Description
Strawberry Earthquake Cake is a moist strawberry cake swirled with creamy cheesecake, white chocolate chunks, and fresh strawberries. Perfect for parties, family gatherings, or a sweet weekend treat, this cake is indulgent, visually stunning, and easy to bake at home.
Ingredients
Cake:
1 box (15.25 oz) strawberry cake mix
3 large eggs, room temperature
1 cup water
1/2 cup vegetable oil
Cheesecake Swirl:
1 package (8 oz) cream cheese, softened
1/2 cup unsalted butter, melted
2 1/2 cups confectioners’ sugar
1 tsp vanilla extract
1/4 tsp kosher salt
1 cup diced strawberries
Topping:
2 cups white chocolate chips
Extra diced strawberries for garnish
Vanilla ice cream (optional)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
Mix cake mix, eggs, water, and vegetable oil until smooth; pour into pan.
Beat cream cheese, melted butter, confectioners’ sugar, vanilla, and salt until creamy.
Fold diced strawberries into cream cheese mixture.
Drop spoonfuls of cheesecake mixture over cake batter and gently swirl with a knife.
Sprinkle white chocolate chips evenly over the top.
Bake 45-50 minutes or until a toothpick comes out mostly clean.
Cool completely, garnish with extra strawberries, and serve with vanilla ice cream if desired.
Notes
Use fresh, ripe strawberries for best flavor.
Do not over-swirl to preserve the marbled effect.
Tent with foil if the top browns too quickly.
Let cake cool completely before slicing for clean pieces.
Store in an airtight container in the fridge for up to 3 days or freeze slices for longer storage.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 710
- Sugar: 70g
- Sodium: 150mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Strawberry Earthquake Cake, strawberry cake, cheesecake swirl, white chocolate dessert