Strawberry Earthquake Salad

Tools and Ingredients

High Altitude White Cake Mix

Strawberry Filling

One container Whip-N-Top

Fresh strawberries (optional)

Mixing bowls

Rubber spatula

Stand or hand mixer

Individual serving dishes (optional)


Make It!

  1. Place filling in the refrigerator to chill.
  2. Bake mix and bake your cake mix according to the instructions on your package. Once the cake is baked let cool completely.
  3. While your cake is cooling, whip up the Whip-N-Top.
  4. Now, pop your cake out of the pan and crumble into a large mixing bowl. Leave some pieces bigger than others to give the salad texture.
  5. Take the filling out of the refrigerator and open. Squeeze about 1 ½ cups into the bowl with the crumbled cake.
  6. Using a rubber spatula, slightly mix the filling and crumbled cake together then add about 3 cups of the Whip-N-Top and continue to fold in the mixture gently. If you mix it too hard the cake will lose its texture.

*Add more or less of both the Whip-N-Top and Filling to your preferred taste.

  1. Cover in plastic wrap and place in the refrigerator for 20 or 30 minutes.
  2. Slice the fresh strawberries and reserve for later.
  3. After 20 or 30 minutes, spoon into individual dishes or keep in one big bowl.
  4. Place the fresh strawberries over the top and enjoy!

*If you want to make it look really fancy, use a large star tip and fill a piping bag with the mixture. Pipe into the individual serving dishes.

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