Get ready to experience dessert in its most joyful and deliciously messy form with this Strawberry Earthquake Cake! It’s everything you love about a strawberry cake: juicy bursts of fruit, fluffy crumb, and luscious cream cheese swirls — all topped off with gooey white chocolate and a playful coconut crunch. This crowd-pleaser ditches perfection for excitement, with pockets of creamy, molten filling and strawberries peeking through every slice. Whether you’re baking for a celebration or just treating yourself, Strawberry Earthquake Cake always brings the wow factor, right down to the last bite.
Ingredients You’ll Need
What I love most about this recipe is how wildly easy these ingredients are to find, yet each one brings something irreplaceable to Strawberry Earthquake Cake—the color, the texture, the richness, the strawberry zing! Here’s what you need and why it matters:
- Strawberry cake mix: Bright, fragrant, and foolproof, this shortcut gives you that beautiful pink hue and a classic strawberry flavor to build on.
- Vegetable oil: Creates a tender, moist crumb that makes every forkful unbelievably soft.
- Large eggs: These give the cake structure and richness—no skipping!
- Milk: Makes the batter smooth, enhances flavor, and adds creaminess.
- Cream cheese (softened): Whips up into dreamy cloudlike pockets that make every bite decadently gooey.
- Unsalted butter (melted): Combines with cream cheese and sugar for that signature “lava” effect in the cake’s center.
- Powdered sugar: Sweetens and thickens the cream cheese mixture for those luscious swirls.
- White chocolate chips: Little bits of sweetness that melt and mingle into melty, creamy islands—total bliss!
- Chopped fresh strawberries: Add bright pops of real fruit for flavor, color, and moisture (pro tip: pat them dry to keep the cake from getting soggy).
- Sweetened shredded coconut (optional): A playful, toasty topping if you love a chewy tropical twist!
How to Make Strawberry Earthquake Cake
Step 1: Prep Your Pan and Oven
Start by cranking up your oven to 350°F (175°C). While it preheats, grease a 9×13-inch baking dish generously—this is key so all those gooey swirls lift right out without sticking!
Step 2: Mix the Strawberry Cake
Grab a large bowl and your favorite whisk or mixer. Add the strawberry cake mix, vegetable oil, eggs, and milk. Beat everything well according to your cake mix box instructions. Your batter should turn a dreamy shade of pink—try not to sneak a taste (no judgment if you do). Pour the batter evenly into your greased pan, spreading it all the way into the corners.
Step 3: Make the Cream Cheese Filling
In a separate bowl, beat together the softened cream cheese, melted unsalted butter, and powdered sugar until the mixture is incredibly smooth and creamy. The goal? Lumps are the enemy here! This luscious filling is the heart of Strawberry Earthquake Cake, and will create those signature gooey cracks.
Step 4: Layer and Scatter the Goodies
With a big spoon, drop dollops of the cream cheese mixture over the cake batter. Remember—don’t swirl or mix it in! You want those decadent pockets. Next, sprinkle white chocolate chips, chopped strawberries, and shredded coconut (if you’re going tropical) all over the top. Every bite should feel like a surprise.
Step 5: Bake and Cool
Slide your creation into the oven and bake for 40–45 minutes, or until the edges are set but the center still jiggles just a little. Don’t be tempted to overbake; that gooey, lava-like middle is part of the fun! Let the Strawberry Earthquake Cake cool right in the pan—it needs time to set up so you end up with those perfect, craggy slices.
How to Serve Strawberry Earthquake Cake
Garnishes
Dress up each piece with a flourish! Try a drift of extra powdered sugar, a crown of sliced fresh strawberries, or even a drizzle of melted white chocolate for that bakery-worthy look. A few mint leaves bring irresistible color contrast and freshness.
Side Dishes
Pair your Strawberry Earthquake Cake with cool and creamy vanilla ice cream, lightly sweetened whipped cream, or a scoop of tangy Greek yogurt for an extra touch of decadence. If you want a playful contrast, a handful of fresh summer berries on the side is absolutely delightful.
