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Flavorful Strawberry Earthquake Cake with Zesty Lemon Cream Cheese Frosting

Strawberry Earthquake Cake - featured image
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A moist and tender yellow cake bursting with fresh strawberries that create signature cracks, topped with a tangy lemon cream cheese frosting for a perfect balance of tart and sweet.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) whole milk
  • 2 cups fresh strawberries, hulled and roughly chopped (about 10–12 medium)
  • 8 oz (227g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 teaspoons fresh lemon zest (about 1 lemon)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each, then add vanilla extract.
  5. On low speed, alternately add dry ingredients and milk in thirds, starting and ending with dry ingredients. Mix just until combined.
  6. Gently fold in chopped strawberries with a rubber spatula, being careful not to mash them.
  7. Pour batter into prepared pan and spread evenly without over-smoothing.
  8. Bake for 45-50 minutes until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter. The surface will be cracked and slightly golden.
  9. Cool cake completely on a wire rack before frosting.
  10. For frosting, beat cream cheese and softened butter until smooth and creamy.
  11. Gradually add powdered sugar, then beat in lemon zest, lemon juice, vanilla extract, and a pinch of salt. Adjust sweetness or lemon flavor to taste.
  12. Spread frosting evenly over cooled cake using an offset spatula, swirling lightly for a rustic look.
  13. Slice and serve.

Notes

Pat strawberries dry if very juicy to prevent batter from becoming too wet. Let cake cool completely before frosting to keep frosting stable. Coat strawberries lightly with flour before folding in to prevent sinking too much. Use fresh lemon zest for best flavor. Can substitute dairy-free and gluten-free ingredients as noted.

Nutrition

Keywords: strawberry cake, lemon cream cheese frosting, earthquake cake, easy cake recipe, summer dessert, fresh strawberries, lemon zest frosting

Find it online: https://breezybake.com/flavorful-strawberry-earthquake-cake-recipe-with-zesty-lemon-cream-cheese-frosting-easy-and-best/