Introduction

Strawberry Earthquake Cake is a delightful dessert bursting with fresh strawberry flavor and creamy richness. This cake combines moist strawberry batter with a luscious cream cheese layer, creating a treat that’s perfect for any occasion.

Strawberry Earthquake Cake Recipe - Recipe Image

Ingredients

1 box (450 g) strawberry cake mix
1 cup (150 g) fresh strawberries, sliced
8 oz (225 g) cream cheese
1/2 cup (100 g) granulated sugar (for sweetening the cream cheese layer)
1/4 cup (60 ml) fresh lemon juice
1 cup (120 g) powdered sugar (for the cream cheese topping)
1 tsp vanilla extract
Water, oil, and eggs as required by the cake mix package instructions

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, mix the strawberry cake mix with water, oil, and eggs according to package instructions until just combined.
Step 3: Gently fold the sliced fresh strawberries into the batter.
Step 4: Pour the batter evenly into a greased 9×13-inch baking dish.
Step 5: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: While the cake bakes, beat the cream cheese, granulated sugar, and fresh lemon juice together until smooth.
Step 7: Remove the cake from the oven and spread the cream cheese mixture evenly on top.
Step 8: Return the cake to the oven and bake for an additional 15-20 minutes until the edges are lightly golden.
Step 9: Let the cake cool completely in the pan for about an hour.
Step 10: Transfer the cake to the refrigerator to chill or serve it at room temperature.
Step 11: Slice the cake, making sure each piece has strawberries.
Step 12: Garnish with fresh mint leaves or extra strawberries before serving.

Tips & Variations

For a richer flavor, add 1 tsp of almond extract to the batter along with vanilla extract.
Use frozen strawberries if fresh are unavailable, but be sure to thaw and drain excess liquid before folding them into the batter.
Swirl the cream cheese layer gently into the batter for a marbled effect instead of a full layer on top.

Storage

Store leftover strawberry earthquake cake in an airtight container in the refrigerator for up to 4 days. To enjoy, let it come to room temperature or warm slightly in the microwave for about 15 seconds. The cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flavor of cake mix?

Yes, while strawberry cake mix works best for this recipe, you can experiment with white or vanilla cake mixes paired with fresh or frozen strawberries for a similar effect.

How do I prevent the cream cheese layer from cracking?

Make sure the cream cheese and other ingredients are well softened before mixing. Avoid overbaking the cream cheese layer, and keep an eye on it during the second bake to remove it when edges are lightly golden but not browned.

Strawberry Earthquake Cake Recipe

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★★★★★

4.7 from 138 reviews

Strawberry Earthquake Cake is a delightful and moist strawberry-flavored cake enhanced with fresh strawberries and topped with a creamy, tangy cream cheese layer. Perfectly baked to create a beautiful contrast of textures and flavors, this dessert is sure to impress at any gathering or as a sweet treat for yourself.

Author: zara
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes plus chilling time
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Ingredients

1 box (450 g) strawberry cake mix
1 cup (150 g) fresh strawberries, sliced

Cream Cheese Topping

8 oz (225 g) cream cheese
1/2 cup (100 g) granulated sugar
1/4 cup (60 ml) fresh lemon juice
1 cup (120 g) powdered sugar
1 tsp vanilla extract

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cake evenly.
Mix Cake Batter: In a large bowl, combine the strawberry cake mix, water, oil, and eggs, mixing until just combined to avoid overworking the batter for a tender crumb.
Fold in Strawberries: Gently fold the sliced fresh strawberries into the batter to distribute them evenly without crushing.
Prepare Baking Dish: Grease a 9×13-inch baking dish and pour the batter in, spreading it evenly across the dish for uniform cooking.
Bake Cake: Bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
Make Cream Cheese Mixture: While the cake bakes, blend cream cheese, granulated sugar, lemon juice, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
Apply Topping: Remove the cake from the oven and evenly pour the cream cheese mixture over the top, spreading gently if necessary.
Bake Again: Return the cake to the oven and bake for an additional 15-20 minutes until the edges of the cream cheese topping are golden and set.
Cool Cake: Allow the cake to cool completely in the baking dish for about one hour to let it firm up properly.
Chill Cake: Transfer the cooled cake to the refrigerator to chill, enhancing flavor and texture, or choose to serve at room temperature according to preference.
Slice and Serve: Slice the cake ensuring each serving has a good portion of strawberries for maximum flavor.
Garnish: Garnish with fresh mint leaves or additional strawberries to add a fresh, decorative touch before serving.

Notes

For best results, use fresh, ripe strawberries to maximize sweetness and flavor.
Ensure cream cheese is softened before mixing to avoid lumps in the topping.
Cooling the cake completely before chilling is essential to prevent condensation on the topping.
Garnishing with mint or additional strawberries enhances both presentation and flavor profile.
This cake can be stored in the refrigerator for up to 3 days, covered tightly.

Keywords: Strawberry cake, cream cheese topping, fresh strawberry dessert, easy strawberry dessert, baked strawberry cake