If you have a soft spot for luscious, fruity desserts that feel like a warm hug in cake form, then this Strawberry Earthquake Cake Recipe is about to become your new obsession. This cake is a delightful mix of airy strawberry cake, tangy cream cheese swirls loaded with fresh strawberries, and a sprinkle of white chocolate chips that add just the right amount of sweetness and texture. Every bite is rich with flavor and texture that makes you want to savor it slowly—or maybe dive right in for seconds. It’s festive, comforting, and surprisingly simple to make, making it perfect for everything from family dinners to special celebrations.
Ingredients You’ll Need
The magic behind this Strawberry Earthquake Cake Recipe comes from a handful of ingredients that are everyday staples, yet each one plays a crucial role. From the fluffy strawberry cake base to the creamy tang of the cream cheese swirl and the fruity freshness of diced strawberries, these ingredients blend beautifully to create a cake that’s as eye-catching as it is delicious.
- Strawberry cake mix (1 box, 15.25 ounces): The foundation of the cake providing sweet, fruity flavor and a tender crumb.
- Large eggs (3, room temperature): Adds structure and helps the cake rise evenly.
- Water (1 cup): Keeps the cake moist and helps activate the dry ingredients.
- Vegetable oil (½ cup, 109 g): Ensures a soft texture without drying out the cake.
- Cream cheese (8 ounces, softened): Brings rich tanginess to the cream cheese swirl, balancing the sweetness.
- Unsalted butter (½ cup or 1 stick, 113 g, melted): Adds a silky smoothness and depth to the cream cheese mixture.
- Confectioners’ sugar (2 ½ cups, 312.5 g): Sweetens and thickens the cream cheese swirl to the perfect consistency.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with warm, aromatic notes.
- Kosher salt (¼ teaspoon): Balances sweetness and accentuates the flavors.
- Diced strawberries (1 cup, 166 g, plus extra for garnish): Adds bursts of fresh, juicy strawberry flavor throughout the cake.
- White chocolate chips (2 cups, 364 g): Sprinkle a bit of creamy sweetness and texture on top for a delightful finish.
- Vanilla ice cream (for serving): An optional but divine pairing that turns each serving into a dreamy dessert experience.
How to Make Strawberry Earthquake Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350 degrees Fahrenheit; this ensures even baking later on. Spray a 9×13-inch baking dish thoroughly with cooking spray, which will prevent the cake from sticking and help it come out cleanly once baked.
Step 2: Mix the Cake Batter
In a medium bowl, combine the strawberry cake mix with the eggs, water, and vegetable oil. Stir them together until the mixture is smooth and fully combined. Pour this vibrant pink batter evenly into your prepared baking dish, giving it a gentle shake so it settles nicely.
Step 3: Prepare the Cream Cheese Swirl
Next, grab a large bowl and use a hand mixer to beat the softened cream cheese, melted butter, confectioners’ sugar, vanilla extract, and kosher salt until smooth and creamy. This luscious mixture is what gives the cake its signature swirly, tangy surprise.
Step 4: Fold in the Fresh Strawberries
Gently fold the diced strawberries into the cream cheese mixture, making sure they’re evenly distributed but not crushed. These juicy strawberry pieces will add fresh pockets of flavor amidst the creamy swirls.
Step 5: Swirl the Cream Cheese Mixture into the Cake Batter
Dollop the cream cheese and strawberry mixture over the top of the strawberry cake batter. Then, take a knife and carefully swirl it through the batter — don’t overdo it, just enough to create pretty marbled ribbons of cream cheese throughout the cake.
Step 6: Add White Chocolate Chips and Bake
Sprinkle the white chocolate chips generously over the top. Pop the pan into the preheated oven and bake for 50 to 55 minutes, or until the center is set and a toothpick inserted near the middle comes out mostly clean with just a few moist crumbs.
Step 7: Serve Warm
Once baked, allow your cake to cool slightly, then garnish with extra diced strawberries for a fresh burst. Serve warm slices with a scoop of vanilla ice cream to elevate this already dreamy dessert.
How to Serve Strawberry Earthquake Cake Recipe
Garnishes
Adding a handful of fresh strawberries on top not only brightens the look but enhances the fruity pop with every bite. A light dusting of powdered sugar or a drizzle of melted white chocolate can also make it feel extra special.
Side Dishes
This cake shines as a star dessert but pairs wonderfully with a simple cup of freshly brewed coffee or a refreshing iced tea. For celebrations, a dollop of freshly whipped cream alongside the cake adds an indulgent touch that everyone will love.
