Go Back
–+ servings
Strawberry Earthquake Cake

Strawberry Earthquake Cake

Experience the delightful Strawberry Earthquake Cake, a moist and creamy dessert perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 package Strawberry Cake Mix Substitute with vanilla or chocolate cake mix for variety
  • 3 large Eggs Can be replaced with flax eggs for a vegan option
  • 1 cup Water Can be replaced with milk for a richer texture
  • 1/2 cup Vegetable Oil Substitute with melted butter or coconut oil for a flavor change
For the Cream Cheese Topping
  • 8 oz Cream Cheese Use low-fat or vegan cream cheese for healthier options
  • 1/4 cup Butter (melted) Substitute with vegan margarine if desired
  • 2 cups Confectioners’ Sugar Substitute with powdered erythritol for a low-calorie option
  • 1 tsp Vanilla Extract Try almond extract for a different flavor
  • 1/4 tsp Kosher Salt Table salt can be used as an alternative
For the Topping
  • 1 cup Diced Strawberries Frozen strawberries can be used if thawed and drained
  • 1/2 cup White Chocolate Chips Substitute with dark chocolate or omit for simplicity

Equipment

  • 9x13-inch baking pan
  • Mixing Bowl
  • Electric Mixer

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Mix until smooth.
  3. Pour the batter into the prepared pan and bake for 30-35 minutes, checking for doneness.
  4. In another bowl, beat together the cream cheese and melted butter. Add confectioners’ sugar, vanilla, and salt until creamy.
  5. Once the cake is done, sprinkle diced strawberries and white chocolate chips on top.
  6. Dollop the cream cheese mixture over the cake, allowing it to sink slightly.
  7. Return the cake to the oven for an additional 15-20 minutes until the topping is set.
  8. Cool the cake in the pan for 30 minutes before serving. Optionally, garnish with additional strawberries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing to keep the cake light and fluffy.

Tried this recipe?

Let us know how it was!