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Easy Strawberry Earthquake Cake with Cream Cheese Swirl

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A delightful cake featuring a swirl of cream cheese and fresh strawberries, perfect for spring and summer gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour (240 grams)
  • 2 teaspoons baking powder
  • 1 ½ cups granulated sugar (300 grams)
  • ½ teaspoon salt
  • ½ cup unsalted butter (115 grams), softened
  • 2 large eggs, room temperature
  • ¾ cup whole milk (180 ml)
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh strawberries (about 225 grams), hulled and chopped
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 8 ounces cream cheese (225 grams), softened
  • ½ cup powdered sugar (60 grams)
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract

Instructions

  1. Macerate the Strawberries: In a medium bowl, toss the chopped strawberries with 2 tablespoons of granulated sugar and 1 teaspoon of cornstarch. Set aside for 15 minutes.
  2. Preheat the Oven: Preheat your oven to 350°F (175°C).
  3. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt.
  4. Cream the Butter and Sugar: In a separate bowl, beat the softened butter and 1 ½ cups of granulated sugar until light and fluffy, about 3 minutes.
  5. Incorporate the Eggs and Milk: Add the eggs one at a time, mixing well after each, then fold in the milk and 1 teaspoon of vanilla extract until just combined.
  6. Combine the Mixtures: Gradually add the flour mixture to the wet ingredients and fold in the macerated strawberries.
  7. Prepare the Cream Cheese Mixture: Beat the softened cream cheese with ½ cup of powdered sugar, 1 egg, and ½ teaspoon of vanilla extract until smooth.
  8. Layer the Batter: Pour half of the strawberry batter into a greased 9×13-inch pan and dollop half of the cream cheese mixture on top, swirling gently.
  9. Final Layering: Repeat with the remaining batter and cream cheese mixture, creating a swirl on top.
  10. Bake to Perfection: Bake in the preheated oven for 45-50 minutes or until a toothpick comes out with moist crumbs.
  11. Cool Before Slicing: Allow the cake to cool in the pan on a wire rack for at least 30 minutes before serving.

Notes

Serve with whipped cream or vanilla ice cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://ameliasweets.com/2026/05/31/strawberry-earthquake-cake-cream-cheese-swirl/

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