Strawberry Earthquake Cake

This Strawberry Earthquake Cake is soft, creamy, and packed with strawberry flavor, featuring a delightful cream cheese swirl and a fresh strawberry glaze.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Cake Ingredients

1 box strawberry cake mix plus ingredients listed on the box (usually oil, eggs, and water)
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract

Strawberry Glaze Ingredients

1 cup fresh strawberries, mashed
1/3 cup granulated sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water
Fresh strawberries for garnish
Drizzle of white chocolate optional

Method

Preparation

Preheat oven to 350°F (175°C). Prepare the cake mix as directed on the box.
Pour the cake batter into a greased baking dish.
In a bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
Drop spoonfuls of the cream cheese mixture onto the cake batter.
Use a knife to swirl the cream cheese into the batter.

Baking

Bake for 30-35 minutes or until a toothpick comes out clean.

Making the Strawberry Glaze

While the cake bakes, prepare the strawberry glaze. Combine mashed strawberries, sugar, and lemon juice in a saucepan.
Cook over medium heat until sugar dissolves. Add cornstarch mixture and simmer until thickened.

Finishing Touches

Let the cake cool slightly, then drizzle with strawberry glaze.
Garnish with fresh strawberries and optional white chocolate drizzle.

Notes

Soften the cream cheese well so it mixes easily. Use ripe strawberries for the best flavor. Don’t overbake; check with a toothpick at 30 minutes. If the glaze is too thin, cook it a little longer until it thickens. Let the cake cool a bit before adding the glaze so it soaks nicely.