Strawberry Earthquake Cake

This strawberry earthquake cake is a rich, fruity twist on the classic dessert, loaded with strawberries, cream cheese, and a moist strawberry cake base. As it bakes, the cream cheese layer sinks into the cake, creating a delicious “cracked” appearance and swirls of creamy filling throughout. I love making it when I want a dessert that’s both eye-catching and irresistibly indulgent.

Why You’ll Love This Recipe

I love how this cake combines the sweetness of strawberries with a tangy cream cheese filling, all in one bite. It’s easy to make using a cake mix, but tastes like it came from a bakery. The “earthquake” effect makes it look rustic and fun, so there’s no pressure for perfect presentation—it’s meant to be delightfully messy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Strawberry cake mix (plus ingredients listed on the box)

• Fresh strawberries, chopped

• Cream cheese, softened

• Powdered sugar

• Unsalted butter, melted

• Sweetened shredded coconut (optional)

• Chopped pecans or walnuts (optional)

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. I prepare the strawberry cake mix according to the package instructions.

3. I spread chopped strawberries evenly over the bottom of the prepared baking dish, along with coconut and nuts if I’m using them.

4. I pour the cake batter over the top.

5. In a separate bowl, I beat the softened cream cheese with powdered sugar until smooth.

6. I spoon the cream cheese mixture over the cake batter in dollops.

7. I drizzle melted butter evenly over the top.

8. I bake for 45–50 minutes, or until the cake is set and the top is lightly golden.

9. I let the cake cool slightly before slicing so the creamy swirls set a bit.

Servings and timing

This recipe makes about 12 servings. I usually spend 15 minutes prepping and 45–50 minutes baking.

Variations

I sometimes use a white or vanilla cake mix with added strawberry gelatin for a different flavor base. For more texture, I add extra nuts or coconut. If I want it extra indulgent, I drizzle white chocolate over the cooled cake.

storage/reheating

I store leftovers covered in the refrigerator for up to 4 days. To serve warm, I microwave individual slices for about 15–20 seconds. This cake can also be frozen for up to 2 months; I thaw it in the fridge before reheating.

FAQs

Can I use frozen strawberries?

Yes, I thaw and drain them well before adding to avoid extra moisture in the cake.

Do I have to add coconut?

No, I often skip it if serving to people who don’t like it.

Can I make this with homemade cake batter?

Absolutely, but using a mix keeps it quick and easy.

How do I know when it’s done?

The cake should be set in the center, and a toothpick inserted into the cake portion should come out mostly clean.

Can I serve it cold?

Yes, but I love it slightly warm so the cream cheese filling is extra creamy.

Conclusion

This strawberry earthquake cake is one of my favorite easy yet decadent desserts. I love how the creamy swirls, juicy strawberries, and soft cake come together for a treat that’s both beautiful and delicious. It’s a recipe I turn to whenever I want something special without spending hours in the kitchen.