Strawberry Earthquake Cake
This Strawberry Earthquake Cake is unbelievably easy to make, requires minimal ingredients, and is guaranteed to be a crowd-pleaser. It combines moist cake, creamy swirl, and sweet strawberry glaze.
Equipment
- 9x13-inch baking dish Grease before use
- small saucepan
- Mixing bowls
Ingredients
Ingredients
- 1 box strawberry cake mix plus ingredients listed on box
- 8 oz cream cheese softened
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries mashed
- 0.33 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- fresh strawberries for garnish
- white chocolate optional, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish. Prepare your cake batter according to the instructions on the box; pour it into your prepared dish.
- In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until it’s nice and smooth and creamy. Drop spoonfuls of this mixture over the cake batter. Using a knife, gently swirl it into the batter – don't overmix!
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely before adding the glaze.
- While the cake cools, let's make the glaze! Combine the mashed strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until it starts to bubble. Stir in the cornstarch mixture (cornstarch mixed with water) and cook until it thickens – it should be the consistency of a thin syrup.
- Once the glaze has cooled to room temperature, drizzle it over your cooled cake. Top with fresh strawberries and a drizzle of melted white chocolate, if desired.
Notes
Don't overmix the batter after adding the cream cheese swirl. Let the cake cool completely before adding the glaze. Make the glaze ahead of time and store it in the fridge until you're ready to use it. Leftover cake can be stored in the refrigerator for up to 3 days. Best served at room temperature.