Strawberry Earthquake Cake Recipe

Introduction

Indulge in Strawberry Earthquake Cake, a luscious dessert combining fresh strawberries, creamy cream cheese frosting, and sweet white chocolate chips. This cake offers a delightful balance of sweet, tangy, and creamy flavors with a soft, moist texture that’s sure to impress at any gathering.

Ingredients

• 1 box strawberry cake mix (15.25 ounces)
• 3 large eggs, room temperature
• 1 cup water
• ½ cup vegetable oil
• 1 package cream cheese, softened (8 ounces)
• 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) and grease a 9×13-inch baking pan. Line the pan with parchment paper for easy removal.
2. Step 2: In a large bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Beat with an electric mixer until the batter is smooth, about 2-3 minutes.
3. Step 3: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
4. Step 4: In a bowl, beat the softened cream cheese with melted butter, confectioners’ sugar, vanilla extract, and kosher salt until smooth and creamy.
5. Step 5: Gently fold the diced strawberries and white chocolate chips into the frosting, being careful not to crush the berries or let the chips sink.
6. Step 6: Spread the frosting generously over the cooled cake, allowing some berries and chocolate chips to peek through for a beautiful texture and appearance.
7. Step 7: Garnish the cake with extra diced strawberries for color. Serve as is or with a scoop of vanilla ice cream for an extra indulgent treat.

Tips & Variations

• Use fresh strawberries rather than frozen for best flavor and texture.
• Bring eggs to room temperature before mixing to achieve a lighter, fluffier cake.
• Fold diced strawberries and chocolate chips gently into the frosting to maintain berry juiciness and distribute chips evenly.
• Try swapping strawberries with blueberries for a milder, tangy twist.
• For a dairy-free version, use coconut cream instead of cream cheese in the frosting.
• Add chopped almonds or pistachios to frosting for a crunchy texture.

Storage

Store the cake in an airtight container in the refrigerator, where the frosting will stay fresh for 3-4 days without drying out. For longer storage, freeze individual slices wrapped tightly; thaw at room temperature for 1-2 hours. Avoid fridge condensation to prevent soggy layers. Extra diced strawberries should be stored separately and added just before serving. When reheating, warm slices gently in the microwave for 10-15 seconds to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries?

Fresh strawberries are best because frozen ones release extra moisture, which can soften the cake and affect texture.

How long does the cream cheese frosting last?

The frosting stays fresh in the refrigerator for 3-4 days when stored in an airtight container.

Strawberry Earthquake Cake Recipe

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Indulge in Strawberry Earthquake Cake, a luscious dessert featuring fresh diced strawberries folded into a moist strawberry cake batter, topped with a creamy cream cheese frosting mixed with white chocolate chips. This cake delivers a delightful blend of sweet, tangy, and creamy textures, making it perfect for celebrations and family gatherings with its juicy strawberry bursts and smooth, rich frosting.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: Makes about 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

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

Frosting

• 1 package cream cheese, softened (8 ounces)
• 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 Oven & Prep Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Line it with parchment paper to ensure easy removal of the cake after baking.
2. Mix Cake Batter: In a large bowl, combine the strawberry cake mix, room temperature eggs, water, and vegetable oil. Beat the ingredients together for about 2-3 minutes until the batter is smooth and well combined.
3. Bake Cake: Pour the prepared batter into the greased and lined baking pan. Bake the cake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool completely before frosting.
4. Prepare Frosting: In a mixing bowl, beat the softened cream cheese with the melted unsalted butter, confectioners’ sugar, vanilla extract, and kosher salt until the mixture is smooth, creamy, and well blended.
5. Fold in Extras: Gently fold the diced strawberries and white chocolate chips into the cream cheese frosting to distribute them evenly without crushing the strawberries or allowing the chocolate chips to sink.
6. Assemble Cake: Spread the prepared frosting generously over the completely cooled cake, ensuring some strawberries and white chocolate chips peek through for an appealing texture and visual effect.
7. Garnish & Serve: Top the frosted cake with extra diced strawberries for added color and freshness. Optionally, serve with vanilla ice cream for an indulgent dessert experience.

Notes

• Use fresh strawberries only; frozen strawberries can release excess moisture and soften the cake undesirably.
• Bring eggs to room temperature before mixing to achieve a lighter, fluffier cake texture.
• Fold diced strawberries and white chocolate chips gently into the frosting to avoid crushing berries or sinking chips.
• Allow the cake to cool completely before frosting to prevent the cream cheese frosting from melting.
• Store leftover cake in an airtight container in the refrigerator for 3-4 days to retain freshness.
• Leftover cake slices can be frozen individually and thawed within 1-2 hours for almost fresh taste and texture.
• If reheating, microwave for 10-15 seconds gently to preserve texture.
• You can substitute blueberries for strawberries, or chocolate cake mix for a richer flavor variation.
• Consider adding chopped nuts like almonds or pistachios for added crunch in the frosting.

Keywords: strawberry cake, cream cheese frosting, white chocolate chips, fresh strawberries, layered cake, celebration cake, dessert recipe