Strawberry Earthquake Cake is a show-stopping dessert that is surprisingly easy to make. This recipe takes the ease of a boxed strawberry cake mix to new heights with a swirl of creamy cheesecake filling and decadent white chocolate candy bars.
The cake is called an earthquake cake because the cream cheese and white chocolate crack the cake apart for an explosion of awesomeness. Or maybe because it is earth-shakingly delicious!
Whatever you call it, this recipe takes everything you love about strawberry cake and kicks it up a notch with gooey cream cheese swirls and decadent white chocolate, all mixed into a tender cake.
But here’s the best part – this cake is SO easy to make, even if you’re not an expert baker. With just a few simple ingredients and creative layering, you can whip up a dessert that looks and tastes like it came straight from a fancy bakery.
I’ll walk you through the step-by-step process of making this incredible cake, share some tips, and even answer some frequently asked questions to make sure your cake turns out amazing every single time.
Are you looking for more semi-homemade desserts you can make with a box of cake mix? Try strawberry donuts, chocolate dump cake, or cake mix cookies.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Strawberry cake mix
- Eggs, oil, and water the cake mix box calls for
- Cream cheese: Softened to room temperature.
- White chocolate bar: White chocolate chips won’t give the cake the “earthquake” effect.
- Fresh strawberries
- Butter
- Powdered sugar
- Whipped topping
🥣How to Make Strawberry Earthquake Cake
- Preheat your oven to 350 degrees F and grease a 9×13-inch baking dish. I like to use a glass dish so I can see the layers, but metal works, too.
- Mix the strawberry cake batter in a large bowl according to the package directions. Pour it into your prepared baking dish and set aside.
- In a separate bowl, beat the softened cream cheese, melted butter, and powdered sugar until smooth and creamy. This delicious cheesecake filling takes this cake over the top.
- Drop spoonfuls of the cream cheese mixture over the cake batter, then break up one of the white chocolate bars and sprinkle the chunks over top. Add 1 cup of chopped fresh strawberries, too.
- Take a butter knife or offset spatula and swirl everything together. Don’t overmix – you want distinct ribbons of cheesecake and strawberries throughout the cake.
- Pop the cake into the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely, then spread the whipped topping on top. Use a vegetable peeler to shave curls off the remaining white chocolate bar and sprinkle them over the whipped cream and chopped strawberries.
🍴Serving Ideas
Strawberry Earthquake Cake is versatile and perfect for any occasion, from summer potlucks to backyard barbecues to special birthday treats. I love serving this cake cold, straight from the fridge, but you can also let it come to room temperature.
The bright, fruity flavors pair perfectly with grilled meats and veggies at a backyard BBQ, and the cool, creamy whipped topping is so refreshing on a hot summer day. Plus, the vibrant pink color will catch everyone’s eye on the dessert table!
If you want a more elegant presentation, try cutting the cake into neat squares and arranging them on a platter. Top each square with a dollop of whipped cream, a fresh strawberry slice, and a white chocolate curl for a beautiful and delicious individual serving.
This cake is also fantastic for birthdays or other celebrations. Kids and adults alike will love the playful swirls of color and the gooey white chocolate inside.
And don’t forget about brunch! This Strawberry Earthquake Cake would be a show-stopping addition to any brunch spread. Serve it with fresh fruit, mimosas, and maybe even a frittata or quiche for a deliciously indulgent meal.
💭How to Store
Once the cake is cool, cover it tightly with plastic wrap or aluminum foil or transfer it to an airtight container. You can store the cake in the fridge for up to 3 days.
If you want to keep the cake longer than three days, you can freeze it for up to 3 months. Again, make sure to wrap it tightly to prevent freezer burn. When ready to enjoy the cake, let it thaw in the fridge overnight.
⭐Tips
Be sure to check out the step by step instructions
- Take the cream cheese, eggs, and butter out of the fridge for about 30 minutes before baking. This helps everything mix more smoothly and evenly without clumps or lumps.
- Don’t overmix the cake batter or the cream cheese filling. Overmixing can lead to a tough, dense cake rather than the light, fluffy texture we’re going for. Mix each component until it’s just combined, then stop.
- If you’re not a fan of white chocolate, you can easily swap in milk or dark chocolate instead.
- If your cake starts to brown too quickly on top before it’s done baking in the middle, tent it with some aluminum foil.
- Let the cake cool completely before adding the whipped topping and strawberry garnish. If the cake is still warm, the whipped cream will melt and slide off.
- For a fun twist, try using different cake mix flavors and mix-ins. Lemon cake with blueberries and white chocolate would be delicious, or chocolate cake with raspberries and milk chocolate chunks.
📝Reader Questions
I haven’t tried using frozen strawberries in this recipe, but I think they would work fine as long as you thaw them completely and drain off any excess liquid before adding them to the cake. Fresh strawberries will give you the best flavor and texture, though.
Yes, you can use homemade whipped cream instead of store-bought whipped topping. Just whip it until it’s stiff and stable so it holds up well on the cake.
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Strawberry Earthquake Cake Recipe
Ingredients
- 1 box strawberry cake mix 15.25 ounces
- Eggs, oil, and water the cake mix box calls for
- 8 ounces cream cheese softened
- 4 tablespoons butter
- 2 ½ cups powdered sugar
- 2 white chocolate bars 4 ounces each
- 2 cups chopped strawberries divided
- 1 container whipped topping 8 ounces
Instructions
- Preheat your oven to 350 degrees F and grease a 9×13 baking dish.
- In a large bowl, combine the strawberry cake mix with the eggs, oil, and water the box calls for.1 box strawberry cake mix, Eggs, oil, and water
- Pour the cake batter into the baking dish.
- Melt the butter. Using an electric mixer, combine the melted butter and cream cheese in a medium bowl, then mix in the powdered sugar.8 ounces cream cheese, 4 tablespoons butter, 2 ½ cups powdered sugar
- Drop the cream cheese mixture by the spoonful onto the cake batter in the pan.
- Break up one white chocolate bar and sprinkle it on top of the cake batter.2 white chocolate bars
- Add 1 cup of the chopped strawberries to the cake batter.2 cups chopped strawberries
- Use a knife to swirl everything together carefully.
- Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the cake to cool completely, then spread the whipped topping on the cake.1 container whipped topping
- Use a vegetable peeler to shave curls from the remaining white chocolate bar.
- Sprinkle the white chocolate curls and the remaining 1 cup of chopped strawberries all over the top of the cake.
Notes
- You can substitute white chocolate chips for the chocolate bar, although it won’t have the same earthquake effect.
- If your cake starts to brown too quickly on top before it’s done baking in the middle, tent it with some aluminum foil.
- Let the cake cool completely before adding whipped topping and strawberry garnish. The whipped cream will melt and slide off if the cake is still warm.
- For a fun twist, try using different cake mix flavors and mix-ins. Lemon cake with blueberries and white chocolate would be delicious, or chocolate cake with raspberries and milk chocolate chunks.
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Nutrition Information
Nutrition facts are estimates.