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Strawberry Earthquake Cake Recipe

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★★★★★

4.7 from 125 reviews

This Irresistible Strawberry Earthquake Cake is a show-stopping dessert featuring layers of moist strawberry cake, a creamy cheesecake filling, fresh strawberries, and a crunchy nut topping. Perfect for celebrations or whenever you want a luscious, fruity treat that combines the flavors of strawberries, cream cheese, and toasted nuts in every bite.

Ingredients

Scale

For the Cake

  • 1 box Strawberry Cake Mix
  • 1.5 cups Fresh or Frozen Strawberries (if using frozen, ensure they’re thawed and drained)
  • 1 cup White Chocolate Chips or Chunks (dark chocolate can be substituted)
  • 1 cup Sweetened Shredded Coconut (can be omitted if desired)
  • 0.5 cup Chopped Pecans or Walnuts (can be swapped with almonds)

For the Cream Cheese Layer

  • 8 oz Cream Cheese (ensure it’s softened)
  • 0.5 cup Unsalted Butter (equal parts oil can be used for dairy-free)
  • 2.5 cups Powdered Sugar (granulated sugar can be used but may affect texture)
  • 1 teaspoon Vanilla Extract (almond extract can substitute)
  • 2 tablespoons Milk

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to ensure the cake does not stick.
  2. Mix Cake Batter: In a large mixing bowl, combine the strawberry cake mix with the required amount of water, vegetable oil, and eggs as directed on the cake mix box, stirring until the batter is smooth and well blended.
  3. Layer Cake Batter: Pour half of the strawberry batter evenly into the prepared baking dish, spreading it carefully to create a base layer.
  4. Prepare Cream Cheese Layer: Beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar, milk, and vanilla extract, beating continuously until the mixture is fluffy and well combined.
  5. Add Cream Cheese Layer: Spoon the cream cheese mixture over the cake batter in the baking dish, swirling it gently through the batter to create a marbled effect.
  6. Add Strawberries and Remaining Batter: Scatter the diced strawberries evenly over the cream cheese layer, then drizzle the remaining strawberry cake batter over the top.
  7. Bake the Cake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
  8. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes to set before slicing.
  9. Toast Nuts: While the cake cools, toast the chopped pecans or walnuts in a skillet over medium heat until golden brown and fragrant, about 3-5 minutes, stirring frequently to avoid burning.
  10. Serve: Sprinkle the toasted nuts evenly over the cooled cake before serving for added crunch and flavor.

Notes

  • Optional: Top each slice with whipped cream for a delightful finish.
  • If using frozen strawberries, ensure they are fully thawed and drained to avoid excess moisture in the cake.
  • Substitute dark chocolate chips for white chocolate chips to add a richer flavor.
  • Use dairy-free butter and oil substitutions to make the cream cheese layer suitable for dairy-free diets.
  • The shredded coconut is optional and can be omitted if preferred.

Keywords: strawberry cake, creamy cheesecake cake, layered strawberry dessert, toasted nuts cake, easy strawberry cake recipe

Find it online: https://spatulaqueen.com/strawberry-earthquake-cake-recipe/