Description
Strawberry Seismic Cake is a delightful American dessert featuring a moist strawberry cake swirled with a creamy cream cheese filling, topped with whipped topping and strawberry glaze. This visually stunning cake combines a marbled ‘seismic’ effect within the cake batter, enhanced by fresh strawberries and a sweet topping, making it perfect for celebrations and summer gatherings.
Ingredients
Scale
For the Cake:
- 1 box strawberry cake mix (plus ingredients called for on the box – usually eggs, oil, and water)
- 1 (3.4 oz) box instant vanilla pudding mix (dry)
- 1/2 cup sour cream
- 1/2 cup milk
- 1/4 cup strawberry preserves or jam
For the Seismic Filling:
- 1 (8 oz) block cream cheese (softened)
- 1/2 cup powdered sugar
- 1/2 cup sweetened condensed milk
- 1 cup diced fresh or frozen strawberries
For the Topping:
- 1 (8 oz) tub whipped topping (like Cool Whip)
- 1/4 cup strawberry preserves or glaze
- Extra diced strawberries for garnish (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking and set aside for the cake batter.
- Make the Cake Batter: In a large mixing bowl, prepare the strawberry cake mix according to the package instructions. Add the instant vanilla pudding mix, sour cream, milk, and strawberry preserves. Mix carefully until the batter is smooth and uniform in texture. Pour the batter evenly into the greased baking dish.
- Prepare the Seismic Filling: In a medium bowl, beat the softened cream cheese until fully smooth, ensuring no lumps remain. Incorporate the powdered sugar and sweetened condensed milk and mix until the mixture is well combined. Gently fold in the diced strawberries, distributing them throughout the filling without breaking them down.
- Create the Seismic Swirl: Drop spoonfuls of the cream cheese filling onto the surface of the cake batter. Using a knife, gently swirl the filling into the batter to create a marbled or ‘cracked’ pattern, which gives the cake its distinctive ‘seismic’ look.
- Bake the Cake: Place the baking dish in the preheated oven. Bake for 35 to 40 minutes, or until a toothpick inserted into the cake portion (avoiding the filling) comes out clean. Remove from oven and let the cake cool completely on a wire rack.
- Add the Topping: Once cooled, spread the whipped topping evenly over the cake surface. Spread the strawberry preserves or glaze on top of the whipped topping and gently swirl with a spoon or knife to create an attractive marbled effect. Optionally, garnish with additional fresh diced strawberries for an extra burst of flavor and color.
- Chill and Serve: Chill the cake in the refrigerator for at least 1 hour to allow the flavors to meld and the topping to set. Slice into 12 to 16 pieces and serve chilled for best results.
Notes
- Store the cake covered in the refrigerator for up to 4 days to maintain freshness and flavor.
- The cake tastes even better the next day as the flavors meld and intensify.
- Perfect dessert choice for potlucks, summer parties, and special occasions.
- Use fresh strawberries for the best texture and flavor in the filling and garnish, or frozen if fresh are unavailable.
- Ensure cream cheese is softened to avoid lumps in the filling mixture.
