Strawberry Earthquake Cake

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups fresh strawberries, hulled and sliced
• ½ cup strawberry jam
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• 2 tablespoons milk (if needed for consistency)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In another bowl, beat together the milk, vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually pour the wet ingredients into the dry ingredients, mixing gently with a spatula until just combined.
5. Fold in the sliced strawberries and strawberry jam, ensuring they are evenly distributed.
6. Pour the batter into the prepared baking pan. Bake for 30-35 minutes, or until a toothpick comes out clean.
7. Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
8. While the cake cools, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract. Adjust consistency with milk if needed.
9. Spread the cream cheese frosting evenly over the cooled cake.
10. Refrigerate the cake for at least 30 minutes before serving.