Strawberry Earthquake Cake is a fun, gooey dessert packed with flavor and texture. It combines strawberry cake batter, a creamy cheesecake topping, and bursts of white chocolate and juicy strawberries in every bite. It’s perfect for family gatherings, summer desserts, or when you’re just craving something sweet and fruity.
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I made this strawberry earthquake cake on a weekend afternoon, and my kitchen smelled amazing for hours. I couldn’t wait to slice into it—the gooey cheesecake filling smothering my warm strawberry cake was too tempting. My favorite part might be the melted white chocolate chips hiding in every bite. If you’re anything like me, you’ll want to go back for seconds (or thirds).
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Strawberry Earthquake Cake
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I like to break this cake down into a few easy steps, so you get that perfect swirl of creamy cheesecake and strawberry cake in every bite. Here’s how I do it:
Prep your baking dish
Preheat your oven to 350°F (180°C) and lightly grease a 9×13-inch baking pan with cooking spray. If you need a reliable, easy-to-clean option, I love using this glass baking dish with a lid—it’s perfect for storing if I’m making it ahead or bringing along to a friend’s place.
Mix the cake batter
In a large bowl, mix together the vanilla cake mix, eggs, water, and oil until the batter is smooth and lump-free. I always reach for my stainless steel mixing bowl—it stays put while I work, which makes things a lot easier.
Use a hand mixer or whisk—whatever you have on hand. I use this hand mixer because it’s super easy to use, comes with a whisk attachment, and saves me from dragging out the big stand mixer. If you’d rather skip the electric mixer altogether, a balloon whisk works just fine—it’s sturdy, comfortable to hold, and gives you more control when mixing by hand.
Pour and bake the first layer
Pour the cake batter into your prepared pan and bake it for 30–35 minutes. Check it with a toothpick; it should come out clean or with just a few moist crumbs. I like these bamboo toothpicks—they’re sturdy and don’t splinter. If you’re tired of digging around for one every time, a cake tester makes it easier to check doneness without second-guessing.
Make the cheesecake topping
While the cake bakes, beat together the softened cream cheese and melted butter in a medium bowl. I use my batter bowl with a spout because it’s easy to hold and the spout makes pouring way less messy. Once smooth, add in the powdered sugar, vanilla extract, and salt. Mix until it’s creamy and thick.
Add toppings and cream cheese mixture
When the cake comes out of the oven, scatter the diced strawberries and white chocolate chips over the top. If you’re using fresh strawberries, this chef’s knife is a good one—it’s super sharp and makes it easy to get clean cuts without squishing the berries.
Then drop large dollops of the cream cheese mixture across the surface—no need to spread it. I use a small silicone spatula to spoon it on—it’s flexible enough to place the mixture neatly without smearing it all over the top.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Bake again
Put the cake back in the oven and bake for another 15–20 minutes. The topping should be slightly golden and set around the edges, but still soft in the center.
Cool before slicing
Let the cake cool in the pan for at least 30 minutes before slicing. It sets as it cools and makes cutting much easier. I like using this serrated knife because it makes it way easier to slice without dragging the gooey top everywhere.
Serve and Enjoy!
Serve each slice warm with a scoop of vanilla ice cream for extra creaminess. This ice cream scoop slides right through frozen ice cream without bending, which makes serving a lot neater and easier. A little drizzle of melted white chocolate doesn’t hurt either. I always use a squeeze bottle to drizzle the chocolate neatly—way easier than trying to spoon it on.
If you’re taking this to a potluck or party, just let the cake cool completely in the baking dish before putting the lid on, then slide it straight into this insulated carrier. It keeps the pan steady and covered so nothing spills or shifts while you’re on the go.
Recipe Notes and Tips
I’ve made this strawberry earthquake cake a few different ways, and here are some handy tips to help yours turn out just right:
- Cake Mix: A strawberry, funfetti, or lemon cake mix works great too!
