Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
Easy Strawberry Earthquake Cake is a show-stopping dessert that’s surprisingly simple to make. Say goodbye to dry cakes and hello to a moist, tender crumb and a luscious strawberry cream cheese frosting. After making this many times, I’ve discovered the trick to preventing a dry cake is to not overmix the batter. If you love recipes like this, you’ll also enjoy Easy Ginger Scallion Chicken Noodle Soup Recipe and Easy Chinese Chow Mein with Fresh Veggies in 25 Minutes.
Why This Easy Strawberry Earthquake Cake Recipe for Dessert Lovers Is Pure Comfort
- Moist and tender crumb
- Luscious strawberry cream cheese frosting
- Better than takeout
- Easy to make and impress
What You'll Need for Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Strawberries
- Boxed white cake mix
- Eggs
- Vegetable oil
- Instant vanilla pudding mix
- Milk
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
- Strawberry extract (optional)
- Salt
- Optional: Fresh strawberries for garnish
- Optional: Powdered sugar for dusting
📝 Ingredient Notes
- Boxed white cake mix: Ensure it's a 15.25 oz box.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Ensures a smooth, lump-free batter. Pays for itself vs takeout. → See on Amazon
- Springform Pan — Makes removing the cake a breeze. Essential for this recipe. → See on Amazon
How to Make Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
- Prepare the cake: Preheat your oven to 350°F (175°C). Grease a 9×13 inch springform pan and set aside.
- Mix the batter: In a large bowl, combine the cake mix, instant pudding mix, and salt. Add the eggs, oil, and milk. Mix until just combined. Fold in the diced strawberries.
- Bake the cake: Pour the batter into the prepared pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- Prepare the frosting: In a medium bowl, beat the cream cheese, butter, and vanilla extract until smooth. Gradually add the powdered sugar and beat until light and fluffy. Stir in the strawberry extract (if using).
- Frost the cake: Once the cake is completely cool, spread the frosting evenly over the top. Garnish with fresh strawberries and a dusting of powdered sugar.
Cook's Tips for Perfect Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
- Common mistake and fix: Don't overmix the batter. Overmixing can lead to a dry cake. Mix until just combined.
- Pro tip: For an extra moist cake, add 1/2 cup of sour cream to the batter.
- Pro tip: To prevent the cake from sticking, line the bottom of the pan with parchment paper.
- Pro tip: For a stronger strawberry flavor, use freeze-dried strawberries instead of fresh.
Storing & Reheating Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: The cake can be made a day ahead. Store in the fridge overnight. Add the frosting just before serving.
Freezing Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
Freeze for up to 3 months. Thaw overnight in the fridge before serving.
How to Reheat Without Drying It Out
Oven: No reheating needed. Serve chilled or at room temperature. Microwave: No reheating needed. Serve chilled or at room temperature.
Recipe Notes
- Chef tip: For a gluten-free version, use a gluten-free cake mix and ensure all other ingredients are certified gluten-free.
- Best substitution: Substitute the strawberries with raspberries or blueberries for a different flavor twist.
- Make-ahead: The cake can be made a day ahead. Store in the fridge overnight. Add the frosting just before serving.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the cake is browning too quickly, tent the pan with aluminum foil.
Want to level up this recipe?
Food Processor — Makes quick work of dicing the strawberries. Saves time and effort. Pays for itself vs takeout. → Check price on Amazon
Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
Ingredients
Main Ingredients
- Strawberries
- Boxed white cake mix
- Eggs
- Vegetable oil
- Instant vanilla pudding mix
- Milk
- Cream cheese
- Butter
- Powdered sugar
Seasonings
- Vanilla extract
- Strawberry extract (optional)
- Salt
Optional Toppings
- Fresh strawberries for garnish
- Powdered sugar for dusting
Instructions
- Prepare the cake: Preheat your oven to 350°F (175°C). Grease a 9×13 inch springform pan and set aside.
- Mix the batter: In a large bowl, combine the cake mix, instant pudding mix, and salt. Add the eggs, oil, and milk. Mix until just combined. Fold in the diced strawberries.
- Bake the cake: Pour the batter into the prepared pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- Prepare the frosting: In a medium bowl, beat the cream cheese, butter, and vanilla extract until smooth. Gradually add the powdered sugar and beat until light and fluffy. Stir in the strawberry extract (if using).
- Frost the cake: Once the cake is completely cool, spread the frosting evenly over the top. Garnish with fresh strawberries and a dusting of powdered sugar.
Notes
- Chef tip: For a gluten-free version, use a gluten-free cake mix and ensure all other ingredients are certified gluten-free.
- Best substitution: Substitute the strawberries with raspberries or blueberries for a different flavor twist.
- Make-ahead: The cake can be made a day ahead. Store in the fridge overnight. Add the frosting just before serving.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the cake is browning too quickly, tent the pan with aluminum foil.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Oven reheat: No reheating needed. Serve chilled or at room temperature.
- Microwave reheat: No reheating needed. Serve chilled or at room temperature.
- Make ahead: The cake can be made a day ahead. Store in the fridge overnight. Add the frosting just before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 3g
- Fat: 15g
- Carbs: 45g
- Fiber: 1g
- Sugar: 35g
- Sodium: 300mg
- Cholesterol: 50mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Strawberry Earthquake Cake Recipe for Dessert Lovers FAQs
Yes, the cake can be made a day ahead. Store in the fridge overnight. Add the frosting just before serving.
Overmixing the batter can lead to a dry cake. Mix until just combined.
Yes, you can use frozen strawberries. Thaw them before using and pat dry to remove excess moisture.
Yes, this recipe is specifically designed for a 9×13 inch springform pan.
Store in an airtight container in the fridge for up to 5 days.
A Warm Final Note
I can’t wait for you to try Easy Strawberry Earthquake Cake Recipe for Dessert Lovers and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
