Introduction

Strawberry Earthquake Cake is a delightful and visually stunning dessert that combines moist strawberry cake with a luscious cream cheese frosting studded with fresh strawberries and white chocolate chips. This crowd-pleasing treat is perfect for celebrations or whenever you crave a sweet, fruity indulgence.

Strawberry Earthquake Cake Recipe - Recipe Image

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) and grease a 9×13-inch baking pan. Line the pan 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 2-3 minutes.
Step 3: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
Step 4: While the cake cools, beat the softened cream cheese with the melted butter, confectioners’ sugar, vanilla extract, and kosher salt until the frosting is smooth and creamy.
Step 5: Gently fold the diced strawberries and white chocolate chips into the frosting, taking care not to break the berries.
Step 6: Spread the frosting generously over the cooled cake, allowing some berries and chocolate chips to peek through for texture and visual appeal.
Step 7: Garnish the top with extra diced strawberries. Serve with vanilla ice cream if desired for an extra decadent treat.

Tips & Variations

For extra flavor, macerate the diced strawberries in a little sugar before folding them into the frosting to release their juices.
Use fresh, ripe strawberries for the best taste and texture.
White chocolate chips can be substituted with mini chocolate chips or chopped white chocolate bars.
To make the cake gluten-free, choose a gluten-free strawberry cake mix.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. If desired, reheat portions briefly in the microwave to soften the frosting slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake and prepare the frosting a day in advance. Assemble the cake and store it in the refrigerator until ready to serve.

Can I use frozen strawberries for this recipe?

It’s best to use fresh strawberries because frozen berries can release extra moisture, which may affect the texture of the frosting and cake. If using frozen, thaw and drain them well before folding in.

Strawberry Earthquake Cake Recipe

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4.4 from 58 reviews

Strawberry Earthquake Cake is a delightful, moist strawberry-flavored cake loaded with chunks of fresh strawberries and white chocolate chips, layered under a luscious cream cheese frosting. This vibrant and flavorful dessert combines a classic strawberry cake base with a creamy, berry-studded frosting, finished with extra strawberry garnish and an optional scoop of vanilla ice cream for an indulgent treat perfect for any occasion.

Author: Marco
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cake

1 box strawberry cake mix (15.25 ounces)
3 large eggs, room temperature
1 cup water
½ cup vegetable oil

Frosting

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

Optional

Vanilla ice cream, for serving

Instructions

Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Line the pan with parchment paper for easy removal of the cake after baking.
Mix Cake Batter: In a large mixing bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Beat the mixture on medium speed until it becomes smooth and well combined, approximately 2 to 3 minutes.
Bake Cake: Pour the prepared batter evenly into the greased and lined baking pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and allow the cake to cool completely in the pan.
Prepare Frosting: In a mixing bowl, beat the softened cream cheese with melted butter until creamy and smooth. Gradually add the confectioners’ sugar, vanilla extract, and kosher salt, beating until fully incorporated and fluffy.
Fold in Extras: Gently fold diced strawberries and white chocolate chips into the cream cheese frosting. Be careful to distribute evenly without crushing the strawberries.
Assemble Cake: Once the cake is completely cooled, spread the frosting mixture generously over the top of the cake. Allow some of the berries and white chocolate chips to peek through the frosting for both texture and visual appeal.
Garnish & Serve: Garnish the cake with extra diced strawberries on top for color and freshness. Serve as is or accompany with a scoop of vanilla ice cream for an extra indulgent dessert experience.

Notes

Ensure the cake is completely cooled before frosting to prevent the frosting from melting and sliding off.
You can substitute fresh diced strawberries with frozen strawberries, but thaw and drain excess moisture before folding into the frosting.
Using parchment paper in the pan helps in easy removal and cleaner slices.
For a less sweet version, reduce the confectioners’ sugar in the frosting by ½ cup.
This cake can be made a day ahead and refrigerated to enhance the flavors.

Keywords: Strawberry cake, cream cheese frosting, white chocolate, dessert, berry dessert, strawberry dessert, easy cake recipe