Description
A soft and fruity Strawberry Earthquake Cake made with strawberry cake mix, a rich cream cheese swirl, white chocolate chips, and fresh strawberries. As it bakes, the cake cracks and swirls into a creamy, colorful dessert with a fun “earthquake” texture.
Ingredients
- 1 box (15.25 oz) strawberry cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup white chocolate chips
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 1/2 teaspoons vanilla extract
- 2 cups powdered sugar
- 1 cup fresh strawberries, diced and patted dry
- Whipped cream (optional topping)
- Extra sliced strawberries (optional topping)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix cake mix, water, oil, and eggs until smooth, then spread into prepared pan.
- Sprinkle white chocolate chips evenly over the batter.
- In a separate bowl, mix melted butter, cream cheese, and vanilla until smooth.
- Add powdered sugar and mix until creamy, then fold in diced strawberries.
- Drop spoonfuls of cream cheese mixture over cake batter and gently swirl.
- Bake for 40–45 minutes until set and top is cracked.
- Cool completely before slicing and top with whipped cream if desired.
Notes
- Do not over-swirl or the cheesecake layer will fully mix into the batter.
- Frozen strawberries must be fully thawed and drained.
- Full-fat cream cheese gives the best texture.
- Cake is meant to look cracked and uneven on top.
- Store refrigerated due to cream cheese filling.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
