Name: Strawberry Earthquake Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 box vanilla cake mix (regular or gluten-free); 3 large eggs; 1/2 cup oil (such as vegetable or melted coconut); 1 cup water or milk of choice; 1 cup chopped fresh strawberries; 1/2 cup strawberry jam; 1/2 cup white chocolate chips (optional); 1/4 cup shredded coconut (optional); 8 oz cream cheese, softened; 1/2 cup butter, melted; 2 cups powdered sugar; 1 tsp vanilla extract; Pinch of salt

A gooey, decadent dessert loaded with juicy strawberries, cream cheese swirls, and a soft vanilla base that “cracks” as it bakes—this easy strawberry earthquake cake is a crowd-pleasing twist on the classic. It’s sweet, rich, and beautifully messy, just like an earthquake cake should be.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 box vanilla cake mix (regular or gluten-free)

3 large eggs

1/2 cup oil (such as vegetable or melted coconut)

1 cup water or milk of choice

1 cup chopped fresh strawberries

1/2 cup strawberry jam

1/2 cup white chocolate chips (optional)

1/4 cup shredded coconut (optional)

8 oz cream cheese, softened

1/2 cup butter, melted

2 cups powdered sugar

1 tsp vanilla extract

Pinch of salt

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a large bowl, I combine the cake mix, eggs, oil, and water, mixing until smooth.

I spread the batter evenly in the prepared baking dish.

Then, I drop spoonfuls of strawberry jam and chopped strawberries across the surface.

In a separate bowl, I beat the cream cheese until smooth, then add the melted butter, powdered sugar, vanilla, and salt. I mix until creamy.

I spoon the cream cheese mixture over the batter and gently swirl with a knife to create a marbled effect.

Then I sprinkle white chocolate chips and shredded coconut on top, if I’m using them.

I bake the cake for 45–50 minutes, until the edges are golden and the center has a slight jiggle.

I let the cake cool for 30 minutes at room temperature before serving.

Servings and timing

This recipe makes 12 servings.

Prep Time: 10 minutes

Cooking Time: 45 minutes

Total Time: 55 minutes

Calories: 368 kcal per serving

Variations

I sometimes swap strawberries with raspberries or blueberries for a different fruit flavor.

For a richer version, I use milk instead of water in the cake mix.

If I want a tangier taste, I add a bit of lemon zest to the cream cheese mixture.

I skip the coconut if I want a simpler texture.

A drizzle of melted white chocolate over the top after baking adds a sweet finishing touch.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave a slice for 15-20 seconds for a warm, gooey treat. This cake also tastes amazing chilled straight from the fridge.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, I can use frozen strawberries, but I make sure to thaw and drain them well to avoid extra moisture in the cake.

What kind of cake mix works best?

I usually use a vanilla cake mix, but a white or strawberry cake mix also works great for added flavor.

Can I make this cake ahead of time?

Absolutely. I often bake it a day in advance and store it in the fridge. It holds up beautifully and the flavors meld even more.

Is this cake suitable for gluten-free diets?

Yes, I just use a gluten-free vanilla cake mix to make it gluten-free.

Do I need to refrigerate the cake?

Yes, because of the cream cheese, I keep the cake refrigerated after it cools.

Conclusion

This strawberry earthquake cake is one of my go-to desserts when I want something easy yet impressive. The mix of creamy, fruity, and cakey textures is irresistible. Whether I serve it at a party or enjoy it with coffee, it always hits the sweet spot.