Strawberry Earthquake Cake

What’s “Strawberry Earthquake Cake”?

As its name indicates, the Strawberry Earthquake Cake is an easy-to-make cake full of sweetness based on strawberries. Suitable for any special occasion.

Why this Strawberry Earthquake Cake?

You will absolutely fall in love with this Strawberry Earthquake Cake simply because:

• Creamy texture: This cake is perfectly moist, with swirls of creamy cheesecake.
• Luscious taste and flavor: The sweetness of strawberries adds a rich combination to elevate this dessert.
• Multi-use: Served for a special occasion or on a weekday, this cake is sure to impress.

Ingredients for this Strawberry Earthquake Cake:

• 1 box of strawberry cake mix.
• 1 cup of fresh and diced strawberries.
• 8 oz softened cream cheese.
• ½ cup of unsalted melted butter.
• 2 cups of powdered sugar.
• 1 teaspoon of vanilla extract.
• ½ cups of shredded coconut (optional).
• ½ cups of chopped pecans or walnuts (optional).

How to make this Strawberry Earthquake Cake?

1. Start with the oven:

Preheat the oven to 350 °F (175 °C). Apply grease and flour to a 9×13-inch baking cake for easy release after baking.

2. Prepare the Cake mix:

To prepare the strawberry cake batter, follow the instructions on the box. Mix in diced fresh strawberries for added flavor and texture. Fill cake batter evenly into the prepared pan.

3. Make the cream cheese layer:

• In a mid-sized bowl, beat softened cream cheese until well blended. Slowly add melted butter, powdered sugar and vanilla extract, mixing until creamy.
• Place spoonfuls of the cream cheese mixture on top of the cake batter in the baking dish. Using a knife or spatula, gently roll the cream cheese into the batter, creating a marble effect.

4. Add the toppings:

If desired, sprinkle the shredded coconut and chopped nuts over the top of the cake.

5. Bake the cake:

Transfer to the preheated oven for 40 to 45 minutes. Insert a toothpick and make sure it comes out with a few moist crumbs (not wet batter). The cake will naturally crack and form “earthquakes” during baking, resulting in its typical appearance.

6. Cool & serve:

   Wait about 15 minutes for the cake to cool in the pan. Serve it warm or at room temperature and enjoy the creamy and fruity layers in every bite.

7. More variations:

• Alternative nuts: Replace pecans with cashews, walnuts or almonds for a taste twist.
• Chocolate chips: Sprinkle chocolate chips into the batter for an additional chocolate touch.
• Coconut flakes: Add toasted coconut flakes over the glaze for a richer texture and flavor.

8. Preservation:

Preserve the cake’s leftovers in an air-tight bowl at room temperature for up to 2 days. It can be frozen for up to 3 months. Before serving, thaw at room temperature. 

What to Serve with this Strawberry Earthquake Cake?

This cake can be served on its own, with a scoop of vanilla ice cream or with whipped cream. It can also be served on the occasion of a birthday, family reunion or gathering of friends.

Tips to make this Strawberry Earthquake Cake a success:

• Use fresh strawberries: For the best results, use fresh strawberries in this recipe, but you can also use frozen ones. Just be sure to thaw and dry them before cooking to avoid any excess liquid. 
• Gently swirl: Carefully swirl the cream cheese mixture into the cake batter to achieve a beautiful marbled effect without completely mixing the two layers.
• Add a tropical touch: to enhance the flavor, try adding a few drops of coconut extract to the cake batter or cream cheese layer, to complement the shredded coconut topping.

Variations for Strawberry Earthquake Cake:

• Chocolate Strawberry Earthquake Cake: Substitute chocolate cake mix for strawberry cake mix and add chocolate chips for a heavenly chocolate-covered strawberry cake.
• Lemon Strawberry Earthquake Cake: Add the zest of a lemon to the cream cheese layer and a teaspoon of lemon extract to the cake batter for a lemony version of this cake.
• Gluten-free option: Use a gluten-free cake mix to make this dessert suitable for gluten-sensitive people.

Frequently asked questions:

   Q: Can I make this cake in advance?

   A: Yes, you can make this cake a day and store in an air-tight container at room temperature or in the refrigerator.

   Q: Can I freeze this cake?

   A: Of course. Just wrap the cake tightly in a plastic wrap and aluminum foil, then put it in the freezer for up to 3 months. Let defrost at room temperature before serving.

   Q: Can I use other fruits?

   A: Yes! This recipe works perfectly with other berries such as blueberries, raspberries or even a mix of berries for a delicious finish.