Introduction

Strawberry Earthquake Cake is a delightful dessert that combines a moist strawberry cake base with a rich cream cheese topping studded with fresh strawberries and white chocolate chips. It’s an impressive but easy-to-make treat perfect for any occasion.

A slice of strawberry shortcake on a white plate shows four visible layers: a golden, crumbly bottom layer, a thick layer of white cream, a bright red strawberry jelly layer with visible fruit pieces, and a fluffy white cream topping. On top, three whole red strawberries with green leaves are placed. Beside the cake, there is a halved strawberry and another whole strawberry on the plate. The white plate sits on a white marbled surface, and a silver fork is placed next to the cake. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box (15.25 ounces) strawberry cake mix
3 large eggs (room temperature)
1 cup water
½ cup vegetable oil
1 package (8 ounces) cream cheese (softened to room temperature)
½ cup unsalted butter (melted)
2 ½ cups confectioners’ sugar
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1 cup diced strawberries (plus extra for garnish)
2 cups white chocolate chips
Vanilla ice cream (optional for serving)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
Step 2: In a mixing bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Mix until the batter is smooth.
Step 3: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: While the cake bakes, beat together the softened cream cheese and melted butter until creamy.
Step 5: Gradually add the confectioners’ sugar, vanilla extract, and kosher salt to the cream cheese mixture, beating until smooth.
Step 6: Once the cake is done, remove it from the oven and evenly sprinkle the diced strawberries and white chocolate chips over the top.
Step 7: Spoon dollops of the cream cheese mixture over the cake, creating a marbled effect.
Step 8: Return the cake to the oven for another 15–20 minutes, or until the topping is set.
Step 9: Let the cake cool for at least 30 minutes before serving. Optionally, serve with vanilla ice cream for extra indulgence.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and texture in the topping.
For a different twist, substitute white chocolate chips with milk or dark chocolate chips.
Make sure the cream cheese is softened to room temperature to avoid lumps in the topping.
If desired, add a tablespoon of lemon juice to the cream cheese mixture for a subtle tang.
Serve chilled for a firmer topping or warm for a gooier texture.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. It’s best served chilled or at room temperature. To reheat, warm individual slices gently in the microwave for 10–15 seconds if desired, but the cake is delicious cold as well.

How to Serve

A close-up slice of dessert with three clear layers sits on a white plate with a silver fork beside it. The bottom layer is a firm, light yellow cake base. On top of the cake, there is a thick layer of bright red mixed berry jelly with visible pieces of berries inside. Above the jelly, there is a thick, fluffy white cream layer that looks soft and smooth. The dessert is topped with fresh whole strawberries and dark red raspberries, with some red syrup dripped slightly over the cream and plate, showing a glossy texture. The background uses a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid extra moisture that could affect the cake’s texture.

Is it possible to make this cake gluten-free?

To make a gluten-free version, use a gluten-free strawberry cake mix and ensure all other ingredients are gluten-free certified.

Strawberry Earthquake Cake Recipe

Print Recipe

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5 from 203 reviews

Strawberry Earthquake Cake is a decadent, moist strawberry-flavored dessert featuring a rich cream cheese topping, melted white chocolate chips, and fresh strawberries. This layered treat combines a fluffy strawberry cake base with a creamy, sweet topping that melts and spreads during baking, creating a visually dramatic and delicious ‘earthquake’ effect. Perfect for spring and summer gatherings, it can be served warm or at room temperature, optionally with a scoop of vanilla ice cream.

Author: Bella
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cake Ingredients

1 box (15.25 ounces) strawberry cake mix
3 large eggs (room temperature)
1 cup water
½ cup vegetable oil

Cream Cheese Frosting

1 package (8 ounces) cream cheese (softened to room temperature)
½ cup unsalted butter (melted)
2 ½ cups confectioners’ sugar
1 teaspoon vanilla extract
¼ teaspoon kosher salt

Toppings and Garnish

1 cup diced strawberries (plus extra for garnish)
2 cups white chocolate chips
Vanilla ice cream (optional for serving)

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly to prevent sticking.
Mix cake batter: In a large mixing bowl, combine the strawberry cake mix, 3 large eggs, 1 cup water, and ½ cup vegetable oil. Use an electric mixer or whisk to blend until the batter is smooth and well incorporated.
Bake the cake: Pour the prepared batter evenly into the greased baking pan. Place it in the oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
Prepare cream cheese frosting: While the cake bakes, beat together 8 ounces of softened cream cheese and ½ cup melted unsalted butter until creamy and smooth. Gradually add 2 ½ cups confectioners’ sugar, 1 teaspoon vanilla extract, and ¼ teaspoon kosher salt, beating until all ingredients are fully combined and fluffy.
Add toppings and bake again: Once the cake has finished the initial bake, remove it from the oven. Sprinkle 1 cup of diced strawberries and 2 cups of white chocolate chips evenly over the top. Dollop spoonfuls of the cream cheese frosting mixture above the toppings. Return the baking pan to the oven and bake for another 15 to 20 minutes until the topping is set and melted.
Cool and serve: Remove the cake from the oven and allow it to cool for at least 30 minutes to set fully. Garnish with additional fresh strawberries if desired. Serve warm or at room temperature, optionally with vanilla ice cream.

Notes

Make sure your cream cheese is softened to room temperature for best mixing results.
Use fresh strawberries for the best flavor and texture contrast.
The second baking step melts the white chocolate chips and allows the cream cheese topping to set, creating the ‘earthquake’ effect.
Allow the cake to cool sufficiently before cutting to avoid crumbling.
Vanilla ice cream pairs wonderfully with this cake, adding a creamy cold contrast to the warm dessert.

Keywords: Strawberry cake, cream cheese frosting, white chocolate, dessert, berry cake, easy cake recipe