When spring strawberries start showing up at the market, I turn my favorite show-stopping dessert into something wholesome: Strawberry Earthquake Cake. This low-carb twist on the classic “earthquake” — pockets of cream cheese and juicy strawberries bursting through a tender almond-flour cake — is perfect for healthy eaters, keto/low-carb followers, and anyone who wants a sugar-free, fruit-forward treat that won’t derail their plan.
What makes this Strawberry Earthquake Cake stand out
- Melting pockets of cream cheese + burst strawberry ribbons — the texture is dramatic and comforting at the same time.
- Fruit-forward but sugar-free — fresh strawberries bring brightness while erythritol/monk-fruit keeps the carbs low.
- Simple, hands-off bake — you assemble in layers and the oven does the rest; ideal for busy bakers.
- Diet-friendly satisfaction — moderate protein, healthy fats, and low net carbs make it suitable for post-workout snack windows or a guilt-free dessert.
Personal blogger note
I made this the first sunny weekend after winter and served it with black coffee — everyone asked for seconds. Honestly, it’s one of those cakes I bake when I want something that feels indulgent but keeps my blood sugar steady.
Equipment (and why each one matters)
- 9×13-inch baking pan (or equivalent) — roomy enough for the batter + cream-cheese pockets + berries to spread and create that “earthquake” look. Keeps slices shallow and easy to serve.
- Mixing bowls — at least two — one for dry ingredients and one for wet. Separating keeps you from overmixing and makes folding easier.
- Hand whisk or electric hand mixer — eggs and cream cheese benefit from a few seconds of whisking to be silky, but a whisk works if you prefer no gadgets.
- Rubber spatula — for folding the batter and scraping every last bit into the pan.
- Measuring cups/spoons and kitchen scale — keto baking is forgiving, but accurate measurements (especially with almond/coconut flours) yield consistent texture. A scale removes guesswork.
- Serrated knife — for clean slices when serving.
- Parchment paper — makes removal and cleanup far easier and protects the bottom from sticking.
- Oven thermometer (optional) — useful if your oven runs hot or cool; temperature matters for even bake and cream-cheese pockets.
Ingredients (with substitutions and why each matters)
Recipe yields 12 servings.
Cake base
- 200 g (≈2 cups) almond flour — the low-carb foundation: protein, healthy fats, and nutty flavor. Sub: hazelnut flour for a deeper taste (changes texture slightly).
- 20 g (≈2 tbsp) coconut flour — soaks up moisture and prevents a gummy crumb. If avoiding coconut: reduce pumpkin or add 1 extra egg (texture will change).
- 100 g erythritol or monk-fruit sweetener — sugar-free sweetness without raising blood sugar. If you prefer less sweet: reduce to 80 g and taste the batter.
- 4 large eggs (≈200 g total) — bind and provide lift.
- 100 g unsalted butter (melted) — tender, rich crumb. Dairy-free swap: melted coconut oil (mild coconut flavor).
- 1 tsp baking powder (gluten-free) — gentle rise.
- 1/4 tsp salt — enhances flavor.
- 1 tsp vanilla extract — aroma and balance.
Cream-cheese pockets
- 226 g (8 oz) full-fat cream cheese, softened — creates the creamy pockets that “melt” into the cake. Lower-carb swap: full-fat Greek yogurt (thinner texture; use strained labneh for closer texture).
- 20 g erythritol — lightly sweetens the cream layer.
- 1 egg yolk — stabilizes the cream-cheese dollops so they hold shape.
Strawberry layer
- 300 g fresh strawberries, hulled and quartered — fresh strawberry flavor and texture. Frozen swap: thaw and drain well (may add extra moisture).
- 30 g erythritol — macerates strawberries to release juices and sweeten without sugar. If you want extra jammy ribbons: sprinkle on more sweetener and let sit 10 minutes.
Optional whipped-cream drizzle (adds calories/carbs)
- 100 g heavy whipping cream whipped with 10 g erythritol — light finish for serving.
