This is the kind of dessert you make when you want something outrageously good with almost no effort. Strawberry Earthquake Cake is a mash-up of boxed cake mix, cream cheese swirls, and juicy berries that bakes into a gooey, crinkly, “cracked” top. It’s messy in the best way and totally foolproof.
If you can stir and swirl, you can make this. Perfect for potlucks, birthdays, or that random Tuesday when a craving hits.
What Makes This Special
Strawberry Earthquake Cake gets its name from the way it bakes. The cream cheese mixture sinks and shifts, creating craters and ribbons through the cake.
It’s ultra-moist, tangy-sweet, and beautifully imperfect. No layering, no fancy frosting—just one pan and a few easy steps. Best of all, you use pantry-friendly shortcuts without sacrificing flavor or texture.
Ingredients
- 1 box strawberry cake mix (plus the eggs and oil called for on the box)
- 1 cup milk or water (use what your cake mix suggests; milk makes it richer)
- 1/2 cup unsalted butter, melted (divided: 1/4 cup for pan and mix-ins, 1/4 cup for topping)
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, hulled and chopped (or frozen, thawed and drained)
- 1 cup white chocolate chips (or chopped white chocolate)
- 1 cup shredded sweetened coconut (optional but delicious)
- 1/2 cup chopped pecans or almonds (optional for crunch)
- Pinch of salt
- Nonstick spray or extra butter for greasing the pan
How to Make It
- Prep the pan: Heat oven to 350°F (175°C).
Grease a 9×13-inch baking pan with nonstick spray or butter. Sprinkle in the coconut and nuts if using, spreading them in an even layer on the bottom.
- Mix the cake batter: In a large bowl, prepare the strawberry cake mix as directed on the box. Use milk instead of water if you want a richer crumb.
Fold in half of the strawberries and half of the white chocolate chips.
- Pour and level: Pour the batter over the coconut and nuts. Gently spread it to the corners with a spatula.
- Make the cream cheese mixture: In a separate bowl, beat softened cream cheese, powdered sugar, vanilla, melted butter (about 1/4 cup), and a pinch of salt until smooth and glossy. It should be thick but spoonable.
- Dollop and swirl: Spoon big blobs of the cream cheese mixture over the cake batter.
Use a butter knife to swirl, leaving thick ribbons. Don’t overmix—those chunky pockets are what make it “earthquake.”
- Add the rest: Scatter remaining strawberries and white chocolate chips over the top. Lightly press them into the surface.
- Bake: Bake for 35–45 minutes, until the edges are set and golden and the center has a gentle jiggle.
A toothpick won’t come out clean because of the gooey pockets—this is normal.
- Cool slightly: Let it rest for at least 20–30 minutes. The cake will continue to set as it cools but stay beautifully gooey inside.
- Serve: Cut into squares and serve warm or at room temperature. Add a scoop of vanilla ice cream or a spoonful of whipped cream for extra drama.
How to Store
- Room temperature: Keep covered for up to 24 hours if your kitchen is cool.
The texture stays soft and gooey.
- Refrigerator: Store covered for 3–4 days. The cream cheese layer holds best in the fridge. Let slices sit out 10–15 minutes before serving for maximum creaminess.
- Freezer: Wrap individual pieces tightly and freeze for up to 2 months.
Thaw overnight in the fridge, then warm in the microwave for 15–20 seconds.
Health Benefits
This is a dessert first, but you can still make a few smart choices. Strawberries bring vitamin C, fiber, and antioxidants. Using nuts adds healthy fats and a little protein, which helps with satisfaction.
You can also cut sweetness by using slightly less powdered sugar or choosing unsweetened coconut. If you want a lighter version, see the variations below.
Pitfalls to Watch Out For
- Overbaking: If you bake until a toothpick is fully clean, the cake will be dry. Pull it when the edges are set and the center jiggles slightly.
- Runny berries: Too much juice can make soggy pockets.
If using frozen strawberries, thaw and pat them dry. If your fresh berries are very juicy, toss them with a teaspoon of flour first.
- Cold cream cheese: It won’t blend smoothly and will clump. Soften it at room temperature for 30–45 minutes before mixing.
- Over-swirling: It’s tempting, but don’t.
Keep thick ribbons so you get those classic “fault lines.”
- Pan size swaps: A smaller pan will overflow. Stick to 9×13 or use two 8×8 pans and reduce bake time slightly.
Recipe Variations
- Lighter Touch: Use reduced-fat cream cheese, skip the coconut, and reduce powdered sugar to 1 1/2 cups. The texture stays lush with a bit less sweetness.
- Lemon-Strawberry Twist: Add 1 tablespoon lemon zest to the cream cheese layer and a squeeze of lemon over the berries.
Bright and fresh.
- Chocolate-Covered Strawberry: Swap white chocolate chips for semisweet chips and drizzle melted chocolate over cooled slices.
- Berry Medley: Replace half the strawberries with raspberries or blueberries. Keep the total fruit to about 1 1/2 cups to avoid excess moisture.
- Gluten-Free: Use a gluten-free strawberry cake mix and check that your add-ins are gluten-free. Bake time may vary by a few minutes.
- Almond Bakery Vibe: Add 1/2 teaspoon almond extract to the cream cheese mixture and top with sliced almonds.
- No Coconut, No Problem: Skip it entirely and add an extra 1/4 cup white chocolate or nuts for texture.
FAQ
Can I make this ahead of time?
Yes.
Bake it the day before, cool completely, and refrigerate covered. Warm individual slices briefly in the microwave before serving to bring back the gooey texture.
Do I have to use strawberry cake mix?
No. You can use vanilla or white cake mix and add 1/2 cup strawberry puree or a few drops of strawberry extract.
The color won’t be as pink, but the flavor will still be fruity and fun.
What if I don’t have powdered sugar?
You can blend granulated sugar in a high-speed blender until fine, but the texture may be slightly grainy. Powdered sugar gives the cream cheese layer its signature silky feel.
How do I know it’s done if the center is still jiggly?
Look for set, lightly browned edges and a uniform wobble in the middle, not a liquid slosh. The top should have cracks and glossy patches from the cream cheese.
Can I reduce the sweetness?
Yes.
Cut the powdered sugar in the cream cheese mixture to 1 1/2 cups and use unsweetened coconut. You can also skip the white chocolate or replace it with chopped toasted nuts.
Is it safe to leave out at room temperature?
For a short time, yes—up to a day if your kitchen is cool. For longer storage, refrigerate because of the cream cheese layer.
Can I use a different pan?
A 9×13 pan works best.
Two 8×8 pans or a deep 10-inch round can also work; start checking for doneness 5–8 minutes earlier.
What’s the best way to slice cleanly?
Let it cool at least 20–30 minutes, then use a warm, damp knife and wipe between cuts. For very neat squares, chill first and rewarm slices to serve.
In Conclusion
Strawberry Earthquake Cake is the low-effort, high-reward dessert you’ll want in your back pocket. It’s gooey, gorgeous, and practically begs for seconds.
With simple ingredients and a forgiving method, it’s hard to mess up and even harder to stop eating. Keep it classic or try a twist—either way, it’s a guaranteed crowd-pleaser.
