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Strawberry Earthquake Cake

A moist strawberry cake with a creamy cheesecake swirl, studded with white chocolate and fresh strawberries, baked into a gooey, marbled dessert.

  • Total Time: 60 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 1 box (15.25 oz) strawberry cake mix
  • Eggs, oil, and water (as called for on cake mix box)
  • 8 oz cream cheese, softened
  • 4 tbsp butter, melted
  • 2 1/2 cups powdered sugar
  • 2 white chocolate bars (4 oz each), broken into pieces
  • 2 cups chopped strawberries, divided
  • 1 container (8 oz) whipped topping

Instructions

  1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
  2. In a large bowl, combine the strawberry cake mix, eggs, oil, and water as directed on the box. Pour the batter into the prepared baking dish.
  3. In a medium bowl, use an electric mixer to blend the melted butter and cream cheese until smooth. Mix in the powdered sugar until creamy.
  4. Drop spoonfuls of the cream cheese mixture over the cake batter. Scatter the white chocolate pieces and 1 cup of chopped strawberries over the batter.
  5. Use a knife to gently swirl the cream cheese mixture, white chocolate, and strawberries into the cake batter. Do not overmix.
  6. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cool, then top with whipped topping and remaining chopped strawberries before serving.

Notes

For best results, use a white chocolate bar instead of chips for the ‘earthquake’ effect. You can substitute yellow cake mix if desired. Serve with vanilla ice cream for extra indulgence.

  • Author: Dorothy Miller
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 420
  • Sugar: 45
  • Sodium: 320
  • Fat: 18
  • Saturated Fat: 10
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 60
  • Fiber: 1
  • Protein: 4
  • Cholesterol: 40