough for beginner bakers but special enough for celebrations.
Frequently Asked Questions
Yes. Frozen strawberries work well in this recipe. Simply chop them if needed and pat them dry before adding them to the filling to remove excess moisture.
Absolutely. The cake will still be delicious without it, although the almond extract adds a subtle bakery-style flavor that pairs beautifully with strawberries.
This usually happens if the cream cheese isn’t fully softened. Small lumps are perfectly fine and will melt into the cake while baking.
Yes. White cake mix, vanilla cake mix, or even chocolate cake mix can work well with the cream cheese filling.
The edges should be set and the center should still look slightly underbaked. The center should not be liquid, but it should remain gooey.
You can, but too many strawberries may add excess moisture and prevent the cake from setting properly.
Ingredients
You can also find the full list of ingredients and instructions at the bottom of this post inside of the printable recipe card.
- 1 box (13.25-ounce) strawberry cake mix: Creates the strawberry-flavored base of the cake and keeps this recipe quick and easy.
- 1 cup water: Helps bring the cake batter together.
- ¼ cup vegetable oil: Adds moisture and keeps the cake soft and tender.
- 3 eggs: Provide structure and richness to the cake.
- 1 cup white chocolate chips: Melt into the cake while baking, creating creamy pockets of sweetness.
- 8 ounces cream cheese, softened: Creates the rich, tangy filling that makes earthquake cake so irresistible.
- ½ cup unsalted butter, melted: Adds richness and helps create a smooth filling.
- ½ teaspoon salt: Balances the sweetness and enhances the flavors.
- 3 cups powdered sugar: Sweetens and thickens the cream cheese mixture.
- 1 teaspoon vanilla extract: Adds warmth and depth of flavor.
- ½ teaspoon almond extract: Gives the filling a subtle bakery-style flavor that pairs beautifully with strawberries.
- ½ cup chopped strawberries (fresh or frozen, patted dry): Adds fresh strawberry flavor and texture throughout the cake.
Supplies Needed
- 9×13-inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Butter knife
Instructions
Preheat the oven to 350°F and grease a 9×13-inch baking dish.
In a large mixing bowl, combine the 13.25-ounce box strawberry cake mix, 1 cup water, ¼ cup vegetable oil, and 3 eggs. Mix until just combined.
Pour the batter evenly into the prepared baking dish.
Sprinkle 1 cup white chocolate chips evenly over the batter.
In a separate bowl, beat together 8 ounces softened cream cheese and ½ cup melted unsalted butter until combined. The mixture may still have a few small lumps, which is completely fine.
Add 1 teaspoon vanilla extract and ½ teaspoon almond extract and mix until combined.
Gradually add 3 cups powdered sugar and ½ teaspoon salt. Mix until thick and smooth.
Fold in ½ cup chopped strawberries.
Drop spoonfuls of the cream cheese mixture all over the cake batter.
Using a butter knife, gently swirl the cream cheese mixture into the batter. Do not overmix. You want visible pockets and swirls throughout the cake.
Bake for 50 to 55 minutes or until the edges are set and the center is slightly gooey.
Allow the cake to cool for about 1 hour before serving so the filling can set slightly.
Storage Instructions
Store covered at room temperature for up to 1 day.
For longer storage, cover and refrigerate for up to 5 days.
For the best texture, allow refrigerated slices to come to room temperature before serving or warm them slightly in the microwave.
This cake is not recommended for freezing, as the cream cheese filling and strawberries can become watery after thawing.
Recipe Tips
- The center will not pass a traditional toothpick test, and that’s normal.
- Avoid overbaking. The center should still be slightly gooey when removed from the oven.
- Don’t over-swirl the cream cheese mixture into the batter or you’ll lose the signature earthquake effect.
- Pat strawberries dry before adding them to the filling to prevent excess moisture.
- Room-temperature cream cheese will give you the smoothest filling.
- If using frozen strawberries, use them straight from frozen after patting them dry.
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Recipe
Strawberry Earthquake Cake
Ingredients
- 13.25 ounce box strawberry cake mix
- 1 cup water
- ¼ cup vegetable oil
- 3 eggs
- 8 ounces cream cheese softened
- ½ cup unsalted butter melted
- ½ teaspoon salt
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract adjust to taste
- 1 cup white chocolate chips
- ½ cup chopped strawberries fresh or frozen, patted dry
Instructions
- Grease a 9×13 pan, set aside. Preheat oven to 350 degrees F.
- In a large bowl, prepare the strawberry cake batter by mixing the cake mix, water, oil, and eggs until just combined.
- Pour evenly into the prepared pan.
- Sprinkle white chocolate chips evenly over the batter. Set aside.
- In a bowl, beat together the softened cream cheese and melted butter. Mix until combined (you will notice it a little lumpy; that is okay).
- Add the vanilla extract and almond extract. Mix to combine.
- Slowly add the powdered sugar. Mix until smooth and thick.
- Add the chopped strawberries and fold them in.
- Drop spoonfuls of the cream cheese mixture all over the top of the cake batter.
- Using a butter knife, lightly swirl the cream cheese into the batter, but don't fully mix it in.
- Bake for 50-55 minutes or until the edges are set and the center is slightly gooey and not fully firm.
- Cool for 1 hour before serving so the filling can set slightly.
Notes
- Do not use the toothpick test to determine doneness. The cream cheese filling will keep the center soft and gooey.
- The cake is done when the edges are set and the center is slightly jiggly but not liquid.
- Pat strawberries dry before adding them to the filling to prevent excess moisture.
- Use room-temperature cream cheese for the smoothest filling.
- Don’t over-swirl the cream cheese mixture into the batter. Leaving larger pockets creates the signature earthquake cake effect.
- Allow the cake to cool for at least 1 hour before serving so the filling can set properly.
- If using frozen strawberries, chop and pat them dry before adding them to the filling.
- Store leftovers in the refrigerator and bring to room temperature before serving for the best texture.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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