Strawberry Earthquake Cake
Strawberry Earthquake Cake is a moist, gooey dessert made with a vanilla cake mix base, fresh strawberries, strawberry jam, and a rich cream cheese filling that sinks and swirls as it bakes, creating a cracked, golden top full of flavor.
Equipment
- 1 9x13-inch Baking Dish (glass or ceramic)
- 1 Electric hand mixer
- 2 Large mixing bowls
- 1 Rubber Spatula
- 1 Cooling rack
Ingredients
Cake Base
- 1 box white or vanilla cake mix your favorite brand
- 3 eggs large
- 1/3 cup vegetable oil
- 1 cup milk or water for a lighter batter
Strawberry Layer
- 2 cups fresh strawberries sliced and patted dry
- 1/2 cup strawberry jam or preserves spooned in dollops
- 1/4 cup freeze-dried strawberries optional, for extra flavor
Cream Cheese Filling
- 8 oz cream cheese softened to room temperature
- 2 cups powdered sugar sifted
- 1/2 cup butter melted
- 1 tsp vanilla extract
Optional Toppings
- 1/2 cup shredded coconut optional
- 1/2 cup white chocolate chips optional
- 1/2 cup chopped pecans or walnuts optional
Instructions
- Preheat your oven to 350°F and grease your 9x13-inch baking dish with butter or non-stick spray.
- Prepare the cake batter by combining the cake mix, eggs, oil, and milk in a large bowl according to package directions. Mix until smooth.
- Spread half the cake batter evenly across the bottom of the prepared baking dish.
- Layer the sliced fresh strawberries evenly over the batter. Spoon the strawberry jam in small dollops across the berry layer.
- Beat the softened cream cheese, melted butter, powdered sugar, and vanilla extract together in a separate bowl until smooth and creamy.
- Drop spoonfuls of the cream cheese mixture over the strawberry layer, spreading lightly without fully mixing it in.
- Pour the remaining cake batter over the cream cheese layer and smooth it gently with a spatula.
- Sprinkle any optional toppings like coconut, white chocolate chips, or nuts over the top of the batter.
- Bake for 45 to 50 minutes, until the top is golden and set in the center. The cake will crack and shift during baking.
- Cool the cake in the pan for at least 20 minutes before slicing and serving.
Notes
Soften cream cheese fully before mixing. Pat strawberries dry to avoid soggy batter. Do not overbake — the center should look slightly underdone when pulled from the oven. Let the cake cool at least 20 minutes before slicing. Store covered in the refrigerator for up to 4 days.