Description
This delightful Strawberry Earthquake Cake features a moist yellow cake base dotted with fresh strawberries, all topped with a rich, tangy cream cheese and sweetened condensed milk swirl that cracks beautifully as it bakes. It’s an impressive yet easy-to-make dessert combining creamy, fruity, and nutty textures.
Ingredients
Scale
- 1 (15.25 ounce) package yellow cake mix
- 1 cup water (or as directed on cake mix)
- ½ cup vegetable oil (or as directed on cake mix)
- 3 large eggs (or as directed on cake mix)
- 2 cups fresh strawberries, hulled and quartered (or thawed and drained frozen strawberries)
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (14 ounce) can sweetened condensed milk
- 1 cup chopped pecans, optional
Instructions
- Step 1: Prep Oven & Pan. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: Make Cake Batter. Prepare yellow cake mix according to package directions in a large bowl.
- Step 3: Prepare Strawberry & Cream Cheese Mixture. In a separate bowl, beat softened cream cheese with powdered sugar and vanilla until smooth. Stir in sweetened condensed milk until combined.
- Step 4: Assemble Cake. Pour cake batter into the prepared pan. Sprinkle quartered strawberries evenly over the batter. Dollop spoonfuls of the cream cheese mixture over the strawberries. Sprinkle with chopped pecans, if desired.
- Step 5: Bake. Bake for 45-55 minutes, or until a wooden skewer inserted into the cake (avoiding the cream cheese) comes out clean.
- Step 6: Cool & Serve. Let cool completely on a wire rack before chilling for at least 2 hours, or until set, before serving for the best texture.
- Prep Time: 20 mins
- Cook Time: 50 mins