Strawberry Earthquake Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1 box of strawberry cake mix with the listed ingredients on the package
→ Cream Cheese Swirl
02 -
1 teaspoon vanilla extract
03 -
1/2 cup powdered sugar
04 -
8 ounces cream cheese, brought to room temp
→ Strawberry Glaze
05 -
1 teaspoon cornstarch mixed with 1 tablespoon water
06 -
1 tablespoon freshly squeezed lemon juice
07 -
1/3 cup regular granulated sugar
08 -
1 cup of mashed fresh strawberries
→ Optional Garnish
09 -
White chocolate melted to drizzle on top
10 -
Fresh strawberries to decorate
# Instructions:
01 -
Turn on your oven to 350°F (175°C) and grease up a 9x13-inch pan. Whip up the strawberry cake batter by following the directions on your cake mix box.
02 -
Combine the cream cheese (softened), powdered sugar, and vanilla. Blend them until the mixture is silky and smooth. Scoop spoonfuls onto your cake batter and use a knife to gently swirl it into a marbled look.
03 -
Slide the pan into the oven and bake for 30-35 minutes. Check it with a toothpick to see if it's ready. Allow it to cool completely while still in the pan.
04 -
Toss your mashed strawberries, sugar, and lemon juice into a small pot. Heat it up until it's bubbly. Add the cornstarch and water mix, stirring until it thickens up. Let it cool entirely.
05 -
Take the cooled glaze and spread it evenly over the top of your cake. Want to go fancy? Throw on some fresh strawberries and drizzle white chocolate over everything.
# Notes:
01 -
Thawed frozen strawberries can replace the fresh ones for the glaze
02 -
For an extra zing, throw some lemon zest into the glaze
03 -
Try using a springform pan if you're aiming for a more elegant serving style