why make this recipe
This Decadent Strawberry Earthquake Cake with Cream Cheese Swirl is a delightful dessert that brings together the sweetness of strawberries and the richness of cream cheese. It’s perfect for gatherings, celebrations, or just a cozy evening at home. The combination of flavors and textures creates a beautiful and tasty treat that everyone will enjoy. Plus, it’s relatively easy to make, making it a great choice for both new and experienced bakers.
how to make Decadent Strawberry Earthquake Cake with Cream Cheese Swirl
Ingredients
- 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
Directions
- 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.
- The cake batter: In a large bowl, whisk together the flour, 1 ½ cups sugar, baking powder, and salt. In a separate bowl, mix melted butter, eggs, milk, and vanilla until smooth. Pour this mixture into the dry ingredients and gently fold until just combined.
- The cream cheese swirl: Beat softened cream cheese and ½ cup sugar until smooth. Add the egg and vanilla extract, then beat until fully incorporated.
- The cake: Pour half of the batter into a greased 9×13-inch pan. Spoon the macerated strawberries over the batter, followed by the cream cheese mixture. Spoon the remaining cake batter over the top.
- The swirl: Use a butter knife or skewer to gently swirl through the batter and cream cheese layer.
- The cake: Preheat oven to 350°F (175°C) and bake for 50-60 minutes until golden. Start checking at 50 minutes.
- Serve: Let the cake cool for about 20 minutes before slicing. Serve slightly warm or at room temperature.
how to serve Decadent Strawberry Earthquake Cake with Cream Cheese Swirl
This cake is best served slightly warm or at room temperature. You can enjoy it on its own or with a scoop of vanilla ice cream or whipped cream on the side. A sprinkle of powdered sugar on top can also add a nice finish.
how to store Decadent Strawberry Earthquake Cake with Cream Cheese Swirl
To store leftovers, cover the cake with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to five days. You can also freeze slices of the cake. Just wrap them tightly in plastic wrap and aluminum foil. Thaw them in the refrigerator before serving.
tips to make Decadent Strawberry Earthquake Cake with Cream Cheese Swirl
- Use room temperature ingredients for a smoother batter.
- Make sure to not overmix the cake batter; it should be just combined for the best texture.
- For extra flavor, you can add a teaspoon of cinnamon or nutmeg in the cake batter.
variation
You can customize this cake by using other fruits like blueberries or raspberries instead of strawberries. You can also add chocolate chips for an extra decadent touch.
FAQs
Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries. Just thaw them and drain any excess liquid before adding them to the cake.
Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure it is a 1-to-1 substitute for the best results.
How long does the cake take to bake?
The cake typically takes 50-60 minutes to bake, but always check for doneness at the 50-minute mark. Insert a toothpick in the center; it should come out clean or with a few crumbs attached.
Decadent Strawberry Earthquake Cake with Cream Cheese Swirl
Ingredients
Method
- In a medium bowl, toss the chopped strawberries with 2 tablespoons sugar and lemon juice. Set aside for at least 10 minutes to macerate.
- In a large bowl, whisk together the flour, 1 ½ cups sugar, baking powder, and salt.
- In a separate bowl, mix melted butter, eggs, milk, and vanilla until smooth.
- Pour this mixture into the dry ingredients and gently fold until just combined.
- Beat softened cream cheese and ½ cup sugar until smooth.
- Add the egg and vanilla extract, then beat until fully incorporated.
- Pour half of the batter into a greased 9×13-inch pan.
- Spoon the macerated strawberries over the batter, followed by the cream cheese mixture.
- Spoon the remaining cake batter over the top.
- Use a butter knife or skewer to gently swirl through the batter and cream cheese layer.
- Preheat oven to 350°F (175°C) and bake for 50-60 minutes until golden. Start checking at 50 minutes.
- Let the cake cool for about 20 minutes before slicing.
- Serve slightly warm or at room temperature, optionally with vanilla ice cream or whipped cream on the side, and a sprinkle of powdered sugar.