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Strawberry Seismic Cake

Super easy, flavorful and fun this Strawberry Earthquake 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 Earthquake 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.

Some of my other favorite strawberry desserts we have on our site include Strawberry Cheesecake Bundt Cake, Strawberry Cheesecake Bars, and Chocolate Strawberry Cruffins.


For the Crust:
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted
For the Filling:
2 (8-ounce) packages cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups fresh strawberries, diced
½ cup powdered sugar for dusting
Whipped cream for garnish (optional)

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Prepare the Crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and butter. Press into a 9-inch springform pan. Bake for 5 minutes.
Cheesecake Filling: Beat cream cheese with sugar until creamy. Add eggs one at a time, then vanilla. Fold in strawberries. Pour over crust.
Bake: Bake for 40-45 minutes. Cool completely, then refrigerate 4 hours or overnight.
Serve: Dust with powdered sugar, add whipped cream if desired.

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