Strawberry Earthquake Cake Recipe

Introduction

Strawberry Earthquake Cake is a delightful dessert bursting with fresh strawberry flavor, creamy frosting, and melted white chocolate chips. It’s a fun, crowd-pleasing treat that’s perfect for any occasion or simple family gatherings.

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 a 9×13 inch baking pan to prevent sticking.
2. Step 2: In a mixing bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Mix until the batter is smooth and well blended.
3. Step 3: Pour the batter evenly into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
4. Step 4: While the cake is baking, beat together the softened cream cheese and melted butter until creamy. Gradually add the confectioners’ sugar, vanilla extract, and kosher salt, beating until smooth and fluffy.
5. Step 5: When the cake is done, remove it from the oven. Sprinkle the diced strawberries and white chocolate chips evenly over the top. Dollop spoonfuls of the cream cheese mixture across the surface.
6. Step 6: Return the cake to the oven and bake for an additional 15 to 20 minutes, or until the topping is set and lightly golden.
7. Step 7: Allow the cake to cool for at least 30 minutes before serving. Garnish with extra strawberries if desired, and serve with vanilla ice cream for an extra indulgent touch.

Tips & Variations

• Use room temperature eggs and cream cheese to ensure a smooth batter and frosting.
• If fresh strawberries aren’t available, frozen diced strawberries can be used—just thaw and drain excess moisture before adding.
• For a richer flavor, substitute half the vegetable oil with melted butter.
• Try swapping white chocolate chips for milk or dark chocolate chips for a different twist.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 3 days. Before serving, bring to room temperature or warm gently in the microwave for 10–15 seconds. This cake is best enjoyed the day it is made but can be refrigerated to keep it fresh longer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake and store it in the refrigerator overnight. Let it come to room temperature before serving for the best texture and flavor.

Is it necessary to use cream cheese in the topping?

While cream cheese adds a rich, tangy flavor and creamy texture, you can substitute it with mascarpone or a thick vanilla frosting if preferred.

Strawberry Earthquake Cake Recipe

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★★★★★

4.9 from 55 reviews

This Strawberry Earthquake Cake is a luscious dessert combining moist strawberry cake, a creamy cream cheese topping, fresh diced strawberries, and sweet white chocolate chips. The cake is baked twice to create a rich, gooey texture that melts in your mouth, making it perfect for special occasions or weekend treats. Serve it warm or chilled, optionally with vanilla ice cream for an extra indulgent experience.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

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

Cream Cheese Topping

• 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

Additional Ingredients

• 1 cup diced strawberries (plus extra for garnish)
• 2 cups white chocolate chips
• Vanilla ice cream (optional for serving)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to ensure the cake doesn’t stick.
2. Mix Cake Batter: In a mixing bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Stir until the batter is smooth and well combined.
3. Bake the Cake: Pour the batter evenly into the prepared baking pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
4. Prepare Cream Cheese Mixture: While the cake is baking, beat the softened cream cheese and melted butter together until creamy and smooth. Gradually add the confectioners’ sugar, vanilla extract, and kosher salt, beating until fully incorporated.
5. Add Toppings and Cream Cheese: Once the cake is done baking, remove it from the oven. Evenly sprinkle the diced strawberries and white chocolate chips over the top. Then, spoon dollops of the cream cheese mixture onto the cake, distributing it well.
6. Second Bake: Return the cake to the oven and bake for an additional 15 to 20 minutes, or until the cream cheese topping is set and slightly golden.
7. Cool and Serve: Allow the cake to cool for at least 30 minutes before serving. Optionally, serve with a scoop of vanilla ice cream for added richness.

Notes

• Ensure cream cheese is softened to room temperature for easier mixing and a smoother topping.
• Use fresh, ripe strawberries for the best flavor and texture.
• Do not overbake the second time to prevent the cream cheese topping from drying out.
• Leftovers can be stored covered in the refrigerator for up to 3 days.
• For best results, allow the cake to come to room temperature before serving or lightly warm in the oven.

Keywords: Strawberry cake, cream cheese topping, white chocolate, dessert, baked cake, strawberry dessert