Strawberry Earthquake Cake

Ingredients
Cake Base
1 box strawberry cake mix (15.25 oz)
Ingredients listed on the box (usually eggs, oil, water)
Add-Ins
1 1/2 cups chopped strawberries (fresh or frozen; keep frozen berries unthawed)
Optional: 1 cup sweetened shredded coconut; 1/2 cup chopped pecans or white chocolate chips
“Earthquake” Cream Cheese Filling
8 oz cream cheese, softened
1/2 cup unsalted butter, melted
2 1/2–3 cups powdered sugar
1 tsp vanilla extract
1/4 tsp fine salt
Optional Topping
Whipped cream or whipped topping
Extra sliced strawberries
Instructions
Prep: Heat oven to 350°F (175°C). Grease and line a 9×13-inch pan.
Batter: Mix cake batter per box directions. Fold in 1 cup strawberries and any optional coconut/pecans/chips. Spread in pan.
Filling: Beat cream cheese until smooth. Mix in melted butter, vanilla, and salt; beat in powdered sugar until thick but pourable.
Swirl: Spoon filling over batter in large dollops and swirl lightly. Scatter remaining 1/2 cup berries on top.
Bake: 35–45 minutes. Look for set, golden edges and a gently jiggly, craggy center with visible cream cheese pockets.
Cool & serve: Cool at least 30–45 minutes. Serve warm and gooey, or chill for cleaner slices. Top with whipped cream and berries if desired.
Pro Tips
Pan choice: Metal bakes faster and browns more; glass may need a few extra minutes.
No over-swirl: Minimal swirling keeps dramatic ribbons and gooey pockets.
Frozen berries: If using, toss with 1 teaspoon cornstarch to reduce excess moisture.
Clean slices: Chill 2–3 hours, then cut with a warm, wiped knife.
Storage
Refrigerate: Cover and chill up to 4 days. Freeze: Wrap slices well and freeze up to 2 months; thaw overnight in the refrigerator.

Recipe developed for home bakers by tinsuf. Enjoy more bright berry bakes in our dessert collection.