Luscious Strawberry Earthquake Cake

Here’s my twist on the classic earthquake cake recipe, made even better with fresh strawberries, cream cheese, and a rich butter cake base that cracks and swirls as it bakes.

This strawberry earthquake cake has become my go-to dessert for summer gatherings. I usually make an extra one to keep at home because it disappears so quickly at parties. Nothing beats having a slice of this sweet, creamy cake with your morning coffee, am I right?

What Kind of Strawberries Should I Use?

Fresh strawberries are your best bet for this earthquake cake, but there’s no need to splurge on the fancy ones from the specialty market. Regular supermarket strawberries work perfectly fine, just make sure they’re ripe but still firm – you don’t want them too mushy since they need to hold their shape while baking. If fresh strawberries aren’t in season, you can use frozen ones in a pinch – just thaw and drain them well to remove excess moisture that could make your cake too wet. When picking fresh strawberries, look for ones that are bright red all over with no white or green patches, and avoid any that show signs of mold or mushiness.

Options for Substitutions

This cake is pretty adaptable and here are some handy swaps you can try:

• Strawberry cake mix: If you can’t find strawberry cake mix, use vanilla or white cake mix and add 1/3 cup strawberry puree or 1 package of strawberry gelatin powder to the mix.
• Vegetable oil: You can swap this with melted coconut oil, canola oil, or even unsweetened applesauce (though the texture might be slightly different with applesauce).
• Cream cheese: Mascarpone cheese works great as a substitute. If you’re dairy-free, try dairy-free cream cheese alternatives, but the texture might be slightly different.
• White chocolate chips: Feel free to use milk chocolate chips or even semi-sweet chocolate chips. For a fun twist, try strawberry-flavored baking chips.
• Fresh strawberries: When fresh aren’t available, thawed frozen strawberries work fine – just be sure to drain them well. You can also use freeze-dried strawberries for a more intense flavor.
• Powdered sugar: This is pretty important for the right texture in the cream cheese mixture, but if you’re in a pinch, you can make your own by blending regular sugar in a food processor until very fine.

Watch Out for These Mistakes While Baking

The biggest challenge when making strawberry earthquake cake is getting the cream cheese mixture right – make sure your cream cheese is truly at room temperature (leave it out for at least 1 hour) to avoid lumps in your swirl.

Temperature control is crucial for this recipe, so resist opening the oven door while baking, as this can cause uneven “earthquakes” and prevent proper cracking on the surface – use your oven light instead to check progress.

Fresh strawberries can release too much moisture and make your cake soggy, so it’s important to pat them dry with paper towels before adding them to the batter, and avoid using frozen strawberries unless they’re completely thawed and drained.

For the perfect marbling effect, don’t over-swirl the cream cheese mixture – 3-4 gentle passes with a knife through the batter is enough, and remember to let the cake cool for at least 30 minutes before serving to allow the molten white chocolate chips to set properly.

What to Serve With Strawberry Earthquake Cake?

This rich, sweet cake is perfect with a scoop of good vanilla ice cream, but there are lots of other tasty ways to serve it too! A dollop of fresh whipped cream and some extra sliced strawberries on top make it extra special. Since this is such a decadent dessert, I like to pair it with a hot cup of coffee or tea to balance things out. For a fun summer dessert spread, serve it alongside some lemon sorbet or mint chocolate chip ice cream to give your guests different flavor options.

Storage Instructions

Keep Fresh: This yummy strawberry earthquake cake stays good in the fridge for up to 5 days when kept in an airtight container. Since it contains cream cheese and fresh strawberries, it’s best not to leave it at room temperature for more than 2 hours.

Freeze: You can freeze portions of this cake for up to 3 months in a freezer-safe container. Just wrap individual slices well in plastic wrap and then aluminum foil to prevent freezer burn. It’s super handy when you want a quick dessert!

Serve Again: When you’re ready to enjoy your frozen cake, thaw it overnight in the refrigerator. Let it sit at room temperature for about 30 minutes before serving to get the best texture. The fresh strawberry topping is best added just before serving.

Preparation Time	15-20 minutes
Cooking Time	50-55 minutes
Total Time	65-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4200-4600
• Protein: 50-60 g
• Fat: 260-280 g
• Carbohydrates: 450-480 g

Ingredients

• One 15.25-ounce box of strawberry-flavored cake mix
• 3 large eggs (at room temperature)
• 1 cup water
• 1/2 cup vegetable oil (approximately 109 g)
• One 8-ounce package of softened cream cheese
• 1/2 cup melted unsalted butter (113 g or 1 stick)
• 2 1/2 cups powdered sugar (about 312.5 g)
• 1 teaspoon vanilla essence
• 1/4 teaspoon kosher salt
• 1 cup chopped strawberries (166 g, plus more for topping)
• 2 cups white chocolate chips (364 g)
• Vanilla ice cream, to serve with

Step 1: Prepare the Baking Dish

Preheat your oven to 350°F (175°C).

While waiting for the oven to heat up, take a 9×13-inch baking dish and spray it generously with cooking spray to ensure the cake does not stick during baking.

Step 2: Make the Cake Batter

In a medium bowl, add your chosen cake mix along with eggs, water, and oil as per the cake mix package instructions.

Mix until all ingredients are well combined and smooth.

Once ready, pour the batter evenly into the prepared baking dish, spreading it out with a spatula if needed.

Step 3: Prepare the Cream Cheese Mixture

In a large bowl, use a hand mixer to blend the cream cheese, butter, confectioners’ sugar, vanilla extract, and a pinch of salt until smooth.

Be sure there are no lumps in the mixture for a consistent texture.

Once combined, gently fold in the diced strawberries, distributing them evenly throughout the mixture.

Step 4: Combine and Swirl

Dollop spoonfuls of the cream cheese mixture over the top of the cake batter in the baking dish.

Using a knife, gently swirl the cream cheese mixture into the cake batter to create a marbled effect.

This not only incorporates the flavors but also gives a beautiful appearance to the baked cake.

Step 5: Add Toppings and Bake

Sprinkle white chocolate chips evenly over the surface of the swirled cake and cream cheese mixture.

Place the baking dish in the preheated oven and bake for about 50-55 minutes, or until the center of the cake is set and a toothpick inserted comes out clean or with a few moist crumbs.

Step 6: Garnish and Serve

Once baked, remove the cake from the oven and allow it to cool slightly.

Garnish the top with freshly diced strawberries for an extra burst of flavor and color.

Serve the cake warm, paired with a scoop of vanilla ice cream for a delightful dessert experience.