Description
A moist and flavorful strawberry cake with a creamy tangy cream cheese swirl that creates a unique ‘earthquake’ effect in the crumb. Perfect for cozy gatherings or a comforting homemade treat.
Ingredients
- 2 cups all-purpose flour (240 grams)
- 2 teaspoons baking powder
- 1 ½ cups granulated sugar (300 grams)
- ½ teaspoon salt
- ½ cup unsalted butter (115 grams), softened
- 2 large eggs, room temperature
- ¾ cup whole milk (180 ml)
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries (about 225 grams), hulled and chopped
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 8 ounces cream cheese (225 grams), softened
- ½ cup powdered sugar (60 grams)
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
Instructions
1. In a medium bowl, toss the chopped strawberries with 2 tablespoons sugar and 1 teaspoon cornstarch. Set aside for 15 minutes to macerate.
2. Preheat oven to 350°F (175°C). In a large bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, beat softened butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, beating well after each. Mix in milk and vanilla extract.
4. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Gently fold in the macerated strawberries with their juices.
5. Beat softened cream cheese with powdered sugar, egg, and vanilla extract until smooth (2-3 minutes).
6. Pour half the strawberry batter into a greased 9×13 inch pan. Dollop half the cream cheese mixture on top and swirl gently with a knife or skewer.
7. Pour remaining batter over and repeat with remaining cream cheese mixture, swirling again.
8. Bake for 45-50 minutes or until a toothpick inserted near the center comes out with moist crumbs. Tent with foil if needed.
9. Let cake cool in pan on a wire rack for at least 30 minutes before slicing.
Notes
Do not skip macerating the strawberries to prevent soggy cake.
Use room temperature ingredients for better texture.
Swirl cream cheese gently to maintain marbled effect.
Use fresh baking powder for good rise.
Start checking cake at 40 minutes to avoid overbaking.
Let cake cool before slicing to prevent cream cheese from oozing.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg