Cream Cheese Strawberry Sheet Cake with Crumble Topping

Cream Cheese Strawberry Sheet Cake with Crumble Topping is a soft, moist cake bursting with sweet strawberries and layered with a rich cream cheese swirl—all topped with a golden, buttery crumble. It’s an easy-to-make dessert that’s perfect for feeding a crowd or enjoying with a cup of coffee.

Why You’ll Love This Recipe

I love how this cake brings together so many textures and flavors in each slice. The tender vanilla cake base is packed with strawberries, the cream cheese adds a luscious swirl of tangy richness, and the crumble topping gives every bite a buttery crunch. It’s comforting, beautiful, and completely irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Eggs

• Vegetable oil

• Sour cream or Greek yogurt

• Milk

• Vanilla extract

• Fresh or frozen strawberries (chopped)

For the cream cheese layer:

• Cream cheese (softened)

• Granulated sugar

• Egg yolk

• Vanilla extract

For the crumble topping:

• All-purpose flour

• Brown sugar

• Cold butter (cubed)

• Pinch of salt

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.

2. I prepare the crumble first by cutting cold butter into the flour, brown sugar, and salt until it resembles coarse crumbs. I chill it while making the cake.

3. For the cake, I whisk together the dry ingredients in one bowl and beat the eggs, sugar, oil, sour cream, milk, and vanilla in another. I combine both mixtures and fold in the chopped strawberries.

4. I spread the cake batter evenly in the prepared pan.

5. For the cream cheese layer, I beat together cream cheese, sugar, egg yolk, and vanilla until smooth. I drop spoonfuls over the batter and swirl gently with a knife.

6. I sprinkle the crumble topping evenly over the top.

7. I bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

8. I let it cool before slicing and serving.

Servings and timing

This recipe makes about 12–16 servings. It takes 20 minutes to prep and 40–45 minutes to bake—ready in just over an hour.

Variations

Sometimes I use raspberries or blueberries instead of strawberries for a change, or add a touch of lemon zest to the batter for brightness. I’ve also added sliced almonds to the crumble for extra crunch.

storage/reheating

I store the cake covered in the refrigerator for up to 4 days. To serve warm, I microwave individual slices for about 15–20 seconds. It also tastes great chilled or at room temperature.

FAQs

Can I use frozen strawberries?

Yes, I use frozen strawberries—no need to thaw, just toss them in a little flour before folding into the batter to prevent excess moisture.

Can I skip the cream cheese layer?

I can leave it out, but I love the richness it adds. If skipping, I might add extra fruit or a simple glaze instead.

How do I keep the crumble from sinking?

I chill the crumble before sprinkling it on the cake. This helps it stay on top and bake into a golden crust.

Can I make this in advance?

Yes, I often make it a day ahead—the flavor improves as it rests, and it slices beautifully once fully cooled.

Can I freeze this cake?

Yes, I freeze individual slices wrapped tightly. I thaw them in the fridge or reheat gently in the microwave or oven.

Conclusion

Cream Cheese Strawberry Sheet Cake with Crumble Topping is a rich, fruity, and crowd-pleasing dessert that’s as easy as it is delicious. With its moist cake base, creamy swirls, and sweet crumble topping, it’s the kind of treat I love to bring to gatherings—or keep around for sweet, cozy moments at home.