Strawberry Earthquake Cake

This Strawberry Earthquake Cake is an easy dessert that features a moist cake made from a box mix, complemented by a creamy strawberry filling and topped with whipped cream.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

Cake Ingredients

1 box strawberry cake mix Use your favorite brand
1 cup water
1/3 cup vegetable oil
3 large eggs Use room temperature for best results

Cream Cheese Filling

8 oz cream cheese, softened Room temperature for easier mixing
1 cup powdered sugar Sifted if necessary
1 cup sliced strawberries Could substitute with thawed frozen strawberries

Topping

1 cup whipped cream For topping the cake

Method

Preparation

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.

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.

Notes

Cover the cake with plastic wrap or store in an airtight container in the fridge for up to 3 days. For best texture, eat it within a few days. Use room temperature eggs and cream cheese for a smooth mix. Mix the batter until just blended to avoid overmixing. Gently fold the strawberries into the cream cheese to keep their shape. Cool the cake fully before adding whipped cream.