Strawberry Earthquake Cake
A show-stopping strawberry cake with cream-cheese swirls and a fresh strawberry glaze, perfect for any occasion.
Ingredients
For the cake
- 1 box strawberry cake mix Plus ingredients listed on the box (usually oil, eggs, and water).
- 8 oz cream cheese, softened Use full-fat for best texture.
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, mashed Fresh berries preferred for color and flavor.
- 1/3 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water For the glaze.
- to taste fresh strawberries for garnish
- to taste drizzle of white chocolate (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare the boxed strawberry cake mix according to the box directions. Pour the batter into a greased 9×13-inch baking dish.
- In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth. Spoon dollops of the cream cheese mixture over the cake batter.
- Use a butter knife to swirl the cream cheese dollops into the batter. Bake for 30–35 minutes, testing with a toothpick.
Glaze Preparation
- While the cake bakes, combine the mashed strawberries, granulated sugar, and lemon juice in a saucepan. Stir until the sugar dissolves, then add the cornstarch slurry and simmer until thickened.
Finishing Touches
- Once baked, let the cake cool slightly. Drizzle the strawberry glaze over the cake and garnish with fresh strawberries and optional white chocolate.
Notes
This cake pairs well with whipped cream or a scoop of vanilla ice cream. Store leftovers covered for up to 4 days.