why make this recipe
This cake is easy and tastes like a special treat. It uses a cake mix so it is fast. The cream cheese frosting with fresh strawberries and white chocolate makes it sweet and creamy. It is great for family dinners, potlucks, and parties.
introduction
Strawberry Earthquake Cake is a soft strawberry cake with a creamy frosting full of diced strawberries and white chocolate chips. Bits of fruit and chocolate peek through the top, giving it a fun look — like a little “earthquake” on the surface. It is simple to make and people love the fresh strawberry flavor.
how to make Strawberry Earthquake Cake
Make the cake batter, bake, and cool. Mix a smooth cream cheese frosting. Fold diced strawberries and white chocolate chips into the frosting. Spread the frosting over the cooled cake. Let the flavors set a bit before slicing.
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)
Directions :
- Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Line with parchment for easy removal.
- Mix Cake Batter: In a large bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Beat until smooth, about 2-3 minutes.
- Bake Cake: Pour batter into the prepared pan and bake 25-30 minutes, or until a toothpick comes out clean. Let cool completely.
- Prepare Frosting: Beat softened cream cheese with melted butter, confectioners’ sugar, vanilla, and salt until smooth and creamy.
- Fold in Extras: Gently fold diced strawberries and white chocolate chips into the frosting to evenly distribute without breaking the berries.
- Assemble Cake: Spread frosting generously over cooled cake, letting some berries and chocolate chips peek through for texture and visual appeal.
how to serve Strawberry Earthquake Cake
- Cut into squares and serve on plates.
- Add a scoop of vanilla ice cream on the side if you like.
- Garnish each slice with a fresh strawberry piece for color.
how to store Strawberry Earthquake Cake
- Room temperature: You can keep it for a few hours covered on the counter.
- Refrigerator: Store in an airtight container for 3–4 days.
- Freezing: Wrap slices tightly in plastic wrap and freeze up to 1 month. Thaw in the refrigerator before serving.
tips to make Strawberry Earthquake Cake
- Use room temperature eggs and cream cheese for a smooth frosting.
- Cool the cake completely before frosting to avoid melting the frosting.
- Fold the berries gently so they keep their shape and do not make the frosting runny.
- If strawberries are very juicy, pat them dry on paper towels first.
- Line the pan with parchment to lift the cake out easily.
variation (if any)
- Use raspberries or mixed berries instead of strawberries.
- Swap white chocolate chips for chopped milk or dark chocolate.
- Add a teaspoon of lemon zest to the frosting for a fresh citrus note.
- Make a smaller pan by cutting ingredients proportionally.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well so they do not add too much liquid to the frosting.
Q: Can I make this ahead?
A: Yes. Bake the cake a day ahead and store it wrapped. Frost it the day you serve for best texture.
Q: Can I use a different cake mix?
A: You can try vanilla or white cake mix, but the strawberry mix gives the best strawberry flavor.
Q: Why does the frosting become runny?
A: Too-wet strawberries or warm cream cheese can thin the frosting. Drain berries and chill the cream cheese if needed.
Q: Can I reduce the sugar?
A: You can reduce confectioners’ sugar a bit, but the frosting may be less firm.
Conclusion
For a full step-by-step classic version and photos, see Strawberry Cheesecake Cake (Earthquake Cake). For another trusted recipe and tips, check Strawberry Earthquake Cake – I Am Baker.
Print
Strawberry Earthquake Cake
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful soft strawberry cake topped with creamy frosting filled with diced strawberries and white chocolate chips.
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
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Line with parchment for easy removal.
- In a large bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Beat until smooth, about 2-3 minutes.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool completely.
- Beat softened cream cheese with melted butter, confectioners’ sugar, vanilla, and salt until smooth and creamy.
- Gently fold diced strawberries and white chocolate chips into the frosting to evenly distribute without breaking the berries.
- Spread frosting generously over the cooled cake, letting some berries and chocolate chips peek through for texture and visual appeal.
Notes
Use room temperature eggs and cream cheese for a smooth frosting. Cool the cake completely before frosting to avoid melting the frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 270mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg