Strawberry Earthquake Cake (Printable version)

Creamy cheesecake meets juicy strawberries in this marbled dessert with white chocolate chips and coconut.

# What you'll need:

→ Cake Base

01 - 1 box (15.25 oz) strawberry cake mix
02 - 3 large eggs
03 - 1/2 cup vegetable oil
04 - 1 cup water

→ Cheesecake Swirl

05 - 8 oz cream cheese, softened
06 - 1/2 cup unsalted butter, softened
07 - 2 cups powdered sugar
08 - 1 teaspoon vanilla extract

→ Strawberry Filling & Toppings

09 - 1 cup fresh strawberries, diced
10 - 1/2 cup white chocolate chips
11 - 1/2 cup sweetened shredded coconut (optional)

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish thoroughly with cooking spray or butter.
02 - Combine strawberry cake mix, eggs, vegetable oil, and water in a large bowl. Beat with electric mixer on medium speed for 2 minutes until batter is smooth and well blended. Pour batter evenly into prepared baking dish.
03 - Beat softened cream cheese and butter together in a separate bowl until creamy and smooth. Add powdered sugar and vanilla extract. Continue beating on medium-high speed for 2-3 minutes until fluffy and no lumps remain.
04 - Drop spoonfuls of cheesecake mixture randomly over the cake batter. Use a knife or skewer to gently swirl through both layers, creating a marbled pattern. Avoid over-mixing to maintain distinct swirls.
05 - Sprinkle diced strawberries, white chocolate chips, and shredded coconut (if using) evenly over the surface of the swirled batter.
06 - Bake for 40-45 minutes until edges are set and lightly golden, but center remains slightly gooey. The cake will have a cracked, earthquake-like appearance.
07 - Let cake cool in pan for at least 30 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The cheesecake swirl creates these incredible creamy pockets throughout every bite
  • Fresh strawberries and white chocolate make it feel fancy without any actual effort
  • That slightly gooey center is basically dessert heaven in a pan
02 -
  • Don't be alarmed when the cake looks slightly underbaked in the center—it firms up as it cools
  • Room temperature ingredients for the cheesecake portion are non-negotiable for smooth results
  • The cake continues to cook slightly in the pan after coming out of the oven
03 -
  • Use a light hand when swirling—too much mixing and you'll lose those beautiful distinct pockets of cheesecake
  • If using frozen strawberries, thaw them completely and pat them dry to prevent excess moisture in the cake

Return