Strawberry Earthquake Cake – Unbelievably Easy Showstopper Dessert
Prepare to be amazed by this Strawberry Earthquake Cake, a dessert that effortlessly combines vibrant berry flavor with a rich, creamy swirl. This unbelievably easy showstopper features a moist strawberry cake base, studded with pockets of tangy cream cheese, and crowned with a glistening fresh strawberry glaze. It's the perfect sweet treat for any occasion, promising a delightful surprise in every forkful.
Prep Time
20 minutes
Cook Time
30-35 minutes
Total Time
50-55 minutes (plus cooling time)
Servings
12 servings
Keywords
Why This Recipe Delivers
- Unbelievably simple to prepare, starting with a cake mix for convenience.
- Features a stunning visual appeal with its "earthquake" cracks and vibrant glaze.
- Combines the sweet tang of strawberries with rich, creamy cheesecake swirls.
- Perfect for gatherings, potlucks, or an impressive weeknight treat.
- A fantastic way to enjoy fresh seasonal strawberries.
Ingredients
- 1 box (approx. 432g) strawberry cake mix, plus ingredients as per box instructions (e.g., eggs, oil, water)
- 226g (8 ounces) cream cheese, softened
- 60g (1/2 cup) powdered sugar
- 5ml (1 teaspoon) vanilla extract
- 200g (1 cup) fresh strawberries, mashed
- 65g (1/3 cup) granulated sugar
- 15ml (1 tablespoon) fresh lemon juice
- 15g (1 tablespoon) cornstarch
- 30ml (2 tablespoons) cold water
Instructions
- Preheat your oven to 175°C (350°F). Lightly grease and flour a 23×33 cm (9×13 inch) baking dish to prevent sticking and ensure easy release of the cake.
- Prepare the strawberry cake mix according to the package instructions. This typically involves combining the dry mix with eggs, vegetable oil, and water. Mix until just combined, being careful not to overmix, which can lead to a tough cake.
- Pour the prepared cake batter evenly into the greased baking dish, spreading it to the corners with a spatula.
- In a separate medium-sized bowl, beat the softened cream cheese with the powdered sugar and vanilla extract using an electric mixer until the mixture is completely smooth and free of lumps. Ensure the cream cheese is truly softened to achieve a uniform consistency.
- Using a spoon, carefully drop spoonfuls of the cream cheese mixture randomly over the top of the strawberry cake batter. Then, take a knife or a skewer and gently swirl through the batter and cream cheese mixture. Avoid over-swirling; you want distinct pockets and streaks for the signature "earthquake" effect.
- Place the baking dish into the preheated oven and bake for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean when finished.
- While the cake is baking, prepare the strawberry glaze. In a small saucepan, combine the mashed fresh strawberries, granulated sugar, and fresh lemon juice. Heat the mixture over medium heat, stirring occasionally, until the sugar is completely dissolved and the mixture begins to simmer gently.
- In a separate small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Pour this cornstarch mixture into the simmering strawberry glaze, stirring continuously. Continue to simmer for another 1-2 minutes, or until the glaze has thickened to your desired consistency. Remove from heat and set aside.
- Once baked, remove the cake from the oven and let it cool in the baking dish for at least 15-20 minutes. This allows the cake to set and prevents the glaze from being absorbed too quickly. After cooling slightly, generously drizzle the warm strawberry glaze over the entire cake. Allow the cake to cool completely before serving for the best texture and flavor.
Tools You’ll Need
- 9×13 inch (23×33 cm) baking dish
- Mixing bowls
- Electric mixer (handheld or stand mixer)
- Spatula
- Whisk
- Measuring cups and spoons
- Small saucepan
- Toothpicks
Essential Success Tips
- Ensure your cream cheese is at room temperature before beating; this prevents lumps and ensures a smooth, creamy texture for the swirl.
- Do not overmix the cake batter or the cream cheese mixture. Overmixing develops gluten, leading to a tougher cake.
- When swirling the cream cheese into the batter, use gentle strokes. The goal is distinct pockets, not a fully integrated blend, to achieve the earthquake effect.
- Let the cake cool slightly before adding the glaze. Applying glaze to a hot cake can cause it to thin out and be fully absorbed, rather than sitting beautifully on top.
- Taste the mashed strawberries before making the glaze. If they are very tart, you might want to add a tiny bit more sugar to the glaze mixture.
Professional Cooking Secrets
- For an extra layer of flavor and aroma, steep a few fresh basil leaves in the strawberry glaze while it simmers, then remove them before drizzling. Basil beautifully complements strawberries.
- To achieve a more intense strawberry flavor in the cake base, consider replacing a portion of the water in the cake mix instructions with puréed fresh strawberries or strawberry milk.
- If you want even more defined cheesecake pockets, chill the cream cheese mixture briefly (about 15-20 minutes) before dropping spoonfuls onto the batter. This makes it slightly firmer and less prone to fully merging with the cake batter during baking.
Notes
- Storage: Store any leftover cake covered in the refrigerator for up to 3-4 days.
- Variations: Feel free to experiment with other berry cake mixes (e.g., blueberry or raspberry) and matching fruit glazes for different flavor profiles.
- Serving Suggestion: This cake is delicious on its own, but also pairs wonderfully with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream.
Frequently Asked Questions
Can I use frozen strawberries for the glaze?
Yes, you can use frozen strawberries for the glaze. Thaw them completely and mash them as you would fresh strawberries. Keep in mind that frozen strawberries often release more liquid, so you might need to simmer the glaze a bit longer or add a touch more cornstarch slurry to achieve the desired thickness.
How do I know if my cream cheese is soft enough?
Cream cheese is soft enough when you can easily press a finger into it without resistance. Typically, it takes about 30-60 minutes at room temperature to soften properly. Avoid microwaving, as it can make the cream cheese too runny.
Can I make this cake ahead of time?
Absolutely! This cake is excellent when made a day in advance, as the flavors have time to meld together. Store it covered in the refrigerator. Just let it come to room temperature for about 30 minutes before serving for the best taste and texture.
Nutrition Facts (Per Serving)
Per serving (approximate): Calories: 260, Protein: 4g, Fat: 12g, Carbs: 35g
Allergy Information
Contains dairy, gluten, and eggs. For a gluten-free version, use a gluten-free strawberry cake mix. Ensure all other ingredients are certified gluten-free if applicable.
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