Print

Perfect Strawberry Earthquake Cake Recipe with Easy Lemon Cream Cheese Swirl

strawberry earthquake cake - featured image
Print Recipe

A moist strawberry cake bursting with fresh strawberries and a tangy lemon cream cheese swirl, perfect for celebrations or casual treats. Quick and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 1 cup (200g) granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 3/4 cup (180ml) whole milk
  • 1 teaspoon pure vanilla extract
  • 2 cups (about 300g) fresh strawberries, hulled and quartered
  • 2 tablespoons granulated sugar
  • Zest of 1 lemon
  • 8 ounces (225g) cream cheese, softened
  • 1/2 cup (60g) powdered sugar, sifted
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray.
  2. In a medium bowl, toss the quartered strawberries with 2 tablespoons granulated sugar and lemon zest. Let sit for 10 minutes to macerate.
  3. In a large bowl, whisk together sifted flour, baking powder, and salt.
  4. Using an electric mixer, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  6. Gradually add the flour mixture and milk in three additions, starting and ending with flour. Mix gently after each addition.
  7. Pour half the batter into the prepared pan and smooth out. Spoon macerated strawberries evenly over the batter, then cover with remaining batter.
  8. In a small bowl, beat softened cream cheese until smooth. Add powdered sugar, lemon juice, and vanilla extract; mix until creamy. Add a teaspoon of milk if too thick.
  9. Drop dollops of the lemon cream cheese mixture evenly over the top of the batter. Gently swirl with a knife or skewer to create a marbled effect.
  10. Bake for 45-50 minutes until the top is golden and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
  11. Cool the cake in the pan on a wire rack for at least 20 minutes before slicing.

Notes

Do not overmix the batter to keep the cake tender. Use room temperature ingredients for best texture. Macerate strawberries to release juices and help them sink into the batter. Swirl cream cheese gently to maintain a marbled look. Start checking bake time at 45 minutes and tent with foil if browning too fast. Let cake cool before slicing to prevent juices from running.

Nutrition

Keywords: strawberry cake, lemon cream cheese swirl, easy dessert, quick cake, homemade cake, strawberry dessert, lemon dessert

Find it online: https://tempotaste.com/perfect-strawberry-earthquake-cake-recipe-with-easy-lemon-cream-cheese-swirl/