If you’re craving a dessert that marries juicy strawberries, creamy swirls, and a buttery crust, look no further than the Moist Strawberry Earthquake Cake. This showstopper is everything you want in a bake: rich yet refreshing, indulgent yet easy to make. With strawberries bursting in every bite and a soft cake base that pulls apart like lava, this dessert is always a hit.

What makes this cake unique is its delightful “earthquake” texture. As it bakes, the layers ripple and split to reveal pools of cream and fruit. The top remains dotted with vibrant strawberries, while the interior becomes a dreamy blend of flavors and textures. It’s rustic, eye-catching, and absolutely addictive.

What Kind of Strawberries Should I Use?

Fresh strawberries are ideal for this cake. Their natural juices seep into the batter, intensifying the fruity flavor and moistness. However, if fresh strawberries aren’t in season, frozen strawberries (thawed and drained) will work just fine. Just avoid canned or overly syrupy ones—they can make the cake soggy.

Ingredients for the Moist Strawberry Earthquake Cake

Strawberries – The heart of the cake, providing natural sweetness and a juicy bite.
White cake mix – A convenient base that allows other flavors to shine through.
Cream cheese – Swirled into the cake to add richness and a creamy texture.
Powdered sugar – Mixed with the cream cheese for added sweetness.
Butter – Melted into the batter to enhance flavor and create that signature “earthquake” effect.
Vanilla extract – Balances the fruit and cream elements with a warm undertone.
Eggs – Help set the cake structure while keeping it tender.
Strawberry pie filling (optional) – Amplifies the berry flavor and adds visual flair.

How To Make the Moist Strawberry Earthquake Cake

Step 1: Prepare the Baking Dish

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

Step 2: Mix the Base Batter

In a large bowl, prepare the white cake mix according to the package instructions. Pour the batter into the greased baking dish and spread evenly.

Step 3: Make the Cream Cheese Mixture

In a separate bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth. Spoon dollops of the cream cheese mixture over the cake batter.

Step 4: Add the Strawberries

Place fresh strawberries (halved or whole) evenly across the top. If using strawberry pie filling, spoon it over the strawberries for extra depth and a glossy finish.

Step 5: Pour the Melted Butter

Drizzle melted butter all over the surface. This will create bubbling pockets and enhance that signature earthquake texture as it bakes.

Step 6: Bake to Perfection

Bake the cake for 45–50 minutes or until the top is golden and the center is just set. A few cracks and bubbling are normal—it’s part of the charm!

How to Serve and Store This Strawberry Earthquake Cake

This cake is best enjoyed slightly warm, when the cream cheese is melty and the strawberries are soft and jammy. Serve it as-is, or pair with a scoop of vanilla ice cream for a luscious contrast.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual slices for 10-15 seconds. The cake can also be frozen—just wrap tightly and thaw overnight in the fridge before serving.

Frequently Asked Questions

How do I know when the cake is done?

When the top is golden brown and slightly cracked with bubbling edges, it’s ready. The center should be just set but still a little soft.

Can I use a different cake mix?

Yes, yellow or vanilla cake mix works well too. Just avoid chocolate or spice varieties—they may overpower the strawberry flavor.

What if I don’t have fresh strawberries?

Frozen strawberries are fine as long as they’re thawed and drained. Too much liquid can ruin the texture.

Can I make this cake ahead of time?

Absolutely. Bake it a day ahead and chill. Reheat slices as needed.

Do I have to use the pie filling?

No, it’s optional. It boosts the berry flavor, but the cake is delicious with just fresh strawberries too.

Can I add nuts or chocolate chips?

Sure! A sprinkle of chopped pecans or white chocolate chips adds a fun twist.

Want More Dessert Ideas?

If you love this Moist Strawberry Earthquake Cake, you’ll probably enjoy these other irresistible treats:

Salted Caramel Pecan Cookies for a deeper caramel crunch.
Lemon Churro Cookies if you’re craving tangy meets warm spice.
Chocolate Crinkle Sandwich Cookies with a soft ganache center.
Peanut Butter Blossom Cookies if you prefer classic nostalgia.
Brown Sugar Maple Cookies with cozy fall flavor.

Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add extra filling or keep it classic? Try topping with whipped cream?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Moist Strawberry Earthquake Cake

Author: Kate Walton
Total Time: 34 minute
Yield: 12 servings

Print Recipe

Description

A luscious and rustic strawberry dessert made with cake mix, cream cheese, and fresh strawberries. The “earthquake” effect creates irresistible swirls and textures throughout each bite. Perfect for summer gatherings, potlucks, or anytime you want something fruity and indulgent.

Ingredients

2 cups fresh strawberries (halved or whole)

1 box white cake mix (15.25 oz)

8 oz cream cheese, softened

1 cup powdered sugar

1/2 cup unsalted butter, melted

1 tsp vanilla extract

2 large eggs

1 cup strawberry pie filling (optional)

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the white cake mix according to package directions and pour into the dish.
In a separate bowl, beat cream cheese, powdered sugar, vanilla, and eggs until smooth.
Drop spoonfuls of the cream cheese mixture over the cake batter.
Scatter fresh strawberries over the top and spoon on pie filling if using.
Drizzle melted butter evenly across the surface.
Bake for 45–50 minutes or until golden and just set in the center.
Let cool slightly before serving warm.

Prep Time: 15 minutes
Cook Time: 45–50 minutes
Category: Desserts