Why these matter: Almond flour keeps carbs low while delivering moistness; coconut flour prevents collapse; cream cheese creates the distinctive earthquake pockets; strawberries add freshness and natural sweetness without a heap of carbs when portioned.
Step-by-step cooking process — clear, friend-to-friend instructions
Before you start
- Preheat oven to 175°C / 350°F. Line a 9×13-inch pan with parchment (leave a 1–2 inch overhang for easy lift-out) and lightly grease the sides.
- Hull and quarter strawberries; place in a bowl and toss with 30 g erythritol. Let macerate while you assemble (10 minutes) — this makes juicy, glossy ribbons.
Make the cream-cheese pockets
3. In a small bowl, beat 226 g softened cream cheese with 20 g erythritol and 1 egg yolk until smooth and silky. Don’t overbeat—just enough to remove lumps. Set aside.
Dry mix
4. In a medium bowl, whisk together 200 g almond flour, 20 g coconut flour, 1 tsp baking powder, and 1/4 tsp salt. Whisking breaks up clumps and ensures even leavening.
Wet mix
5. In a separate large bowl, whisk 4 eggs with 100 g erythritol until slightly thickened and pale (30–60 seconds by hand, 20–30 seconds with a mixer). Add 100 g melted butter and 1 tsp vanilla; whisk to combine.
Combine
6. Pour the dry mix into the wet mix and fold gently with a spatula until mostly combined. The batter will be thicker than traditional cake batter — that’s normal for almond flour cakes. If it seems too stiff to spread, stir in 1 tbsp unsweetened almond milk at a time (max 2 tbsp).
Layer & create the “earthquake”
7. Spread half of the batter into the prepared pan, smoothing evenly. Dollop spoonfuls of the cream-cheese mixture across the surface — about 1-2 tbsp per dollop, spaced evenly (leave some cream for the top if you like). Next, scatter half of the macerated strawberries over the batter and gently press them into the batter so some are slightly submerged. Dollop the remaining batter around the pan in spoonfuls, gently filling gaps (don’t overmix). Finish with the remaining cream-cheese dollops and strawberries. The goal is pockets, not a fully even top — this creates the earthquake look.
Bake
8. Bake at 175°C / 350°F for 35–40 minutes, or until edges are golden and a toothpick in the center comes out with a few moist crumbs (avoid a completely dry toothpick — you want the cake moist). If the top is browning too fast, tent lightly with foil for the last 10 minutes.
Cool & optional finish
9. Cool in the pan for 20 minutes, then lift out with parchment and cool on a wire rack until just warm (this helps slices hold). If using whipped cream, whip 100 g heavy cream with 10 g erythritol to soft peaks and dollop or pipe on cooled slices. Serve slightly warm or at room temperature.
Health & nutrition insights
- This is a low-carb, sugar-free dessert built around almond flour, eggs, and healthy fats — so it’s diabetic-friendly in moderation and works well for keto/low-carb plans.
- Protein from eggs and almond flour gives satiation, while fats from butter and cream cheese support ketosis.
- Strawberries are relatively low in carbs among fruits, and macerating with erythritol brings out flavor without added sugars — just watch portion sizes.
Nutrition breakdown (estimates — 12 servings)
I calculated these estimates based on the ingredient weights above and treated erythritol as a zero-calorie, zero-net-carb sweetener (common practice). Nutrition will vary by brand and exact measures.
Whole cake (without whipped cream):
- Calories: ~3,118 kcal
- Protein: ~88.5 g
- Fat: ~281.8 g
- Total carbs: ~88.9 g
- Fiber: ~35.0 g
- Net carbs (whole cake): ~53.9 g
Per serving (1 of 12) — without whipped cream:
- Calories: ≈ 260 kcal
- Protein: ≈ 7.4 g
- Fat: ≈ 23.5 g
- Total carbs: ≈ 7.4 g
- Fiber: ≈ 2.9 g
- Net carbs: ≈ 4.5 g
Per serving — with optional whipped cream drizzle:
- Calories: ≈ 289 kcal
- Protein: ≈ 7.6 g
- Fat: ≈ 26.6 g
- Net carbs: ≈ 4.7 g
Note: I excluded erythritol from net-carb totals (common for sugar alcohols that do not raise blood sugar), and I rounded values. If you want an ingredient-by-ingredient CSV or a per-100 g table for the cake, I can export that.
