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Strawberry Earthquake Cake

Strawberry Earthquake Cake That Will Wow Your Guests

A delightful layered Strawberry Earthquake Cake that combines red velvet cake, fresh strawberries, and cream cheese frosting, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 1 box Red Velvet Cake Mix Feel free to substitute with homemade red velvet cake if preferred.
  • 2 cups Fresh Strawberries Only use fresh for best results.
For the Cream Filling
  • 1 cup Strawberry Preserves Enhances the strawberry flavor.
  • 8 oz Cream Cheese Mascarpone can be a substitute.
  • 1/2 cup Unsalted Butter Make sure it's melted.
  • 2 cups Powdered Sugar Adjust for less sweetness if desired.
  • 1 cup Heavy Cream Essential for fluffy filling.
  • 1 tbsp Vanilla Extract Opt for pure vanilla extract.
For Garnish
  • 1 cup Fresh Strawberries for Garnish Enhances presentation.

Equipment

  • 8-inch round cake pans
  • Mixing Bowl
  • Electric Mixer
  • offset spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
  2. Prepare the red velvet cake mix according to package instructions, and divide the batter evenly into the pans. Bake for 20-25 minutes until a toothpick comes out clean.
  3. Cool the cakes on a wire rack for about 10 minutes, then turn them out onto racks to cool completely.
  4. In a mixing bowl, beat together softened cream cheese, melted butter, and powdered sugar until smooth. Gradually fold in whipped heavy cream and vanilla extract.
  5. Place the first layer of red velvet cake on a serving plate, spread a layer of cream filling on top, add strawberry preserves and chopped strawberries. Repeat with the second layer.
  6. Place the third cake layer on top and frost the entire cake with remaining cream filling, decorating with fresh strawberries and extra preserves.
  7. Refrigerate the assembled cake for at least 1 hour before slicing.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 4gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 350mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 800IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Make sure the cake layers are completely cooled before assembling to prevent melting of the filling. Use fresh strawberries for the best flavor and texture. Allow the cake to chill properly after assembly.

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