Strawberry Earthquake Cake
A delicious and diabetic-friendly dessert that combines strawberry flavors with a creamy filling, perfect for summer gatherings or meal prep.
Ingredients
For the cake
- 1 box strawberry cake mix Provides the base and flavor.
- 1 cup water Necessary to help the cake mix come together.
- 1/2 cup vegetable oil Adds moisture and richness without added flavor.
- 2 large eggs Contribute to the cake's structure and texture.
For the filling
- 8 oz cream cheese Gives the filling a soft and creamy texture.
- 1 cup powdered sugar Sweetens the filling and gives it a smooth finish.
For the topping
- 1 cup strawberries, chopped Fresh fruit adds bursts of flavor and color.
- 1/2 cup strawberry preserves Enhances the strawberry flavor throughout the cake.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish to prevent sticking.
- In a large mixing bowl, combine the strawberry cake mix, water, vegetable oil, and eggs. Mix until fully combined.
- In another bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Chop the strawberries and set aside for layering later.
Cooking
- Pour half of the cake batter into the greased baking dish, spreading it evenly.
- Drop spoonfuls of the cream cheese mixture over the batter without spreading it. Then sprinkle the chopped strawberries over the cream cheese.
- Pour the remaining cake batter over the top, ensuring even coverage.
- Dollop strawberry preserves over the top of the batter.
- Bake the cake in the preheated oven for about 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Serving
- Allow the cake to cool in the pan for at least 15 minutes before slicing.
- Serve warm or at room temperature for the best flavor and texture.
- Consider pairing it with a dollop of whipped cream or an extra sprinkle of fresh strawberries for added flair.
Notes
Use room temperature ingredients for a smooth batter. For gluten-free, swap in a gluten-free cake mix. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for longer storage.