Irresistible Strawberry Earthquake Cake That Steals the Show
Prepare to be amazed by this Irresistible Strawberry Earthquake Cake, a dessert that truly lives up to its name with layers of luscious strawberry cake, a creamy, sweet cream cheese swirl, and delightful textural surprises. This show-stopping cake features tender cake infused with fresh strawberries, complemented by crunchy pecans and sweet white chocolate, creating a delightful 'earthquake' effect as it bakes. It's an unforgettable treat perfect for any gathering, promising a symphony of flavors and textures in every decadent bite.
Prep Time
25 minutes
Cook Time
45-50 minutes
Total Time
1 hour 20 minutes
Servings
12-16 generous servings
Keywords
Why This Recipe Delivers
- Boasts a spectacular "earthquake" effect with a creamy, rich cream cheese swirl.
- Packed with the vibrant, sweet flavor of fresh strawberries in every bite.
- Combines tender cake texture with crunchy nuts and melty chocolate for an exciting contrast.
- Impressive enough for special occasions, yet surprisingly simple to prepare.
- A truly irresistible dessert that's guaranteed to be a crowd-pleaser and conversation starter.
Ingredients
- 1 package (432g/15.25oz) Strawberry Cake Mix (plus ingredients called for on package, typically eggs, water, and oil)
- 240ml (1 cup) Water
- 80ml (1/3 cup) Vegetable Oil
- 3 Large Eggs
- 400g (1.5 cups) Fresh or Frozen Strawberries, thawed and well-drained, diced into small pieces
- 170g (1 cup) White Chocolate Chips or Chunks (dark chocolate can be substituted for a richer flavor contrast)
- 80g (1 cup) Sweetened Shredded Coconut (optional, for added tropical sweetness)
- 60g (0.5 cup) Chopped Pecans or Walnuts (can be swapped with almonds for a different nutty note)
- 225g (8 oz) Cream Cheese, softened to room temperature
- 113g (0.5 cup) Unsalted Butter, softened (equal parts neutral oil like canola or vegetable can be used for a dairy-free alternative)
- 300g (2.5 cups) Powdered Sugar, sifted (granulated sugar can be used but may result in a slightly grainy texture)
- 30ml (2 tablespoons) Whole Milk or Cream
- 5ml (1 teaspoon) Vanilla Extract (almond extract can substitute for a different aroma)
Instructions
- Preheat your oven to 175°C (350°F). Thoroughly grease and lightly flour a 9×13 inch (23×33 cm) baking dish, ensuring all surfaces are covered to prevent sticking.
- In a large mixing bowl, combine the strawberry cake mix with the specified amounts of water, vegetable oil, and large eggs. Beat the mixture with an electric mixer on medium speed for about 2 minutes, or until the batter is smooth and well combined.
- Carefully pour approximately half of the prepared strawberry cake batter into your greased baking dish, spreading it evenly across the bottom with a spatula. This forms the foundational layer of the cake.
- In a separate medium bowl, beat the softened cream cheese with an electric mixer until it is smooth and lump-free. Gradually add the sifted powdered sugar, milk, and vanilla extract, beating on low speed until combined, then increase to medium-high and beat until the mixture is light, fluffy, and completely smooth.
- Using a large spoon or an ice cream scoop, dollop spoonfuls of the fluffy cream cheese mixture over the strawberry cake batter in the baking dish. Then, take a knife or a skewer and gently swirl the cream cheese through the batter, creating beautiful ribbons and an "earthquake" effect without fully mixing the layers.
- Evenly scatter the diced fresh strawberries over the cream cheese and batter layer. Then, drizzle the remaining strawberry cake batter on top of the strawberries and cream cheese, gently spreading it to cover as much as possible without disturbing the swirls too much.
- Transfer the baking dish to the preheated oven and bake for 45-50 minutes. The cake is done when a wooden toothpick or skewer inserted into the center (avoiding the cream cheese pockets) comes out clean.
