Delicious Strawberry Earthquake Cake
A delightful dessert that combines the sweet and tangy flavors of fresh strawberries with a rich and moist cake base.
Equipment
- Mixing Bowl
- Baking Pan
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Provides structure and stability to the cake.
- 1.5 cups Granulated Sugar Enhances flavor and aids in browning.
- 2 teaspoons Baking Powder Helps the cake rise.
- 0.5 teaspoon Salt Balances sweetness.
Wet Ingredients
- 0.5 cups Unsalted Butter Melted for richness and moisture.
- 3 large Eggs Bind ingredients and provide structure.
- 1 cup Milk Adds richness and helps dissolve dry ingredients.
Filling
- 2 cups Fresh Strawberries Chopped and folded into the batter.
Topping
- 0.5 cups Powdered Sugar For dusting the top of the cake.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk until evenly distributed.
- In a separate bowl, melt the unsalted butter and let it cool slightly. Add the eggs and milk, whisking until well combined.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.
- Fold in the chopped fresh strawberries until evenly distributed.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10-15 minutes before transferring to a wire rack.
- Dust the top of the cake with powdered sugar before serving.
- Slice into squares and serve warm or at room temperature.
Notes
Store leftovers in an airtight container at room temperature for up to three days.