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Strawberry Earthquake Cake

Strawberry Earthquake Cake is a deliciously moist and tangy dessert that features a rich cream cheese layer and a swirl of fresh strawberries. It gets its name from the unique 'earthquake' cracks that form on top during baking, creating a delightful visual appeal and texture.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 9x13 inch baking pan
  • 2 mixing bowls large and medium
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 knife for slicing strawberries
  • 1 parchment paper optional

Ingredients
  

  • 1 box white cake mix 15.25 oz
  • 1 cup fresh strawberries hulled and sliced
  • 1/2 cup vegetable oil
  • 1 cup water
  • 3 large eggs
  • 8 oz cream cheese softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/2 cup shredded coconut optional
  • 1/2 cup chopped nuts optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease the 9x13 inch baking pan or line it with parchment paper for easier removal.
  • In a large mixing bowl, combine the cake mix, vegetable oil, water, and eggs. Mix with an electric mixer on medium speed for about 2 minutes, until smooth and well-blended.
  • Pour half of the cake batter into the prepared pan, spreading it evenly.
  • In a medium bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth. Add the milk gradually and stir until you have a creamy mixture.
  • Spoon the cream cheese mixture over the cake batter, creating a layer across the pan. Make sure it is evenly distributed but do not mix into the batter.
  • Spoon the remaining cake batter over the cream cheese layer, then swirl the batter gently with a knife to create a marbled effect.
  • Scatter the sliced strawberries, coconut, and nuts (if using) on top of the cake batter.
  • Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 15 minutes before serving. Cut into squares and enjoy!

Notes

It's best to use fresh strawberries for this recipe, but you can also use frozen strawberries if they are well-drained.
The cream cheese layer creates a lovely contrast in flavor and texture, so don’t skip it!
Serve with whipped cream or a dusting of powdered sugar for a beautiful finish.