Creative Ways to Present
If you want to impress guests, try serving the Strawberry Earthquake Cake Recipe in individual glass jars or ramekins topped with layers of cake, ice cream, and strawberry sauce. Alternatively, cut the cake into cubes and serve as bite-sized dessert bars with toothpicks for easy snacking.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container in the refrigerator. The cream cheese swirl keeps it moist and flavorful, and it will stay fresh for up to four days. Just remember that the cake tastes best when served slightly warmed or at room temperature.
Freezing
If you want to prepare this cake ahead of time, it freezes well. Wrap the cooled cake tightly in plastic wrap and then again in aluminum foil before placing it in the freezer. It can be frozen for up to two months without losing quality.
Reheating
To enjoy the cake after refrigeration or freezing, simply warm individual slices in the microwave for about 20 to 30 seconds until just heated through. Avoid overheating to keep the cake moist and avoid melting the white chocolate chips too much.
FAQs
Can I use fresh strawberries instead of diced?
Yes! Using fresh diced strawberries is essential for the best texture and flavor in the cream cheese swirl. Just make sure to pat them dry slightly to avoid excess moisture in the filling.
What type of cream cheese is best for this recipe?
Use full-fat cream cheese for the richest taste and creaminess. Soften it to room temperature beforehand to make mixing easier and smoother.
Can I substitute white chocolate chips?
Absolutely! If you prefer, you can swap white chocolate chips for regular milk chocolate or even chopped strawberries on top. Each variation gives the cake a unique twist.
Is it necessary to serve the cake warm?
While serving warm enhances the gooey texture of the white chocolate and cream cheese, this cake tastes delicious at room temperature as well, making it versatile for any occasion.
How long does this cake take to bake?
The cake typically bakes between 50 to 55 minutes, but oven temperatures vary, so start checking at the 50-minute mark. The center should be mostly set but still moist.
Final Thoughts
There’s nothing quite like the joy of biting into this Strawberry Earthquake Cake Recipe for the first time — it’s a wonderful blend of love, flavor, and comfort all baked into one unforgettable dessert. Whether you’re treating your family on a weekend or impressing guests at a party, this cake promises smiles and happy spoons all around. Grab your ingredients, and trust me, once you try this, it’ll become a beloved classic in your recipe collection.
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Strawberry Earthquake Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Strawberry Earthquake Cake is a luscious, moist strawberry-flavored cake with a creamy, tangy cream cheese swirl packed with fresh strawberries and white chocolate chips. Baked to perfection, this dessert offers a delightful combination of fluffy cake and rich, sweet topping, making it an irresistible treat best served warm with vanilla ice cream for an extra indulgent experience.
Ingredients
Cake Batter
- 1 box (15.25 ounces) strawberry cake mix
- 3 large eggs, room temperature
- 1 cup water
- ½ cup (109 g) vegetable oil
Cream Cheese Swirl
- 1 package (8 ounces) cream cheese, softened
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 2 ½ cups (312.5 g) confectioners’ sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup (166 g) diced strawberries, plus extra for garnish
Topping
- 2 cups (364 g) white chocolate chips
Serving
- Vanilla ice cream, for serving
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Mix Cake Batter: In a medium bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Mix thoroughly until well combined and smooth.
- Pour Batter: Pour the batter evenly into the prepared baking dish, smoothing it out.
- Prepare Cream Cheese Mixture: In a large bowl, use a hand mixer to beat together softened cream cheese, melted butter, confectioners’ sugar, vanilla extract, and kosher salt until smooth and creamy.
- Add Fresh Strawberries: Gently fold the diced strawberries into the cream cheese mixture, distributing them evenly.
- Swirl Cream Cheese into Batter: Dollop the cream cheese mixture over the cake batter in the baking dish. Using a knife, gently swirl the cream cheese mixture into the cake batter to create a marbled effect.
- Add White Chocolate Chips: Sprinkle the white chocolate chips evenly across the top of the batter.
- Bake: Bake in the preheated oven for 50-55 minutes, or until the center is set and a toothpick inserted comes out mostly clean with a few moist crumbs.
- Serve: Remove from oven and let cool slightly. Garnish with extra diced strawberries and serve warm, ideally with a scoop of vanilla ice cream for a delightful contrast.
Notes
- Room temperature eggs help ensure a smooth batter.
- Be careful not to overmix the cream cheese swirl when folding in strawberries to avoid breaking them down too much.
- You can substitute fresh strawberries with frozen, but thaw and drain them first to avoid excess moisture.
- For a lower-fat version, use reduced-fat cream cheese and less butter.
- Check the cake early near the end of baking time to prevent overbaking, which can dry out the cake.
