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Decadent Strawberry Earthquake Cake with Cream Cheese Pockets

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A moist and rich strawberry cake featuring pockets of creamy cream cheese that melt into the layers, creating a luscious and indulgent dessert perfect for any occasion.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups (250g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup (180ml) whole milk, room temperature
  • 8 oz (227g) cream cheese, softened
  • 1/2 cup (60g) powdered sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 1 teaspoon lemon zest
  • 2 tablespoons granulated sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan generously with butter or non-stick spray and lightly flour it to prevent sticking.
  2. In a bowl, combine sliced strawberries, lemon zest, and 2 tablespoons of sugar. Toss gently and let sit for 10 minutes to macerate.
  3. Beat the softened cream cheese with powdered sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
  4. Sift together the flour, baking powder, and salt in a separate bowl.
  5. Beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  6. Add eggs one at a time, beating well after each addition, then add vanilla extract.
  7. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently after each addition until smooth and slightly thick.
  8. Pour half of the batter into the prepared pan and spread evenly. Sprinkle half of the macerated strawberries over the batter. Dollop half of the cream cheese filling over the strawberries in small pockets without stirring.
  9. Repeat layering with the remaining batter, strawberries, and cream cheese filling.
  10. Bake for 45-50 minutes or until a toothpick inserted into the cake (avoiding cream cheese pockets) comes out clean. The cake will be golden brown and cream cheese pockets slightly puffed.
  11. Let the cake cool in the pan for at least 20 minutes before slicing to allow flavors to meld and cream cheese pockets to settle.

Notes

Use room temperature ingredients for best blending and even baking. Dollop cream cheese filling in small pockets rather than spreading to create signature pockets. Macerate strawberries to prevent sinking and enhance sweetness. Start checking doneness at 40 minutes to avoid overbaking. Cool cake before slicing to prevent crumbling or excessive cream cheese oozing. If cream cheese bubbles out too much, chill filling before dolloping. Frozen strawberries must be thawed and drained to avoid sogginess.

Nutrition

Keywords: strawberry cake, cream cheese pockets, earthquake cake, easy dessert, moist cake, strawberry dessert

Find it online: https://prismtaste.com/decadent-strawberry-earthquake-cake-recipe-with-cream-cheese-pockets-made-easy/