Strawberry Earthquake Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1 box strawberry cake mix, plus ingredients called for on box
→ Cream Cheese Swirl
02 -
8 ounces cream cheese, softened to room temperature
03 -
1/2 cup powdered sugar
04 -
1 teaspoon vanilla extract
→ Strawberry Glaze
05 -
1 cup fresh strawberries, mashed
06 -
1/3 cup granulated sugar
07 -
1 tablespoon fresh lemon juice
08 -
1 teaspoon cornstarch mixed with 1 tablespoon water
→ Optional Garnish
09 -
Fresh strawberries for topping
10 -
White chocolate for drizzling
# Instructions:
01 -
Heat your oven to 350°F (175°C) and grease a 9x13-inch baking dish. Mix up your strawberry cake batter according to the box directions.
02 -
Beat together your softened cream cheese, powdered sugar, and vanilla until it's smooth and creamy. Drop spoonfuls of this mixture over your cake batter and swirl it in with a knife for a marbled effect.
03 -
Pop it in the oven for 30-35 minutes, checking with a toothpick to make sure it's done. Let it cool completely in the pan.
04 -
Cook your mashed strawberries, sugar, and lemon juice in a saucepan until bubbly. Stir in the cornstarch mixture and cook until it thickens up. Let it cool to room temperature.
05 -
Pour that cooled strawberry glaze over your cake and spread it around. Top with fresh strawberries and a drizzle of white chocolate if you're feeling fancy.
# Notes:
01 -
Frozen strawberries work well for the glaze - just thaw them first
02 -
Add extra lemon zest to the glaze for more tang
03 -
Can be made in a springform pan for a fancier presentation