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strawberry earthquake cake
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Strawberry Earthquake Cake

A delightful layered dessert featuring fresh strawberries, creamy filling, and a moist cake base.
Prep Time30 minutes
Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: No-Bake, Strawberry
Servings: 8 servings
Calories: 350kcal

Equipment

  • 9x13 inch Dish
  • Mixing Bowl
  • Electric Mixer

Ingredients

Cake Base

  • 2 cups All-purpose flour
  • 1.5 cups Granulated sugar
  • 0.5 cup Unsalted butter softened
  • 3 large Eggs
  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Vanilla extract

Strawberry Cream Filling

  • 8 oz Cream cheese softened
  • 2 cups Whipped cream chilled
  • 1 cup Powdered sugar
  • 2 cups Fresh strawberries diced or sliced

Instructions

  • In a mixing bowl, combine flour, sugar, butter, eggs, baking powder, baking soda, and vanilla extract. Mix until smooth.
  • Pour the batter into a greased 9x13-inch dish and bake for 25-30 minutes or until a toothpick comes out clean.
  • In another bowl, beat the cream cheese until smooth. Add powdered sugar and mix until fluffy.
  • Fold in the whipped cream gently until well combined. Add the strawberries and mix carefully.
  • Once the cake has cooled, layer the strawberry cream filling on top of the cake.
  • Chill the cake in the refrigerator for at least 4 hours or overnight to set.
  • Before serving, top with additional whipped cream and fresh strawberry slices for decoration.

Notes

For added flavor, consider drizzling with chocolate or caramel sauce before serving.

Nutrition

Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 25g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 1mg