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Super easy, flavorful and fun this Strawberry Earthquake Cake is a breeze to whip up and is swirled with a delicious cheesecake and strawberry filling.

Cakes, what can I say? I can’t get enough of them lately. This Strawberry Earthquake Cake is one of my favorites, it’s super simple to put together and strawberry is one of my favorite flavors.

If you haven’t heard of an Earthquake Cake before, you’re missing out. There are so many of them out there that the flavor combinations are endless.

I really love strawberries so we have been making this version for quite a while and let me tell you, it has just the right amount of strawberry to it and the fresh strawberries really give it a nice punch.

It is also balanced out really well with the cheesecake swirl which creates a nice moist texture to the cake that when you eat it you will not want to stop.

I might be biased because hey I love strawberries, but I mean when you add white chocolate chips, fresh strawberries, and cheesecake, how can you go wrong? It’s a winning combination.

Some of my other favorite strawberry desserts we have on our site include Strawberry Cheesecake Bundt Cake, Strawberry Cheesecake Bars, and Chocolate Strawberry Cruffins.

WHY THIS RECIPE WORKS:

Using a strawberry box cake mix makes it super easy to put together.
You can use your own homemade cake if you’d like.
The cheesecake swirl goes throughout the cake where you will get a piece of it in each and every bite.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Strawberry cake mix, plus ingredients called for in package)
Cream cheese
Butter
Vanilla
Powdered sugar
White chocolate chips
Strawberries
Whipped cream

HOW TO MAKE STRAWBERRY EARTHQUAKE CAKE:

Preheat the oven to 350 degrees; grease a 9×13″ pan.
Mix cake according to package directions.
Pour batter into the prepared pan.
Sprinkle with white chocolate chips.
Mix the melted butter, cream cheese, and vanilla together until combined.
Add the powdered sugar and mix until incorporated
Fold in strawberries.
Spoon dollops of cream cheese mixture over cake, swirl gently with a knife.
Bake for 40-45 minutes. Remove from the oven and let cool. Cut into slices and top with whipped cream and strawberries if desired.

Just look at the gooey inside, doesn’t it just make you want to take a big old bite? I know it does to me! With the melted chocolate, strawberries, and cheesecake it really creates tremendous flavor.

WHAT OTHER VARIATIONS CAN I MAKE?

Earthquake Cake is super popular, we’ve been making different ones over the years but love this strawberry version by far the most. Some other flavors include:

Chocolate with coconut, nuts, and chocolate chips
Lemon with white chocolate chips
Pumpkin with caramel
White cake with chocolate chips
Red Velvet

Pretty much any cake mix you can turn into an Earthquake cake, you don’t even have to add any additional fillings besides the cheesecake mixture.

The fillings are just a bonus to make it have a little more texture and flavor, so we always like to try and add a little something here and there when we make them.

HOW TO STORE:

This recipe can be stored covered tightly in the pan with plastic wrap in the refrigerator for up to 3 days. If you like a warmer cake you can pop it in the microwave for a few seconds.

I do not recommend freezing this cake as it will become soggy when thawing out.

TIPS AND TRICKS:

You can create any flavor that you like for an Earthquake Cake, see some of my ideas above.
If you don’t want to swirl your cheesecake mixture through the cake you can choose not to do so, you can leave it in small piles on top and it will sink into the cake.
The addition of white chocolate chips and fresh strawberries is optional but highly encouraged.
This cake will look like a hot mess when it comes out of the oven, hence the name Earthquake Cake, this is normal.
Serve with your favorite toppings, whipped cream or ice cream is ours.

If you want a fun and flavorful springtime cake then you have to make my Strawberry Earthquake Cake! It will become one of your new favorites.

If you like this recipe you might also like:

4.97 from 112 votes (104 ratings without comment)

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24 Comments

Nancy says:

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I made it in a 9 x 13 glass dish and it came out perfect! Great recipe!
Tammi says:

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I made this for a BBQ. There was nothing left. It was absolutely delicious. Making it again today at the request of my hubby.
Mary McNabb says:

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Going to give this a try tonight. I’ve also done an Earthquake Cake with a yellow cake mix, mix crushed pineapple, coconut and sliced almonds to the cream cheese mixture and it makes a great Hawaiian Earthquake Cake!
J. Thomas says:

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Left out white chocolate chips, not my thing. This cake is so very delicious and remarkably easy! Thanks for the recipe.

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