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Decadent Strawberry Cream Cheese Earthquake Cake with Fresh Berry Glaze

Strawberry Cream Cheese Earthquake Cake - featured image
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A moist strawberry cake with rich cream cheese swirls creating a stunning cracked effect, topped with a fresh berry glaze for a perfect balance of sweetness and tang.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 ¾ cups (350 g) granulated sugar
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup (115 g) unsalted butter, melted and cooled
  • 1 cup (240 ml) whole milk, room temperature
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 ½ cups (225 g) fresh strawberries, chopped
  • 8 oz (225 g) cream cheese, softened
  • ⅓ cup (65 g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 cup (150 g) strawberries, hulled and sliced (for glaze)
  • ½ cup (60 g) powdered sugar, sifted
  • 1 tbsp fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan. Line with parchment if desired.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, whisk melted butter, milk, eggs, and vanilla extract until smooth and slightly frothy.
  4. Pour wet ingredients into dry and stir gently with a rubber spatula just until combined; lumps are okay.
  5. Gently fold in chopped strawberries, keeping chunks intact.
  6. Using an electric mixer, beat softened cream cheese with granulated sugar until smooth and fluffy (2-3 minutes). Add egg and vanilla extract and beat until incorporated.
  7. Pour half the strawberry batter into the pan. Dollop half the cream cheese filling over batter in spoonfuls. Repeat with remaining batter and cream cheese. Use a knife or skewer to swirl layers creating a marbled ‘earthquake’ effect.
  8. Bake for 50-60 minutes or until a toothpick inserted comes out mostly clean with a few moist crumbs.
  9. Cool cake completely on a cooling rack (about 1 hour).
  10. In a blender or food processor, combine sliced strawberries, powdered sugar, and lemon juice. Blend until smooth and strain through a fine sieve.
  11. Drizzle fresh berry glaze generously over cooled cake.
  12. Slice and serve. Refrigerate leftovers to keep cream cheese filling fresh.

Notes

[‘Softened cream cheese is key to avoid lumps in filling.’, ‘Do not overmix the batter; lumps help keep cake tender.’, ‘Gently fold in strawberries to keep juicy chunks intact.’, ‘Use a knife to swirl cream cheese filling loosely to create signature cracks.’, ‘Cool cake completely before glazing to prevent melting glaze.’, ‘Cake tastes better after resting overnight in the fridge.’, ‘For gluten-free, substitute flour with 1:1 gluten-free baking blend.’, ‘For dairy-free, use dairy-free cream cheese and almond or oat milk.’]

Nutrition

Keywords: strawberry cake, cream cheese cake, earthquake cake, berry glaze, easy dessert, homemade cake, berry dessert

Find it online: https://tessierecipes.com/decadent-strawberry-cream-cheese-earthquake-cake-recipe-easy-homemade-berry-glaze/