Strawberry Earthquake Cake

This cake is called an earthquake cake because the cream cheese mixture and white chocolate create cracks and pockets as it bakes, so every slice looks a little different in the best way.​

It is a fun party cake for birthdays, potlucks, BBQs, and summer gatherings, and it is beginner friendly because the base starts with a box mix.​

Timing and servings

Prep time: about 15 minutes.​
Bake time: 40 to 45 minutes.​
Cool time: at least 1 hour, then chill if you want cleaner slices.​
Yield: 12 to 16 squares, depending on how you cut it.​

Ingredients

Cake layer

• 1 box strawberry cake mix, 15.25 oz​
• Eggs, oil, and water as called for on the cake mix box​

Cheesecake swirl and mix ins

• 8 oz cream cheese, softened to room temperature​
• 4 tbsp butter, melted​
• 2 cups powdered sugar​
• 2 white chocolate bars, 4 oz each, chopped or broken into chunks​
• 2 cups fresh strawberries, chopped and divided​

Topping

• 1 container whipped topping, 8 oz​
• Optional garnish: extra chopped strawberries and white chocolate curls​

Instructions

Prep the pan and batter

1. Heat oven to 350 F.​
2. Grease a 9×13 inch baking dish.​
3. In a large bowl, mix the strawberry cake mix with the eggs, oil, and water listed on the box until just combined.​
4. Pour the batter into the prepared baking dish and spread into an even layer.​

Make the cheesecake swirl

1. In a medium bowl, beat the softened cream cheese and melted butter until smooth.​
2. Add powdered sugar and mix until creamy and fluffy.​
3. Drop spoonfuls of the cream cheese mixture all over the cake batter.​

Add the earthquake effect

1. Sprinkle chunks from 1 white chocolate bar over the batter.​
2. Sprinkle 1 cup of the chopped strawberries over the top.​
3. Use a butter knife to gently swirl just a few times so you get ribbons and pockets, not a fully mixed batter.​

Bake and cool

1. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.​
2. Let the cake cool completely before adding the topping so it does not melt and slide off.​

Top and serve

1. Spread whipped topping over the cooled cake.​
2. Make white chocolate curls from the remaining bar and sprinkle them on top.​
3. Add the remaining 1 cup chopped strawberries on top, slice, and serve.​

Tips for best results

Keep the swirl distinct

Swirl lightly so you get visible cream cheese pockets and strawberry streaks after baking.​
If you overmix, the cake still tastes good, but you lose the classic earthquake look.​

Use white chocolate bars for pockets

White chocolate bars melt into bigger gooey pockets, while chips tend to disappear more into the batter.​

Prevent overbrowning

If the top browns too quickly before the center is done, tent loosely with foil for the last part of baking.​

Variations

Make it your way

• Chocolate swap: Use milk or dark chocolate instead of white chocolate bars.​
• Frozen strawberries: Thaw fully and drain well, then pat dry to avoid extra liquid.​
• Homemade whipped cream: Use it instead of whipped topping, whip until stable so it holds up.​

Storage

Cover and refrigerate for up to 3 days.​
For longer storage, freeze tightly wrapped slices for up to 3 months, then thaw overnight in the fridge.

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