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Strawberry Earthquake Cake

This warm, sticky Strawberry Earthquake Cake is comfort food that combines strawberry cake mix with cream cheese ribbons, making it perfect for gatherings and nostalgic moments.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert, Snack
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box strawberry cake mix, ingredients listed on the box (eggs, oil, water)
  • 1.5 cups fresh or frozen strawberries (chopped) If using frozen, thaw and pat dry.
  • 1 cup white chocolate chips or chunks Can substitute with milk or dark chocolate chips.
  • 1 cup sweetened shredded coconut Optional ingredient.
  • 0.5 cups chopped pecans or walnuts Optional ingredient.
Cream Cheese Filling
  • 8 oz cream cheese (softened) Use room temperature for ease.
  • 0.5 cups unsalted butter (softened) Use room temperature for ease.
  • 2.5 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
  2. Prepare the strawberry cake mix according to package directions.
  3. Gently fold in the chopped strawberries, white chocolate chips, coconut, and nuts if using.
  4. Pour half of the batter into the prepared pan.
  5. In a bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; mix until creamy.
  6. Drop spoonfuls of the cream cheese mixture over the batter.
  7. Pour the remaining batter on top and gently swirl with a knife.
  8. Bake for 40–45 minutes or until the center is set.
  9. Cool completely before slicing and serving.

Notes

Serve with sweet tea or coffee. A scoop of vanilla ice cream and fresh strawberry slices make a delightful addition. Store in the fridge for up to 4-5 days or freeze slices for up to a month. Let cake rest on the counter after baking for even cooling.