This Cream Cheese Strawberry Sheet Cake with Crumble Topping is the perfect blend of soft, tender cake, velvety cream cheese frosting, juicy macerated strawberries, and a buttery crumble sprinkled over the top. It is simple to assemble, yet impressive enough for gatherings, potlucks, spring holidays, or summer celebrations. Every bite is a mix of creamy sweetness, fresh berries, and a delicate crunch that keeps you coming back for more.

Whether you need a crowd-pleasing dessert or want something comforting and bakery-worthy without complex steps, this recipe has everything you love in a classic strawberry cake, elevated with a rich cream cheese layer and an irresistible crumb topping.

Why You’ll Love This Recipe

This sheet cake is the kind of dessert that guests rave about and immediately ask the recipe for. The soft vanilla cake provides the perfect foundation for a thick, smooth cream cheese frosting. The fresh strawberries add natural sweetness and brightness, while the crumble topping gives the perfect texture contrast without overpowering the delicate flavors.

It is also wonderfully adaptable. Make it gluten-free, add citrus hints, or substitute seasonal fruits — the recipe is flexible and forgiving. Plus, because it is made in a 9×13 pan, it is ideal for feeding a crowd with minimal effort.

Preparation and Cooking Time

Prep Time: 25 minutes
Bake Time: 25–30 minutes
Cooling + Chilling Time: 1 hour
Total Time: About 1 hour 45 minutes
Servings: 12–16 squares

Ingredients

For the Cake Base

2 cups all-purpose flour (or gluten-free flour blend)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup buttermilk (or plant-based milk + 1 tbsp lemon juice)

For the Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
2–3 tbsp heavy cream or milk, as needed for consistency

For the Crumble Topping

1/2 cup all-purpose flour
1/3 cup brown sugar
1/2 tsp cinnamon
1/4 cup cold unsalted butter, cubed
1/2 cup rolled oats (optional for a crunchy texture)

For the Strawberry Layer

2 cups fresh strawberries, hulled and sliced
2 tbsp granulated sugar (for macerating)

Step-by-Step Instructions

Step 1: Bake the Cake Base

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla.
Add the dry ingredients and buttermilk alternately, beginning and ending with the dry mixture. Mix until just combined.
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Allow the cake to cool completely.

Step 2: Prepare the Crumble Topping

Combine flour, brown sugar, cinnamon, and oats.
Cut in the cold butter using a fork or pastry cutter until you have coarse crumbs.
Chill the crumble in the refrigerator until ready to use.

Step 3: Make the Strawberry Layer

Toss sliced strawberries with sugar.
Let them rest for 15–20 minutes to draw out their natural juices.

Step 4: Frost and Assemble

Beat the softened cream cheese and butter until smooth.
Add powdered sugar and vanilla, mixing until creamy. Add cream or milk as needed for a spreadable texture.
Frost the cooled cake evenly.
Drain excess juice from the macerated strawberries and arrange them over the frosting.
Sprinkle the chilled crumble topping over the strawberries, pressing lightly so it adheres.
Refrigerate for at least 1 hour before slicing to help everything set.

How to Serve

This sheet cake is delicious chilled or slightly cool from the refrigerator, which keeps the cream cheese layer firm and refreshing. Serve it:

• In generous squares topped with extra strawberries
• With a scoop of vanilla ice cream for summer gatherings
• Alongside coffee or tea for a comforting afternoon treat
• At potlucks or parties directly from the baking pan for easy slicing and sharing

Its beauty is in its simplicity — it looks rustic and inviting without requiring decorative skills.

Additional Tips

• For a richer flavor, add a splash of almond extract to the frosting.
• Lemon zest sprinkled over the strawberries adds brightness and lifts the sweetness.
• Make sure the cake is completely cool before frosting to prevent melting.
• Use very cold butter for the crumble to ensure it stays crisp.
• If strawberries are out of season, substitute with raspberries, blueberries, or a mixed berry medley.

Recipe Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend for both the cake and crumble.
• Lemon Strawberry Cake: Add lemon zest to the batter and a bit of lemon juice to the frosting.
• Berry Medley Sheet Cake: Replace strawberries with mixed berries for a colorful twist.
• Almond Crumble: Add sliced almonds to the topping for extra crunch.
• Chocolate Drizzle: Drizzle melted dark chocolate over the finished cake for richer flavor.
• Strawberry Shortcake Style: Serve slices with extra whipped cream on top.

Freezing and Storage

Refrigerator: Store covered for up to 4 days. The crumble remains crisp and the frosting stays firm.
Freezer: Freeze slices individually wrapped for up to 2 months. Thaw in the refrigerator before serving.
Avoid freezing the assembled crumble for long periods, as it may soften slightly.

Frequently Asked Questions

Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid excess moisture.

Can I make this cake ahead of time?
Absolutely. Bake the cake a day ahead, then assemble with frosting and strawberries the next day.

Can I skip the crumble topping?
You can, but it adds wonderful texture. If skipping, top with extra berries.

What if I don’t have buttermilk?
Mix 1 cup of milk with 1 tablespoon lemon juice and let it sit for 5 minutes.

Can this recipe be made dairy-free?
Yes — use plant-based butter, dairy-free cream cheese, and almond or oat milk./

Cream Cheese Strawberry Sheet Cake with Crumble Topping

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• Author: Sophia

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Ingredients

Scale 1x2x3x

For the Cake Base:

• 2 cups all-purpose flour (or gluten-free flour blend)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk (or plant-based milk + 1 tbsp lemon juice)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp heavy cream/milk (adjust for consistency)

For the Crumble Topping:

• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 cup cold unsalted butter, cubed
• 1/2 cup rolled oats (optional for crunch)

For the Strawberry Layer:

• 2 cups fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar (to macerate strawberries)

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Instructions

Step 1: Bake the Cake Base

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. Whisk dry ingredients : In a bowl, combine flour, baking powder, baking soda, and salt.
3. Cream butter and sugar : Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
4. Alternate wet and dry : Gradually mix in dry ingredients and buttermilk, starting and ending with dry.
5. Bake : Pour batter into the pan. Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.

Step 2: Prepare the Crumble Topping

1. Mix ingredients : Combine flour, brown sugar, cinnamon, and oats. Cut in cold butter until crumbly. Chill until ready to use.

Step 3: Make the Strawberry Layer

1. Macerate strawberries : Toss sliced berries with sugar. Let sit for 15–20 minutes to release juices.

Step 4: Frost and Assemble

1. Frost the cooled cake : Beat cream cheese, butter, powdered sugar, vanilla, and cream until smooth. Spread evenly over the cake.
2. Add strawberries : Arrange macerated strawberries (drain excess juice) over the frosting.
3. Sprinkle crumble topping : Press gently into the frosting. Chill for 1 hour before serving.

Pro Tip: For extra flavor, add a splash of almond extract to the frosting or sprinkle lemon zest over the strawberries.