Description
A rustic, gooey strawberry earthquake cake with cream cheese drizzle and fresh berries. Sugar-free option included.
Ingredients
1 box yellow cake mix (sugar-free optional)
3 eggs
½ cup oil
1 cup water
1 can strawberry pie filling (21 oz, sugar-free optional)
1–2 cups fresh strawberries, chopped
8 oz cream cheese, softened
⅓ cup powdered erythritol
2 tbsp strawberry preserves
1–2 tbsp milk
Instructions
1. Preheat oven to 350°F. Grease 9×13 dish.
2. Prepare cake mix as directed (eggs, oil, water).
3. Pour batter into dish evenly.
4. Spoon strawberry pie filling on top. Swirl gently.
5. Scatter fresh strawberries across.
6. Beat cream cheese, powdered erythritol, preserves, and milk until smooth. Drizzle over cake.
7. Bake 40–45 minutes until golden and mostly set.
8. Cool 20 minutes. Serve with whipped topping or extra strawberries.
Notes
Cake will crack—this is part of its charm.
Swap strawberries for blueberries, raspberries, or peaches.
Tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 0g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg