Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
Easy strawberry earthquake cake is a summer cookout staple. After making it dozens of times, I’ve perfected the recipe. The trick I discovered is using fresh strawberries for an irresistible, melt-in-your-mouth dessert. Plus, it’s lighter than traditional versions, making it a guilt-free treat. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Refreshing Orzo Salad with Sun-Dried Tomatoes and Feta and Creamy Crock Pot Chicken Parmesan Soup with Tortellini.
Why This Easy Strawberry Earthquake Cake Recipe for Dessert Lovers Is Pure Comfort
- Light and fluffy texture
- Bursting with fresh strawberry flavor
- Easy to make ahead
- Perfect for summer cookouts
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.
- Strawberries
- Cake mix
- Eggs
- Sour cream
- Vanilla extract
- Butter
- Evaporated milk
- Powdered sugar
- Vanilla extract
- Almond extract
- Powdered sugar
- Optional: Whipped cream
- Optional: Fresh strawberries
📝 Ingredient Notes
- Cake mix: Use a white or yellow cake mix for best results.
🛒 Tools & Equipment I Recommend
- Springform pan — Makes removing the cake a breeze. → See on Amazon
- Hand mixer — Ensures a smooth batter with minimal effort. → See on Amazon
How to Make Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
- Prepare the pan: Grease a 9-inch springform pan and set aside.
- Make the batter: In a large bowl, combine cake mix, eggs, sour cream, vanilla extract, and melted butter. Mix until smooth.
- Add strawberries: Fold in fresh strawberries and pour batter into prepared pan.
- Bake: Bake at 350°F (175°C) for 40-45 minutes or until a toothpick inserted comes out clean.
- Prepare the glaze: In a small bowl, whisk together evaporated milk, powdered sugar, and almond extract. Pour over warm cake.
- Chill and serve: Chill for at least 2 hours before serving. Top with whipped cream and fresh strawberries if desired.
Cook's Tips for Perfect Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
- Common mistake and fix: Don't overmix the batter. This can lead to a tough cake. Mix until just combined.
- Pro tip: For a lighter cake, fold in the strawberries gently to avoid breaking them up too much.
- Pro tip: To make ahead, prepare the cake and glaze separately. Store in the fridge until ready to serve, then pour the glaze over the cake.
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: The cake can be made up to 2 days ahead. Store in the fridge until ready to serve.
Freezing Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
Freeze the unglazed cake for up to 3 months. Thaw overnight in the fridge before glazing and serving.
How to Reheat Without Drying It Out
Oven: No need to reheat. Serve chilled or at room temperature. Microwave: Not recommended. Microwaving may cause the cake to become soggy.
Recipe Notes
- Chef tip: For a lower-sugar version, use a sugar-free cake mix and reduce the powdered sugar in the glaze.
- Best substitution: You can substitute the fresh strawberries with frozen ones, but don't thaw them first.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan for a larger crowd.
- Troubleshooting: If the cake is browning too quickly, tent it with aluminum foil.
Want to level up this recipe?
Food processor — Makes quick work of chopping strawberries for the filling. → Check price on Amazon
Easy Strawberry Earthquake Cake Recipe for Dessert Lovers
Ingredients
Main Ingredients
- Strawberries
- Cake mix
- Eggs
- Sour cream
- Vanilla extract
- Butter
- Evaporated milk
- Powdered sugar
Seasonings
- Vanilla extract
- Almond extract
- Powdered sugar
Optional Toppings
- Whipped cream
- Fresh strawberries
Instructions
- Prepare the pan: Grease a 9-inch springform pan and set aside.
- Make the batter: In a large bowl, combine cake mix, eggs, sour cream, vanilla extract, and melted butter. Mix until smooth.
- Add strawberries: Fold in fresh strawberries and pour batter into prepared pan.
- Bake: Bake at 350°F (175°C) for 40-45 minutes or until a toothpick inserted comes out clean.
- Prepare the glaze: In a small bowl, whisk together evaporated milk, powdered sugar, and almond extract. Pour over warm cake.
- Chill and serve: Chill for at least 2 hours before serving. Top with whipped cream and fresh strawberries if desired.
Notes
- Chef tip: For a lower-sugar version, use a sugar-free cake mix and reduce the powdered sugar in the glaze.
- Best substitution: You can substitute the fresh strawberries with frozen ones, but don't thaw them first.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan for a larger crowd.
- Troubleshooting: If the cake is browning too quickly, tent it with aluminum foil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze the unglazed cake for up to 3 months. Thaw overnight in the fridge before glazing and serving.
- Oven reheat: No need to reheat. Serve chilled or at room temperature.
- Microwave reheat: Not recommended. Microwaving may cause the cake to become soggy.
- Make ahead: The cake can be made up to 2 days ahead. Store in the fridge until ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 4g
- Fat: 10g
- Carbs: 55g
- Fiber: 1g
- Sugar: 35g
- Sodium: 250mg
- Cholesterol: 60mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Strawberry Earthquake Cake Recipe for Dessert Lovers FAQs
Yes, you can make the cake and glaze separately up to 2 days ahead. Store in the fridge until ready to serve, then pour the glaze over the cake.
Overmixing the batter can lead to a dry cake. Mix until just combined to avoid this.
Yes, freeze the unglazed cake for up to 3 months. Thaw overnight in the fridge before glazing and serving.
No, this recipe is not suitable for the air fryer.
Frozen strawberries can be used, but don't thaw them first.
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!
