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Strawberry Earthquake Cake Recipe

★★★★★

4.8 from 104 reviews
  • Author: Marina
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x

Description

This Strawberry Earthquake Cake is a delightful, moist dessert that bursts with fresh strawberry flavor. A classic strawberry cake mix is enhanced with sliced fresh strawberries folded into the batter, baked to perfection, then topped with a creamy, tangy cream cheese layer sweetened with powdered sugar and lemon juice. Finished with a golden bake and a refreshing garnish, this cake is perfect for strawberry lovers and makes an impressive treat for any occasion.

Ingredients

Scale

Dry Ingredients

  • 1 box (450 g) strawberry cake mix

Wet Ingredients and Add-ins

  • 1 cup (150 g) fresh strawberries, sliced
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup (100 g) granulated sugar (for cream cheese layer)
  • 1/4 cup (60 ml) fresh lemon juice
  • 1 cup (120 g) powdered sugar (for cream cheese topping)
  • 1 tsp vanilla extract
  • Water, oil, and eggs as required by cake mix instructions (typically around 1 cup water, 1/2 cup oil, and 3 eggs)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
  2. Prepare Cake Batter: In a large bowl, combine the strawberry cake mix with the required amount of water, oil, and eggs. Mix until just combined to avoid overmixing and maintain cake tenderness.
  3. Fold in Strawberries: Gently fold sliced fresh strawberries into the batter, distributing them evenly without crushing them.
  4. Pour Batter: Grease a 9×13-inch baking dish and pour the batter evenly into it, smoothing the top to ensure uniform baking.
  5. Bake Cake Base: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Prepare Cream Cheese Mixture: While the cake bakes, mix softened cream cheese, granulated sugar, lemon juice, powdered sugar, and vanilla extract until smooth and creamy.
  7. Add Cream Cheese Topping: Remove the cake from the oven and pour the cream cheese mixture evenly over the hot cake layer.
  8. Return to Oven: Bake the cake again for 15-20 minutes or until the cream cheese topping is set and the edges start to turn a light golden brown.
  9. Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan for about an hour to let the flavors set and the cake firm up.
  10. Chill or Serve: Transfer the cooled cake to the refrigerator to chill if desired, or serve at room temperature for best texture and flavor.
  11. Slice and Garnish: Cut the cake into squares, making sure each slice includes strawberries, and garnish with fresh mint leaves or additional strawberries before serving for added freshness and presentation.

Notes

  • Use fresh, ripe strawberries for the best flavor and texture contrast in the cake.
  • Ensure the cream cheese is softened before mixing to avoid lumps in the topping.
  • Do not overmix the batter to keep the cake tender and light.
  • This cake can be stored in the refrigerator for up to 3 days, covered tightly with plastic wrap.
  • For a more intense strawberry flavor, add a few drops of strawberry extract along with the vanilla extract in the cream cheese layer.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Strawberry cake, cream cheese topping, fresh strawberries, baked dessert, moist cake, summer desserts

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Find it online: https://marinamontclair.com/strawberry-earthquake-cake-recipe-2/