Hey, y'all! If you enjoy strawberry desserts, you're going to love my decadent Strawberry Earthquake Cake. This dessert combines strawberry cake with a rich cream cheese swirl, and is topped off with juicy strawberries and white chocolate. It's rich and oh-so-delicious!

Strawberry Earthquake Cake

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Strawberry Earthquake Cake Ingredients

• 15.25 oz. strawberry cake mix
• eggs, oil, and water (in the proportion that the cake mix box calls for)
• 8 oz. cream cheese, softened
• 4 tbsp. butter
• 2 ½ c. powdered sugar
• 8 oz. white chocolate bar (two 4 oz. bars)
• 2 c. chopped strawberries, divided
• 8 oz. whipped topping

How to Make Strawberry Earthquake Cake

1. Preheat your oven to 350°F and grease a 9x13-inch baking dish.
2. In a large bowl, combine the strawberry cake mix, eggs, oil, and water as directed on the box, then pour the batter into the prepared baking dish.
3. Melt the butter and, in a medium bowl, use an electric mixer to blend the melted butter with the cream cheese until smooth. Mix in the powdered sugar.
4. Drop spoonfuls of the cream cheese mixture onto the cake batter in the pan.
5. Break up one white chocolate bar and sprinkle it over the cake batter.
6. Add 1 cup of chopped strawberries to the cake batter and swirl everything together.
7. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool completely, then top with the whipped topping.
9. Use a potato peeler to create white chocolate curls from the remaining bar and sprinkle them, along with the remaining 1 cup of chopped strawberries, over the top of the cake.
10. Serve and enjoy!

Pro Tips For Making This Recipe

1. Grease the baking dish well to prevent the cake from sticking. You can use butter, shortening, or non-stick spray for best results.
2. Start checking the cake a few minutes before the minimum baking time. Oven temperatures can vary; you don’t want to over-bake the cake. Use a toothpick; it should come out with a few moist crumbs but not wet batter.
3. Store any leftovers in an airtight container in the refrigerator. This cake stays moist for up to 3 days.
4. You can substitute white chocolate chips for the chocolate bars.

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2. Sock It To Me Cake
3. Apple Dapple Cake

Strawberry Earthquake Cake

Strawberry Earthquake Cake

JC Phelps

My Strawberry Earthquake Cake is infused with fresh strawberries and white chocolate; it is simply irresistible!

5 from 9 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 12

Calories 474 kcal

Equipment

• 9x13 baking dish

Ingredients

  

1x2x3x

• 15.25 oz. strawberry cake mix
• eggs, oil, and water (in the proportion that the cake mix box calls for)
• 8 oz. cream cheese softened
• 4 tbsp. butter
• 2 ½ c powdered sugar
• 8 oz. white chocolate bar two 4 oz. bars
• 2 c. chopped strawberries divided
• 8 oz. whipped topping

Instructions

 

• Preheat your oven to 350°F and grease a 9x13-inch baking dish.
• In a large bowl, combine the strawberry cake mix, eggs, oil, and water as directed on the box, then pour the batter into the prepared baking dish.
• Melt the butter and, in a medium bowl, use an electric mixer to blend the melted butter with the cream cheese until smooth. Mix in the powdered sugar.
• Drop spoonfuls of the cream cheese mixture onto the cake batter in the pan.
• Break up one white chocolate bar and sprinkle it over the cake batter.
• Add 1 cup of chopped strawberries to the cake batter and swirl everything together.
• Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool completely, then top with the whipped topping.
• Use a potato peeler to create white chocolate curls from the remaining bar and sprinkle them, along with the remaining 1 cup of chopped strawberries, over the top of the cake.
• Serve and enjoy!

Notes

• Grease the baking dish well to prevent the cake from sticking. You can use butter, shortening, or non-stick spray for best results.
• Start checking the cake a few minutes before the minimum baking time. Oven temperatures can vary; you don’t want to over-bake the cake. Use a toothpick; it should come out with a few moist crumbs but not wet batter.
• Store any leftovers in an airtight container in the refrigerator. This cake stays moist for up to 3 days.
• You can substitute white chocolate chips for the chocolate bars.

Nutrition

Calories: 474kcalCarbohydrates: 74gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 24mgSodium: 339mgPotassium: 166mgFiber: 1gSugar: 61gVitamin A: 286IUVitamin C: 23mgCalcium: 149mgIron: 1mg

Keyword Strawberry Earthquake Cake

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My best,

JC