Decadent Strawberry Earthquake Cake with Cream Cheese Swirl
A soft, luscious cake bursting with fresh strawberries and a rich cream cheese swirl, perfect for any occasion.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 cup milk
- 1 cup fresh strawberries, diced
Cream Cheese Mixture
- 8 oz cream cheese, softened
- 0.25 cup light brown sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a mixing bowl, combine the softened cream cheese, light brown sugar, and vanilla extract. Beat until smooth and creamy. Set aside.
Mixing Cake Batter
- In a large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Gradually add the dry mix to the creamed mixture, alternating with the milk. Mix until just combined.
- Gently fold in the diced fresh strawberries into the cake batter.
Baking
- Pour half of the cake batter into the prepared baking dish, followed by spooning the cream cheese mixture over it, then topping with the remaining cake batter.
- Use a knife to swirl the cream cheese mixture lightly – but don’t overdo it!
- Place in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Allow the cake to cool in the pan for about 15 minutes before slicing.
- Serve warm or at room temperature, and enjoy!
Notes
For a nut-free version, simply omit any nuts and be sure to use gluten-free flour if necessary. To avoid over-baking, start checking for doneness a few minutes before the suggested baking time. Ensure your ingredients are at room temperature for a better mixing outcome and to avoid lumps in the batter. Store in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months.