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Strawberry Earthquake Cake

Strawberry Earthquake Cake: A Creamy Dreamy Delight

A delicious Strawberry Earthquake Cake with cream cheese swirl, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provides the structure for a fluffy cake.
  • 1 cup Granulated Sugar Adds sweetness; feel free to substitute with suitable sugar alternatives.
  • 1 tablespoon Baking Powder Acts as a leavening agent, helping the cake rise beautifully.
  • 1 pinch Salt Enhances overall flavor, making each bite delightful.
  • 3 large Eggs Serve as the binding agent; you can replace with a flax egg for a vegan option.
  • 1 cup Whole Milk Adds moisture; any dairy or dairy-free milk works well too.
  • ½ cup Unsalted Butter Contributes richness; use at room temperature for easy mixing.
For the Cream Cheese Swirl
  • 8 ounces Cream Cheese Full-fat is ideal for creaminess; low-fat can be used but may change the texture.
  • ½ cup Sugar Sweetens the cream cheese mixture; adjusts for taste if using less sweet strawberries.
  • 1 teaspoon Vanilla Extract Infuses a lovely aroma, enhancing the overall flavor profile.
For the Strawberries
  • 1½ cups Fresh Strawberries Essential for flavor and moisture; remember to adjust sugar when using alternatives like frozen.

Equipment

  • 8-inch non-stick round cake pan
  • mixing bowl
  • whisk
  • spatula
  • knife

Method
 

Step-by-Step Instructions for Strawberry Earthquake Cake
  1. Preheat your oven to 350°F (175°C) and lightly grease an 8-inch non-stick round cake pan.
  2. In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, and a pinch of salt.
  3. In a separate bowl, combine 3 large eggs, 1 cup of whole milk, and ½ cup of softened unsalted butter until smooth.
  4. Gradually pour the dry ingredients into the wet ingredients, mixing gently until just combined.
  5. Fold in 1 ½ cups of diced fresh strawberries into the batter.
  6. Pour half of the batter into the prepared cake pan.
  7. In a separate bowl, mix together 8 ounces of cream cheese, ½ cup of sugar, and 1 teaspoon of vanilla extract until smooth.
  8. Dollop the cream cheese mixture over the first layer of batter, then pour the remaining batter on top.
  9. Gently swirl with a knife to create swirls through the batter and cream cheese mixture.
  10. Bake for about 60 minutes until golden brown and a toothpick comes out clean.
  11. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
  12. Cool completely before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 6mg

Notes

Wrap leftovers in plastic wrap to keep them fresh for up to 3 days in the refrigerator or freeze for longer enjoyment.

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