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A slice of strawberry earthquake cake on a plate with fork.
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Strawberry Earthquake Cake

This Strawberry Earthquake Cake is a gooey strawberry dessert made with cake mix, cream cheese filling, white chocolate chips, and fresh strawberries.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 522kcal
Author: Jessica Burgess

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 9x13 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

Serving: 1slice | Calories: 522kcal | Carbohydrates: 66g | Protein: 4g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 399mg | Potassium: 96mg | Fiber: 0.1g | Sugar: 55g | Vitamin A: 555IU | Vitamin C: 4mg | Calcium: 117mg | Iron: 1mg
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