why make this recipe
This cake is easy and tastes fresh. It uses a simple box mix and a soft cream cheese filling with strawberries. You get a moist cake with a creamy fruit layer that many people like.
introduction
This Strawberry Earthquake Cake mixes a quick cake batter and a creamy strawberry filling. You can make it for a weeknight dessert or a small party. If you want a plain strawberry cake idea, see this homemade strawberry cake for another simple take.
how to make Strawberry Earthquake Cake
Ingredients :
1 box strawberry cake mix, 1 cup water, 1/3 cup vegetable oil, 3 large eggs, 8 oz cream cheese, softened, 1 cup powdered sugar, 1 cup sliced strawberries, 1 cup whipped cream (for topping)
Directions :
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan., 2. In a large bowl, combine the strawberry cake mix, water, vegetable oil, and eggs. Mix until well blended., 3. Pour half of the batter into the prepared baking pan., 4. In a separate bowl, beat the softened cream cheese and powdered sugar until smooth. Add sliced strawberries and fold gently., 5. Spoon the cream cheese mixture over the batter in the pan, then pour the remaining batter on top., 6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean., 7. Let the cake cool, then top with whipped cream and additional strawberries before serving.
For a smaller or fun version, try a cupcake idea like this mango strawberry sunset cupcakes.
how to serve Strawberry Earthquake Cake
Let the cake cool to room temperature. Spread or pipe the whipped cream on top. Add extra sliced strawberries for color. Cut into squares and serve on a plate.
how to store Strawberry Earthquake Cake
Cover the cake with plastic wrap or store in an airtight container. Keep it in the fridge for up to 3 days. The whipped cream topping may soften the cake over time, so eat it within a few days for best texture.
tips to make Strawberry Earthquake Cake
- Use room temperature eggs and cream cheese for a smooth mix.
- Mix the cake batter until it is just blended. Do not overmix.
- Gently fold the strawberries into the cream cheese to keep their shape.
- Cool the cake fully before adding whipped cream so the topping holds.
variation (if any)
- Use frozen strawberries that are thawed and drained if fresh are not available.
- Swap whipped cream for whipped topping or a light vanilla frosting.
- Add a small handful of chopped nuts to the cream cheese mix for crunch.
FAQs
Q: Can I use another cake mix flavor?
A: Yes. You can use white or vanilla mix, but the strawberry flavor is best with strawberry mix.
Q: Can I make this ahead of time?
A: Yes. Bake and cool the cake a day before. Add whipped cream and fresh strawberries just before serving.
Q: Can I freeze the cake?
A: You can freeze the plain baked cake (no whipped cream). Wrap well and freeze up to one month. Thaw in the fridge before adding toppings.
Q: Do I need to drain the strawberries?
A: If strawberries are very juicy, pat them dry so the filling does not get too loose.
Q: Can I use low-fat cream cheese?
A: You can, but the filling may be less rich. It will still work.
Conclusion
This Strawberry Earthquake Cake is a quick and tasty dessert for when you want a fresh fruit cake without a lot of work. For a full recipe walk-through and photos, see Strawberry Cheesecake Cake (Earthquake Cake). For another take and tips on this dessert, read Strawberry Earthquake Cake is the Perfect Shortcut to Deliciousness!.
Strawberry Earthquake Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In a large bowl, combine the strawberry cake mix, water, vegetable oil, and eggs. Mix until well blended.
- Pour half of the batter into the prepared baking pan.
- In a separate bowl, beat the softened cream cheese and powdered sugar until smooth. Add sliced strawberries and fold gently.
- Spoon the cream cheese mixture over the batter in the pan, then pour the remaining batter on top.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool, then top with whipped cream and additional strawberries before serving.
- Let the cake cool to room temperature. Spread or pipe the whipped cream on top. Add extra sliced strawberries for color. Cut into squares and serve on a plate.