Creative Ways to Present
Try serving the cake in rustic slabs directly from the pan (casual and fun), or use a ring mold for elegant round portions at a party. For a picnic, cut into tidy bars and wrap in parchment for a grab-and-go strawberry treat. No matter how you slice it, this cake’s swirling layers always steal the show!
Make Ahead and Storage
Storing Leftovers
Any leftover Strawberry Earthquake Cake can be covered tightly and stored in the refrigerator for up to 4 days. The gooey bits get even dreamier as they soak into the cake—just make sure to use an airtight container or wrap to keep those fabulous flavors locked in.
Freezing
Yes, you can freeze Strawberry Earthquake Cake! Cut cooled cake into individual slices, wrap each piece well with plastic wrap, then pop them into a freezer-safe bag. Store for up to 2 months. Let slices thaw in the fridge overnight before serving, and you’ll have a ready-made treat for any sweet emergency.
Reheating
For that just-baked warmth, microwave a slice for 10–15 seconds (no more!) or gently warm in a 300°F oven for 5–7 minutes. Warming brings the cream cheese pockets and chocolate chips back to their gooey, melty perfection—just like fresh from the oven.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! If fresh strawberries aren’t in season, simply use frozen ones (thawed and well-drained). Be sure to pat them dry before adding to the cake to prevent any excess liquid from making the cake soggy.
Why is it called “Earthquake Cake”?
This whimsical name comes from the way the cake bakes up: the top cracks apart, the gooey cream cheese erupts through the batter, and luscious filling bubbles out in every direction—just like a sweet, dessert earthquake!
How do I know when the cake is done?
Look for the edges to be golden and set, while the center remains just a bit wobbly and soft. It’ll firm up as it cools, so don’t overbake—you want that iconic gooey center that gives Strawberry Earthquake Cake its magic.
Can I make Strawberry Earthquake Cake gluten-free?
Yes, you can! Simply swap in your favorite gluten-free strawberry cake mix and check the other ingredients for gluten (most are naturally gluten-free). The result is just as decadent and delicious.
What can I use instead of coconut?
Coconut is completely optional. If you don’t love it or are baking for someone who doesn’t, just leave it out. Or, try topping with sliced almonds or a sprinkle of extra white chocolate chips instead!
Final Thoughts
If you’re craving a show-stopping dessert with flavor, excitement, and ooey-gooey charm in every bite, Strawberry Earthquake Cake is your ticket to pure happiness. It’s simple to make, impossible to mess up, and always gets rave reviews—so gather your ingredients, invite some friends, and bake up a cake that’s as fun to share as it is to eat!
Print
Strawberry Earthquake Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the irresistible Strawberry Earthquake Cake, a delightful dessert featuring a gooey, lava-like center bursting with fresh strawberry and creamy cream cheese flavors. Perfect for any occasion!
Ingredients
Cake:
- 1 box strawberry cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup milk
Topping:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (melted)
- 3 1/2 cups powdered sugar
- 1 cup white chocolate chips
- 1 cup chopped fresh strawberries
- 1/2 cup sweetened shredded coconut (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare cake batter: In a large bowl, prepare the strawberry cake mix according to the box instructions, using the vegetable oil, eggs, and milk. Pour the batter evenly into the prepared pan.
- Make topping: In another bowl, beat the softened cream cheese, melted butter, and powdered sugar until smooth. Drop spoonfuls of the cream cheese mixture over the cake batter without mixing it in.
- Add toppings: Sprinkle the top with white chocolate chips, chopped strawberries, and coconut if using.
- Bake: Bake for 40–45 minutes or until the edges are set and the center is slightly gooey.
- Cool and serve: Let the cake cool in the pan before slicing and serving.
Notes
- This cake is meant to have a gooey, lava-like center, so don’t overbake.
- You can swap in frozen strawberries (thawed and drained) if fresh ones aren’t available.
- Try drizzling with white chocolate after baking for an extra touch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
