Dessert

Strawberry Earthquake Cake Recipe

ByZoe Lane December 8, 2025December 8, 2025

Introduction

Strawberry Earthquake Cake is a delightful dessert that combines the flavors of moist strawberry cake, creamy cheesecake swirls, and sweet white chocolate. Topped with whipped cream and fresh strawberries, this cake is perfect for any occasion that calls for a fruity, indulgent treat.

The image shows a square piece of layered strawberry cake on a white plate with a white marbled background. The bottom layer consists of a light yellow sponge cake with a soft texture. Above it is a thick layer of red and pink strawberry filling mixed with cream, giving a slightly chunky texture with visible bits of strawberries. On top of this is another thin sponge cake layer, light yellow and fluffy. The final layer is a thick, smooth white cream topped with small chopped nuts scattered on the surface and a whole bright red strawberry with green leaves sitting in the center. The cake looks moist and creamy, and the colors contrast nicely with the white plate and background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15.25 oz strawberry cake mix
Eggs, oil, and water (according to package instructions)
8 oz cream cheese, softened
4 tbsp butter
2 ½ cups powdered sugar
8 oz white chocolate bar (two 4 oz bars)
2 cups chopped strawberries, divided
8 oz whipped topping

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: In a large mixing bowl, combine the strawberry cake mix with eggs, oil, and water as per package instructions. Pour the batter into the prepared baking dish.
Step 3: In a medium bowl, melt the butter. Blend with softened cream cheese using an electric mixer until smooth, then gradually mix in the powdered sugar until fully combined.
Step 4: Drop spoonfuls of the cream cheese mixture randomly over the cake batter. Sprinkle broken pieces of white chocolate and 1 cup of chopped strawberries evenly over the batter.
Step 5: Gently swirl the cream cheese mixture, chocolate, and strawberries into the batter without fully mixing.
Step 6: Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Cool the cake completely on a wire rack before spreading the whipped topping evenly over the surface.
Step 8: Garnish with chocolate curls and the remaining chopped strawberries before serving.

Tips & Variations

For extra flavor, substitute half the water with strawberry or raspberry juice in the cake batter.
Add a splash of vanilla extract to the cream cheese mixture for depth.
Use homemade whipped cream instead of store-bought whipped topping for a fresher finish.
Try mixing dark chocolate instead of white chocolate for a richer contrast.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature or warm slightly before serving for the best texture. Leftover cake can also be frozen for up to 1 month; thaw overnight in the fridge before enjoying.