Name: Strawberry Earthquake Cake
Prep time: 15 min
Cook time: 45 min
Ingredients: 1 box 15.25 oz strawberry cake mix; 3 large eggs; ½ cup vegetable oil; ½ cup whole milk; ½ teaspoon vanilla extract; ½ cup freeze-dried strawberries, crushed ((optional but highly recommended)); 8 oz full-fat cream cheese (softened); ½ cup unsalted butter (melted); 2 cups powdered sugar; 1 teaspoon vanilla extract; ¼ teaspoon salt; ¾ cup white chocolate chips; ½ cup sweetened shredded coconut (optional)

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Ultra Gooey, Creamy Swirled, and Perfectly Crackled

Strawberry Earthquake Cake is one of those desserts that looks dramatic and complicated but is secretly one of the easiest bakes you’ll ever make. As it bakes, the cream cheese layer sinks and swirls into the strawberry batter, creating deep cracks, creamy pockets, and that signature “earthquake” texture.

This version keeps the fun chaos but tones down the sugar overload. It’s sweet, creamy, and intensely strawberry-forward, without tasting artificial.

And yes, the cracks are the whole point.

Yield & Time

Yield: 12–16 squares
Servings: 12
Prep Time: 15 minutes
Bake Time: 40–45 minutes
Total Time: 1 hour
Cooling Time (recommended): 30 minutes

Estimated Nutrition (Per Serving)

Calories: ~390 kcal
Fat: 20g
Carbohydrates: 48g
Sugar: 34g
Protein: 6g

Nutrition information is an estimate and may vary based on ingredient brands and portion sizes.

What You’ll Need

Cake Layer

1 box (15.25 oz) strawberry cake mix
3 large eggs
½ cup vegetable oil
½ cup whole milk
½ teaspoon vanilla extract
½ cup freeze-dried strawberries, crushed (optional but highly recommended)

Cream Cheese Swirl

8 oz full-fat cream cheese, softened
½ cup unsalted butter, melted
2 cups powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt

Add-Ins

¾ cup white chocolate chips
½ cup sweetened shredded coconut (optional)

Tools Needed

9×13-inch baking dish
Mixing bowls
Hand mixer
Rubber spatula
Measuring cups and spoons

How to Make Strawberry Earthquake Cake

Step 1: Prepare the Pan

Preheat oven to 350°F. Grease a 9×13-inch baking dish.

Step 2: Mix the Strawberry Batter

In a large bowl combine:

Strawberry cake mix
3 eggs
½ cup vegetable oil
½ cup whole milk
½ teaspoon vanilla
Crushed freeze-dried strawberries

Mix until smooth and thick.

Step 3: Spread & Sprinkle

Spread batter evenly into the baking dish. Sprinkle white chocolate chips and coconut evenly over the top.

Step 4: Make the Cream Cheese Swirl

Beat together:

8 oz cream cheese
Melted butter
Powdered sugar
Vanilla
Salt

Beat until smooth and creamy.

Step 5: Create the “Earthquake”

Drop spoonfuls of cream cheese mixture over the cake batter. Lightly swirl with a knife — don’t fully mix.

Bake 40–45 minutes until edges are set but center is slightly soft.

Step 6: Cool & Crack

As it cools, cracks form naturally. Let cool at least 30 minutes before slicing.

Pro Tips

Do not over-swirl — you want contrast and separation.
Slightly underbake for gooey texture.
Freeze-dried strawberries dramatically improve flavor.
Chill before slicing for cleaner squares.

Substitutions & Variations

Use fresh diced strawberries (pat dry first)
Swap white chocolate for dark chocolate
Skip coconut if preferred
Add a strawberry glaze drizzle for Pinterest drama

Make-Ahead Tips

Can be made 1 day ahead and stored covered at room temperature.
Refrigerate for longer storage (up to 4 days).

Storage

Store covered at room temperature for 24 hours or refrigerate up to 4 days. Best served slightly chilled or at room temp.

Strawberry Earthquake Cake is chaotic in the best way. Crackled, creamy, gooey, and wildly satisfying, it’s the kind of dessert that looks impressive but takes almost no effort.

If you make it, tell me: did yours crack beautifully?

Ella Cooks

Strawberry Earthquake Cake

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Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Cooling Time 30

Servings: 12

Course: Dessert

Calories: 390

Ingredients Equipment Method Nutrition Notes

Ingredients