Why Make This Recipe
Strawberry Earthquake Cake is a delightful dessert that brings together the fresh taste of strawberries and the creamy goodness of a swirled cream cheese layer. This cake is not only simple to make but also visually stunning, resembling an "earthquake" with its beautiful cracks and swirls. Whether you’re celebrating a special occasion or just looking for a sweet treat, this cake is sure to impress your family and friends.
How to Make Strawberry Earthquake Cake
Ingredients
- 1 box strawberry cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced
- Vanilla ice cream (optional for serving)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the strawberry cake mix, water, vegetable oil, and eggs. Mix until smooth and well combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- While the cake is baking, in another bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Once the cake is done, remove it from the oven and while it’s still warm, drop spoonfuls of the cream cheese mixture over the top of the cake. Use a knife to gently swirl it into the cake.
- Return the cake to the oven and bake for an additional 15-20 minutes.
- Allow the cake to cool before serving.
- Serve slices plain or with a scoop of vanilla ice cream and fresh strawberries on top.
How to Serve Strawberry Earthquake Cake
You can serve Strawberry Earthquake Cake warm or at room temperature. A scoop of vanilla ice cream on the side adds a delicious creaminess that pairs perfectly with the fruity cake. You can also top each slice with extra diced strawberries for added freshness and color.
How to Store Strawberry Earthquake Cake
To store Strawberry Earthquake Cake, cover it tightly with plastic wrap or aluminum foil. You can keep it at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. If you want to freeze it, wrap individual slices in plastic wrap and place them in an airtight container or freezer bag. It can be frozen for up to 3 months.
Tips to Make Strawberry Earthquake Cake
- Make sure your eggs and cream cheese are at room temperature for better mixing.
- Don’t skip the swirling step; it creates the delicious cream cheese marbling that makes this cake special.
- Let the cake cool completely before slicing for cleaner cuts.
Variation
For a different twist, you can use other flavors of cake mix, such as vanilla or chocolate. You can also swap the fresh strawberries for other berries like blueberries or raspberries for a berry mix cake.
FAQs
Q: Can I use frozen strawberries?
A: Yes, you can use frozen strawberries. Just make sure to thaw and drain them before adding them to the cake.
Q: How do I know when the cake is done baking?
A: The cake is done when a toothpick inserted in the center comes out clean. Be careful not to overbake it.
Q: Can I make this cake ahead of time?
A: Yes, you can make the cake a day ahead. Just store it in the refrigerator and serve it the next day.
Strawberry Earthquake Cake
Ingredients
For the cake
- 1 box strawberry cake mix Use any favorite brand
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs Should be at room temperature
For the cream cheese layer
- 8 oz cream cheese, softened Should be at room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
For serving
- 1 cup fresh strawberries, diced For topping
- Vanilla ice cream Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
- In a large bowl, combine the strawberry cake mix, water, vegetable oil, and eggs. Mix until smooth and well combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cream Cheese Layer
- While the cake is baking, in another bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Once the cake is done, remove it from the oven and while it's still warm, drop spoonfuls of the cream cheese mixture over the top of the cake. Use a knife to gently swirl it into the cake.
- Return the cake to the oven and bake for an additional 15-20 minutes.
Serving
- Allow the cake to cool before serving. Serve slices plain or with a scoop of vanilla ice cream and fresh strawberries on top.