- While the cake is baking or cooling, toast the chopped pecans or walnuts. Heat a dry skillet over medium heat and add the nuts, stirring frequently for 3-5 minutes until they are fragrant and lightly golden brown. Be careful not to burn them. Remove from heat and set aside.
- Allow the cake to cool in the pan on a wire rack for about 10 minutes before attempting to slice it. This brief cooling period helps the cake to set and prevents it from crumbling.
- Once the cake has slightly cooled, generously sprinkle the toasted nuts over the top before serving. Serve warm or at room temperature for the best experience.
Tools You’ll Need
- 9×13 inch (23×33 cm) Baking Dish
- Large Mixing Bowl
- Medium Mixing Bowl
- Electric Mixer (handheld or stand mixer)
- Rubber Spatula
- Measuring Cups and Spoons (or kitchen scale for accuracy)
- Sharp Knife and Cutting Board (for dicing strawberries)
- Dry Skillet (for toasting nuts)
- Wire Cooling Rack
- Wooden Toothpick or Skewer
Essential Success Tips
- Ensure your cream cheese and butter are thoroughly softened to room temperature for a smooth, lump-free cream cheese swirl. Cold ingredients will result in a clumpy mixture.
- Do not overmix the cake batter; mix just until combined to prevent a tough cake. Overmixing develops too much gluten.
- When swirling the cream cheese, be gentle. You want distinct swirls and pockets, not a fully integrated batter.
- Adjust baking time based on your oven; ovens can vary. Always use the toothpick test for doneness.
- For the best flavor, use fresh, ripe strawberries when in season. If using frozen, ensure they are completely thawed and excess liquid is drained to prevent a watery cake.
Professional Cooking Secrets
- To intensify the strawberry flavor even further, gently toss the diced fresh strawberries with a tablespoon (15ml) of strawberry jam or a touch of strawberry extract before adding them to the cake.
- For a truly unique "earthquake" texture, consider folding in a handful of crushed freeze-dried strawberries into the dry cake mix before adding liquids. This adds a concentrated berry burst.
- If you're feeling adventurous, replace a small portion of the water in the cake mix with strawberry milk or a fruit liqueur for an extra layer of flavor complexity.
Notes
- Storage: Store leftover cake covered tightly in the refrigerator for up to 3-4 days due to the cream cheese layer. It tastes great chilled!
- Variations: Try different cake mix flavors (e.g., vanilla, white chocolate) and fruit combinations (e.g., raspberries, blueberries). Vary the nuts or add different chocolate types.
- Dairy-Free Option: Use a dairy-free strawberry cake mix, dairy-free cream cheese, and plant-based butter or oil for the cream cheese layer. Ensure all chocolate chips are also dairy-free.
Frequently Asked Questions
Can I use different fruits in this cake?
Absolutely! While strawberry is classic, you can experiment with other berries like raspberries or blueberries, or even diced peaches, ensuring they are not overly wet.
My cream cheese layer looks lumpy. What went wrong?
The most common reason for a lumpy cream cheese layer is using cream cheese that isn't fully softened to room temperature. It's crucial for both the cream cheese and butter to be very soft before beating.
How do I know when the cake is perfectly baked?
Insert a wooden toothpick into a part of the cake that looks most like batter (avoiding obvious cream cheese pockets). If it comes out clean or with a few moist crumbs attached, the cake is done.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 6g, Fat: 28g, Saturated Fat: 15g, Cholesterol: 75mg, Sodium: 350mg, Carbohydrates: 55g, Sugars: 40g, Fiber: 2g
Allergy Information
Contains wheat, dairy, and eggs. May contain tree nuts (pecans/walnuts) and soy (from white chocolate). For a gluten-free version, use a certified gluten-free strawberry cake mix. For a nut-free version, simply omit the pecans/walnuts or substitute with pumpkin seeds if desired (ensure no cross-contamination).
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