Discover Moist Strawberry Earthquake Cake with Cream Cheese Swirl

Experience the delightful Strawberry Earthquake Cake with its luscious cream cheese swirl and fresh strawberries.

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Prep Time 20

Cook Time 1

Cooling Time 10

Total Time 1 30

Servings: 12 slices

Course: Dessert

Cuisine: Southern

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups All-Purpose Flour Substitution: Use whole wheat flour for a denser texture.
1.5 cups Granulated Sugar Substitution: Use erythritol or stevia for a low-calorie option.
2 teaspoons Baking Powder Ensure freshness for best results.
1 teaspoon Salt Vital for taste balance.
0.5 cups Unsalted Butter Substitution: Coconut oil for a dairy-free option.
3 large Eggs Substitution: Flaxseed meal or applesauce for a vegan variant.
1 cup Milk Substitution: Almond milk for a dairy-free alternative.

For the Cream Cheese Swirl

8 oz Cream Cheese Substitution: Use low-fat cream cheese for a lighter option.
0.5 cups Granulated Sugar Substitution: Use powdered sugar for a smoother blend.
1 teaspoon Vanilla Extract Substitution: Almond extract for a different spin on flavor.

For the Strawberries

2 cups Fresh Strawberries Substitution: Use other berries like blueberries or raspberries.
1 tablespoon Lemon Juice Optional, enhances the strawberry taste.

Equipment

Mixing Bowl
Whisk
cake pan
Oven

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and prepare your cake pan by greasing it.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
In a separate bowl, beat the butter and sugar until light and fluffy, then add eggs one at a time.
Gradually mix dry ingredients into the wet mixture, alternating with the milk until just combined.
Blend the cream cheese, sugar, and vanilla extract until smooth.
Layer half the batter in the cake pan, top with cream cheese mixture and strawberries, then add remaining batter.
Bake in the preheated oven for 60 minutes, checking for doneness with a toothpick.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

Watch your mixing and ensure cream cheese is softened for a smooth swirl throughout the cake.

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