Strawberry Earthquake Cake is a strawberry-filled cream cheese mixture swirled into a strawberry cake batter, and then topped and baked with white chocolate chips. While baking, the ingredients may shift and cause cracks in the dessert, but that is the whole idea behind an earthquake cake! Once you dig into the cake, be ready for an explosion (see what I did there?!?) of strawberry flavor and creamy richness. All puns aside, this is a delicious dessert to indulge in. I also have a Lemon Earthquake Cake you will enjoy!

Pan of Strawberry Earthquake Cake on a white counter from overhead.

Ingredients & Substitutions

Cake Mix: Look for a box of strawberry cake mix. Although they may be similar, follow the instructions in this recipe (not on the box) to make the cake batter. If you don’t have strawberry cake mix, you could substitute vanilla cake mix, which would still be delicious.

Butter: Like in many of my baking recipes, I used unsalted butter in this cake. Unsalted butter lets you have more control of the salt added. If using salted butter, you may want to lessen the amount of salt added.

Strawberries: I prefer fresh strawberries, but you could use frozen if that is what you have on hand. If using frozen berries, let them thaw first.

White Chocolate Chips: Look for high-quality white chocolate chips for baking recipes like this one. Or, break up a bar of white chocolate into pieces that are about the same size as chocolate chips to sprinkle over the top of the cake. If you are not a fan of white chocolate, try the cake with milk chocolate, dark chocolate, or semi-sweet chocolate chips.

Steps for making a Strawberry Earthquake Cake with raw batter in the pan and then white chocolate chips on it.

How To Serve Strawberry Earthquake Cake

This cake is best served warm. When dishing out the cake, be sure to include both the cake layer and creamy filling. You could add a few freshly diced strawberries on top, and don’t forget to offer some vanilla ice cream and/or whipped cream to go with the cake!

Hand holding a plate with a piece of Strawberry Earthquake Cake on it.

How To Store Strawberry Earthquake Cake

To store strawberry earthquake cake, first, let it cool completely. Then, cover the cake and store it in the refrigerator for up to 2-3 days.

White plate with a piece of Strawberry Earthquake Cake on it and a bite removed with a fork resting on the plate.

Can I Freeze Earthquake Cake?

Yes, for longer storage, you can freeze strawberry earthquake cake. To freeze the cake (either the whole cake or portions of it), store it in a freezer-safe container. It can be frozen for up to 3 months. When ready to enjoy, let the cake thaw in the refrigerator overnight.

Plates of Strawberry Earthquake Cake on a counter with strawberries and forks from overhead.
5 from 3 votes

Strawberry Earthquake Cake

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Strawberry Earthquake Cake is a strawberry-filled cream cheese mixture swirled into a strawberry cake batter, and then topped and baked with white chocolate chips. While being baked, the ingredients may shift and cause cracks in the dessert, but that is the whole idea behind an earthquake cake! Once you dig into the cake, be ready for an explosion (see what I did there?!?) of strawberry flavor and creamy richness. All puns aside, this is a delicious dessert to indulge in.

Ingredients

  • 1 box (15.25 ounces) strawberry cake mix
  • 3 large eggs, room temperature
  • 1 cup water
  • ½ cup (109 g) vegetable oil
  • 1 package (8 ounces) cream cheese, softened
  • ½ cup (1 stick / 113 g) unsalted butter, melted
  • 2 ½ cups (312.5 g) confectioners' sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 cup (166 g) diced strawberries, plus extra for garnish
  • 2 cups (364 g) white chocolate chips
  • vanilla ice cream, for serving

Instructions

  • Preheat the oven to 350° and spray a 9×13-inch baking dish with cooking spray.
  • To a medium bowl, add cake mix, eggs, water, and oil. Mix until combined. Pour the batter into the prepared baking dish.
  • In a large bowl, use a hand mixer to combine the cream cheese, butter, confectioners' sugar, vanilla, and salt.
  • Fold in the strawberries.
  • Dollop the cream cheese mixture over the cake batter. Using a knife, swirl it into the batter.
  • Sprinkle white chocolate chips on top. Bake for about 50-55 minutes, or until the center is set.
  • Garnish with diced strawberries. Serve warm with vanilla ice cream.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

    1. Thank you for sharing your opinion about white chocolate chips. Most people know that they are not chocolate and if you know you don’t like them, please do not use them.

  1. I made this recipe without the diced strawberries. I serve some to my father who doesn’t even like strawberries and he LOVED it!!! Thanks so much for the recipe you’re awesome!!

  2. This looks so good! I would have to make with a gluten free cake mix for my daughter. Would that change the ingredients?

  3. I’m making the strawberry earthquake for the first time for Easter dinner this Sunday. I’m gonna make it ahead. But you said it’s better warm. So can I make it ahead and warm it up before serving it on the day it’s being served. Thanks for your

  4. I made this dessert for Easter this year , one of seven desserts I got from recipes online. The recipe worked very well. But it was not my favorite of the ones that I chose to make for Easter this year. I’m glad I tried it but I’m not a fan of very sweet desserts. This one was very very sweet and I’m not sure how you could make it less sweet. Because of all the white chocolate. But the kids at dinner loved it and no one said anything bad about it. It’s just me it was just too sweet. If I make it again I’m gonna find someway to make it a little less sweet , I see no reason for since that you couldn’t put Partte white chocolate and Partte bittersweet or dark chocolate to take away from the over sweetness. I’ll have to work on it.

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