Name: Strawberry Earthquake Cake
Prep time: 10 min
Cook time: PT-488385H39M4S
Total time: 55 min
Cuisine: American
Ingredients: 1 box strawberry cake mix (plus eggs, oil, and water as directed on the box); 8 oz cream cheese, softened; 1/2 cup granulated sugar; 1 can (21 oz) strawberry pie filling; 1 cup white chocolate chips

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I make this Strawberry Earthquake Cake by swirling a sweet, strawberry-filled cream cheese mixture into fluffy strawberry cake batter, topping it with white chocolate chips, and baking until the top develops rustic cracks. Those cracks are part of the charm—each one hints at the creamy, fruity goodness hiding inside.

Strawberry Earthquake Cake

Why You’ll Love This Recipe

I love how this cake delivers bursts of strawberry flavor with pockets of rich cream cheese in every bite. The “earthquake” look makes it wonderfully imperfect, which means I never stress over decorating. It’s just as great for potlucks as it is for a cozy night at home, and it’s the kind of dessert that always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather:

Strawberry cake mix (plus the eggs, oil, and water called for on the box)
Cream cheese, softened
Granulated sugar
Strawberry pie filling
White chocolate chips

Directions

I preheat my oven to 350°F and grease a 9×13-inch baking dish. I prepare the strawberry cake batter according to the package instructions. In a separate bowl, I beat the softened cream cheese with sugar until smooth, then gently fold in the strawberry pie filling.
I pour the cake batter into the prepared pan, then spoon the cream cheese-strawberry mixture over the top. Using a knife, I swirl the mixture into the batter to create a marbled effect. I sprinkle white chocolate chips evenly over everything.
I bake for about 40–45 minutes, until the cake is set but still has some soft pockets from the cream cheese. I let it cool slightly before slicing, knowing that the texture will be gooey and delicious.

Servings and timing

This recipe serves about 12 people. Prep time takes around 10 minutes, and bake time is 40–45 minutes, for a total of roughly 55 minutes.

Variations

I sometimes swap white chocolate chips for milk or dark chocolate chips. I’ve also added chopped strawberries to the cream cheese mixture for extra bursts of fruit. For a citrusy twist, I replace the strawberry pie filling with raspberry or even lemon pie filling.

storage/reheating

I store leftover cake covered in the refrigerator for up to 4 days. I enjoy it cold, but I can also warm slices briefly in the microwave for a softer texture.

FAQs

Can I use homemade strawberry cake instead of a mix?

Yes—I prepare my favorite homemade strawberry cake recipe and use it as the base, keeping the other steps the same.

How do I get a stronger strawberry flavor?

I add a few drops of strawberry extract to the cream cheese mixture or stir in fresh chopped strawberries before baking.

Can I freeze Strawberry Earthquake Cake?

I can freeze slices tightly wrapped for up to 2 months. I thaw them overnight in the fridge before serving.

Why is my cake still gooey in the center?

That’s part of the design—earthquake cakes are supposed to have creamy pockets from the cream cheese mixture. As long as the cake batter itself is set, it’s done.

Can I make this in a smaller pan?

Yes, but I reduce the baking time slightly if using a smaller, deeper pan to avoid overbrowning.

Conclusion

I find this Strawberry Earthquake Cake irresistibly fun to make and even more fun to eat. Its rustic cracks hide a luscious swirl of cream cheese and strawberries, making every slice a sweet, creamy, and fruity indulgence.