Name: Strawberry Earthquake Cake – Easy Dessert Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 box red velvet cake mix; Fresh strawberries for garnish; 1 cup fresh strawberries, chopped; 1 1/4 cups strawberry preserves; 1 (8 oz) block cream cheese, softened; 1/2 cup unsalted butter, melted; 3 cups powdered sugar; 2 1/2 cups heavy cream, whipped; 1 teaspoon vanilla extract

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Introduction

Strawberry Earthquake Cake is a luscious, layered dessert bursting with fresh strawberries and creamy filling. This easy-to-make cake combines red velvet layers with a fluffy strawberry cream for a perfect treat any time of year.

A tall slice of cake with three thick dark red layers of moist sponge, alternated with two layers of creamy white frosting mixed with chunks of red strawberries and strawberry jam. The top has a smooth white cream layer decorated with piped swirls of white whipped cream around the edges and whole and cut bright red strawberries placed on top. There is a dollop of white whipped cream on the side of the cake slice. The cake is placed on a white plate with a brown intricate pattern, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box red velvet cake mix
1 cup fresh strawberries, chopped
1 1/4 cups strawberry preserves
1 (8 oz) block cream cheese, softened
1/2 cup unsalted butter, melted
3 cups powdered sugar
2 1/2 cups heavy cream, whipped
1 teaspoon vanilla extract
Fresh strawberries for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
Step 2: Prepare the red velvet cake mix according to the package instructions. Divide the batter evenly between the three pans and bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the cakes to cool completely.
Step 3: In a mixing bowl, beat the softened cream cheese, melted butter, and powdered sugar together until you achieve a smooth and creamy texture.
Step 4: Gently fold the whipped heavy cream and vanilla extract into the cream cheese mixture to create a light and fluffy filling.
Step 5: Place one cake layer on a serving plate. Spread a layer of the cream mixture over it, then add a layer of strawberry preserves followed by chopped fresh strawberries.
Step 6: Repeat the layering process with the second cake layer, cream mixture, preserves, and chopped strawberries.
Step 7: Top with the third cake layer and spread the remaining cream mixture over the entire cake to frost it evenly.
Step 8: Decorate the cake with fresh strawberries and drizzle extra strawberry preserves on top if you like. Chill the cake for at least 1 hour before slicing to help the layers set and make slicing easier.

Tips & Variations

For extra flavor, soak the cake layers with a splash of strawberry or vanilla syrup before assembling.
Use frozen whipped cream if you prefer a firmer filling; just thaw it slightly before folding it in.
Swap fresh strawberries with raspberries or blueberries for a different berry twist.
To speed up cooling, place cake layers in the refrigerator once they’re at room temperature.

Storage

Store the Strawberry Earthquake Cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. When ready to serve, let it sit at room temperature for 15–20 minutes to soften slightly. Leftover cake can be wrapped tightly and frozen for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

A tall slice of layered strawberry cake sits on a white plate with a decorative brown pattern. The cake has four layers of dark red sponge, interspersed with thick white cream and juicy red strawberry pieces that glisten with syrup. The top layer is covered with swirls of white whipped cream, and several sliced strawberries with green leaves rest on the whipped cream as a fresh garnish. The texture of the cake looks moist and soft, contrasting with the smoothness of the cream and the shiny strawberries. The cake is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, it’s best to assemble the cake a few hours in advance and refrigerate to allow the flavors to meld and the filling to firm up for cleaner slices.

What if I don’t have a red velvet cake mix?

You can substitute with chocolate cake mix or make your favorite scratch red velvet cake. The key is a moist, tender crumb to complement the creamy filling.