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Introducing Strawberry Earthquake White Chocolate Cream Cheese Cake – a delectable creation featuring a luscious cream cheese filling bursting with succulent strawberries, swirled into a tender strawberry or white cake batter and sprinkled with mouthwatering white chocolate chips. As it bakes, the ingredients may cause a few cracks, but fear not – that’s what makes it an “earthquake” cake! Get ready to experience a flavor explosion with every bite!

More Strawberry recipes? You’ll love this Fluffy Strawberry Rhubarb Cream Pie with a Pretzel Crust, this Easy Strawberry Cream Cheese Pie and this Best Fresh Strawberry Cobbler, for starters!

Why You’ll Love this Strawberry Earthquake Cake Recipe

First of all, this is the perfect delicious dessert for summer! Savor each heavenly bite as the flavors of rich white chocolate, tangy strawberries, and creamy cream cheese come together in a symphony of sweetness.
Super Easy to make! We start with a boxed cake mix and then infused it with a simple cream cheese filling, diced strawberries and white chocolate chips. This gives it a creamy texture within the cake and boy, is it ever delicious! Then once it’s baked and cooled, we top it off with more strawberries and some whipped cream or ice cream, if you like!
This strawberry cake is sure to satisfy your sweet tooth and impress any guests lucky enough to have a taste.
Perfect dessert for your BBQ’s, 4th of July, birthday parties and gatherings with friends and family!

Ingredients You’ll Need

Strawberry White Chocolate Cream Cheese Cake Recipe

1 box white or strawberry cake mix, plus ingredients called for in package
8 oz softened cream cheese
1/2 cup unsalted butter, melted
1 1/2 teaspoons vanilla extract
2 cups powdered sugar
1 cup white chocolate chips
Optional: 1 cup coconut
3 cups diced strawberries (+ 2 tablespoons sugar)
Ice cream or whipped cream for topping optional

Instructions How to Make Strawberry White Chocolate Cream Cheese Cake

To begin, preheat your oven to 350 degrees and prepare a 9×13″ pan by greasing it. While the oven warms up, mix together the white cake mix or strawberry cake mix ingredients according to the package instructions.
Divide the diced strawberries and add 1 & 1/2 cups of the diced strawberries to the batter and pour the batter into the pan – or you can add the diced strawberries on top of the cake batter once you’ve poured the cake batter into the baking pan – either way is fine, however I think the latter suggestion is better to help the strawberries stay more afloat in the cake instead and not sink to the bottom.
Reserve the remaining 1 ½ cups of diced strawberries with 2 tablespoons of sugar and place in the fridge in an airtight container to serve on top of the cake when ready to serve.
Next, sprinkle batter with white chocolate chips.
In a medium sized bowl, using a mixer, beat the softened cream cheese, then mix in the melted butter and vanilla extract until they come together in a velvety blend. Mix in the powdered sugar and toss in some coconut for a tropical twist, if desired.
Fold in 1 ½ cups of the diced strawberries,
Spoon dollops of cream cheese mixture over cake, swirl gently with a knife.
Bake for 40-45 minutes until golden brown. Remove from the oven and let cool.
For the final touch, top each slice with the reserved chopped strawberries and dollops of whipped cream or scoop of ice cream. Enjoy the exploding flavors of this Strawberry Earthquake Cake!

Storing Strawberry Earthquake Cake

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to freeze for longer storage, wrap individual slices tightly in plastic wrap and place cake slices in a freezer-safe bag or airtight container for up to 2 months.

More Variations

Feel free to change up this strawberry earthquake recipe by using different flavored cake mixes so you can have different flavors all year long! You can really get creative here!
Substitute the strawberries with your favorite fruit like peaches, raspberries, cherries or blueberries if you like!
Switch out the white chocolate chips with peanut butter chips, dark chocolate chips or mint chocolate chips! The sky’s the limit!
For more texture, add some pecans or walnuts to your cake batter!

Strawberry Earthquake Cake Tips

Make sure your cream cheese is softened, that way you’ll have a smooth cream cheese filling, instead of a lumpy filling. It also will make it easier to swirl into the cake.
When adding the strawberries to the cake, dice them smaller than larger, so the fruit doesn’t sink to the bottom of the cake. Also, by adding the diced strawberries on top of the cake batter once you’ve poured the cake batter into the baking pan also will help the strawberries stay more afloat in the cake instead of sinking to the bottom. I added the strawberries to the batter, so either way is fine!

In conclusion, the Strawberry Earthquake Cake is not just your average dessert. It’s a culinary masterpiece that combines the rich flavors of strawberry, white chocolate, and cream cheese to create a heavenly treat for your taste buds.

So why not gather your loved ones and whip up this mouthwatering cake? Experiment with different variations by adding your own personal touch. Time to get baking this easy Strawberry Earthquake Cake recipe!

More Strawberry Love!

Strawberry Earthquake White Chocolate Cream Cheese Cake

Kim Lange

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Prep Time 15

Cook Time 40

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Ingredients

Strawberry Earthquake White Chocolate Cream Cheese Cake Recipe

1 box white or strawberry cake mix plus ingredients called for in package
8 oz softened cream cheese
½ cup unsalted butter melted
1 ½ teaspoons vanilla extract
2 cups powdered sugar
1 cup white chocolate chips can add 2 cups if desired
Optional: 1 cup coconut if you want a tropical vibe
3 cups diced strawberries + 2 tablespoons sugar
Ice cream or whipped cream for topping optional

US Customary - Metric

Instructions

Instructions How to Make Strawberry Earthquake White Chocolate Cream Cheese Cake

To begin, preheat your oven to 350 degrees and prepare a 9×13" pan by greasing it. While the oven warms up, mix together the cake ingredients according to the package directions.
Divide the diced strawberries and add 1 & 1/2 cups of the diced strawberries to the batter and pour the batter into the pan - or you can add the diced strawberries on top of the cake batter once you've poured the cake batter into the baking pan - either way is fine, however I think the latter suggestion is better to help the strawberries stay more afloat in the cake instead and not sink to the bottom.
Reserve the remaining 1 ½ cups of diced strawberries with 2 tablespoons of sugar and place in the fridge in an airtight container to serve on top of the cake when ready to serve.
Next, sprinkle batter with white chocolate chips.
In a medium sized bowl, using a mixer, beat the softened cream cheese, then mix in the melted butter and vanilla extract until they come together in a velvety blend. Mix in the powdered sugar and toss in some coconut for a tropical twist, if desired.
Fold in 1 ½ cups of the diced strawberries,
Spoon dollops of cream cheese mixture over cake, swirl gently with a knife.
Bake for 40-45 minutes. Remove from the oven and let cool.
For the final touch, top each slice with the reserved strawberries and dollops of whipped cream or scoop of ice cream.