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mothers day Strawberry Earthquake Cake

Irresistible Mother's Day Strawberry Earthquake Cake to Share

This Mother's Day Strawberry Earthquake Cake combines juicy strawberries and a cream cheese swirl, perfect for celebrating special moments with loved ones.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups fresh strawberries ensure they are ripe for best taste
  • 2 cups all-purpose flour can be substituted with gluten-free flour blend
  • 1 cup granulated sugar sugar substitutes can be used for lower-calorie version
  • 1 tablespoon baking powder ensure it's fresh for optimal results
  • 1 teaspoon salt avoid omitting for best taste
  • 1/2 cup unsalted butter can be replaced with vegetable oil for a dairy-free option
  • 3 large eggs no substitutes suggested for this recipe
  • 2 teaspoons vanilla extract use pure vanilla for best taste
  • 1/2 cup milk can substitute with non-dairy milk as needed
For the Cream Cheese Swirl
  • 8 oz cream cheese full-fat recommended for richer flavor
  • 1/2 cup granulated sugar balance according to your taste preferences
  • 1 large egg essential for smooth texture

Equipment

  • 8-inch round cake pan
  • Mixing bowls
  • Whisk
  • electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch non-stick round cake pan by lightly greasing it.
  2. Whisk together the all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl.
  3. Beat the unsalted butter until creamy, then incorporate the sugar until light and fluffy.
  4. Add the eggs one at a time, mixing thoroughly each time, then blend in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing until just combined.
  6. Blend the cream cheese with the remaining sugar and one egg until smooth and free of lumps.
  7. Pour half the cake batter into the prepared pan, dollop the cream cheese mixture over it, add strawberries, and top with remaining batter.
  8. Bake for approximately 60 minutes or until a toothpick comes out clean.
  9. Allow the cake to cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 24gVitamin A: 10IUVitamin C: 20mgCalcium: 5mgIron: 6mg

Notes

Always use ripe strawberries for the best flavor and allow the cake to cool before slicing for clean pieces.

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