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Strawberry Earthquake Cake

A quick and easy dessert that combines cake batter with a rich cream cheese and strawberry layer for a delightful treat.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 box box of yellow cake mix
  • 1 cup water
  • 3 large eggs
  • 1/2 cup vegetable oil
Cream Cheese Layer
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
Toppings
  • 1 cup strawberries, chopped
  • 1/4 cup strawberry preserves
  • 1/2 cup chopped nuts (optional)
  • to taste Whipped cream for serving (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch cake pan.
  2. In a large mixing bowl, combine the cake mix, water, eggs, and oil. Mix until well blended.
  3. In another bowl, beat the softened cream cheese and powdered sugar until smooth.
Assembly
  1. Pour half of the cake batter into the prepared pan.
  2. Spoon the cream cheese mixture over the cake batter and drop spoonfuls of strawberry preserves on top.
  3. Pour the remaining cake batter over the cream cheese and preserves.
  4. Swirl the preserves slightly with a knife but do not overmix.
  5. Sprinkle chopped strawberries and nuts (if using) on top.
Baking
  1. Bake for about 40-50 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool before serving.
  3. Optionally, serve with whipped cream.

Notes

Use room temperature eggs and oil for a smooth batter. Avoid over-swirl for a better design. Drain excess juice from fresh strawberries to avoid a soggy top. Skip nuts for a nut-free cake.