Moist Strawberry Earthquake Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1 box strawberry cake mix
02 -
Additional ingredients as called for on cake mix box
→ Cream Cheese Swirl
03 -
8 ounces cream cheese, softened to room temperature
04 -
1/2 cup powdered sugar
05 -
1 teaspoon pure vanilla extract
→ Fresh Strawberry Glaze
06 -
1 cup ripe strawberries, mashed
07 -
1/3 cup granulated sugar
08 -
1 tablespoon fresh lemon juice
09 -
1 teaspoon cornstarch mixed with 1 tablespoon water
→ Toppings
10 -
Fresh strawberries for garnish
11 -
White chocolate for drizzling
# Instructions:
01 -
Turn your oven on to 350°F and grease a 9x13-inch baking dish with butter or cooking spray.
02 -
Make the strawberry cake batter following the box directions. Pour it into your greased baking dish, making sure it's even.
03 -
Beat together your softened cream cheese with powdered sugar and vanilla until it's smooth and creamy. Drop spoonfuls all over the cake batter, then swirl it around with a knife to make pretty patterns.
04 -
Slide your cake into the oven and bake for about 30-35 minutes. You'll know it's done when a toothpick comes out clean from the center. Let it cool completely in the pan.
05 -
Mix mashed strawberries, sugar, and lemon juice in a saucepan. Heat until bubbly, stirring now and then. Add your cornstarch mixture and cook until it thickens up, about 1-2 minutes. Let it cool down to room temperature.
06 -
Pour your cooled strawberry glaze over the cake, spreading it around. Top with fresh strawberry slices and drizzle with melted white chocolate if you're feeling fancy.
# Notes:
01 -
This cake works great with frozen strawberries too - just thaw and mash them up first.
02 -
For extra flavor, try adding some lemon zest to the glaze.
03 -
Want a smoother glaze? Just strain those strawberries before cooking.