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Strawberry Earthquake Cake is the perfect mashup of decadent creaminess and fresh berry flavor in one pan. Layers of soft strawberry cake and swirled cream cheese pockets give every bite a surprise. If you love easy desserts that look impressive and taste like summer, this one is for you.
My family begged for a strawberry dessert that was not shortcake. This cake became an instant classic for birthdays and spring gatherings, especially when the strawberries at the market taste extra sweet.
Ingredients
- Box of strawberry cake mix: Choose one with real fruit for best flavor
- Eggs, oil, and water for the cake mix: Use large eggs and neutral oil like canola
- Cream cheese, softened: For easy mixing — creamy texture comes from full-fat
- Powdered sugar: Sweetens and thickens the cream cheese layer — sift first if it is lumpy
- Vanilla extract: Brings aroma and rounds out the cream cheese
- Fresh strawberries, mashed: For vivid strawberry flavor — pick ripe and fragrant berries
- Granulated sugar: Helps make a thick strawberry glaze
- Lemon juice: Brightens the glaze and boosts berry flavor
- Cornstarch slurry: Thickens the glaze to the perfect drizzling consistency
- Fresh strawberries for garnish: Choose perfectly ripe for color and taste
- White chocolate drizzle (optional): For those who love an extra touch of sweetness
Instructions
- Prepare the Cake Mix:
- Make the cake batter following package directions with eggs, oil, and water. Use a hand or stand mixer for a smooth, lump free mix.
- Pour Into the Baking Dish:
- Grease a 9 by 13 inch dish. Pour in the cake batter, spreading evenly to the edges. Tap the dish gently to remove air bubbles.
- Make the Cream Cheese Swirl:
- In a clean bowl, beat cream cheese, powdered sugar, and vanilla until silky smooth. Ensure there are no lumps for the perfect marble swirl.
- Swirl Into the Cake:
- Drop large spoonfuls of the cream cheese mixture over the cake batter. Use a butter knife or skewer to create dramatic swirls, but do not overmix.
- Bake:
- Slide the pan into the oven and bake 30 to 35 minutes. Test for doneness with a toothpick, which should come out clean from the cake portion. If the cream cheese swirls jiggle slightly, that is ok.
- Prepare Strawberry Glaze:
- While the cake bakes, mash strawberries with sugar and lemon juice in a saucepan. Heat over medium, stirring often. After the berries break down, add the cornstarch slurry to thicken the sauce. Simmer until glossy and run a spoon through it to check for nappe.
- Cool and Decorate:
- Remove cake from oven. Cool in the pan for at least 20 minutes. Drizzle the warm strawberry glaze generously over the top. Garnish with fresh strawberries and a zigzag of melted white chocolate if you want.
Honestly my favorite part is creating the marble swirl, which my kids love to help with. We make a game out of who can make the prettiest pattern. Sometimes that means the cream cheese is thick in a few spots, but those pieces always get eaten first.
Storage Tips
Strawberry Earthquake Cake can be covered tightly and refrigerated for up to four days. The glaze sets beautifully in the fridge and makes weekday leftovers feel special. If you want to rewarm, just pop a slice in the microwave for about ten seconds for that just baked softness again.
Ingredient Substitutions
If you cannot find strawberry cake mix, use vanilla or white cake mix and add extra mashed strawberries to the batter. For the cream cheese layer, do not try low fat options as they might create too thin of a texture. Homemade strawberry glaze works best, but you could use good quality strawberry jam if fresh berries are out of season.
Serving Suggestions
For a party, cut the cake into generous squares and serve each piece on a mini dessert plate with an extra drizzle of white chocolate. Add a scoop of vanilla bean or strawberry ice cream if you really want to wow your guests. During strawberry season, a spoonful of balsamic macerated strawberries takes it to another level.
Cultural and Seasonal Notes
Earthquake cakes originated as a playful take on poke cakes where fillings bubble up in the oven. The strawberry version is a fun spring and summer upgrade. I make this every time the farm stands are overflowing with local strawberries. Right after picking is always when this dessert tastes best.
Seasonal Adaptations
Try folding in blueberries or raspberries for a berry medley. Use lemon zest in the cream cheese mixture to add spring brightness. If fresh strawberries are unavailable, use frozen but thaw and drain them well.
Success Stories
Last Easter I brought this cake to a family dinner and not a slice was left by the time coffee was ready. Friends have since texted me pics of their own versions, sometimes with chocolate chips or macadamia nuts blended in. Every batch gets rave reviews at potlucks and bake sales.
Freezer Meal Conversion
Bake and cool the cake without the glaze. Wrap well in two layers of plastic, then foil. Freeze up to two months. Thaw in the refrigerator overnight and glaze right before serving for that irresistible shiny finish.
Serve this Strawberry Earthquake Cake warm or chilled — it is sure to impress every time. It is just the thing for spring feasts, potlucks, or treating yourself on a weeknight.
Recipe FAQs
- → How do I achieve a proper cream cheese swirl?
Drop spoonfuls of the cream cheese mixture evenly onto the batter, then gently swirl with a knife for a marbled effect.
- → Can I use frozen strawberries for the glaze?
Yes, thaw and drain frozen strawberries before using, but fresh strawberries provide the best texture and flavor.
- → How do I tell when the cake is fully baked?
Insert a toothpick into the center; the cake is done when it comes out clean or with a few crumbs attached.
- → Is the white chocolate drizzle necessary?
The drizzle is optional, but it adds a lovely sweetness and decorative touch atop the finished cake.
- → What is the best way to achieve clean slices?
Allow the cake to cool completely before slicing with a sharp, clean knife for neat portions.