Description
This Strawberry Earthquake Cake is a delightful dessert that combines the simplicity of a boxed cake mix with a rich, creamy, strawberry-studded filling. The “earthquake” effect comes from the way the cream cheese mixture bakes into the cake, creating cracks and crevices that are as beautiful as they are delicious. Perfect for potlucks, family gatherings, or any occasion where you want a crowd-pleasing treat, this cake is easy to make and sure to impress. The combination of sweet strawberries, crunchy pecans, and creamy filling will leave everyone wanting more.
Ingredients:
- 1 box white cake mix (plus ingredients called for on the box, usually eggs, water, and oil)
- 1 (8 oz) package cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 1 cup powdered sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 (16 oz) container frozen chopped strawberries, thawed and drained very well
- 1/2 cup chopped pecans
Preparation:
Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
Step 2: Prepare the white cake mix according to the package instructions. This usually involves combining the mix with eggs, water, and oil. Follow the box instructions carefully for best results.
Step 3: Pour half of the cake batter into the prepared baking pan, spreading it evenly to cover the bottom.
Step 4: In a large mixing bowl, beat the softened cream cheese and butter together until the mixture is smooth and creamy. This is crucial for a good texture.
Step 5: Add the powdered sugar, eggs, and vanilla extract to the cream cheese mixture. Beat until everything is well combined and the mixture is light and fluffy.
Step 6: Gently fold in the thawed and thoroughly drained chopped strawberries and the chopped pecans. Make sure the strawberries are well-drained to prevent a soggy cake.
Step 7: Drop spoonfuls of the cream cheese mixture evenly over the cake batter in the pan. Distribute the spoonfuls so that they cover most of the batter.
Step 8: Pour the remaining cake batter over the top of the cream cheese mixture. Gently spread the batter to cover as much of the cream cheese mixture as possible. It’s okay if some of the cream cheese mixture peeks through.
Step 9: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown on top, and the filling will have created some cracks and crevices.
Step 10: Allow the cake to cool completely in the pan before serving. This allows the flavors to meld and the cake to set properly.
Why you’ll love this recipe:
This Strawberry Earthquake Cake is incredibly easy to make, starting with a simple boxed cake mix. The creamy, strawberry filling adds a burst of flavor and a unique texture that elevates the cake to something special. The “earthquake” effect makes it visually appealing, and the combination of flavors is irresistible. It’s perfect for any occasion, from casual weeknight desserts to more formal gatherings.
Serving Suggestions:
- Serve chilled or at room temperature.
- Dust with powdered sugar for an extra touch of sweetness.
- Add a scoop of vanilla ice cream or a dollop of whipped cream.
- Garnish with fresh strawberries and a sprinkle of chopped pecans.
Tips:
- Ensure the cream cheese and butter are fully softened for a smooth filling.
- Drain the thawed strawberries extremely well to avoid a soggy cake. Press them gently with a paper towel to remove excess moisture.
- Don’t overbake the cake. Start checking for doneness at 50 minutes, and insert a toothpick into the center to test.
- For a richer flavor, use a vanilla cake mix instead of white.
- Store leftover cake in the refrigerator, covered, for up to 3 days.
Preparation Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Nutritional Information: (per serving, approximate)
- Calories: 380 kcal
- Protein: 4g
- Sodium: 250mg (Note: This can vary significantly based on the cake mix used)
Conclusion
The Strawberry Earthquake Cake is a delightful and easy-to-make dessert that’s sure to impress. Its unique texture and delicious combination of strawberries, cream cheese, and pecans make it a standout treat. Whether you’re an experienced baker or just starting out, this recipe is a winner. Enjoy baking and sharing this incredible cake!
Questions and Answers:
Q1: Can I use fresh strawberries instead of frozen?
A: While you can use fresh strawberries, frozen strawberries tend to work better in this recipe. Frozen strawberries release more moisture when thawed, which helps to create the signature “earthquake” effect. If you do use fresh strawberries, make sure to chop them finely and pat them dry to remove excess moisture.
Q2: Can I substitute the pecans with another nut?
A: Absolutely! Walnuts, almonds, or even macadamia nuts would be delicious substitutes for pecans. Choose your favorite nut or whatever you have on hand.
Q3: Can I make this cake ahead of time?
A: Yes, this cake is great made a day in advance. Just store it covered in the refrigerator. The flavors meld together even more as it sits.
Q4: What if I don’t have a 9×13-inch pan?
A: You can use a slightly smaller pan, but the baking time may need to be adjusted. Keep an eye on the cake and check for doneness a few minutes earlier. A smaller pan will result in a thicker cake.
Q5: Can I add a glaze to this cake?
A: Yes, a simple powdered sugar glaze would be a delicious addition. Mix powdered sugar with a little milk or lemon juice until you reach your desired consistency, and drizzle it over the cooled cake.
