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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.

Slice of Strawberry Earthquake Cake on white plate topped with whipped cream and strawberry

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.

Two slices of cake on white plates

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:

Step by step photos on how to make Strawberry Earthquake Cake

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

Close up of cake showing the cheesecake inside

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:

  1. Chocolate with coconut, nuts, and chocolate chips
  2. Lemon with white chocolate chips
  3. Pumpkin with caramel
  4. White cake with chocolate chips
  5. 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.

Fork going into slice of Strawberry Earthquake Cake

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.

Slice of Strawberry Earthquake Cake on plate with bite taken out

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:

This Silly Girls Kitchen Logo
4.97 from 111 votes

Strawberry Earthquake Cake

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
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.
Servings 12

Ingredients
  

Instructions

  • Preheat the oven to 350 degrees, grease a 9×13″ pan, set aside.
  • 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.

Video

Notes

  1. You can create any flavor that you like for an Earthquake Cake, see some of my ideas above.
  2. 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.
  3. The addition of white chocolate chips and fresh strawberries are optional but highly encouraged.
  4. This cake will look like a hot mess when it comes out of the oven, hence the name Earthquake Cake, this is normal.
  5. Serve with your favorite toppings, whipped cream or ice cream is ours.

Nutrition

Calories: 450kcal | Carbohydrates: 57g | Protein: 4g | Fat: 25g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 373mg | Potassium: 210mg | Fiber: 1g | Sugar: 43g | Vitamin A: 497IU | Vitamin C: 7mg | Calcium: 107mg | Iron: 2mg
Nutrition Disclaimer

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4.97 from 111 votes (104 ratings without comment)

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25 Comments

  1. 5 stars
    Oh, wow! This looks so delicious! I’ve made an earthquake cake before, but it wasn’t a strawberry one! YUM! Posted on FB & pinned! 🙂

  2. Thank you so much, you HAVE to try this version… life changing.

  3. Oh… my…GOD!!!! Making this ASAP

  4. Could a person use rhubarb instead of strawberries?

  5. Sorry we have never tried it with rhubarb! I would love to know how it comes out if you do.

  6. Hattie Barrick says:

    So goodAbsolutely delishous

  7. Can you use frozen strawberries if fresh not in season.

  8. Yes, I have not tried that but I think it would work.

  9. can you make the cake from scratch and not use box mix

  10. I’ve never tried this particular recipe with a from-scratch cake. If you try it, please let us know how it comes out!

  11. I have made earthquake cake before but to me this wasn’t good. Extremely sweet.

  12. Sandijo Artley says:

    Could you use frozen strawberries for the batter or do they need to be fresh?

  13. You can definitely use frozen! I would suggest thawing them first.

  14. 3 stars
    Love the flavor of this cake for sure. However, even after an additional 7 minutes of baking time, it is soggy in the middle of the cake. It’s like it wasn’t done yet. The pieces around the edges was spot on though. I used fresh strawberries as directed but not real happy with the sogginess. What did I do wrong?

  15. You didn’t do anything wrong, it is supposed to be a very moist cake.

  16. Priscilla Pomeroy says:

    5 stars
    It came out yummy and I used frozen strawberries and just cut them up

  17. Sounds yummy

  18. Stephanie Otto says:

    5 stars
    My favorite strawberry cake.

  19. 4 stars
    Taste delicious, but all the strawberries sank to the bottom of the cake.

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