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–+ servings

Strawberry Earthquake Cake

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A dramatic dessert with a tender red velvet base that crack open to reveal strawberry jam and fresh strawberries, topped with a creamy whipped filling.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Red Velvet Cake Mix Or use an equal amount of homemade red velvet for more control.
  • 1 cup Unsalted Butter Melted; it keeps the cake moist.
  • 2 cups Fresh Strawberries Diced; fresh gives the best texture.
  • 1 cup Strawberry Preserves Boosts concentrated strawberry flavor in the cracks.
For the Cream Filling
  • 8 oz Cream Cheese Full fat gives best texture; mascarpone is an elegant substitute.
  • 2 cups Powdered Sugar Sift if lumpy; reduce to 1.5 cups if you prefer less sweet.
  • 1 cup Heavy Cream Cold, for whipping to the right volume.
  • 1 tbsp Vanilla Extract Pure extract makes an audible difference.
  • 1 cup Fresh Strawberries for Garnish Sliced or halved.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch pan or line it with parchment.
  2. In a large bowl, combine the red velvet mix per box directions but replace cold water with the melted unsalted butter. Mix until just combined.
  3. Pour batter into the prepared pan and smooth the top. Bake for 20–25 minutes, until a toothpick shows moist crumbs but not raw batter.
  4. While the cake is still warm, spoon the strawberry preserves evenly across the surface. Sprinkle the diced fresh strawberries over the preserves so some sink into cracks and some sit on top.
  5. Let the cake cool to room temperature on a wire rack for 30–45 minutes.
Making the Filling
  1. In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla; mix until combined.
  2. In a separate chilled bowl, whip heavy cream to soft peaks. Fold the whipped cream into the cream cheese mixture gently until light and airy.
Assembly
  1. Spread the cream-cheese whipped filling evenly over the cooled cake. Top with the additional fresh strawberries for a finishing touch.
  2. Refrigerate for at least 1–2 hours to let the filling firm and flavors meld.
  3. Slice and serve chilled or at cool-room temperature.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 10gSodium: 150mgFiber: 1gSugar: 35g

Notes

Serve chilled for the cleanest slices and the freshest strawberry flavor. Presentation ideas include adding a mint sprig or dusting with powdered sugar for a polished look. Best enjoyed with coffee or a light rosé.
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