Strawberry Earthquake Cake Recipe
Introduction
Strawberry Earthquake Cake is a luscious, fruity dessert that combines the vibrant flavors of fresh strawberries with a creamy, tangy cream cheese layer. It’s an easy-to-make cake perfect for gatherings or a special treat at home.
Ingredients
- 1 box (450 g) strawberry cake mix
- 1 cup (150 g) fresh strawberries, sliced
- 8 oz (225 g) cream cheese
- 1/2 cup (100 g) granulated sugar for sweetening the cream cheese layer
- 1/4 cup (60 ml) fresh lemon juice to enhance the flavors
- 1 cup (120 g) powdered sugar for a touch of sweetness in the cream cheese topping
- 1 tsp vanilla extract for an aromatic lift to the cake
- Water, oil, and eggs as required by the cake mix box instructions
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large bowl, mix strawberry cake mix, water, oil, and eggs until just combined.
- Step 3: Gently fold in sliced strawberries into the batter.
- Step 4: Pour the batter evenly into a greased 9×13-inch baking dish.
- Step 5: Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Step 6: While the cake is baking, mix cream cheese, granulated sugar, lemon juice, powdered sugar, and vanilla extract until smooth.
- Step 7: Remove the cake from the oven and pour the cream cheese mixture evenly over the top.
- Step 8: Return the cake to the oven for another 15-20 minutes until the edges turn golden.
- Step 9: Let the cake cool completely in the pan for about an hour.
- Step 10: Transfer the cake to the refrigerator to chill or serve at room temperature as preferred.
- Step 11: Slice the cake, ensuring each piece contains strawberries.
- Step 12: Garnish with fresh mint leaves or additional strawberries before serving.
Tips & Variations
- Use fresh, ripe strawberries for the best flavor and texture in the cake.
- Swap cream cheese with mascarpone for a richer topping.
- Adding a handful of chopped nuts on top before baking the cream cheese layer adds a nice crunch.
- Serve with whipped cream or a scoop of vanilla ice cream for an indulgent finish.
Storage
Store leftover cake covered in the refrigerator for up to 3 days to keep the cream cheese topping fresh. Reheat individual slices gently at room temperature or enjoy chilled. Avoid freezing, as the texture of the cream cheese layer may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries instead of fresh?
You can use frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture that can affect the cake’s texture.
Is this cake suitable for a crowd?
Yes, the 9×13-inch size makes it ideal for serving about 12-15 people, perfect for parties and family gatherings.
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Strawberry Earthquake Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Strawberry Earthquake Cake is a luscious, moist dessert combining a classic strawberry cake with a creamy, tangy cream cheese layer. Bursting with fresh strawberries, it offers a perfect balance of fruity sweetness and rich texture. Baked in a single pan, this cake is an impressive yet easy-to-make treat ideal for any occasion.
Ingredients
Strawberry Cake Batter
- 1 box (450 g) strawberry cake mix
- 1 cup (150 g) fresh strawberries, sliced
- Water (as per cake mix instructions, approximately 1 cup)
- Oil (as per cake mix instructions, approximately 1/3 cup)
- Eggs (as per cake mix instructions, typically 3 large eggs)
Cream Cheese Topping
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) fresh lemon juice
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Mix Cake Batter: In a large bowl, combine the strawberry cake mix, water, oil, and eggs as directed on the cake mix box, stirring just until all ingredients are blended but not overmixed to keep the cake tender.
- Add Fresh Strawberries: Gently fold the sliced fresh strawberries into the batter to distribute them evenly without crushing.
- Prepare Baking Dish: Grease a 9×13-inch baking dish to prevent sticking, then pour in the prepared batter and smooth the top evenly.
- Bake Cake Base: Place the baking dish in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Make Cream Cheese Mixture: While the cake bakes, blend softened cream cheese, granulated sugar, lemon juice, powdered sugar, and vanilla extract until smooth and creamy.
- Top with Cream Cheese Layer: Remove the cake from the oven and pour the cream cheese mixture evenly over the top of the warm cake.
- Finish Baking: Return the cake to the oven and bake for an additional 15-20 minutes until the cream cheese topping is set and the edges turn golden brown.
- Cool the Cake: Allow the cake to cool completely in the pan for about an hour, helping the layers to firm up.
- Chill or Serve: Transfer the cake to the refrigerator to chill and set further or serve it at room temperature according to preference.
- Slice Carefully: Slice the cake into squares, making sure each piece contains some fresh strawberries for flavor and visual appeal.
- Garnish and Serve: Garnish with fresh mint leaves or additional strawberries for a beautiful and fresh finish before serving.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- Make sure the cream cheese is softened to blend smoothly with the sugar and lemon juice.
- Do not overmix the cake batter to keep the cake light and fluffy.
- Allow the cake to cool completely for easier slicing and better flavor development.
- The cake can be stored in the refrigerator for up to 3 days, covered tightly.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cake, cream cheese topping, easy dessert, baked strawberry cake, fresh strawberries dessert
