Description

This Strawberry Earthquake Cake is a rich, creamy, and fruity dessert made with strawberry cake mix, luscious cream cheese swirls, and juicy strawberry bursts. As it bakes, the layers shift and crack, creating its signature “earthquake” look. Moist, slightly gooey in the center, and beautifully marbled, this cake is perfect for parties, potlucks, or whenever a show-stopping dessert is needed without complicated decorating.

Ingredients

Scale

Cake Base

1 box strawberry cake mix
3 large eggs
½ cup vegetable oil
1 cup water
1 cup sweetened shredded coconut (optional)
½ cup white chocolate chips

Cream Cheese Swirl

8 oz cream cheese, softened
½ cup unsalted butter, melted
2 cups powdered sugar
1 teaspoon vanilla extract

Strawberry Additions

1 cup fresh strawberries, diced
½ cup strawberry preserves

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare Batter: In a large bowl, mix cake mix, eggs, oil, and water until smooth. Fold in coconut and white chocolate chips if using.
Pour Batter: Spread evenly into the prepared baking dish.
Make Cream Cheese Mixture: Beat softened cream cheese until smooth. Add melted butter and vanilla. Gradually mix in powdered sugar until creamy.
Layer & Swirl: Spoon cream cheese mixture over batter. Sprinkle diced strawberries on top. Gently swirl with a knife. Drizzle strawberry preserves over the surface.
Bake: Bake for 40–45 minutes, until edges are set and center is slightly soft.
Cool: Allow to cool completely before slicing for best texture.

Notes

Do not overmix the swirl; uneven layers create the signature cracked top.
The center should remain slightly gooey for the perfect texture.
Pat strawberries dry before adding to avoid excess moisture.
Store leftovers refrigerated due to the cream cheese layer.
Tastes even better the next day after flavors meld together.