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Freshly baked Strawberry Earthquake Cake in a baking dish with cream cheese swirls and fresh strawberrie

Strawberry Earthquake Cake

A comforting yet showstopping spring dessert made with fluffy vanilla cake, tangy cream cheese swirls, strawberry jam, and fresh strawberries that bake into a rustic “earthquake” cracked top.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 box white or vanilla cake mix 15.25 oz
  • eggs as directed on cake mix package
  • oil as directed on cake mix package
  • water as directed on cake mix package
Cream Cheese Swirl
  • 8 oz cream cheese softened to room temperature
  • 1/2 cup unsalted butter melted (1 stick)
  • 2 cups powdered sugar sifted
  • 1 tsp pure vanilla extract
  • 1 pinch salt to balance sweetness
  • 1/2 tsp lemon zest optional, for brightness
Strawberry Layer
  • 2 cups fresh strawberries hulled and sliced
  • 1 cup strawberry jam or preserves
Optional Add-Ins
  • 1/2 cup white chocolate chips optional
  • powdered sugar optional, for dusting before serving
  • strawberry glaze optional, for drizzling before serving

Equipment

  • 9×13-inch (23×33 cm) baking dish
  • Electric hand mixer or stand mixer
  • Mixing bowls
  • Measuring Cups and Spoons
  • Spatula or wooden spoon
  • Cutting board and knife

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish. Wash, hull, and slice strawberries; soften cream cheese to room temperature.
  2. Prepare the cake batter according to the package directions. Pour batter evenly into the prepared baking dish.
  3. In a separate bowl, beat cream cheese, melted butter, powdered sugar, vanilla extract, and a pinch of salt (plus lemon zest if using) until completely smooth.
  4. Drop generous spoonfuls of the cream cheese mixture over the cake batter. Add dollops of strawberry jam over the top, then scatter sliced strawberries (and white chocolate chips if using). Do not stir.
  5. Bake for 40–45 minutes, until the top is golden and the center is just set.
  6. Cool for 15–20 minutes before slicing. Optional: dust with powdered sugar or drizzle with strawberry glaze before serving.

Notes

Resist the urge to stir—leaving the cream cheese and jam undisturbed creates the signature “earthquake” cracks. For a sweeter jam, reduce powdered sugar slightly. Store leftovers refrigerated up to 4 days or freeze wrapped slices up to 2 months.