This fun Strawberry Earthquake Cake is a delicious mix of sweet strawberries and creamy cheesecake. It’s like a party on a plate, with a bit of chocolate to top it off!
I love how easy it is to share this cake with friends—everyone wants a piece! Plus, who can resist that gooey center? It’s the ultimate sweet treat for any gathering! 🍰
Key Ingredients & Substitutions
Cake Mix: I like using a box of white or yellow cake mix for simplicity. You can also use a gluten-free cake mix if needed, or try making a homemade cake base using flour, sugar, baking powder, eggs, and milk.
Cream Cheese: Cream cheese keeps the cake moist and adds that lovely creamy texture. If you’re looking for a dairy-free option, vegan cream cheese works well too. Just keep in mind the flavor may be a bit different.
Frozen Strawberries: Thawed strawberries are a great choice for this cake. If fresh strawberries are in season, feel free to use those! Just slice them and they’ll work perfectly.
Whipped Topping: You can use homemade whipped cream as a substitute. Just whip heavy cream with some sugar and vanilla until soft peaks form. It tastes fresher and is less processed!
How Do You Get the Perfect Cream Cheese Swirl?
The trick to a great cream cheese layer is mixing it until smooth so it spreads easily. After baking the initial layer for 20 minutes, poke holes decisively but gently—this helps the cream cheese mixture seep in for extra flavor. Don’t rush the baking time, as the cake needs to be warm but not overbaked to let the cream cheese spread well.
- Mix cream cheese, sugar, vanilla, and one egg until smooth.
- Poke holes in the baked cake every 1-2 inches, then spread the cream cheese mixture evenly over top.
This will create that delightful “earthquake” effect with a gooey cream cheese layer throughout the cake. Enjoy the deliciousness!
How to Make Strawberry Earthquake Cake
Ingredients You’ll Need:
For the Cake:
- 1 box white or yellow cake mix (plus ingredients called for on box, usually eggs, oil, and water)
For the Cream Cheese Mixture:
- 16 oz cream cheese, softened
- 1 cup granulated sugar (divided: 1/2 cup + 1/2 cup)
- 1 tsp vanilla extract (divided: 1/2 tsp + 1/2 tsp)
- 3 large eggs (divided: 1 egg + 2 eggs)
For the Toppings:
- 8 oz frozen whipped topping, thawed
- 1 (16 oz) package frozen strawberries, thawed and drained (reserve juice)
- 1 tsp cornstarch
- Optional: powdered sugar for dusting
- Fresh strawberries for garnish
- Whipped cream for topping
How Much Time Will You Need?
This recipe takes about 15 minutes for prep, followed by about 1 hour of baking time. Allow at least 3 hours for chilling to set the cake and flavors fully, so in total, you should plan for about 4 hours, which includes chilling and resting time.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Next, grease and flour a 9×13 inch baking pan so the cake will come out easily once baked.
2. Mix the Cake Batter:
Follow the instructions on your box of cake mix to prepare the batter. Once mixed, pour the cake batter into the prepared pan. Bake in the preheated oven for 20 minutes.
3. Make the Cream Cheese Mixture:
While the cake is baking, take a large bowl and beat the softened cream cheese with 1/2 cup of sugar, 1/2 tsp of vanilla extract, and 1 egg until you get a nice smooth and creamy consistency.
4. Poke Holes in the Cake:
After the initial 20 minutes of baking, carefully remove the cake from the oven. Using the handle of a wooden spoon or a fork, poke holes all over the cake about 1 to 2 inches apart. This will allow the cream cheese mixture to seep into the cake and add flavor.
5. Spread the Cream Cheese Mixture:
Evenly spread the cream cheese mixture over the top of the warm cake, ensuring you fill in those holes you poked to get the most flavor penetration.
6. Continue Baking:
Return the cake to the oven and bake for an additional 25 minutes, then carefully remove it again.
7. Prepare the Strawberry Sauce:
In a small saucepan, combine the reserved strawberry juice with the remaining 1/2 cup of sugar, 1/2 tsp vanilla extract, and 1 tsp cornstarch. Stir until mixed and bring to a boil while constantly stirring until it thickens (about 1-2 minutes). Remove from heat and set aside.
8. Add Whipped Topping and Strawberries:
After the cake is done baking, lower the oven temperature to 325°F (165°C). Spread the thawed whipped topping evenly over the cake. Then distribute the thawed and drained strawberries on top of the whipped topping.
9. Finish with Strawberry Sauce:
Spoon the thickened strawberry sauce over the strawberries, creating a delicious topping.
10. Final Baking:
Bake the cake again at 325°F for about 25-30 minutes, or until the top is set and bubbly. Once baked, take it out and allow it to cool completely at room temperature.
11. Chill the Cake:
Refrigerate the cooled cake for at least 3 hours or even overnight. This helps to set the layers and enhances the flavors!
12. Serve and Enjoy:
When you’re ready to dig in, dust the cake with powdered sugar if you like. Top each slice with a dollop of whipped cream and fresh strawberries for that perfect finishing touch!
Slice and enjoy this luscious, strawberry-packed Earthquake Cake—it’s sure to impress! 🍓
Can I Use Fresh Strawberries Instead of Frozen?
Absolutely! Fresh strawberries can be used instead of frozen. Just wash, slice, and drain them before adding to the cake. They will provide a bright, fresh flavor!
How Do I Store Leftover Cake?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just be sure to keep it well covered to maintain its freshness!
Can I Make This Cake Ahead of Time?
Yes, you can prepare this cake a day in advance! Just follow all the instructions and refrigerate it after cooling. It will taste even better the next day as the flavors meld together.
What Can I Substitute for the Whipped Topping?
You can substitute whipped topping with homemade whipped cream. Just whip heavy cream with sugar and vanilla until soft peaks form. It adds a lovely freshness to the cake!
