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Decadent Strawberry Earthquake Cake with Cream Cheese Swirl

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A beautifully layered cake that blends sweet strawberries with a rich cream cheese swirl, perfect for summer gatherings or cozy nights.

Ingredients

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  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter, melted and slightly cooled
  • 3 large eggs, room temperature
  • ¾ cup whole milk, room temperature
  • 1 ½ tsp pure vanilla extract
  • 8 oz cream cheese, softened
  • ½ cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 2 cups fresh strawberries, hulled and roughly chopped
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice

Instructions

  1. Prep the strawberries: Toss chopped strawberries with 2 tbsp sugar and lemon juice in a bowl. Set aside for 10 minutes to macerate.
  2. Make the cake batter: Whisk flour, 1 ½ cups sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk melted butter, eggs, milk, and vanilla. Combine wet ingredients with dry, folding gently.
  3. Prepare the cream cheese swirl: Beat cream cheese and ½ cup sugar until smooth. Add egg and vanilla, mix until blended.
  4. Assemble the cake: Pour half of the batter into a greased 9×13-inch pan. Spoon the macerated strawberries over the batter, followed by dollops of cream cheese mixture. Top with remaining batter.
  5. Create the swirl: Use a knife to gently swirl the mixture.
  6. Bake: Bake at 350°F (175°C) for 50-60 minutes until golden and a toothpick comes out with moist crumbs.
  7. Cool and serve: Let the cake cool for 20 minutes before slicing. Serve warm or at room temperature.

Equipment

Notes

For best results, use fresh, ripe strawberries and ensure all ingredients are at room temperature before mixing.

Nutrition

Find it online: https://www.glutenfreez.com/strawberry-earthquake-cake-2/