Strawberry Earthquake Cake
This Strawberry Earthquake Cake combines boxed strawberry cake with a cheesecake swirl, white chocolate chips, and fresh strawberries. Then, it’s topped with whipped cream, chopped strawberries, and white chocolate chips.
When we need a moist, tender, delicious cake for any occasion, we always think of this one first. It’s an easy, semi-homemade cake that is so moist and tender and chock full of flavor. It’s easy to make and hard to stop eating!
Table of contents
❤️ Why You’ll Love This Recipe
- Simple Ingredients: This recipe uses boxed cake mix and just a few additions, so everything you need is either in your kitchen or your local grocery store.
- Easy: This is an easy recipe that only takes about an hour from start to finish.
- Moist and Creamy: The cheesecake-infused strawberry cake is super moist and the whipped topping is so creamy.
- So Much Flavor: Every bite of this cake is chock full of strawberry, cheesecake, and white chocolate flavors.
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Strawberry cake mix
- Ingredients listed on the cake mix box
- Cream cheese – softened
- Butter
- Powdered sugar
- White chocolate bars
- Chopped strawberries – divided
- Whipped topping
🔪 How to Make Strawberry Earthquake Cake
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Prepare the cake mix per the box directions and pour it into a greased 9×13 baking dish.
- Beat the melted butter and cream cheese, then, add the powdered sugar. Drop the mixture by spoonfuls onto the cake batter.
- Add 1 broken-up white chocolate bar and half the chopped strawberries to the cake batter.
- Swirl everything together in the pan and bake at 350 until a toothpick inserted into the center comes out clean.
- Cool the cake and then top it with whipped topping. Sprinkle white chocolate curls and the remaining chopped strawberries over the top and serve.
- If not serving right away, store in the fridge.
🥄 Equipment
- Measuring cups and spoons
- Mixing bowl
- 9×13 baking dish
- Spoon
- Potato peeler
🥫 Storage
Refrigerate this cake for up to 4 days in an airtight container. For longer storage, wrap chilled cake slices in plastic wrap and freeze them for up to 1 month in an airtight, freezer-safe container or heavy-duty freezer bag.
What to Serve with Strawberry Earthquake Cake
This rich, fruity cake is the perfect dessert after a hearty comfort food meal like chicken tetrazzini, smothered pork chops with mushrooms, or cheesy ground beef pasta skillet.
💭 Tips
- If you use a metal pan, check the cake for doneness about 3 to 5 minutes early, as metal pans bake faster.
- Fully soften your cream cheese for the smoothest cheesecake texture.
- Fully cool your cake before topping it with the Cool Whip.
- A potato peeler is the easiest way to make your white chocolate shavings.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
It’s easy to miss a spot when you grease a pan for baking, and if you do, your cake will stick and break apart. Be sure you cover every little bit of the pan’s interior when you grease it to avoid this.
Glass is the best pan material for baking. It distributes heat evenly, cools down more quickly, and generally ensures that your baking times are accurate.
Frozen strawberries are not recommended for this recipe. Even if you defrost and drain them, they will add excess moisture to the cake and alter the texture.
🍽 More Recipes
Do you enjoy strawberries? Then, try these delicious recipes.
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Strawberry Earthquake Cake
Equipment
- Measuring Cups and Spoons
- Mixing Bowl
- 9×13 baking dish
- Spoon
- Potato peeler
Ingredients
- 15.25 ounce strawberry cake mix eggs oil and water the cake mix box calls for
- 8 ounces cream cheese softened
- 4 tablespoons butter
- 2 ½ cups powdered sugar
- 4 ounces white chocolate bars
- 2 cups chopped strawberries divided
- 8 ounces whipped topping
Instructions
- Preheat your oven to 350 degrees.
- Grease a 9×13 baking dish.
- In a large bowl combine the strawberry cake mix, eggs, oil and water that the box mix calls for.
- Pour the cake batter into the baking dish.
- Melt your butter.
- In a medium bowl using an electric mixer combine the melted butter and cream cheese until combined, then mix in the powdered sugar.
- Drop the cream cheese mixture by spoonfuls onto the cake batter in the pan.
- Break up one white chocolate bar and add to the cake batter.
- Add 1 cup of the chopped strawberries to the cake batter.
- Swirl everything together.
- Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
- Allow cake to cool.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
