Description
An elegant and comforting Strawberry Earthquake Cake featuring a golden crumb, silky cheesecake ribbon, and bright strawberry jam.
Ingredients
Scale
- 1 box yellow cake mix (about 15.25 oz)
- 3 large eggs, room temperature
- 1/2 cup vegetable oil
- 1 cup water
- 8 oz cream cheese, room temperature, softened
- 1/2 cup granulated sugar, sifted
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 16 oz strawberry pie filling or thawed, well-drained frozen strawberries
- 1/4 cup fresh strawberries, thinly sliced (optional, for garnish)
- 1/2 cup sour cream or whipped cream (optional for dollops)
- Fresh mint leaves, finely chopped (optional)
- zest of 1 lemon (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment for easier release.
- In a medium bowl, whisk the cake mix, eggs, oil, and water until smooth. Pour into the prepared pan.
- In a separate bowl, beat the softened cream cheese and sugar until silky. Add the egg and vanilla; mix until smooth.
- Spoon dollops of the cream-cheese mixture into the cake batter and swirl gently to create marbled pockets.
- Spoon strawberry filling atop the batter, leaving gaps for the cake to rise.
- Bake for 38–45 minutes, until golden and a skewer comes out mostly clean.
- Cool on a rack for at least 30 minutes before serving. Enjoy slightly warm or at room temperature.
Notes
For best results, ensure all dairy is at room temperature and avoid over-mixing the cream-cheese filling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg