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Strawberry Earthquake Cake brings together the nostalgia of pink strawberry cake and a decadent cream cheese ripple that bakes right into the pan. This dessert is a favorite for family reunions and birthday parties at my house and there is never a crumb left. The creamy topping sinks and swirls as it cooks giving each bite a mix of soft cake and cheesecake-like richness. Serve it plain or dress it up with ice cream for a true summer celebration.
My kids always request this cake for their birthdays because it looks so festive and tastes like the best parts of strawberry shortcake and cheesecake in one pan. The colors and the creamy swirls never fail to impress guests.
Ingredients
- Strawberry cake mix: boxed for ultimate convenience and a consistent strawberry flavor look for a brand with real strawberry powder
- Large eggs: at room temperature provide structure and help the cake rise
- Water: ensures a soft and tender crumb use filtered water for purity
- Vegetable oil: keeps the cake moist even after chilling
- Cream cheese: softened for easy mixing the tanginess balances the sweetness use full-fat for best results
- Unsalted butter: melted for richness and a creamy texture pick a high quality butter for better flavor
- Confectioners sugar: sweetens the swirl and gives a smooth finish sift to prevent lumps
- Vanilla extract: adds fragrant warmth pure vanilla makes a difference
- Kosher salt: sharpens and lifts flavors just a pinch
- Diced strawberries: for bursts of juicy freshness pick ripe and deeply red berries
- White chocolate chips: for pockets of creamy sweetness use real cocoa butter chips
- Vanilla ice cream: optional but highly recommended for serving choose a classic vanilla with real vanilla bean flecks if you can
Step-by-Step Instructions
- Prepare the Pan:
- Grease a 9 by 13 inch baking pan thoroughly making sure to get into the corners so the cake releases easily and holds its shape
- Mix the Batter:
- Combine the strawberry cake mix with eggs water and oil in a large mixing bowl whisk until just smooth do not overmix to keep the crumb tender
- Bake the Cake:
- Pour the pink batter into your prepared pan smooth the top with a spatula bake at 350 F for 30 to 35 minutes check doneness with a toothpick which should come out clean or with loose crumbs
- Make the Cream Cheese Mixture:
- While the cake bakes beat softened cream cheese with melted butter until creamy slowly add confectioners sugar vanilla extract and salt keep mixing until you see no lumps and the mixture is light
- Top with Strawberries and White Chocolate:
- Once the cake is out of the oven immediately scatter diced strawberries and white chocolate chips over the hot surface the warmth helps them sink slightly
- Swirl in the Cream Cheese Mixture:
- Use a spoon to drop generous dollops of the cream cheese mixture randomly over the cake use a butter knife to swirl some of it into the surface leaving some thick pockets for the signature earthquake look
- Final Bake:
- Return the pan to the oven bake 15 to 20 minutes more until the cream cheese is gently set and the edges are starting to turn golden
- Cool and Serve:
- Let the cake cool at least 30 minutes to allow the cream cheese to firm up slice and serve while still slightly warm or fully cooled add more diced strawberries or a scoop of vanilla ice cream if you like
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My favorite ingredient is the white chocolate chips because they puddle into creamy bites and taste so good with the slightly tart cream cheese. My family loves adding extra fresh strawberries just before serving and this cake is now our go-to for summer birthdays in the park.
Storage Tips
Cover the pan tightly with foil or transfer slices to an airtight container the cake lasts for up to four days in the refrigerator. If you want to freeze leftovers wrap individual slices in plastic and store them for up to two months. Reheat gently in the microwave for best flavor.
Ingredient Substitutions
If you cannot find strawberry cake mix you can use a white or vanilla cake mix and blend in freeze-dried strawberry powder or a few spoonfuls of strawberry jam for color. You can swap white chocolate chips with milk chocolate but the flavor will be less subtle. Use Neufchâtel cheese instead of cream cheese for a lighter taste.
Serving Suggestions
For an extra special finish top each piece with a scoop of vanilla ice cream and a few sliced strawberries. The cake is also delicious with a drizzle of melted white chocolate or a dusting of extra confectioners sugar. I love serving it chilled during hot summer days or slightly warm during colder months.
Cultural and Historical Context
Earthquake cakes are believed to have started in the American Midwest as a way to combine cake and cream cheese for church gatherings and potlucks. The “earthquake” effect comes from the way the heavier cream cheese mixture naturally sinks and cracks into the cake base creating a marbled look without any fancy techniques. The strawberry twist adds a playful and colorful spin that is perfect for festive events.
Frequently Asked Questions About Recipes
- → What makes an 'earthquake' cake unique?
The swirling of cream cheese and cake batter causes cracks and crevices as it bakes, creating a marbled, 'earthquake' effect on top.
- → Can I use fresh or frozen strawberries?
Both fresh and frozen strawberries work well, though fresh provide a firmer texture and brighter flavor.
- → Is white chocolate necessary or can I substitute?
White chocolate chips add sweetness and texture, but subbing with milk or dark chocolate gives a different twist.
- → How should I serve this cake?
For best flavor, let the cake cool and add extra strawberries or a scoop of vanilla ice cream before serving.
- → How do I store leftovers?
Keep leftovers covered and refrigerated. It will stay moist and fresh for up to three days.