- Strawberries: Frozen strawberries work too—just thaw and drain them well to avoid extra moisture. I like using this mesh strainer to drain thawed strawberries quickly without crushing them.
- Add Nuts: Chopped pecans or walnuts add a nice crunch. Sprinkle them over the top of the cake with the strawberries and chips.
- Room Temperature Cream Cheese: Soft cream cheese blends more easily, so let it sit out for 30 minutes before using.
- Extra Strawberries on Top: Add a few fresh strawberries on top after baking for a juicy pop of color and flavor.
- Don’t Overbake: The center should still be a little soft when you take it out the second time—nice and gooey, not dry.
- White Chocolate Chips: Swap white chocolate chips for chunks of a white chocolate bar, or even try dark chocolate for a richer flavor.
- Avoid Watery Strawberries: Pat diced strawberries with a paper towel to remove excess liquid before adding them to the cake. I use these reusable dishcloths instead of paper towels—they’re super absorbent and you can wash and reuse them.
How to Store Leftover Strawberry Earthquake Cake
If you have leftovers, this cake stores really well. Let it cool completely, then cover the pan tightly with foil or transfer slices to an airtight container. I often grab a heavy-duty aluminum foil when I’m keeping it in the pan—it doesn’t tear easily and holds its shape better than standard foil.
It’ll keep in the fridge for up to 4 days and still taste amazing. For longer storage, freeze individual slices in a freezer-safe container—just thaw in the fridge overnight and reheat gently for that warm, gooey texture. I love using these stackable freezer-safe glass containers because they don’t crack in the cold and make it easy to grab just one slice at a time.
I like to microwave mine for 20 seconds and top it with a dollop of whipped cream.
What to Serve With Strawberry Earthquake Cake
This cake is rich and creamy, so it pairs perfectly with a scoop of vanilla ice cream, strawberry ice cream or a swirl of whipped topping. I’ve also served it with fresh berries on the side or a drizzle of melted white chocolate for a little extra flair.
If you’re feeling fancy, a glass of cold milk or a light strawberry lemonade rounds it out nicely. Keep it simple—it’s sweet enough to shine on its own!
More Dessert Recipes You Will Love
I’ve got plenty more sweet treats to keep your dessert game strong. Here are a few of my favorites:
- Strawberry Poke Cake
- Strawberry Cheesecake Brownies
- Rhubarb Pie Recipe with Strawberries
- Chocolate Covered Strawberry Toffee Bark
- Churro Cheesecake
Strawberry Earthquake Cake
Add Preferred SourceEquipment
Ingredients
- 1 box vanilla cake mix
- 3 large eggs room temperature
- 1 cup water
- ½ cup vegetable oil
- 8 ounces cream cheese softened
- ½ cup unsalted butter melted
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup diced strawberries plus extra for topping
- 2 cups white chocolate chips
- Vanilla ice cream optional, for serving
Instructions
- Preheat oven to 350°F (180°C) and grease a 9×13-inch baking pan.
- In a large bowl, mix the cake mix, eggs, water, and oil until smooth. Pour the batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean.1 box vanilla cake mix, 3 large eggs, 1 cup water, ½ cup vegetable oil
- While the cake bakes, beat together the cream cheese and melted butter until smooth. Add powdered sugar, vanilla extract, and salt. Mix until creamy and well combined.8 ounces cream cheese, ½ cup unsalted butter, 2½ cups powdered sugar, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Once the cake is done, remove from the oven. Scatter the diced strawberries and white chocolate chips over the top. Drop spoonfuls of the cream cheese mixture evenly over the surface.1 cup diced strawberries, 2 cups white chocolate chips
- Return the cake to the oven and bake for another 15–20 minutes, or until the topping is set and slightly golden. Let the cake cool in the pan for at least 30 minutes.
- Serve warm with a scoop of vanilla ice cream, if desired.Vanilla ice cream
Video
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
