Gooey Strawberry Earthquake Cake Recipe

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A decadent twist on classic strawberry desserts, this Gooey Strawberry Earthquake Cake is a dreamy delight of layers and textures. Imagine biting into a soft, buttery cake base that gives way to a molten core of sweet strawberries and luscious cream cheese, topped with a swirl of whipped cream and fresh berries. It’s the kind of dessert that turns any moment into a celebration.

The “earthquake” effect happens as the gooey filling bubbles and breaks through the surface while baking, creating craters of flavor and pockets of irresistible strawberry cream. It’s as fun to make as it is to eat, and perfect for anyone who loves a gooey, fruity surprise in every slice.

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What Kind of Strawberries Should I Use?

Fresh strawberries are ideal for this cake, especially when they’re in season and bursting with natural sweetness. However, frozen strawberries can also work in a pinch—just make sure to thaw and drain them well to avoid excess moisture that can affect the cake’s structure.

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Ingredients for the Gooey Strawberry Earthquake Cake

Yellow Cake Mix
This provides a soft, sweet base and saves time while still offering that homemade flavor.

Cream Cheese
For rich, tangy swirls that contrast beautifully with the sweet strawberries.

Butter
Melted butter adds depth and gooey texture, helping everything melt and blend into cake perfection.

Powdered Sugar
Used to sweeten the cream cheese layer without graininess.

Strawberries
Whether fresh or frozen, they add juicy bursts of fruitiness and color.

Whipped Topping
To finish with a light, creamy touch that balances the richness below.

Eggs
They bind the cake mix and give structure to the base layer.

Vanilla Extract
Adds warmth and enhances the overall flavor profile.

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How To Make the Gooey Strawberry Earthquake Cake

Step 1: Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to ensure easy removal after baking.

Step 2: Mix the Cake Base

In a large bowl, combine the yellow cake mix, eggs, and melted butter. Mix until smooth and well combined. Spread the batter evenly across the bottom of your prepared baking dish.

Step 3: Prepare the Cream Cheese Mixture

In a separate bowl, beat the cream cheese until fluffy. Add powdered sugar and vanilla extract, mixing until smooth and creamy. Dollop this mixture over the cake base.

Step 4: Add the Strawberries

Evenly scatter the sliced strawberries over the cream cheese layer. Press them lightly into the mixture so they’re partially submerged.

Step 5: Bake the Cake

Bake in the preheated oven for about 40-45 minutes. You’ll know it’s done when the edges are golden and the center has that signature “earthquake” look with cracks and bubbling strawberry filling.

Step 6: Cool and Garnish

Allow the cake to cool in the pan for at least 30 minutes. Top with whipped topping and garnish with extra strawberries before slicing and serving.

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Serving and Storing Your Gooey Strawberry Earthquake Cake

This cake is a showstopper straight from the oven, but it’s even better slightly cooled when the flavors have had time to settle. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent experience. The juicy strawberry pockets and creamy swirls are delicious contrasts to the rich, cakey base.

To store, cover the cake tightly with plastic wrap or transfer to an airtight container. It will keep well in the refrigerator for up to 4 days. For longer storage, you can freeze individual slices wrapped in foil and stored in a freezer-safe bag for up to 2 months. Just thaw and reheat slightly before serving.

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Frequently Asked Questions

How gooey should the center be?

The center should be soft and slightly underbaked-looking, but not liquid. The “earthquake” effect creates pockets of gooey filling that settle as the cake cools.

Can I use a different fruit?

Absolutely. Raspberries, blueberries, or even a mix of berries work well. Adjust sugar slightly based on fruit tartness.

Should I refrigerate leftovers?

Yes, due to the cream cheese layer, it’s best to refrigerate any uneaten cake.

Can I make this cake ahead of time?

Yes, it’s great for make-ahead. Bake the cake a day in advance and store in the fridge. Add whipped topping just before serving.

What if I don’t have whipped topping?

You can use freshly whipped cream or even a cream cheese frosting for a richer alternative.

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