Strawberry Earthquake Cake

Bright, pillowy, and simple, this Strawberry Earthquake Cake combines a boxed cake mix with fresh strawberries and a creamy white chocolate frosting for a delicious dessert that's perfect for any occasion.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

For the Cake

1 box strawberry cake mix (15.25 ounces) Choose a fresh box within its expiration date.
3 large eggs, room temperature Use room temperature for best results.
1 cup water
½ cup vegetable oil

For the Frosting

1 package cream cheese, softened (8 ounces) Full-fat cream cheese is recommended.
½ cup unsalted butter, melted
2 ½ cups confectioners’ sugar
1 teaspoon vanilla extract
¼ teaspoon kosher salt

Extras

1 cup diced strawberries (plus extra for garnish) Choose ripe but firm berries.
2 cups white chocolate chips Opt for higher-quality chips.
1 scoop vanilla ice cream Optional for serving.

Method

Preparation

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Line the pan with parchment.
In a large bowl, combine the strawberry cake mix, eggs, water, and vegetable oil. Beat on medium speed until smooth, about 2–3 minutes.

Baking

Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

Frosting

Beat the cream cheese, melted butter, confectioners’ sugar, vanilla extract, and kosher salt until smooth. Fold in diced strawberries and white chocolate chips.

Assembly

Spread the frosting generously over the cooled cake and garnish with additional strawberries. Chill briefly before serving.

Notes

For best flavor transfer, let the cake sit at room temperature for 20 minutes before serving. Store in an airtight container in the fridge for up to 4 days.