Name: Strawberry Earthquake Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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)

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

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal.

Step 2: In a large bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Beat the mixture until smooth, about 2 to 3 minutes.

Step 3: Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.

Step 4: For the frosting, beat the softened cream cheese with melted butter, confectioners’ sugar, vanilla extract, and kosher salt until the mixture is smooth and creamy.

Step 5: Gently fold diced strawberries and white chocolate chips into the frosting, taking care to distribute them evenly without breaking the berries.

Step 6: Spread the frosting generously over the cooled cake, allowing some berries and chocolate chips to peek through for a beautiful textured look.

Step 7: Garnish the top with extra diced strawberries. Serve as is or with a scoop of vanilla ice cream for an indulgent treat.

Tips & Variations

For fresher flavor, use ripe, sweet strawberries and fold them in gently to avoid crushing.

Try substituting white chocolate chips with milk or dark chocolate for a different taste profile.

If you prefer, add a teaspoon of lemon zest to the frosting for a citrusy twist.

To make ahead, bake the cake and prepare the frosting separately, then assemble just before serving.

Storage

Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best texture. If refrigerated, allowing about 30 minutes to warm slightly helps the flavors and cream cheese frosting shine. Leftover cake can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

FAQs

Can I use fresh strawberries instead of diced in the frosting?

Yes, fresh diced strawberries are used in the frosting to add natural sweetness and moisture. Just be sure to fold them in gently to avoid making the frosting too watery.

Is it necessary to line the pan with parchment paper?

Lining the pan with parchment paper makes it easier to remove the cake without breaking. If you don’t have parchment, greasing and flouring the pan thoroughly will also work, but be extra careful when removing the cake.