Here’s a rich, gooey Strawberry Earthquake Cake—a fun twist on the classic “earthquake cake” with swirls of cream cheese and bursts of strawberry flavor.
🍓 Strawberry Earthquake Cake
🧾 Ingredients
Cake base:
- 1 box strawberry cake mix
- Eggs, oil, and water (as directed on the box)
- 1 cup shredded coconut (optional, but traditional)
- ¾ cup white chocolate chips
- 1 cup chopped strawberries (fresh or frozen, drained)
Cream cheese swirl:
- 200 g cream cheese (softened)
- ½ cup butter (melted)
- 2 cups powdered sugar
- 1 tsp vanilla extract
👩🍳 Instructions
- Preheat oven to 180°C (350°F). Grease a baking dish (9×13 inch works well).
- Prepare cake batter
Mix the strawberry cake mix with eggs, oil, and water according to package instructions. - Layer the base
Pour batter into the dish. Sprinkle coconut, white chocolate chips, and chopped strawberries evenly over the top. - Make cream cheese mixture
Beat cream cheese, melted butter, powdered sugar, and vanilla until smooth and slightly thick. - Create the “earthquake” effect
Spoon the cream cheese mixture over the cake batter in dollops. Do not mix—this creates the signature cracks and swirls. - Bake
Bake for 40–45 minutes. The center should still be slightly gooey (that’s normal). - Cool slightly & serve
Let it cool for 15–20 minutes before slicing. It’s best served warm.
🍰 Tips for best results
- Don’t overbake—the gooey center is the highlight
- You can swap white chocolate chips with regular chocolate if you prefer
- For extra strawberry flavor, drizzle with strawberry syrup or add a few spoonfuls of strawberry jam before baking
If you want, I can show you a from-scratch version (no cake mix) or a lower-sugar variation that still tastes indulgent.
