Strawberry Cheesecake Cake (Earthquake Cake)

Super easy, flavorful and fun this Strawberry Cheesecake Cake is a breeze to whip up and is swirled with a delicious cheesecake and strawberry filling.

Cakes, what can I say? I can’t get enough of them lately. This Strawberry Cheesecake Cake is one of my favorites, it’s super simple to put together and strawberry is one of my favorite flavors.

If you haven’t heard of an Earthquake Cake before, you’re missing out. There are so many of them out there that the flavor combinations are endless.

I really love strawberries so we have been making this version for quite a while and let me tell you, it has just the right amount of strawberry to it and the fresh strawberries really give it a nice punch.

It is also balanced out really well with the cheesecake swirl which creates a nice moist texture to the cake that when you eat it you will not want to stop.

I might be biased because hey I love strawberries, but I mean when you add white chocolate chips, fresh strawberries, and cheesecake, how can you go wrong? It’s a winning combination.

The texture is amazing! I know I said that already, but seriously! Something about the combo of cake and cheesecake makes a melt-in-your-mouth experience that I can’t get enough of.

So bring on the Strawberry Cheesecake Cake and get your Earthquake on!

1. Using a strawberry box cake mix makes it super easy to put together.
2. You can use your own homemade cake if you’d like.
3. The cheesecake swirl goes throughout the cake where you will get a piece of it in each and every bite.

• Strawberry cake mix, plus ingredients called for in package)
• Cream cheese
• Butter
• Vanilla
• Powdered sugar
• White chocolate chips
• Strawberries
• Whipped cream

1. Preheat the oven to 350 degrees; grease a 9×13″ pan.
2. Mix cake according to package directions.
3. Pour batter into the prepared pan.
4. Sprinkle with white chocolate chips.
5. Mix the melted butter, cream cheese, and vanilla together until combined.
6. Add the powdered sugar and mix until incorporated
7. Fold in strawberries.
8. Spoon dollops of cream cheese mixture over cake, swirl gently with a knife.
9. Bake for 40-45 minutes. Remove from the oven and let cool. Cut into slices and top with whipped cream and strawberries if desired.

Just look at the gooey inside, doesn’t it just make you want to take a big old bite?

I know it does to me! With the melted chocolate, strawberries, and cheesecake it really creates tremendous flavor.

WHAT OTHER VARIATIONS CAN I MAKE?

Earthquake Cake is super popular, we’ve been making different ones over the years but love this strawberry version by far the most.

Some other flavors include:

1. Chocolate with coconut, nuts, and chocolate chips
2. Lemon with white chocolate chips
3. Pumpkin with caramel
4. White cake with chocolate chips
5. Red Velvet

Pretty much any cake mix you can turn into an Earthquake cake, you don’t even have to add any additional fillings besides the cheesecake mixture.

The fillings are just a bonus to make it have a little more texture and flavor, so we always like to try and add a little something here and there when we make them.

ANY ADDITIONS?

Of course! Take your pick.

• Add a thin layer of strawberry preserves on the top of the cake for extra strawberry flavor and moisture.
• Spoon a bit of strawberry sauce over the creamy cheesecake filling to create a delicious swirl of sweetness.
• Pipe cream cheese frosting or cream cheese buttercream on the tops once cooled for a luscious finish.
• Sprinkle graham cracker crumbs over the top of the cheesecake portion for a crisp graham crackers texture and a nod to a crisp graham cracker crust.
• Add a dollop of sour cream mixed with vanilla extract on top to bring a creamy tangy note.
• Gently fold in some fresh fruit, like fresh berries, into the batter for extra bursts of flavor.
• Drizzle melted chocolate or chocolate chips over the top of the cake for a chocolatey twist.
• Top with a layer of cool whip or freshly whipped heavy whipping cream beaten to stiff peaks for a light and airy finish.
• Include a small amount of lemon zest or lemon juice to brighten the flavor of the cheesecake batter.
• Serve with a side of fresh berries or a fruit sauce to add color and depth to this delicious cake.

ANY SUBSTITUTIONS?

There are always options. Let me know how it goes!

• Use a vanilla cake mix instead of a strawberry one to create a subtle base that highlights the strawberry cheesecake recipe.
• Swap the white chocolate chips for milk chocolate chips or even leave them out for a simpler flavor.
• Replace the cream cheese with a lower-fat option or use Greek yogurt to reduce richness while keeping a creamy texture.
• If you don’t have fresh strawberries, try using frozen berries or strawberry preserves for that burst of berry goodness.
• Substitute butter with coconut oil or a neutral cooking oil to slightly alter the flavor and lighten the cake’s richness.
• Instead of using a regular 9×13″ pan, bake in a springform pan or round cake pans lined with parchment paper for a different shape or easier release.

This recipe can be stored covered tightly in the pan with plastic wrap in the refrigerator for up to 3 days.

If you like a warmer cake you can pop it in the microwave for a few seconds.

I do not recommend freezing this cake as it will become soggy when thawing out.

Want a fun and flavorful springtime cake?

Then you have to make my Strawberry Cheesecake Cake!

It will become one of your new favorites.