Description
A delightfully messy, rich dessert bursting with layers of sweet strawberries, creamy whipped filling, and tender vanilla cake. Its signature “earthquake” look comes from the way the strawberries and cream settle unpredictably into the cake, creating a delicious chaos in every bite.
Ingredients
Scale
Cake Base:
- 1 box vanilla or white cake mix (plus ingredients listed on the box)
- 1 tsp vanilla extract (optional)
Creamy Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 cup heavy whipping cream, chilled
Strawberry Layer:
- 2 cups fresh strawberries, hulled and chopped
- 2 tbsp granulated sugar (optional)
- 1 tbsp lemon juice
- 1/2 cup strawberry jam (optional)
Topping:
- 1 1/2 cups whipped topping or homemade whipped cream
- Whole strawberries for garnish (10–12)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare cake mix according to package instructions, adding vanilla extract if using. Pour into baking dish and bake for 22–25 minutes. Let cool completely.
- In a bowl, combine chopped strawberries, sugar, and lemon juice. Let sit 15 minutes. Fold in jam if using.
- Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract. Mix well.
- In a separate chilled bowl, whip heavy cream to soft peaks. Gently fold into the cream cheese mixture.
- Spread creamy filling over cooled cake. Spoon strawberry mixture over top.
- Spread whipped topping over strawberries. Garnish with whole strawberries and dust with powdered sugar.
- Chill for at least 2–3 hours before serving.