If you're looking for a dessert that is as dramatic as it is delicious, this strawberry earthquake cake is the perfect solution. It gets its name from the deep craters that form as it bakes, creating a gooey landscape of cream cheese and white chocolate. This easy recipe transforms a simple cake mix into a rich, fudge-like treat that's a guaranteed crowd-pleaser for any occasion!
What makes this strawberry cake stand out is the gooey, melt-in-your-mouth texture that happens right in the pan. We skip traditional frosting with this recipe because the rich cream cheese swirl brings all the decadence you need. The burst of fresh fruit perfectly balances the sweetness of the strawberry earthquake cake base.
Start by mixing your pink cake batter, add in the strawberries, then pour it into your favorite rectangular baking dish. Next, sprinkle on the white chocolate chips, then drop generous spoonfuls of the sweet cream cheese filling across the top and swirl them together. Toss it in the oven, and within 40 minutes you will have one of the most dangerously delicious and decadent box cake hacks you've ever tried.
This easy box mix recipe is my go-to for backyard barbecues, baby showers, or any weekend we crave a fruity, creamy treat. I highly recommend serving it with a giant scoop of cold vanilla bean ice cream or my Easy Homemade Whipped Cream. You can also keep it incredibly simple and just enjoy it with your favorite cup of coffee!
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🥘Ingredients
- strawberry cake mix + ingredients to make the cake - serves as the base of the recipe, providing the structure, sweetness, and distinct pink color without needing to measure out flour or leaveners
- fresh strawberries - added to intensify the natural fruit flavor and provide juicy bursts of texture throughout the cake
- white chocolate chips - offer a creamy, sweet contrast to the tartness of the berries and create pockets of melted chocolate as the cake bakes
- butter - adds richness to the cheesecake layer
- cream cheese - the key to the earthquake effect; when dolloped onto the batter, it sinks during baking to create gooey, cheesecake-like swirls and the signature cratered surface.
- pure vanilla extract - enhances the other flavors in he cream cheese layer, adding warmth and aromatic depth to the sweetness
- confectioner's sugar - beaten into the cream cheese mixture to sweeten it and help it achieve a smooth consistency that holds its shape during the initial stage of baking
See recipe card for quantities.
🔪Instructions
- Step 1: Make the cake mix according to package directions; fold in half of the strawberries.
- Step 2: Pour the batter into a 13x9 pan; sprinkle with white chocolate chips.
- Step 3: Make the cream cheese filling; stir in the rest of the berries.
- Step 4: Dollop cheesecake mixture over cake batter; use a knife to create a slight swirl pattern; bake.
Hint: This cake is best served right out of the pan for maximum gooiness. If you prefer to remove the whole cake for serving, keep in mind that the gooey center makes it very dense. You will need to line your baking pan with parchment paper and let the cake set for a minimum of two hours before attempting to lift it out.
🥣Substitutions
- Frozen Strawberries - You can use frozen berries if fresh ones are not in season. Make sure to thaw and pat them dry to prevent excess moisture in the batter.
- Chocolate Chips - Feel free to swap the white chocolate for semi-sweet or milk chocolate chips. This will create a richer flavor that still pairs perfectly with the fruit.
- Cake Mix - A white or vanilla cake mix works well if you cannot find a strawberry version. Simply add a teaspoon of strawberry extract to maintain that signature taste.
📖Variations
- Birthday Party - Stir a half cup of rainbow sprinkles into your batter for a fun and colorful celebration cake. The bright flecks look amazing against the pink strawberry base and white cheesecake swirls. This is an easy way to make the dessert feel extra special for kids.
- Tropical Twist - Mix some shredded coconut into the batter to give your strawberry cake a delicious island flare. The coconut adds a nice chew that complements the gooey cream cheese and berries perfectly. This version is a massive hit at summer potlucks and outdoor parties.
- Nutty Crunch - Sprinkle a handful of chopped pecans or walnuts over the top before you bake the cake. The toasted nuts add a satisfying crunch to every bite of this soft dessert. It creates a wonderful contrast with the rich and creamy layers of cheesecake filling.
See Punch Bowl Cake for another box mix recipe that's easy to make and feeds a crowd!
🍽Equipment
- 13x9 Baking Pan
- Cutting board & pairing knife
- Mixing Bowls
- Electric Hand Mixer
- Rubber Spatula
- Butter Knife
- Measuring Cups
- Parchment Paper
🍶Storage
Because of the cream cheese filling, you must store any leftover cake in the refrigerator. Keep the pan tightly covered with plastic wrap or transfer slices to an airtight container to stay fresh. It will remain delicious and moist for up to four days when chilled.
If you want to save it for later, this cake also stands up well to being frozen. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag for up to three months. Simply thaw a slice in the fridge or give it a quick zap in the microwave when you are ready to eat.
💭Top tip
Be careful not to over-mix the cream cheese layer into the strawberry batter. You want to leave large dollops and thick streaks to ensure you get those signature cheesecake pockets in every bite. If you swirl them too much, the layers will simply blend together and you will lose the dramatic earthquake effect.
🍓Strawberry Earthquake Cake FAQ
This dessert gets its name from the deep cracks and craters that form on the surface during the baking process. As the heavy cream cheese filling and white chocolate chips sink, they cause the cake to shift and erupt. This creates a beautifully messy look that resembles the aftermath of an actual earthquake.
Yes, you must keep this cake in the refrigerator because it contains a large amount of cream cheese. Leaving it on the counter for too long can cause the dairy-based filling to spoil or become unsafe. Simply cover the pan tightly with plastic wrap to keep the cake moist and fresh for days.
You can definitely bake this cake a day before you plan to serve it. Storing it in the fridge actually helps the gooey cheesecake layers firm up for easier slicing. Just make sure to keep it covered so the sponge stays moist and delicious.
The cake is ready when the edges are golden brown and the center still has a slight jiggle. Do not wait for the middle to set completely or you will lose that signature gooey texture. A toothpick inserted into the cake portion should come out clean.
Blueberries or raspberries are excellent alternatives if you want to change the flavor profile. Follow the same steps by folding half into the batter and scattering the rest on top. Both fruits pair beautifully with the sweet cream cheese and white chocolate.
🥄Related
Looking for other easy dessert recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with Strawberry Earthquake Cake:
📋Recipe with step-by-step instructions
Strawberry Earthquake Cake
Equipment
- 13x9 baking pan (greased with cooking spray)
- cutting board & pairing knife
- mixing bowls
- electric hand mixer
- rubber spatula
- butter knife
- measuring cups
- parchment paper
Ingredients
- 1 box strawberry cake mix + ingredients to make it I prefer Pillsbury or Duncan Hines because you get more in the box
- 2 cups strawberries chopped
- 1 & ½ cups white chocolate chips Ghirardelli recommended
- 1 stick (½ c) butter melted
- 8 oz cream cheese softened at room temperature
- 2 teaspoon pure vanilla extract
- 2 cups confectioner's sugar
Instructions
- Preheat oven to 350℉.
- Make box mix according to package directions. Mix 1 cup of chopped strawberries into the batter.
- Spread batter into prepared 13x9 pan.
- Sprinkle batter with white chocolate chips.
- Melt butter; mix with room temperature cream cheese and vanilla extract until smooth. Add in remaining cup of diced strawberries. Stir in confectioner's sugar; mix to incorporate.
- Drop spoonfuls of cream cheese mixture on top of cake batter. Swirl slightly with butter knife.
- Bake for 40-45 minutes, or until the edges are slight golden brown and the center has slight jiggle.
- Allow to cool in pan before slicing and serving.
Notes
Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.
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