Serving + pairing ideas
- Serve with a hot cup of black coffee or green tea for a morning treat.
- Spoon a small dollop of full-fat Greek yogurt instead of whipped cream for a protein boost.
- This cake works beautifully at brunches, potlucks, or as a lighter holiday dessert when you want fruit and indulgence with fewer carbs.
Storage & meal-prep tips
- Fridge: Store covered for 4–5 days. Cream-cheese pockets keep the cake moist.
- Freeze: Slice, wrap individually (parchment + foil), and freeze up to 3 months. Thaw overnight in fridge.
- Reheat: Warm a slice in a 160°C/320°F oven for 6–8 minutes to refresh the texture and slightly re-melt the cream pockets. Avoid microwaving if you want to keep texture intact.
FAQ (natural questions readers will Google)
Q: Can I make this dairy-free?
A: Yes — swap butter for coconut oil and use a dairy-free cream cheese alternative. Texture and flavor shift slightly (a coconut note will be noticeable if using coconut oil).
Q: Can I use frozen strawberries?
A: You can, but thaw them first and drain excess liquid well to avoid a soggy cake. Pat them dry and toss in a little coconut flour or erythritol to reduce added moisture.
Q: Is this safe for people with diabetes?
A: It’s lower in net carbs than a traditional strawberry cake, but portion control matters. Beet or fruit sugar replacements vary, so check blood sugar response individually.
Q: Can I make this into muffins?
A: Yes — divide into 12–14 muffin cups and bake 18–24 minutes. Dollop cream cheese into each cup and sprinkle chopped strawberries on top before baking.
🍰 Recipe Details
- Prep Time: 20 minutes (plus 10 minutes macerating strawberries)
- Cook Time: 35–40 minutes
- Total Time: ~60 minutes
- Course: Dessert / Brunch sweet
- Cuisine: American / Healthy (low-carb)
- Servings: 12 slices
- Calories: ≈ 260 kcal per serving (without whipped cream); ≈ 289 kcal (with whipped cream)
Closing note
If you love strawberry season but also like to keep things low-carb, this Strawberry Earthquake Cake hits that sweet spot — bright, creamy, and satisfying. Try it once and you’ll notice how a few smart swaps make a dessert both delicious and diet-friendly. Bake it for friends; I promise it disappears fast.
Strawberry Earthquake Cake Recipe
Ingredients
Method
- Preheat oven to 175°C / 350°F. Line a 9×13 pan with parchment and grease the sides.
- Toss 300 g strawberries with 30 g erythritol; set aside to macerate 10 minutes.
- Beat 226 g cream cheese with 20 g erythritol and 1 egg yolk until smooth; set aside.
- Whisk dry: 200 g almond flour + 20 g coconut flour + 1 tsp baking powder + 1/4 tsp salt.
- Whisk wet: 4 eggs + 80 g erythritol until slightly thick, then add 100 g melted butter + 1 tsp vanilla.
- Fold dry into wet until just combined; add 1 tbsp almond milk if batter is too stiff.
- Spread half the batter in the pan. Drop cream-cheese dollops (1–2 tbsp each) evenly. Scatter half the strawberries. Spoon remaining batter around in patches, then finish with remaining cream cheese dollops and strawberries (don’t fully cover — pockets create the earthquake).
- Bake 35–40 minutes until edges are golden and a toothpick shows a few moist crumbs. Tent with foil if browning too fast.
- Cool 20 minutes in pan, then lift out and cool slightly more. Optional: whip 100 g heavy cream + 10 g erythritol and serve on slices. Slice into 12 and enjoy.
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