why make this recipe
Strawberry Earthquake Cake is easy, fast, and tastes great. It mixes a simple cake mix with a sweet cream cheese layer and bright strawberries. You can make it for family meals, potlucks, or when you want a simple dessert that looks special.
introduction
This cake has a soft yellow cake, a creamy cream cheese layer, and strawberry swirls on top. The name “earthquake” comes from the cracked, layered look after baking. It uses a box cake mix so you save time but still get a tasty homemade dessert.
how to make Strawberry Earthquake Cake
Make the batter from the cake mix. Spread half in a pan. Add a smooth cream cheese layer. Drop strawberry preserves and swirl a little. Cover with the rest of the batter. Top with fresh strawberries and nuts if you like. Bake until set and cool before serving.
Ingredients :
1 box of yellow cake mix, 1 cup of water, 3 large eggs, 1/2 cup of vegetable oil, 8 oz cream cheese, softened, 1 cup powdered sugar, 1 cup strawberries, chopped, 1/4 cup strawberry preserves, 1/2 cup chopped nuts (optional), Whipped cream for serving (optional)
Directions :
Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan. In a large mixing bowl, combine the cake mix, water, eggs, and oil. Mix until well blended. In another bowl, beat the softened cream cheese and powdered sugar until smooth. Pour half of the cake batter into the prepared pan. Spoon the cream cheese mixture over the cake batter and drop spoonfuls of strawberry preserves on top. Pour the remaining cake batter over the cream cheese and preserves. Swirl the preserves slightly with a knife but do not overmix. Sprinkle chopped strawberries and nuts (if using) on top. Bake for about 40-50 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before serving. Optionally, serve with whipped cream.
how to serve Strawberry Earthquake Cake
Cut the cake into squares. Serve at room temperature or chilled. Add a dollop of whipped cream if you like. Fresh strawberries on top make it look nice.
how to store Strawberry Earthquake Cake
Cover the cooled cake with plastic wrap or place it in an airtight container. Store in the fridge for up to 4 days. You can freeze slices in a freezer-safe container for up to 2 months.
tips to make Strawberry Earthquake Cake
- Soften the cream cheese to room temperature for a smooth filling.
- Do not over-swirl the preserves or the cake layers may mix too much.
- Check the cake with a toothpick at 40 minutes to avoid overbaking.
- Use fresh strawberries for a bright taste and color.
- Let the cake cool well before cutting so the layers set.
variation (if any)
- Use raspberry preserves and fresh raspberries instead of strawberry.
- Swap the yellow cake mix for white cake mix for a milder taste.
- Add a bit of lemon zest to the cream cheese for a fresh twist.
- Omit nuts for a nut-free version.
FAQs
Q: Can I use fresh strawberry jam instead of preserves?
A: Yes. Fresh jam works fine. It may be a bit thinner, but the taste is good.
Q: Do I have to use a box cake mix?
A: No. You can use a homemade yellow cake batter if you prefer. The box mix makes it faster.
Q: Can I make this gluten-free?
A: Yes. Use a gluten-free yellow cake mix and check other ingredients for gluten-free labels.
Q: Can I make this ahead of time?
A: Yes. Make it a day ahead and keep it in the fridge. The flavors hold well.
Q: How do I know when it is done?
A: Insert a toothpick in the center. If it comes out clean or with a few small crumbs, the cake is done.
Conclusion
For a full recipe inspiration and another simple method, see Strawberry Cheesecake Cake (Earthquake Cake). For more tips and photos to guide you, check Strawberry Earthquake Cake is the Perfect Shortcut to Deliciousness!.
Strawberry Earthquake Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch cake pan.
- In a large mixing bowl, combine the cake mix, water, eggs, and oil. Mix until well blended.
- In another bowl, beat the softened cream cheese and powdered sugar until smooth.
- Pour half of the cake batter into the prepared pan.
- Spoon the cream cheese mixture over the cake batter and drop spoonfuls of strawberry preserves on top.
- Pour the remaining cake batter over the cream cheese and preserves.
- Swirl the preserves slightly with a knife but do not overmix.
- Sprinkle chopped strawberries and nuts (if using) on top.
- Bake for about 40-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
