Strawberry Earthquake Cake (Printable)

Gooey strawberry cake with cheesecake swirls, fresh berries, and white chocolate chips for a decadent marbled dessert.

# What You'll Need:

→ Cake Base

01 - 1 box (15.25 oz) strawberry cake mix
02 - 3 large eggs
03 - 1/2 cup vegetable oil
04 - 1 cup water

→ Cream Cheese Layer

05 - 8 oz cream cheese, softened
06 - 1/2 cup unsalted butter, softened
07 - 2 cups powdered sugar
08 - 1 tsp vanilla extract

→ Add-ins & Toppings

09 - 1 1/2 cups fresh strawberries, hulled and diced
10 - 1 cup white chocolate chips
11 - 1/2 cup sweetened shredded coconut (optional)

# How To Make It:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking pan thoroughly.
02 - In a large bowl, combine strawberry cake mix, eggs, oil, and water. Beat until smooth. Pour the batter evenly into the prepared pan.
03 - In a separate bowl, beat softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
04 - Drop spoonfuls of the cream cheese mixture evenly over the cake batter.
05 - Scatter diced strawberries and white chocolate chips over the top. Sprinkle with shredded coconut if using.
06 - Using a knife, gently swirl the cream cheese mixture into the cake batter to create a marbled effect. Do not overmix.
07 - Bake for 40–45 minutes, or until the cake is mostly set but still slightly gooey in the center. Do not overbake.
08 - Cool in the pan for at least 30 minutes before slicing and serving. Best served slightly warm or at room temperature.

# Expert Hints:

01 -
  • The gooey cheesecake pockets make every slice feel like a surprise
  • It tastes like summer and comfort food had a delicious collision
  • The messy appearance means zero pressure to make it look perfect
02 -
  • Overbaking ruins the magic so pull it out when it still looks slightly underdone in the center
  • Room temperature cream cheese prevents lumps that will not disappear no matter how long you beat
  • The cake continues cooking as it cools so trust the wobble
03 -
  • Use a light hand when swirling to maintain distinct layers rather than a muddy mixture
  • Dice strawberries smaller than you think necessary because they shrink during baking

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