Easy Strawberry Earthquake Cake for Dessert Lovers
Easy Strawberry Earthquake Cake is a simple, delicious dessert that’s perfect for any occasion. After making this many times, I’ve discovered the trick to a perfectly moist and tender cake every time. If you love recipes like this, you’ll also enjoy Crispy Air Fryer Chicken Parmesan Bites and Easy Sheet Pan Chicken Pitas with Herby Ranch Sauce.
Why This Easy Strawberry Earthquake Cake for Dessert Lovers Is Pure Comfort
- Better than takeout taste at home
- Easy, one-bowl preparation
- Perfect for any occasion or holiday
What You'll Need for Easy Strawberry Earthquake Cake for Dessert Lovers
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boxed white cake mix
- Eggs
- Water
- Vegetable oil
- Strawberry jello
- Sour cream
- Strawberries
- Cream cheese
- Powdered sugar
- Strawberry jello
- Vanilla extract
- Almond extract
- Optional: Whipped cream
- Optional: Chopped nuts
📝 Ingredient Notes
- Strawberries: Fresh or frozen both work well.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes batter preparation a breeze → See on Amazon
- Springform Pan — Ensures easy cake removal → See on Amazon
How to Make Easy Strawberry Earthquake Cake for Dessert Lovers
- Prepare the batter: Mix cake mix, eggs, water, oil, and extracts. Pour into a greased springform pan.
- Add jello and strawberries: Sprinkle jello over batter, top with sliced strawberries.
- Bake and cool: Bake at 350°F (175°C) for 40-45 minutes. Let cool before adding topping.
- Make the topping: Mix cream cheese, powdered sugar, and extracts. Spread over cooled cake.
- Chill and serve: Chill for at least 2 hours before serving. Top with whipped cream and nuts if desired.
Cook's Tips for Perfect Easy Strawberry Earthquake Cake for Dessert Lovers
- Common mistake and fix: Don't overmix the batter. This can lead to a tough cake. Mix until just combined.
- Pro tip: For a more intense strawberry flavor, use freeze-dried strawberries instead of fresh.
- Pro tip: To make ahead, prepare the cake and topping separately. Store in the fridge until ready to serve.
Storing & Reheating Easy Strawberry Earthquake Cake for Dessert Lovers
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the fridge for up to 5 days. Make-ahead tip: Prepare the cake and topping separately up to 1 day ahead. Store in the fridge until ready to serve.
Freezing Easy Strawberry Earthquake Cake for Dessert Lovers
Freeze individual slices for up to 3 months.
How to Reheat Without Drying It Out
Oven: Thaw frozen slices in the fridge overnight, then reheat in a 350°F (175°C) oven for 10-15 minutes. Microwave: Reheat individual slices in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: For a gluten-free version, use a gluten-free cake mix.
- Best substitution: Substitute pineapple jello for a tropical twist.
- Make-ahead: Prepare the cake and topping separately up to 1 day ahead.
- Scaling: This recipe can be doubled and baked in a 9×13 inch pan.
- Troubleshooting: If the cake is browning too quickly, tent it with aluminum foil.
Want to level up this recipe?
Springform Pan — Ensures easy cake removal → Check price on Amazon
Easy Strawberry Earthquake Cake for Dessert Lovers
Ingredients
Main Ingredients
- Boxed white cake mix
- Eggs
- Water
- Vegetable oil
- Strawberry jello
- Sour cream
- Strawberries
- Cream cheese
- Powdered sugar
Seasonings
- Strawberry jello
- Vanilla extract
- Almond extract
Optional Toppings
- Whipped cream
- Chopped nuts
Instructions
- Prepare the batter: Mix cake mix, eggs, water, oil, and extracts. Pour into a greased springform pan.
- Add jello and strawberries: Sprinkle jello over batter, top with sliced strawberries.
- Bake and cool: Bake at 350°F (175°C) for 40-45 minutes. Let cool before adding topping.
- Make the topping: Mix cream cheese, powdered sugar, and extracts. Spread over cooled cake.
- Chill and serve: Chill for at least 2 hours before serving. Top with whipped cream and nuts if desired.
Notes
- Chef tip: For a gluten-free version, use a gluten-free cake mix.
- Best substitution: Substitute pineapple jello for a tropical twist.
- Make-ahead: Prepare the cake and topping separately up to 1 day ahead.
- Scaling: This recipe can be doubled and baked in a 9×13 inch pan.
- Troubleshooting: If the cake is browning too quickly, tent it with aluminum foil.
Storage
- Fridge: Store leftovers in the fridge for up to 5 days.
- Freezer: Freeze individual slices for up to 3 months.
- Oven reheat: Thaw frozen slices in the fridge overnight, then reheat in a 350°F (175°C) oven for 10-15 minutes.
- Microwave reheat: Reheat individual slices in the microwave for 20-30 seconds.
- Make ahead: Prepare the cake and topping separately up to 1 day ahead. Store in the fridge until ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 4g
- Fat: 12g
- Carbs: 55g
- Fiber: 1g
- Sugar: 35g
- Sodium: 500mg
- Cholesterol: 80mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Strawberry Earthquake Cake for Dessert Lovers FAQs
Yes, prepare the cake and topping separately and store in the fridge until ready to serve.
Overmixing the batter can lead to a dry cake. Mix until just combined.
Yes, freeze individual slices for up to 3 months. Thaw in the fridge overnight before serving.
No, this recipe is not suitable for the air fryer.
Pineapple jello can be used as a substitute for a tropical twist.
A Warm Final Note
I can’t wait for you to try Easy Strawberry Earthquake Cake for Dessert Lovers and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
