Why You’ll Love This Recipe
I like this recipe because it transforms a simple cake mix into a show-stopping dessert. The cheesecake swirl bakes right into the cake, creating pockets of creaminess that balance out the sweet strawberry flavor. I also love the way the fresh strawberries add brightness and texture, while the white chocolate gives a little touch of indulgence. It’s a recipe I make when I want something that feels special but doesn’t require hours in the kitchen.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 box strawberry cake mix 15.25 ounces
Eggs, oil, and water the cake mix box calls for
8 ounces cream cheese softened
4 tablespoons butter
2 ½ cups powdered sugar
2 white chocolate bars 4 ounces each
2 cups chopped strawberries divided
1 container whipped topping 8 ounces
Directions
Preheat the oven to 350°F and grease a 9×13-inch baking dish.
In a large bowl, I mix together the strawberry cake mix with the eggs, oil, and water according to the package directions.
I pour the cake batter into the prepared baking dish.
I melt the butter, then use an electric mixer to beat the melted butter with the softened cream cheese. Once smooth, I mix in the powdered sugar.
I drop spoonfuls of the cream cheese mixture over the cake batter.
I break up one of the white chocolate bars and sprinkle the pieces on top.
I stir in 1 cup of the chopped strawberries.
Using a knife, I gently swirl everything together to create a marbled effect.
I bake the cake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Once cooled completely, I spread the whipped topping evenly over the cake.
I shave curls from the remaining white chocolate bar with a vegetable peeler and sprinkle them on top along with the remaining 1 cup of chopped strawberries.
Servings and Timing
This Strawberry Earthquake Cake makes about 12 servings. It takes 15 minutes to prepare, 45 minutes to bake, and about 1 hour total from start to finish.
Variations
I like to play with different cake mix flavors for fun twists. Lemon cake with blueberries and white chocolate makes a refreshing option, while chocolate cake with raspberries and milk chocolate chunks turns it into a rich, decadent treat. Swapping the white chocolate bars for white chocolate chips works too, though the texture isn’t quite the same.
Storage/Reheating
I store this cake covered in the refrigerator for up to 4 days. The whipped topping and strawberries stay fresh this way. For longer storage, I freeze individual slices wrapped tightly in plastic wrap, then foil, for up to 2 months. To serve, I thaw overnight in the fridge. Since it’s a chilled dessert, I don’t reheat it—just enjoy it cold.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but I prefer fresh because frozen strawberries release more liquid, which can affect the cake’s texture.
Can I make this cake ahead of time?
Absolutely. I like to bake it a day in advance, then add the whipped topping and garnish just before serving.
What can I use instead of white chocolate bars?
White chocolate chips work fine, though they don’t create the same “earthquake” effect when baked.
Can I use homemade whipped cream instead of whipped topping?
Yes, I often use fresh whipped cream. I just whip heavy cream with a little sugar until soft peaks form.
How do I know when the cake is done?
I insert a toothpick in the center—if it comes out clean or with just a few moist crumbs, it’s ready.
Can I make this with another flavor of cake mix?
Definitely. I like using lemon, chocolate, or vanilla mixes depending on the fruit and chocolate I want to pair with it.
Can I add nuts to this cake?
Yes, chopped pecans or almonds make a nice crunchy addition. I sprinkle them in with the strawberries before swirling.
Why is it called “Earthquake Cake”?
The swirls of cream cheese, fruit, and chocolate make the cake look cracked and uneven on top, almost like an earthquake shifted it around.
Do I need to refrigerate leftovers?
Yes, because of the cream cheese layer and whipped topping, I always keep it chilled.
Can I double the recipe?
Yes, I bake it in two separate 9×13 pans if I want to serve a larger crowd.
Conclusion
This Strawberry Earthquake Cake is a dessert I love because it’s simple yet so impressive. The combination of creamy cheesecake swirls, juicy strawberries, and sweet white chocolate makes every bite a little surprise. It’s perfect for parties, family gatherings, or just when I want a cake that feels special without being complicated.
