Description
A stunning and incredibly moist cake featuring a tender strawberry base and a rich, tangy cream cheese swirl that creates a beautiful ‘earthquake’ effect. Perfect for any occasion, this cake is surprisingly easy to make and always impresses.
Ingredients
- 1 (15.25 oz) box yellow or white cake mix
- 1 cup water (or milk, for richer cake)
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups fresh strawberries, diced (divided)
- 1 (8 oz) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine cake mix, water (or milk), oil, and eggs. Beat on low speed until just combined, then on medium for 2 minutes. Gently fold in 1 cup of diced strawberries. Pour batter into the prepared pan.
- In a separate bowl, beat softened cream cheese and butter until light and fluffy. Gradually add powdered sugar and vanilla extract; beat until smooth.
- Dollop spoonfuls of the cream cheese mixture over the cake batter. Sprinkle the remaining 1 cup of diced strawberries over the cream cheese.
- Using a knife or skewer, gently swirl the cream cheese and strawberries into the cake batter to create the ‘earthquake’ effect.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the cake (avoiding cream cheese) comes out clean.
- Cool completely on a wire rack before serving. Dust with powdered sugar if desired.
- Prep Time: 20 mins
- Cook Time: 45 mins