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Moist Strawberry Earthquake Cake Recipe with Cream Cheese Swirl Made Easy

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A moist and fruity strawberry cake with a luscious cream cheese swirl, perfect for any occasion and easy to make in under an hour.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened (227 grams)
  • 1 ¾ cups granulated sugar (350 grams)
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk, room temperature (240 ml) (can substitute with milk + 1 tbsp lemon juice)
  • 1 ½ cups fresh strawberries, chopped (225 grams) (frozen can be used, thawed and drained)
  • 8 oz cream cheese, softened (225 grams)
  • ⅓ cup granulated sugar (67 grams)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan with butter or nonstick spray and lightly dust with flour or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with a mixer until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. With mixer on low, add dry ingredients in three parts, alternating with buttermilk (start and end with dry). Mix just until combined.
  6. Gently fold chopped strawberries into the batter using a rubber spatula, being careful not to crush them.
  7. In a separate bowl, beat cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
  8. Pour strawberry batter evenly into prepared pan. Dollop spoonfuls of cream cheese mixture randomly over the top.
  9. Using a toothpick or skewer, swirl through the batter and cream cheese to create marbled patterns without overmixing.
  10. Bake on center rack for 45-50 minutes, checking at 40 minutes with a toothpick inserted into cake portion (avoid cream cheese swirl). Toothpick should come out mostly clean with a few moist crumbs.
  11. Cool cake completely in pan on a wire rack before slicing.

Notes

Use room temperature ingredients for best mixing results. Gently fold strawberries to avoid crushing. Soften cream cheese well to avoid lumps. Rotate pan halfway through baking for even cooking. If using frozen strawberries, thaw and drain excess liquid to prevent runny batter. Store leftovers in airtight container refrigerated up to 4 days or freeze up to 3 months.

Nutrition

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

Find it online: https://norasfoods.com/moist-strawberry-earthquake-cake-recipe-with-cream-cheese-swirl-made-easy/