Strawberry Earthquake Cake (Printable)

Rich strawberry cake swirled with cream cheese filling and topped with white chocolate chips and fresh berries.

# 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

→ Cream Cheese Filling

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

→ Add-Ins & Topping

09 - 1 cup white chocolate chips
10 - 1 cup fresh strawberries, chopped
11 - 1/2 cup sweetened shredded coconut (optional)
12 - 1/2 cup chopped pecans or walnuts (optional)

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish thoroughly with cooking spray or butter.
02 - In a large bowl, combine strawberry cake mix, eggs, oil, and water. Mix with electric mixer on medium speed for 2 minutes until well blended and smooth. Spread batter evenly in prepared baking dish.
03 - In a separate bowl, beat softened cream cheese and butter with electric mixer until smooth and creamy, about 2 minutes. Add powdered sugar and vanilla extract; continue beating until fully combined and fluffy, scraping down sides as needed.
04 - Drop spoonfuls of cream cheese mixture randomly over the surface of the cake batter, leaving some areas visible.
05 - Use a butter knife or skewer to gently swirl the cream cheese mixture through the cake batter. Make figure-eight motions, being careful not to over-mix—you want distinct marbled pockets.
06 - Sprinkle white chocolate chips, chopped strawberries, coconut, and nuts evenly over the entire surface, pressing lightly into the batter.
07 - Bake for 40–45 minutes until edges are golden brown and center is set. A toothpick inserted should come out with moist crumbs but not wet batter. Do not overbake.
08 - Cool in pan for at least 30 minutes before serving. Serve warm or at room temperature. Store leftovers covered at room temperature for up to 3 days.

# Expert Tips:

01 -
  • The combination of strawberry cake swirled with tangy cream cheese filling creates this incredible sweet and tangy balance that keeps you going back for just one more square
  • It looks fancy and impressive but starts with a box mix, meaning you can throw it together on a weekday without anyone knowing your shortcut
  • The earthquake cracks that form while baking catch all those white chocolate chips and strawberry pieces in the most delicious little pockets
02 -
  • Do not overbake this cake, or you'll lose that luscious creamy texture in the swirled sections, and nobody wants a dry earthquake cake
  • The center will still look slightly jiggly when you take it out of the oven, but it continues cooking as it cools and sets up perfectly
  • Room temperature ingredients for the cream cheese filling are non-negotiable cold cream cheese creates lumps that won't blend smoothly no matter how long you beat it
03 -
  • Use an ice cream scoop to drop the cream cheese filling onto the batter this creates more even pockets and makes the swirling process so much easier
  • If your coconut and nuts are sinking too much into the batter, toss them in a tablespoon of flour before sprinkling them on top

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