Description
This Strawberry Earthquake Cake is a celebration on a plate, featuring moist red velvet cake layers, a creamy cream cheese filling, sweet strawberry preserves, and fresh strawberries. It’s a visually stunning and delicious dessert perfect for any occasion.
Ingredients
Scale
- 1 box red velvet cake mix
- Ingredients listed on cake mix box (e.g., eggs, oil, water)
- 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
- 1 1/4 cups strawberry preserves
- 1 cup fresh strawberries, chopped
- Fresh whole strawberries for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Prepare red velvet cake mix according to package instructions. Divide batter evenly into pans.
- Bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let cakes cool completely.
- In a mixing bowl, beat softened cream cheese, melted butter, and powdered sugar until smooth.
- Fold in whipped heavy cream and vanilla extract to create the filling.
- Place the first cake layer on a serving plate. Spread a layer of cream filling.
- Top with 1/3 of the preserves and fresh chopped strawberries.
- Repeat with the second layer, adding cream filling, preserves, and strawberries.
- Place the third cake layer on top and frost the entire cake with the remaining cream mixture.
- Garnish with fresh strawberries and drizzle extra preserves over the top for the “earthquake” effect.
- Chill for at least 1 hour before slicing for neat layers.
Notes
- Level cake layers with a serrated knife for a neat finish.
- Chill the bowl and beaters before whipping cream for maximum volume.
- Do not skip chilling the assembled cake for at least 1 hour for the filling to firm up.
- Use fresh strawberries; frozen berries release too much liquid.
- For a stronger strawberry flavor, add freeze-dried strawberry powder to the cream mixture.
- The cake tastes even better after chilling overnight.
- Wrap leftovers tightly to keep the cake moist.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg