Description
Indulge in the irresistible combination of moist, fluffy cake and juicy, fresh strawberries in this Strawberry Earthquake Cake. The unique ‘earthquake’ effect created by the layered strawberries makes this dessert a showstopper that’s sure to delight your taste buds.
Ingredients
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup milk
– 2 cups fresh strawberries, hulled and sliced
– 1/4 cup powdered sugar, for dusting
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternate adding the flour mixture and milk to the creamed butter mixture, mixing just until combined after each addition.
6. Gently fold in the sliced strawberries.
7. Pour the batter into the prepared baking dish and use a spatula to spread it evenly.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely, then dust the top with powdered sugar before serving.
Notes
For best results, use fresh, ripe strawberries. You can also try different fruit variations, such as blueberries or raspberries. Store any leftover cake in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American