This is one of those desserts that looks a little wild, a little imperfect, and completely irresistible - which honestly makes it even better.

If you’ve never made an earthquake cake before, don’t let the cracks and swirls intimidate you. This cake is supposed to look dramatic. The top splits, the cheesecake swirls peek through, and the white chocolate melts into little pockets throughout. Nothing is neat. Nothing is overly polished. And somehow, it’s always the first dessert to disappear.

This from-scratch strawberry earthquake cake is soft, buttery, and loaded with real strawberry flavor. It has a tender crumb, juicy strawberry pieces baked right in, creamy cheesecake swirls, and just enough white chocolate to make every bite feel special.

It’s cozy. It’s nostalgic. And it’s exactly the kind of dessert you make when you want joy - not perfection.

What Makes an Earthquake Cake So Special

Earthquake cakes get their name from the way they bake. As the cake rises, the cheesecake layer sinks, swirls, and cracks the surface, creating that signature “earthquake” look.

Instead of:

perfect layers
smooth tops
frosting and piping

You get:

natural cracks
creamy pockets
gooey edges
surprise bites

It’s a dessert that rewards you for not overthinking it.

Why This Strawberry Version Works So Well

Strawberries pair beautifully with cheesecake and white chocolate. The fruit adds brightness, the cheesecake brings richness, and the white chocolate melts into little creamy bursts throughout the cake.

This version is:

Sweet but not overpowering
Tangy from real strawberries
Rich without being heavy
Soft in the center with lightly golden edges

And because it’s made from scratch, the strawberry flavor tastes fresh and natural - not artificial or boxed.

A Quick Tip Before You Start

This cake is intentionally gooey in places. Don’t overbake it trying to make it “perfect.” A slight jiggle in the center is exactly what you want. It will continue to set as it cools, while staying soft and tender inside.

Ingredients You’ll Need

For the Strawberry Cake Batter

all-purpose flour
baking powder
baking soda
salt
unsalted butter
granulated sugar
eggs
vanilla extract
whole milk
strawberry purée (blended fresh strawberries)
fresh strawberries
white chocolate chips

For the Cheesecake Swirl

How to Make Strawberry Earthquake Cake

Step 1: Prep the Pan

Preheat your oven to 350°F (175°C).

Grease a 9x13-inch baking dish well. This cake is soft and gooey, so don’t skip this step.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

Flour
Baking powder
Baking soda
Salt

Set aside.

Step 3: Make the Strawberry Batter

In a large bowl, cream the softened butter and sugar together until light and fluffy - about 2–3 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix in the strawberry purée until fully combined.

Add the dry ingredients and milk alternately, starting and ending with the dry ingredients. Mix just until combined.

Gently fold in:

Chopped strawberries
White chocolate chips

Pour the batter evenly into your prepared baking dish.

Step 4: Make the Cheesecake Swirl

In a separate bowl, beat together:

Cream cheese
Sugar
Egg
Vanilla

Mix until smooth and creamy.

Spoon dollops of the cheesecake mixture evenly over the cake batter.

Step 5: Create the “Earthquake”

Using a butter knife, gently swirl the cheesecake mixture into the cake batter.

Don’t overdo it. You want visible ribbons and pockets - not fully mixed batter.

Step 6: Bake

Bake uncovered for 45–50 minutes, or until:

The edges are set
The top is lightly golden and cracked
The center has a slight jiggle

If the top browns too quickly, loosely tent with foil for the last 10 minutes.

Step 7: Cool Before Slicing

Let the cake cool in the pan for at least 30 minutes before cutting.

This allows the cheesecake swirl to set while keeping the cake soft and moist.

How to Serve It

This cake is amazing:

Slightly warm with melty white chocolate
Fully cooled for clean slices
With whipped cream or vanilla ice cream
With fresh strawberries on the side

It’s casual enough for everyday baking and special enough for guests.

Storage & Make-Ahead Tips

Storage:
Cover and refrigerate for up to 4 days due to the cheesecake swirl.

Reheating:
Warm slices in the microwave for 15–20 seconds for that fresh-baked feel.

Make-ahead:
This cake tastes even better the next day once the flavors settle.

Why This Recipe Works

This dessert is:

Made from scratch
Comfort-driven
Simple but special
A little messy in the best way

It doesn’t ask for perfection - just good ingredients and a love for cozy baking.

Looking for more dessert recipes? Try my popular recipes below:

Strawberry Earthquake Cake