Description
A visually dramatic and delicious dessert, Strawberry Earthquake Cake combines moist cake layers, juicy strawberries, creamy filling, and fluffy whipped topping for a vibrant, berry-filled treat.
Ingredients
- 1 box white or yellow cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
- 2 cups fresh or frozen strawberries, chopped
- 1 package (3 oz) strawberry Jell‑O powder
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 8 oz whipped topping (like Cool Whip)
Instructions
- Preheat oven and prepare baking dish according to cake mix instructions.
- In a large bowl, combine cake mix, eggs, vegetable oil, and water. Mix until smooth.
- Fold in chopped strawberries.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out with moist crumbs.
- While the cake is still warm, poke holes all over the surface using the handle of a wooden spoon.
- Sprinkle strawberry Jell‑O powder evenly over the cake, letting the juices soak into the holes.
- In a separate bowl, beat softened cream cheese with powdered sugar until smooth and creamy.
- Spread the cream cheese mixture evenly over the cake.
- Top with whipped topping, spreading it into an even layer.
- Refrigerate for at least 2 hours before slicing and serving chilled.
Notes
- Chilling overnight enhances the flavor and texture.
- Use a hot, clean knife to cut neat slices.
- You can substitute light whipped topping and reduced-fat cream cheese if desired.
- This cake stores well covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 270mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
