Description
A soft, moist strawberry earthquake cake with cream cheese ribbons and fresh strawberry glaze. Dramatic to look at, even better to eat.
Ingredients
- 1 box strawberry cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups diced strawberries
- 1/4 cup sugar
- 2 tsp lemon juice
- 1 tsp cornstarch
- 2 tbsp water
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13 baking pan.
2. Prepare cake mix with eggs and oil as per box instructions.
3. Pour batter into prepared pan.
4. Beat cream cheese, powdered sugar, and vanilla until smooth.
5. Drop spoonfuls onto batter and swirl gently with knife.
6. Bake 30–35 minutes. Cool completely.
7. In a saucepan, simmer strawberries, sugar, and lemon juice.
8. Mix cornstarch with water and stir into glaze.
9. Cook until thickened, cool slightly.
10. Drizzle glaze over cooled cake.
11. Top with optional strawberry slices or white chocolate.
Notes
Store cake refrigerated for up to 5 days.
Freezes well for 2 months—wrap slices individually.
Serve with ice cream or whipped cream for added indulgence.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg