Name: Strawberry Earthquake Cake
Prep time: 20 min
Cook time: 35 min
Total time: 3 h
Cuisine: American
Ingredients: 1 box white or yellow cake mix; 3 eggs; 1/2 cup vegetable oil; 1 cup water; 2 cups fresh or frozen strawberries, chopped; 1 package (3 oz) strawberry Jell‑O powder; 8 oz cream cheese, softened; 1 cup powdered sugar; 8 oz whipped topping (like Cool Whip)

I absolutely adore this Strawberry Earthquake Cake—it’s a showstopper with its glorious collapsing layers of moist cake, sweet strawberries, and creamy topping. The vibrant red and white swirls and juicy berries make it feel like a fun twist on a classic strawberry poke cake.

Why You’ll Love This Recipe

I love how dramatic it looks when those layers fall apart (“earthquake” style), and the texture is simply irresistible: soft cake soaked with strawberry juice, smooth cream cheese filling, and a fluffy whipped topping. It’s perfect for celebrations, potlucks, or whenever I want a dessert that’s both fun and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake mix (white or yellow)
Eggs
Vegetable oil
Water
Fresh or frozen strawberries, chopped
Strawberry Jell‑O powder
Cream cheese, softened
Powdered sugar
Whipped topping (like Cool Whip)

Directions

Preheat oven and prepare your baking dish as instructed on the box for the cake.
Mix cake batter using cake mix, eggs, oil, and water until smooth.
Fold in chopped strawberries.
Pour batter into the pan and bake until a toothpick comes out with moist crumbs.
While cake is warm, poke holes all over with the handle of a wooden spoon.
Sprinkle strawberry Jell‑O powder evenly over the cake, letting strawberry juice settle into the holes.
In a bowl, beat cream cheese with powdered sugar until smooth.
Carefully spread cream cheese mixture over the cake’s surface.
Top with a generous layer of whipped topping.
Refrigerate for at least 2 hours, then slice and serve chilled.

Servings and timing

This cake yields about 12–16 servings. The prep takes around 20 minutes, baking takes 30–35 minutes, and chilling requires at least 2 hours—so allow about 3 hours total before it’s ready.

Variations

Mixed Berry: Replace some strawberries with blueberries or raspberries.
Lemon Zest: Add a teaspoon of fresh lemon zest to the cream cheese layer for a citrusy zing.
Chocolate Drizzle: Melt chocolate chips and drizzle over the whipped topping for a sweet contrast.
Strawberry Sauce: Warm extra strawberries with a bit of sugar to spoon over each slice.
Mini Cakes: Bake in cupcake tins and assemble individual earthquake cakes in ramekins.

Storage/reheating

I store leftovers covered in the fridge for up to 4 days. Since it’s a chilled dessert, reheating isn’t necessary. I just grab a slice cold, or let it sit at room temperature for 10–15 minutes for a softer texture.

FAQs

How long should I chill the cake before serving?

I recommend chilling it at least 2 hours so the layers set nicely; chilling overnight even enhances the flavors.

Can I make this without Jell‑O powder?

Yes, but the vibrant strawberry color and enhanced flavor come from the Jell‑O—it’s worth including for that signature quake effect.

Can I use low‑fat ingredients?

You can substitute light whipped topping and reduced‑fat cream cheese, but the texture may be slightly less rich.

Can I assemble the cake ahead of time?

Definitely—this cake often tastes better after resting overnight, so I sometimes make it the day before serving.

What’s the best way to cut neat slices?

I run a sharp knife under hot water and dry it before slicing. I wipe the blade clean between cuts for tidy layers.

Conclusion

I absolutely enjoy making Strawberry Earthquake Cake because it’s easy, impressive, and bursting with berry flavor. The collapsing layers are always a hit, and I love the creamy contrast of the topping. Give it a try for your next gathering—I’m sure it’ll be your new favorite cake!