Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
Easy Strawberry Earthquake Cake is the ultimate dessert recipe that’s moist, fruity, and incredibly easy to make. After making this many times, I discovered the trick to a perfect earthquake cake is using fresh strawberries and not overmixing the batter. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Spring Carrot and Chickpea Salad and Creamy Tomato Soup Recipe.
Why This Easy Strawberry Earthquake Cake Recipe for Dessert Lovers Is Pure Comfort
- Perfectly moist and tender cake
- Bursting with fresh strawberry flavor
- Easy to make with simple ingredients
- Better than takeout and freezer-friendly
What You'll Need for Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Fresh strawberries
- Boxed white cake mix
- Eggs
- Butter
- Sour cream
- Vanilla extract
- Strawberry extract (optional)
- Vanilla extract
- Almond extract (optional)
- Optional: Powdered sugar
- Optional: Fresh whipped cream
- Optional: Chopped nuts (optional)
📝 Ingredient Notes
- Fresh strawberries: Frozen can be used but may add excess moisture to the cake.
🛒 Tools & Equipment I Recommend
- Food processor — Makes quick work of chopping strawberries. → See on Amazon
- Stand mixer — Ensures a smooth, lump-free batter. → See on Amazon
How to Make Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
- Prepare strawberries: Wash, dry, and chop strawberries. Set aside.
- Make batter: In a large bowl, combine cake mix, eggs, melted butter, sour cream, and extracts. Mix until just combined. Fold in chopped strawberries.
- Bake: Pour batter into a greased 9×13 inch baking dish. Bake at 350°F (175°C) for 35-40 minutes or until a toothpick inserted comes out clean.
Cook's Tips for Perfect Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
- Common mistake and fix: Avoid overmixing the batter to prevent a tough cake. Mix until just combined.
- Tip: For a stronger strawberry flavor, add a teaspoon of strawberry extract to the batter.
- Tip: To freeze, let the cake cool completely, then wrap tightly in plastic wrap and freeze for up to 3 months.
Storing & Reheating Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: Prepare batter up to 1 day ahead and store in the fridge. Bake as directed.
Freezing Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
Freeze for up to 3 months.
How to Reheat Without Drying It Out
Oven: Thaw overnight in the fridge, then reheat in a 300°F (150°C) oven for 10-15 minutes. Microwave: Reheat individual slices in the microwave for 15-20 seconds.
Recipe Notes
- Chef tip: Using fresh strawberries ensures the best flavor and texture.
- Best substitution: Substitute fresh blueberries or raspberries for a different flavor twist.
- Make-ahead: Prepare batter up to 1 day ahead and store in the fridge. Bake as directed.
- Scaling: This recipe can be halved and baked in an 8×8 inch baking dish.
- Troubleshooting: If the cake is browning too quickly, tent the pan with aluminum foil.
Want to level up this recipe?
High-quality baking dish — Ensures even baking and easy cleanup. → Check price on Amazon
Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
Ingredients
Main Ingredients
- Fresh strawberries
- Boxed white cake mix
- Eggs
- Butter
- Sour cream
- Vanilla extract
Seasonings
- Strawberry extract (optional)
- Vanilla extract
- Almond extract (optional)
Optional Toppings
- Powdered sugar
- Fresh whipped cream
- Chopped nuts (optional)
Instructions
- Prepare strawberries: Wash, dry, and chop strawberries. Set aside.
- Make batter: In a large bowl, combine cake mix, eggs, melted butter, sour cream, and extracts. Mix until just combined. Fold in chopped strawberries.
- Bake: Pour batter into a greased 9×13 inch baking dish. Bake at 350°F (175°C) for 35-40 minutes or until a toothpick inserted comes out clean.
Notes
- Chef tip: Using fresh strawberries ensures the best flavor and texture.
- Best substitution: Substitute fresh blueberries or raspberries for a different flavor twist.
- Make-ahead: Prepare batter up to 1 day ahead and store in the fridge. Bake as directed.
- Scaling: This recipe can be halved and baked in an 8×8 inch baking dish.
- Troubleshooting: If the cake is browning too quickly, tent the pan with aluminum foil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months.
- Oven reheat: Thaw overnight in the fridge, then reheat in a 300°F (150°C) oven for 10-15 minutes.
- Microwave reheat: Reheat individual slices in the microwave for 15-20 seconds.
- Make ahead: Prepare batter up to 1 day ahead and store in the fridge. Bake as directed.
Nutrition Per Serving
- Calories: 350
- Protein: 3g
- Fat: 12g
- Carbs: 55g
- Fiber: 1g
- Sugar: 30g
- Sodium: 300mg
- Cholesterol: 50mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Strawberry Earthquake Cake Recipe for Dessert Lovers FAQs
Yes, prepare the batter up to 1 day ahead and store in the fridge. Bake as directed.
Overmixing the batter can result in a dry cake. Mix until just combined.
Yes, freeze for up to 3 months. Thaw overnight in the fridge before serving.
No, this recipe is not suitable for the air fryer.
Frozen strawberries can be used, but they may add excess moisture to the cake.
A Warm Final Note
I can’t wait for you to try Easy Strawberry Earthquake Cake Recipe 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!
