Description
A delightful and easy-to-prepare Strawberry Earthquake Cake featuring soft cake bursting with fresh strawberry flavor, creamy cream cheese swirls, and a craggily, 'earthquake' cracked topping. It's a comforting family favorite perfect for any occasion.
Ingredients
1 ½ cups All-purpose flour
1 cup Granulated sugar
1 ½ teaspoons Baking powder
½ teaspoon Salt
½ cup Unsalted butter (softened)
2 Large eggs
½ cup Milk
1 teaspoon Vanilla extract
1 cup Fresh strawberries (diced)
8 ounces Cream cheese (softened)
¼ cup Unsalted butter (softened)
2 cups Powdered sugar
½ teaspoon Vanilla extract
½ cup Graham cracker crumbs
½ cup Additional fresh strawberries (sliced, for garnish)
Instructions
- Preheat Oven & Prep Pan: First, preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking dish
- Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy. This usually takes about 2-3 minutes. Scrape down the sides of the bowl as needed
- Add Eggs: Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt
- Alternate Wet & Dry: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until just combined. Do not overmix
- Fold in Strawberries: Gently fold in the diced fresh strawberries using a spatula. Be careful not to mash them
- Pour Batter: Pour the cake batter evenly into your prepared 9×13-inch baking dish. Smooth the top with a spatula
- Prepare Topping: In a clean bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla extract, beating until light and fluffy
- Create the "Earthquake": Drop spoonfuls of the cream cheese topping randomly over the cake batter. Sprinkle the graham cracker crumbs over the cream cheese dollops
- Bake: Bake for 40-50 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top will be golden brown and the cream cheese will have set
- Cool & Garnish: Remove the cake from the oven and let it cool completely on a wire rack. Once cooled, garnish with additional fresh strawberry slices
Notes
Ensure all ingredients (butter, eggs, milk, cream cheese) are at room temperature for a smooth batter and creamy topping.
Do not overmix the cake batter once flour is added, mix only until just combined to prevent a tough, dense cake.
When incorporating fresh strawberries, fold them in gently with a spatula to prevent them from breaking down.
For the best "earthquake" effect, drop the cream cheese topping in dollops randomly; do not try to spread it evenly.
Patience with Cooling: Allow the cake to cool completely on a wire rack before cutting to ensure it sets properly and flavors meld.
Use fresh, ripe, bright red, fragrant, and sweet strawberries for the best flavor.
If your cream cheese topping seems too soft to dollop effectively, chill it in the fridge for 10-15 minutes to firm up slightly.
Store leftover Strawberry Earthquake Cake in an airtight container in the refrigerator for up to 3-4 days.
You can freeze individual slices by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag or container for 1-2 months. Thaw overnight in the refrigerator.
For optimal flavor and texture, take the cake out of the fridge about 30 minutes before serving.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Strawberry, Earthquake Cake, Cake, Dessert, Easy, Family Favorite, Cream Cheese, Crumbly, Sweet Treat, Baked Goods, Comfort Food