Strawberry Earthquake Cake
Creamy, juicy, and instantly crowd-pleasing, Strawberry Earthquake Cake is the kind of dessert that makes every celebration feel a little sweeter.
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Servings: 12 servings
Equipment
- Mixing Bowl
- 9x13-inch Baking Dish
- Hand Mixer
Ingredients
Dry Ingredients
- 2 cups All-purpose flour spooned and leveled
- 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, room temperature
- 3 large Eggs room temperature
Filling
- 8 oz Cream cheese softened, room temperature
- 1 cup Powdered sugar for cream cheese mixture
- 2 cups Whipped cream chilled, store-bought or homemade
- 2 cups Fresh strawberries diced or sliced, washed and hulled
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray and set aside.
- In a large mixing bowl, combine 2 cups all-purpose flour and 1.5 cups granulated sugar. Add 0.5 cup softened unsalted butter, 3 large eggs, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1 teaspoon vanilla extract. Beat with a hand mixer or stand mixer on medium until batter is smooth and no lumps remain, scraping the bowl once or twice.
- Pour the batter evenly into the prepared 9x13-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 and the cake springs back lightly when touched.
- While the cake bakes, prepare the filling. In a separate bowl, beat 8 ounces softened cream cheese until smooth and creamy. Gradually add 1 cup powdered sugar and continue beating until fluffy and fully incorporated.
- Gently fold in 2 cups chilled whipped cream into the sweetened cream cheese until well combined. Add 2 cups fresh strawberries (diced or sliced) and fold carefully so the berries stay intact and distribute evenly.
- When the cake is done, remove it from the oven and allow it to cool completely in the pan. Cooling is essential so the filling sets without melting into the warm cake.
- Once cooled, spread the strawberry cream cheese filling evenly over the top of the cake. Cover the pan and chill in the refrigerator for at least 4 hours or overnight to let the layers set and flavors meld.
- Before serving, optionally top with additional whipped cream and fresh strawberry slices for decoration. Slice and serve chilled for the best texture and presentation.
Notes
Store covered in the fridge for up to 3–4 days. You can freeze slices in an airtight container for up to 1 month. Thaw overnight in the fridge before serving.