Description

A gooey, decadent dessert loaded with juicy strawberries, cream cheese swirls, and a soft vanilla base that cracks as it bakes—this strawberry earthquake cake is a sweet, rich, and beautifully messy treat perfect for gatherings.

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

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, combine the cake mix, eggs, oil, and water or milk. Mix until smooth.
Spread the batter evenly in the prepared baking dish.
Drop spoonfuls of strawberry jam and chopped strawberries across the surface.
In a separate bowl, beat the cream cheese until smooth, then add the melted butter, powdered sugar, vanilla, and salt. Mix until creamy.
Spoon the cream cheese mixture over the batter and gently swirl with a knife to create a marbled effect.
Sprinkle white chocolate chips and shredded coconut on top, if using.
Bake the cake for 45–50 minutes, until the edges are golden and the center has a slight jiggle.
Let the cake cool for 30 minutes at room temperature before serving.

Notes

Use milk instead of water in the cake mix for a richer texture.

Swap strawberries with raspberries or blueberries for variation.

Add lemon zest to the cream cheese mix for tanginess.

Drizzle melted white chocolate over the top after baking for extra sweetness.

Store leftovers in the fridge for up to 4 days.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 368 kcal
Sugar: 30g
Sodium: 280mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg