Can I Use Frozen Strawberries?

Yes! However, thaw them first and pat them dry. Excess moisture can make the cake too wet, affecting texture.

Why Isn’t My Cake Marbled?

Overmixing the swirl can blend the cream cheese into the batter too much. Try swirling gently with a skewer instead of stirring.

Can White Chocolate Chips Be Used Instead of a Chocolate Bar?

Yes, white chocolate chips melt beautifully into the cake, adding a creamy sweetness.

How Do You Store This Cake?

Room temperature: Up to 2 days in an airtight container . Refrigerated: Up to 5 days , tightly wrapped. Frozen: Up to 3 months , individually wrapped for easy reheating.

Can I Make This Cake Ahead of Time?

Absolutely! Bake it the day before, cover tightly, and store at room temperature. Warm individual slices before serving for the best experience.

What’s the Best Way to Serve It?

Classic: Just as it is, with its gooey, warm texture. Ice Cream Pairing: Add a scoop of vanilla or strawberry ice cream for extra indulgence. Drizzled with Sauce: Try chocolate, caramel, or berry sauce for added flavor.

Strawberry Earthquake Cake Recipe: A Gooey, Irresistible Dessert

Description

Imagine pulling a warm, marbled cake from the oven, its surface beautifully cracked like an earthquake, revealing swirls of rich cream cheese, melty chocolate, and bursts of sweet strawberry flavor. This Strawberry Earthquake Cake is the ultimate indulgence—soft, gooey, and bursting with contrasting textures in every bite. Unlike traditional cakes, this one requires no complicated layering or frosting. Just mix, swirl, and bake! Perfect for family gatherings, birthdays, or whenever you’re craving a decadent strawberry dessert.

Ingredients

Cake Base:

1 box strawberry cake mix
3 large eggs (room temperature)
½ cup (1 stick) butter, melted

Cream Cheese Swirl:

8 oz cream cheese, softened
2 cups powdered sugar (adjust for sweetness)
¼ cup butter, melted

Mix-ins & Toppings:

1 cup chocolate chips (white, dark, or milk)
1 cup fresh strawberries, diced (or frozen, patted dry)

Instructions

Preheat & Prepare the Pan
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or non-stick spray.
Make the Cake Batter
- In a large bowl, mix strawberry cake mix, eggs, and melted butter until smooth.
- (Optional: Add ½ cup sour cream or Greek yogurt for extra moisture.)
Prepare the Cream Cheese Mixture
- In a separate bowl, mix softened cream cheese, powdered sugar, and melted butter until smooth.
- Tip: Let cream cheese sit at room temperature for 30 minutes before mixing to avoid lumps.
Layer & Swirl for the Earthquake Effect
- Pour the strawberry cake batter into the prepared baking dish.
- Drop spoonfuls of the cream cheese mixture over the batter.
- Use a knife or skewer to gently swirl the cream cheese into the batter (4-5 light swirls for a marbled effect).
Add Chocolate & Strawberries
- Sprinkle chocolate chips evenly over the cake.
- Scatter diced strawberries on top.
Bake Until Perfectly Gooey
- Bake for 40-45 minutes until edges are golden brown and the center is slightly jiggly.
- Toothpick test: A toothpick inserted into the edges should come out clean.
Cool & Serve
- Let the cake cool for 15-20 minutes before slicing.
- Serve warm or at room temperature.

Notes

For a dairy-free version: Substitute butter with coconut oil and use dairy-free cream cheese.
To make it extra gooey: Reduce baking time by 5 minutes or add 2 extra tablespoons of butter to the cream cheese mixture.
Want more chocolate? Try caramel chips, white chocolate chunks, or even Nutella drizzles!
Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: Wrap slices tightly in plastic wrap and freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Category: Breakfast
Cuisine: American

Nutrition

Calories: ~350
Fat: 18g
Carbohydrates: 45g
Protein: 4g