Strawberry Earthquake Cake
Creamy, juicy, and delightfully dramatic, this Strawberry Earthquake Cake is a comforting treat that combines light cake with a rich strawberry-cream filling and fresh berries.
Servings: 12 servings
Equipment
- Mixing Bowl
- Baking Dish
- Hand Mixer
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Sifted if preferred
- 1.5 cups Granulated sugar
- 1 tbsp Baking powder
- 1 tsp Baking soda
- 1 tsp Vanilla extract
Wet Ingredients
- 0.5 cup Unsalted butter Softened to room temperature
- 3 large Eggs At room temperature
Filling
- 8 oz Cream cheese Softened to room temperature
- 2 cups Whipped cream Chilled (or heavy cream whipped to soft peaks)
- 1 cup Powdered sugar Sifted
- 2 cups Fresh strawberries Diced or sliced (hulled and patted dry)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- In a mixing bowl, combine the flour, granulated sugar, softened butter, eggs, baking powder, baking soda, and vanilla extract. Beat or whisk until a smooth, uniform batter forms — about 2 to 3 minutes. Scrape the sides once to ensure even mixing.
- Pour the batter into the prepared 9×13-inch dish and smooth the top with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
- In another bowl, beat the softened cream cheese until smooth and lump-free using a hand mixer or stand mixer on medium speed. Add the powdered sugar and mix until fluffy, about 1–2 minutes.
- Gently fold in the chilled whipped cream until well combined and light. Carefully fold in the diced or sliced strawberries, mixing just enough to distribute them without crushing.
- Once the cake has cooled completely, spread the strawberry cream filling evenly over the top of the cake. Smooth gently with an offset spatula or the back of a spoon.
- Chill the cake in the refrigerator for at least 4 hours or overnight to let the filling set and the flavors meld. Before serving, top with additional whipped cream and fresh strawberry slices for decoration.
Notes
Store covered in the refrigerator for up to 4 days. Best served chilled.