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Easy Strawberry Earthquake Cake You’ll Bake Again and Again

Strawberry Earthquake Cake dessert with fresh strawberries
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Indulge in Strawberry Earthquake Cake, a luscious dessert with fresh strawberries, creamy frosting, and white chocolate perfection.

Ingredients

Scale
  • 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

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Line with parchment for easy removal.

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

3. Pour batter into the prepared pan and bake 25-30 minutes, or until a toothpick comes out clean. Let cool completely.

4. Beat softened cream cheese with melted butter, confectioners’ sugar, vanilla, and salt until smooth and creamy.

5. Gently fold diced strawberries and white chocolate chips into the frosting to evenly distribute without breaking the berries.

6. Spread frosting generously over cooled cake, letting some berries and chocolate chips peek through for texture and visual appeal.

7. Top with extra diced strawberries for color. Serve with vanilla ice cream if desired for a decadent treat.

Notes

Letting the cake cool completely is essential to avoid melting the cream cheese frosting.

Use fresh, ripe strawberries for best flavor.

The cake can be stored in the refrigerator for up to 3 days.

For cleaner slices, chill the cake before serving.

Nutrition

Find it online: https://paulakitchen.com/strawberry-earthquake-cake/