Strawberry Earthquake Cake

A slice of the strawberry cake with whipped cream and a strawberry on top of it.

Strawberry Earthquake Cake is gooey, creamy, and packed with sweet strawberry flavor. A soft strawberry cake base bakes up with pockets of rich cream cheese swirls and melty white chocolate in every bite. It's an impressive dessert but comes together so easily. Serve it with whipped cream and fresh strawberries for an extra special finish.

Course Cake, Dessert

Cuisine American

Keyword earthquake cake recipe, strawberry earthquake cake

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 370kcal

Author Jessica - Together as Family

Equipment

Ingredients

1 box (15.25 oz) strawberry cake mix
4 large eggs
1 cup whole milk
1/2 cup (1 stick) butter melted
1 bar (8 oz) cream cheese softened
2 cups powdered sugar
2 cups diced fresh strawberries (divided)
2 teaspoons vanilla extract
4 ounce white chocolate baking bar chopped
whipped cream & diced fresh strawberries (optional for serving)

Instructions

Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
In a large bowl, using an electric hand mixer, beat together the strawberry cake mix, large eggs, milk, and melted butter until thoroughly combined; about 1-2 minutes. Pour the strawberry cake batter into the prepared baking dish in an even layer.
1 box (15.25 oz) strawberry cake mix, 4 large eggs, 1 cup whole milk, 1/2 cup (1 stick) butter
In the same bowl, add in the softened cream cheese, powdered sugar, half of the diced strawberries, and vanilla extract and beat until smooth. Gently stir in the remaining diced strawberries (keeping them whole in the batter).
1 bar (8 oz) cream cheese, 2 cups powdered sugar, 2 cups diced fresh strawberries, 2 teaspoons vanilla extract
Drop spoonfuls of the cream cheese mixture over the strawberry cake batter inside the pan, then sprinkle the chopped white chocolate on top. Do not stir it at all.
4 ounce white chocolate baking bar
Bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean in the center.
Serve warm and top with freshly whipped cream and additional chopped fresh strawberries. Enjoy!
whipped cream & diced fresh strawberries

Notes

After you have added the large dollops of cream cheese mixture over top the cake batter, and sprinkles the chopped white chocolate baking bar over top; DO NOT stir or swirl the batters together. Leave it exactly how it is and pop that cake into the oven.
Use full fat cream cheese for the best flavor, and creamy & thick texture.
I highly recommend finding the strawberry cake mix and using that - however, if you can't find one, use a vanilla cake mix and add 1-2 teaspoons of strawberry extract to the batter.
I love making homemade whipped cream for the topping. Add 1 cup heavy whipping cream + 1/3 cup powdered sugar into a mixing bowl. Beat for 4-5 minutes until stiff peaks form. I start at medium-low speed to avoid splashing and then increase the speed as it thickens more.
Do not use frozen strawberries in this recipe - it won't work.
I use the Baker's brand white chocolate baking bar which you can find in the baking aisle near the chocolate chips.

Nutrition