Toss chopped strawberries with ½ cup sugar and cornstarch. Set aside to macerate for 10–15 minutes.
Step 2: Make Cake Batter
Prepare the yellow cake mix according to package instructions.
Pour half of the batter into a greased 9×13-inch baking pan.
Step 3: Cream Cheese Layer
Beat cream cheese with remaining ½ cup sugar and vanilla until smooth.
Drop spoonfuls of cream cheese mixture over the cake batter in the pan.
Step 4: Add Remaining Batter
Carefully spoon the remaining cake batter over the cream cheese layer. It doesn’t need to cover completely — it will settle during baking.
Step 5: Add Strawberries
Spread macerated strawberries evenly over the top of the cake batter.
Step 6: Bake
Preheat oven to 350°F (175°C).
Bake for 45–50 minutes, or until a toothpick inserted in the cake comes out mostly clean (a few moist crumbs from the cream cheese layer are okay).
Allow to cool completely in the pan.
Step 7: Top and Serve
Spread whipped topping evenly over the cooled cake.
Garnish with additional strawberries if desired.
Slice and serve!
Tips
For extra strawberry flavor, you can drizzle strawberry syrup over the top before adding whipped topping.
Make sure cream cheese is fully softened to avoid lumps.
This cake is even better after chilling for 1–2 hours — the layers set beautifully.
Conclusion
The Strawberry Earthquake Cake is a fun, delicious, and show-stopping dessert. With layers of soft cake, sweet strawberries, and creamy topping, it’s no wonder everyone loves it — the “earthquake” effect makes it as playful as it is tasty!
If you want, I can also give you a mini cupcake version of the Strawberry Earthquake Cake — same flavors, perfect for parties or small servings.
