Decadent Strawberry Earthquake Cake with Cream Cheese Swirl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: seliane
Total Time: 70 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Description

A delightful cake filled with fresh strawberries and a rich cream cheese swirl, perfect for Mother’s Day or any gathering.

Ingredients

Scale

2 cups all-purpose flour (240g)
1 ½ cups granulated sugar (300g)
1 ½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, melted and slightly cooled (170g)
3 large eggs, room temperature
¾ cup whole milk, room temperature (180ml)
1 ½ tsp pure vanilla extract
8 oz cream cheese, softened (225g)
½ cup granulated sugar (100g)
1 large egg, room temperature
1 tsp pure vanilla extract
2 cups fresh strawberries, hulled and roughly chopped (~300g)
2 tbsp granulated sugar
1 tsp lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Prep the strawberries: In a medium bowl, toss the chopped strawberries with 2 tablespoons sugar and lemon juice. Set aside for at least 10 minutes to macerate, releasing their juices.
Make the cake batter: In a large bowl, whisk together the flour, 1 ½ cups sugar, baking powder, and salt until evenly combined. In a separate bowl, mix melted butter, eggs, milk, and vanilla extract until smooth. Pour the wet ingredients into the dry and gently fold with a spatula until just combined. Avoid overmixing—the batter should be thick but slightly lumpy.
Prepare the cream cheese swirl: Beat the softened cream cheese and ½ cup sugar with an electric mixer until smooth and creamy. Add the egg and vanilla extract, then beat again until fully incorporated. The mixture should be silky and spreadable without lumps.
Assemble the cake: Pour half of the cake batter into the greased 9×13-inch pan, smoothing it evenly. Spoon the macerated strawberries (including juices) evenly over the batter. Pour the cream cheese mixture in dollops across the surface. Then, carefully spoon the remaining cake batter over the top.
Create the swirl: Using a butter knife or skewer, gently swirl through the batter and cream cheese layer. Try not to overdo it—you want visible pockets of cream cheese and fruit for that signature earthquake effect.
Bake the cake: Place the pan in a preheated oven at 350°F (175°C). Bake until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Start checking at 50 minutes to avoid overbaking.
Cool and serve: Let the cake cool in the pan for about 20 minutes before slicing. Serve slightly warm or at room temperature.