Strawberry Earthquake Cake
Strawberry Earthquake Cake is a decadent dessert that combines layers of moist cake, cream cheese, and fresh strawberries. Topped with a luscious frosting, this cake is both visually appealing and deliciously satisfying. Perfect for parties or a special treat, it is sure to impress your guests.
Equipment
- 1 9x13 inch baking pan
- 2 mixing bowls
- 1 electric mixer or whisk
- 1 spatula
- 1 set measuring cups and spoons
- 1 oven
Ingredients
- 1 box strawberry cake mix 15.25 oz
- 1 cup water 240 ml
- ½ cup vegetable oil 120 ml
- 3 large eggs
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 cup chopped fresh strawberries
- 1 teaspoon vanilla extract
- ½ cup milk 120 ml
- optional whipped cream for serving
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
- In a large mixing bowl, combine the strawberry cake mix, water, vegetable oil, and eggs. Mix until well combined and smooth.
- Pour half of the cake batter into the prepared baking pan, spreading it evenly across the bottom.
- In another bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in the chopped strawberries into the cream cheese mixture.
- Spoon dollops of the cream cheese mixture over the cake batter in the pan, and then pour the remaining cake batter on top, spreading it to cover.
- Use a knife to swirl the cream cheese filling into the cake batter, creating a marbled effect.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, drizzle milk over the cake for added moisture if desired, and serve with whipped cream, if using.
Notes
You can substitute frozen strawberries for fresh if desired, just be sure to thaw and drain any excess liquid. For extra flavor, consider adding a teaspoon of lemon zest or a tablespoon of strawberry jam to the cream cheese mixture. This cake can be stored in an airtight container in the refrigerator for up to 4 days.