Strawberry Earthquake Cake Recipe

Introduction

Strawberry Earthquake Cake is a delightful berry-packed dessert that combines moist strawberry cake with a rich cream cheese and white chocolate frosting. This irresistible treat is perfect for family gatherings or any occasion where you want to impress with a luscious, sweet dessert.

Ingredients

• 1 box (15.25 ounces) strawberry cake mix
• 3 large eggs (room temperature)
• 1 cup water
• ½ cup vegetable oil
• 1 package (8 ounces) cream cheese (softened to room temperature)
• ½ cup unsalted butter (melted)
• 2 ½ cups confectioners’ sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt
• 1 cup diced strawberries (plus extra for garnish)
• 2 cups white chocolate chips
• Vanilla ice cream (optional for serving)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prepare for the cake batter.
2. Step 2: In a large bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Mix well until smooth and fully blended.
3. Step 3: Fold in the diced strawberries gently to distribute evenly throughout the batter. Pour the batter into the prepared pan, smoothing the top.
4. Step 4: Bake the cake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
5. Step 5: While the cake cools, prepare the frosting. In a medium bowl, beat the softened cream cheese and melted butter until creamy.
6. Step 6: Gradually add the confectioners’ sugar, vanilla extract, and kosher salt to the cream cheese mixture. Beat until smooth and fluffy.
7. Step 7: Stir in the white chocolate chips and the remaining diced strawberries into the frosting for that signature “earthquake” texture.
8. Step 8: Spread the frosting evenly over the cooled cake. Garnish with additional diced strawberries on top for a fresh touch.
9. Step 9: Chill the cake in the refrigerator for at least 1 hour before serving to let the flavors meld.
10. Step 10: Serve chilled, optionally with vanilla ice cream for an extra indulgent dessert experience.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and texture in both the cake and frosting.
• For a more intense strawberry taste, add a teaspoon of strawberry extract to the batter or frosting.
• Replace white chocolate chips with mini chocolate chips or chopped nuts for a different texture.
• To make the cake even more moist, brush the cooled cake with a simple strawberry syrup before frosting.

Storage

Store the Strawberry Earthquake Cake in an airtight container in the refrigerator for up to 3 days. Let the cake sit at room temperature for 10–15 minutes before serving for the best texture. Leftovers can be reheated briefly in the microwave, but it’s best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries are preferred for texture, you can use frozen strawberries if you thaw and drain them thoroughly to avoid excess moisture in the cake and frosting.

Is this cake suitable for freezing?

Yes, you can freeze the cake without frosting for up to 2 months. Thaw it in the refrigerator before frosting and serving. Freezing after frosting is not recommended as it may affect texture.

Strawberry Earthquake Cake Recipe

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Strawberry Earthquake Cake is a luscious, moist strawberry-flavored dessert featuring a rich cream cheese frosting loaded with white chocolate chips and fresh strawberries. This easy-to-make cake combines a strawberry cake base with a decadent, creamy topping that cracks open upon baking, revealing pockets of sweet white chocolate and juicy strawberries for a delightful texture contrast. Perfect for gatherings or a special treat, it can be served warm or chilled with a scoop of vanilla ice cream.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 1 box (15.25 ounces) strawberry cake mix
• 3 large eggs (room temperature)
• 1 cup water
• ½ cup vegetable oil

Frosting and Filling

• 1 package (8 ounces) cream cheese (softened to room temperature)
• ½ cup unsalted butter (melted)
• 2 ½ cups confectioners’ sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt
• 1 cup diced strawberries (plus extra for garnish)
• 2 cups white chocolate chips

Optional Serving

• Vanilla ice cream

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking pan to prevent sticking.
2. Make the Cake Batter: In a large mixing bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Beat on medium speed for 2 minutes until smooth and fully blended.
3. Pour Batter into Pan: Pour the prepared cake batter evenly into the greased baking pan, spreading gently to the edges.
4. Prepare Cream Cheese Frosting: In another bowl, beat the softened cream cheese and melted butter until smooth and creamy. Gradually add the confectioners’ sugar, vanilla extract, and kosher salt, mixing well until fully combined and smooth.
5. Fold in Strawberries and White Chocolate: Gently fold in 1 cup diced strawberries and 2 cups white chocolate chips into the cream cheese frosting mixture.
6. Layer Topping on Cake Batter: Spoon dollops of the cream cheese mixture over the cake batter in the pan. Using a knife or spatula, gently swirl the mixture slightly into the cake batter, but do not fully blend.
7. Bake: Bake the cake in the preheated oven for 40-45 minutes or until the edges are set and the center is slightly jiggly but mostly cooked through. The topping will crack and create pockets in the cake, resembling an ‘earthquake’ effect.
8. Cool and Garnish: Allow the cake to cool completely in the pan on a wire rack. Garnish with extra fresh strawberries on top before serving.
9. Optional Serving: Serve slices warm or chilled, optionally accompanied by vanilla ice cream for an extra indulgent treat.

Notes

• Ensure the cream cheese is fully softened to avoid lumps in the frosting.
• You can substitute white chocolate chips with white chocolate chunks for a more rustic texture.
• The cake is best served the same day but can be refrigerated and served chilled the next day.
• Use fresh, ripe strawberries for the best flavor and texture contrast.
• To prevent the topping from sinking too much, spread gently and swirl lightly into the batter.

Keywords: Strawberry cake, cream cheese frosting, white chocolate chips, strawberry dessert, easy cake recipe, strawberry earthquake cake