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Strawberry Earthquake Cake

Irresistible Strawberry Earthquake Cake with Creamy Swirl

This Strawberry Earthquake Cake with Cream Cheese Swirl brings together fresh strawberries and rich creaminess for a perfect dessert experience.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Southern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 1 cup granulated sugar alternative: coconut sugar for a lower glycemic index
  • 2 teaspoons baking powder ensure it’s fresh for proper rising
  • 0.5 teaspoon salt use sea salt or Himalayan salt as alternatives
  • 0.5 cup unsalted butter substitute with margarine or coconut oil for dairy-free
  • 2 large eggs use flaxseed meal mixed with water as a vegan substitute
  • 1 teaspoon vanilla extract consider using almond extract for a delightful twist
For the Cream Cheese Swirl
  • 8 oz cream cheese low-fat cream cheese is a viable alternative
  • 0.5 cup granulated sugar adjust to taste for your ideal sweetness
  • 1 teaspoon vanilla extract using the same vanilla as in the batter creates a harmonious taste profile
For the Fruity Filling
  • 1 cup fresh strawberries can interchange with raspberries or blueberries but adjust sugar levels

Equipment

  • 8-inch round cake pan
  • mixing bowl
  • electric mixer
  • Rubber Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
  2. Cream together 1/2 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy.
  3. Add 2 large eggs to the creamed mixture one at a time, mixing well after each addition.
  4. Gradually sift in 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt, mixing until just combined.
  5. Fold in 1 cup of chopped fresh strawberries into the batter using a rubber spatula.
  6. In a separate bowl, mix together 8 oz of softened cream cheese, 1/2 cup of granulated sugar, and 1 teaspoon of vanilla extract until smooth.
  7. Pour half of the strawberry-infused batter into the prepared pan, dollop the cream cheese mixture over it, and follow with the remaining batter.
  8. Using a knife, gently swirl the batter to create a marbled effect.
  9. Bake for 60 minutes or until a toothpick comes out clean.
  10. Remove from oven and cool in the pan for 15 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Ensure room temperature ingredients for smoother mixing and fluffier cake. Avoid overmixing for a light texture. Store in an airtight container in the refrigerator for up to 3 days.

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