Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups chopped fresh or frozen strawberries (tossed in 1 tbsp flour)
- Cream Cheese Layer:
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- Crumble Topping:
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup cold butter (cubed)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- For the crumble topping, mix flour, brown sugar, and salt. Cut in cold butter until crumbly. Chill until ready to use.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat eggs, sugar, oil, sour cream, milk, and vanilla. Mix in dry ingredients until just combined. Fold in strawberries.
- Spread batter in the prepared pan.
- For the cream cheese layer, beat cream cheese, sugar, egg yolk, and vanilla until smooth. Drop by spoonfuls over batter and swirl with a knife.
- Sprinkle chilled crumble topping evenly over the cake.
- Bake 40–45 minutes, until a toothpick inserted in the center comes out clean.
- Cool before slicing and serving.
Notes
- Use frozen strawberries without thawing—coat in flour to prevent sinking.
- Add lemon zest to the batter for a citrus twist.
- Top crumble with sliced almonds for added texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
