Irresistible Strawberry Earthquake Cake You’ll Love to Bake

This Strawberry Earthquake Cake is a delightful explosion of flavor and texture that will please everyone.

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Course: Dessert

Cuisine: American

Keyword: Baking, cake, dessert, easy cake, Fruit Dessert, Strawberry Earthquake Cake

Prep Time: 15

Cook Time: 40

Cooling Time: 10

Total Time: 1 5

Servings: slices

Calories: 280kcal

Equipment

9x13 inch baking dish
Electric mixer
Mixing bowl
spatula

Ingredients

For the Cake

2 cups all-purpose flour Essential for a fluffy cake texture.
1 cup granulated sugar Sweetens the cake and enhances flavors.
2 teaspoons baking powder Helps the cake rise.
0.5 teaspoons salt Balances the sweetness.
0.5 cups unsalted butter Must be softened for easy mixing.
2 large eggs At room temperature.
1 cup whole milk Keeps the cake moist.
1 teaspoon vanilla extract Deepens the overall flavor.

For the Strawberry Swirl

2 cups fresh strawberries Diced and bursting with flavor.
0.5 cups strawberry jam Creates a luscious swirl.
1 tablespoon cornstarch Thickens the jam mixture.
2 tablespoons water Thins the jam for easier mixing.

Instructions

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
Grease a 9x13 inch baking dish generously with unsalted butter or a non-stick cooking spray.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk until free of lumps.
Add the softened unsalted butter to your dry mixture and beat with an electric mixer until resembling coarse crumbs.
In a separate bowl, whisk together the eggs, whole milk, and vanilla extract until smooth. Gradually add to the flour mixture.
Gently fold in the diced fresh strawberries.
In a small bowl, combine the strawberry jam with cornstarch and water until smooth.
Pour half of the cake batter into the prepared baking dish. Drizzle the strawberry jam mixture over it and pour the remaining batter on top.
Bake for 35-40 minutes, checking for doneness with a toothpick.
Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack.

Notes

Serve plain, with powdered sugar, whipped cream, or vanilla ice cream for an indulgent treat. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

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