Moist Strawberry Earthquake Cake

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When I first made this Moist Strawberry Earthquake Cake, I was chasing the idea of something indulgent, fruity, and wildly gooey. I wanted the kind of dessert that would stop conversations mid-sentence and have people licking the fork clean. This cake does exactly that. It doesn’t just satisfy a sweet tooth—it leaves a strawberry-stained impression.

The combination of strawberries and cream cheese in this recipe is what really makes it shine. But unlike many strawberry desserts, this one is layered and swirled in a way that creates dramatic pockets of flavor. The “earthquake” element comes into play with how the cream cheese mixture bursts through the strawberry cake like molten lava, creating irresistible pockets of creamy delight. It looks stunning, but tastes even better.

Baking this cake fills the kitchen with the warm aroma of strawberries and vanilla. It’s the kind of smell that makes everyone impatient for dessert. And when it finally comes out of the oven with its signature cracked and cratered top, it’s impossible not to dig in right away. I personally love serving it slightly warm—those melty bits of strawberry and sweet cream cheese are the very definition of comfort.

Why You’ll Love This Moist Strawberry Earthquake Cake

This cake is the perfect marriage of beauty and flavor. The bursts of strawberry preserve, the rich cream cheese filling, and the moist texture all work in harmony to create something truly special. If you’re someone who loves desserts that are both stunning and low-effort, this cake will win you over.

It doesn’t require layers of frosting or fancy decorations to impress. The beauty is in the cracks, the crevices, and the gooey swirls. Whether it’s for a potluck, a family gathering, or simply a weekend treat, this strawberry earthquake cake always delivers applause-worthy results. Plus, it’s a fun recipe to make with kids or friends—each cake turns out a little different, and that’s part of the charm.

Ingredients

Strawberry Cake Mix: This is the base of our cake and brings a vibrant color and strong strawberry flavor. It keeps the baking process easy and consistent.

Strawberry Preserves: Swirled into the cake batter, this adds pockets of jammy goodness and amplifies the fruitiness in every bite.

Cream Cheese: The key to the “earthquake” element. When baked, it bubbles and breaks through the cake, leaving behind ribbons of tangy, creamy richness.

Butter: Adds moisture and a buttery undertone that balances the sweetness.

Powdered Sugar: Mixed with cream cheese, this creates a smooth and sweet filling that enhances the texture contrast.

Shredded Sweetened Coconut: This optional ingredient adds chew and a tropical twist, giving the cake more texture.

White Chocolate Chips: These melt into the cake and form gooey, sweet pockets that contrast with the tartness of the strawberries.

How to Make Moist Strawberry Earthquake Cake

Step 1: Prepare the Baking Dish

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper for easy cleanup.

Step 2: Mix the Strawberry Cake Batter

Prepare the strawberry cake mix according to the package directions. Pour the batter evenly into the prepared baking dish.

Step 3: Add the Strawberry Preserves

Drop spoonfuls of strawberry preserves randomly over the cake batter. Use a knife to gently swirl the preserves into the batter without overmixing.

Step 4: Make the Cream Cheese Mixture

In a separate bowl, beat softened cream cheese with melted butter and powdered sugar until smooth and fluffy. Spoon this mixture in dollops over the cake.

Step 5: Add Toppings

Sprinkle shredded coconut and white chocolate chips evenly over the top. These ingredients will bake into the cake and create gooey, golden spots.

Step 6: Bake

Bake in the preheated oven for 40 to 45 minutes. The top will be cracked, the edges set, and the center slightly jiggly. Let cool slightly before slicing. Enjoy warm or at room temperature.

Recipe Variations and Possible Substitutions

If you’re out of strawberry preserves, try using raspberry or cherry preserves for a twist on the fruity base. These flavors complement the cream cheese swirl beautifully and still bring a strong berry note.

You can switch the white chocolate chips with semi-sweet chocolate chips or even chopped dark chocolate for a richer, deeper flavor. If you’re not a fan of coconut, feel free to leave it out or replace it with chopped pecans or almonds for some crunch.

For a lighter version, use low-fat cream cheese and replace the butter with margarine or a plant-based alternative. And if strawberry cake mix isn’t available, a vanilla or white cake mix with added strawberry extract and pink food coloring can be a good substitute.

Serving and Pairing Suggestions

I love serving this cake while it’s still slightly warm, when the cream cheese is extra gooey and the white chocolate pockets are molten. Add a scoop of vanilla bean ice cream on the side and watch it melt into every crevice.

It also pairs beautifully with a cup of strong black coffee or a glass of cold milk. If you’re hosting a brunch or tea party, this cake makes a vibrant centerpiece alongside something like my Strawberry Shortcake Cheesecake Rolls or a fruity Cottage Cheese Protein Brownies.

Storage and Reheating Tips

Store leftover cake in an airtight container in the refrigerator for up to 5 days. Because of the cream cheese, refrigeration is essential. To enjoy it warm again, simply microwave individual slices for about 15 seconds.

You can also freeze this cake. Wrap slices individually in plastic wrap and then foil, storing them in a freezer-safe bag for up to two months. Thaw overnight in the fridge or warm gently in the microwave straight from frozen.

FAQs

How do I keep Moist Strawberry Earthquake Cake from being too runny in the middle?

Make sure not to underbake the cake. A slight jiggle in the center is okay, but it should not be liquid. Letting the cake sit for 15-20 minutes after baking helps it set properly.

Can I make Moist Strawberry Earthquake Cake ahead of time?

Yes! You can prepare and bake the cake the night before. Store it in the refrigerator and reheat slices as needed.

What’s the best way to swirl the cream cheese in Moist Strawberry Earthquake Cake?

Use a spoon or knife to dollop the cream cheese mixture evenly over the top, then gently swirl using a butter knife. Avoid overmixing to maintain those beautiful “earthquake” cracks.

Can I use fresh strawberries instead of preserves in Moist Strawberry Earthquake Cake?

Fresh strawberries can be used but should be macerated first with a bit of sugar to bring out their juices. Keep in mind this may slightly change the texture and moisture level of the cake.

Is it necessary to add coconut to Moist Strawberry Earthquake Cake?

Not at all. Coconut adds texture and flavor, but if you’re not a fan, just skip it or swap it out for chopped nuts or more chocolate chips.

Related Recipe You’ll Like

If you loved this gooey, fruit-filled delight, don’t miss out on my Strawberry Shortcake Cheesecake Rolls. They bring together all the elements of a classic shortcake with a luscious twist of cheesecake, just like this earthquake cake but in roll form.

Another recipe worth checking out is my Easter Cake Mix Cookie Bars. They’re just as easy and bursting with fun colors and flavors. If you’re a fan of easy cake mix-based treats, you’ll be obsessed.

Or go for something protein-packed and still delicious with these Cottage Cheese Protein Brownies that manage to be rich and fudgy while sneaking in a healthy twist.

Save and Share This Recipe for Later

If this Moist Strawberry Earthquake Cake had your mouth watering, make sure to pin it to your dessert board on Pinterest so you never lose it! Sharing it on Facebook or sending it to a baking buddy is a sweet way to spread the joy. Whether it’s for a weekend bake-a-thon or a holiday table, this cake deserves a place in your go-to collection.

WANT TO SAVE THIS RECIPE?