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Strawberry Earthquake Cake

Strawberry Earthquake Cake

A soft, gooey strawberry cake filled with creamy swirls and chocolate pockets. Easy to make and perfect for sharing.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 20 minutes
Total Time 1 hour 20 minutes
Course: Baking
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Strawberry cake mix – base flavor and structure
  • Eggs – binding and softness
  • Oil or butter – moisture
  • Cream cheese – creamy cheesecake texture
  • Powdered sugar – smooth sweetness
  • Butter – richness for filling
  • Vanilla extract – flavor boost
  • Strawberries – fruity freshness
  • White chocolate chips – creamy sweetness
  • Coconut optional – texture contrast

Equipment

  • 9×13-inch baking dish
  • Mixing bowls
  • Hand mixer or whisk
  • Spatula
  • Measuring cups

Method
 

  1. Preheat oven to 350°F and grease baking dish.
  2. Prepare cake batter according to package directions.
  3. Pour batter into pan.
  4. Sprinkle strawberries and chocolate chips evenly.
  5. Beat cream cheese, butter, vanilla, and powdered sugar until smooth.
  6. Drop spoonfuls over batter and swirl lightly.
  7. Bake 40–45 minutes until edges set and center remains slightly soft.
  8. Cool before slicing.

Notes

  • Do not overbake for best texture.
  • Use room-temperature cream cheese.
  • Works with dairy-free substitutes if needed.

Nutritional Facts (Approximate per serving)

  • Calories: 340
  • Carbohydrates: 42g
  • Fat: 17g
  • Protein: 4g
  • Sugar: 28g