Strawberry Earthquake Cake (Printable)

Swirled cheesecake meets fresh strawberries in this moist, gooey cake with white chocolate chips.

# What You'll Need:

→ For the Cake

01 - 1 box (15.25 oz) strawberry cake mix
02 - 3 large eggs
03 - 1/2 cup vegetable oil
04 - 1 cup water

→ For the Cheesecake Swirl

05 - 8 oz cream cheese, softened
06 - 1/2 cup unsalted butter, softened
07 - 2 cups powdered sugar
08 - 1 tsp vanilla extract

→ For the Strawberry Filling & Add-ins

09 - 1 cup fresh strawberries, diced
10 - 1/2 cup white chocolate chips
11 - 1/2 cup sweetened shredded coconut

# How To Make It:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish thoroughly.
02 - In a large bowl, combine the strawberry cake mix, eggs, vegetable oil, and water. Mix until completely smooth. Pour the batter evenly into the prepared baking dish.
03 - In a separate bowl, beat the softened cream cheese and butter until creamy. Add powdered sugar and vanilla extract; beat until smooth and fluffy consistency is achieved.
04 - Drop spoonfuls of the cream cheese mixture over the cake batter. Use a knife or skewer to gently swirl the cream cheese through the batter, creating a marbled earthquake effect.
05 - Sprinkle the diced strawberries, white chocolate chips, and sweetened shredded coconut evenly over the top of the swirled batter.
06 - Bake for 40-45 minutes, or until the cake is set around the edges but still slightly gooey in the center, creating the characteristic earthquake appearance.
07 - Allow the cake to cool in the pan for at least 30 minutes before slicing. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The cheesecake pockets stay incredibly creamy even after baking, creating these surprise bursts of sweetness in every bite
  • That slightly gooey center looks like a baking mistake but is actually the whole point of its charm
  • Fresh strawberries cut through all that richness so nothing feels too heavy or cloying
02 -
  • The center will look underbaked when you take it out but that is exactly how it should be
  • Room temperature ingredients for the cheesecake layer are nonnegotiable for a smooth texture
  • This cake actually tastes better the next day as the flavors meld together
03 -
  • Run your knife under hot water between slices for clean edges through the sticky cheesecake
  • Use a light touch when swirling less is definitely more here

Go Back