Can I use fresh or frozen strawberries in this recipe?

You can use either fresh or frozen strawberries in the Strawberry Earthquake Cake recipe. If using frozen strawberries, make sure to thaw and drain them, as excess water can affect the cake consistency. Fresh strawberries will provide that juicy, vibrant flavor essential for this dessert.

How should I store leftovers of Strawberry Earthquake Cake?

Leftover Strawberry Earthquake Cake should be stored in an airtight container in the refrigerator for up to three days. Make sure the frosting has cooled completely before sealing the container to maintain the best texture and flavor.

Can I make this cake ahead of time?

Yes, you can make Strawberry Earthquake Cake a day ahead of time. Bake the cake and let it cool completely before frosting. Once frosted, refrigerate it to allow flavors to meld, making it even tastier by the time you serve it!

What can I substitute for cream cheese in the frosting?

If you need to substitute cream cheese in the frosting, consider using a plant-based cream cheese alternative or Greek yogurt for a healthier option. Both provide a creamy texture that works well with the other frosting ingredients.

Can I freeze Strawberry Earthquake Cake?

It is not recommended to freeze Strawberry Earthquake Cake as the frosting can lose texture once thawed. However, you can freeze the un-frosted cake layers, wrapping them tightly in plastic wrap and then foil, for up to three months.

Strawberry Earthquake Cake: Easy, Delicious, and Irresistible!

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)

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Lining the bottom with parchment paper is recommended.
In a large mixing bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Beat the mixture until smooth for about 2-3 minutes.
Pour the batter into your prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean.
Once baked, allow the cake to cool completely.
For the frosting, combine softened cream cheese and melted butter in a bowl. Beat in the confectioners’ sugar, vanilla extract, and salt until smooth and creamy.
Carefully fold in diced strawberries and white chocolate chips, and spread the frosting generously over the cooled cake. Garnish with extra strawberries if desired.

Notes

Let the cake cool completely before frosting to prevent melting.

Author: robert-thompson
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 30g
Sodium: 300mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 5g
Cholesterol: 40mg