Introduction

Strawberry Earthquake Cake is a delightful dessert bursting with fresh strawberries and creamy white chocolate frosting. This moist, flavorful cake is perfect for celebrations or any time you crave a sweet, fruity treat.

Strawberry Earthquake Cake Recipe - Recipe Image

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

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Line the pan with parchment paper for easy removal.
Step 2: In a large bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Beat until the batter is smooth, about 2 to 3 minutes.
Step 3: Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
Step 4: In a medium bowl, beat the softened cream cheese with the melted butter, confectioners’ sugar, vanilla extract, and kosher salt until the frosting is smooth and creamy.
Step 5: Gently fold the diced strawberries and white chocolate chips into the frosting, taking care not to break the berries.
Step 6: Spread the frosting generously over the cooled cake, allowing some strawberries and chocolate chips to peek through for added texture and visual appeal.
Step 7: Garnish the top with additional diced strawberries. Serve with vanilla ice cream if desired for an extra indulgent treat.

Tips & Variations

For best texture, use fresh, firm strawberries that are well drained to prevent sogginess in the frosting.
White chocolate chips can be lightly chopped for better distribution without overwhelming the frosting.
Try adding a splash of lemon juice to the frosting for a subtle tang that complements the strawberries.
If you prefer, substitute the cream cheese frosting with whipped cream for a lighter option.

Storage

Store the Strawberry Earthquake Cake covered in the refrigerator for up to 3 days. To reheat, let the cake sit at room temperature for about 20 minutes before serving. If serving with ice cream, add it fresh at serving time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this cake?

It’s best to use fresh strawberries because frozen ones release extra moisture that can make the frosting runny. If using frozen, thaw and drain them thoroughly before adding.

Can this cake be made ahead of time?

Yes, you can bake the cake and prepare the frosting a day ahead. Store them separately and assemble just before serving for the freshest taste and texture.

Strawberry Earthquake Cake Recipe

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★★★★★

4.6 from 136 reviews

Delight in the Strawberry Earthquake Cake, a luscious and moist strawberry-flavored cake combined with a creamy cream cheese frosting generously studded with fresh diced strawberries and white chocolate chips. This vibrant and indulgent dessert is perfect for special occasions or any time you crave a sweet, fruity treat with a smooth, rich finish.

Author: Stella
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Ingredients

1 box strawberry cake mix (15.25 ounces)
3 large eggs, room temperature
1 cup water
½ cup vegetable oil

Frosting Ingredients

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

Serving

Vanilla ice cream (optional for serving)

Instructions

Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Line the pan with parchment paper for easy cake removal and to prevent sticking.
Mix Cake Batter: In a large mixing bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Use an electric mixer or whisk to beat the ingredients together until smooth and fully incorporated, about 2-3 minutes.
Bake Cake: Pour the prepared batter evenly into the greased and lined baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool completely in the pan on a wire rack.
Prepare Frosting: In a mixing bowl, beat the softened cream cheese, melted butter, confectioners’ sugar, vanilla extract, and kosher salt together until the mixture is smooth, creamy, and free of lumps.
Fold in Extras: Gently fold the diced strawberries and white chocolate chips into the cream cheese frosting, ensuring even distribution while being careful not to break up the strawberries.
Assemble Cake: Once the cake has cooled fully, spread the strawberry and white chocolate cream cheese frosting generously over the top of the cake. Let some of the berries and chocolate chips peek through for added texture and visual appeal.
Garnish & Serve: Garnish the frosted cake with additional diced strawberries for a fresh colorful touch. Serve each slice optionally with a scoop of vanilla ice cream for a decadent and delicious dessert experience.

Notes

For best results, use room temperature eggs and softened cream cheese to ensure smooth batter and frosting.
Let the cake cool completely before frosting to prevent melting or runny frosting.
Fresh diced strawberries add a vibrant freshness, but be gentle while folding to preserve their texture.
You can substitute white chocolate chips with milk or dark chocolate chips for a different flavor profile.
This cake is best enjoyed the same day but can be refrigerated for up to 3 days tightly covered.

Keywords: strawberry cake, cream cheese frosting, white chocolate chips, strawberry dessert, layered cake, baked strawberry cake, fruity frosting