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Strawberry Earthquake Cake

A delightful dessert blending moist cake with fresh strawberries and a creamy filling, perfect for family gatherings or a personal treat.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box box of cake mix yellow or white
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 cup chopped fresh strawberries or frozen, thawed, and drained
Filling Ingredients
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
Topping Ingredients
  • 1/4 cup sliced strawberries for garnish
  • Whipped cream optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Beat until smooth, then gently fold in the chopped strawberries.
  3. In a separate bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Baking
  1. Grease a 9x13-inch baking dish and pour half of the cake batter into the bottom.
  2. Dollop spoonfuls of the cream cheese mixture across the batter and spread evenly. Pour the remaining cake batter over the top.
  3. Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Finishing Touches
  1. Let the cake cool in the pan for about 15-20 minutes before transferring to a wire rack.
  2. Top with the remaining sliced strawberries and whipped cream if desired.
Serving
  1. Slice and serve to family or friends.

Notes

Use fresh or frozen strawberries depending on availability. Can be made ahead and stored in the fridge for up to three days. Consider pairing with vanilla ice cream or chocolate sauce for added indulgence.