Ingredients
1 1/2 cups all-purpose flour
1/3 cup sugar
1/3 cup corn syrup
1/3 cup vegetable oil
2 large eggs
1 1/2 cups chopped or 10 oz canned strawberries
1/2 tsp cream of wheat
1/2 tsp salt
1 1/2 tsp baking powder
1 tbsp melted butter
1/2 cup milk
Instructions
Line a 9×13 inch pan with parchment paper, leaving overhang for easy removal.
Whisk flour, sugar, corn syrup, oil, and eggs in a medium bowl until smooth.
Add chopped strawberries or canned filling, stirring gently to avoid overworking the berries.
Sprinkle cream of wheat and salt over the batter while still wet.
Add melted butter and fold using a spatula to combine thoroughly.
In a small bowl, mix milk with any additional ingredients required for a pudding-like texture.
Alternately layer the cake batter and the milk mixture into the prepared baking dish.
Bake at 350°F (175°C) for 15 minutes, or until golden and bubbly but not overcooked.
Let the cake cool completely before serving, allowing the layers to set for optimal texture.
Notes
Use gluten-free flour for a dietary alternative.
Brown sugar can be substituted for added depth of flavor.
Glucose syrup may replace corn syrup.
Canola or melted coconut oil can replace vegetable oil.
Almond or oat milk can be used for a dairy-free option.
Instant tapioca can be used in place of cream of wheat.
Chilling the cake before serving enhances the “earthquake” texture.
- Prep Time: 25
- Cook Time: 15
- Category: Strawberry Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of the cake)
- Calories: 220
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg