Step 6: Bake the Cake Place the baking dish in the preheated oven and bake for 40-45 minutes. The cake is done when it is set in the center and the edges are golden brown.
Step 7: Cool and Serve Allow the cake to cool completely before serving. The cooling process will reveal the beautiful cracked, earthquake-like top, showcasing the cream cheese and strawberry pockets.
Storage and Reheating Tips
Storage: Keep the cake covered in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing: Wrap individual slices in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator before serving.
Reheating: Enjoy slices at room temperature or warm them in the microwave for 10-15 seconds.
Helpful Tips for Enhancing the Recipe
Use Fresh Strawberries: Fresh strawberries provide the best flavor and texture.
Room Temperature Ingredients: Ensure the cream cheese is softened and the eggs are at room temperature for smoother mixing.
Do Not Overmix: When folding in the strawberries, be gentle to maintain the cake’s light texture.
Check Doneness: Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
Cooling Time: Allow the cake to cool completely to ensure the cream cheese mixture sets properly.
Alternative Toppings: Try adding sliced almonds or chopped pecans for extra crunch.
Flavor Variations: Add a tablespoon of lemon zest to the batter for a citrusy twist.
Greasing the Pan: Use both butter and flour to grease the pan to prevent sticking.
Even Distribution: Spread the cream cheese mixture evenly to ensure each bite has a bit of creamy goodness.
Continued on next page (page 3)
