The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.
When I make Strawberry Sheet Cake with Crumb Topping, I feel like I bring sunshine straight into my kitchen. The smell of sweet strawberries bubbling in the oven reminds me of warm afternoons in Crete, when my grandmother handed me a bowl of fresh-picked berries and told me to taste summer while it lasted.
This Strawberry Sheet Cake with Crumb Topping feels simple, but it carries so much joy. I bake it when friends come over for coffee. I bake it when my family gathers on Sundays. I bake it when I want to turn an ordinary day into something special.
The soft, tender cake holds juicy strawberries in every bite, and the buttery crumb topping adds that little crunch that makes everyone close their eyes for a second. Strawberry Sheet Cake with Crumb Topping never stays long on my table. I cut one square, then another, and suddenly the tray looks almost empty.
Why I Love Making This Recipe
I love this Strawberry Sheet Cake with Crumb Topping because it feels honest. It does not pretend to be fancy. It does not need layers or frosting towers. It simply delivers comfort.
I also love how forgiving it feels. Sheet cakes welcome beginners. You mix, you spread, you bake. You do not worry about perfect decoration. The crumb topping covers everything with golden sweetness.
Strawberries shine in this recipe. They release their juices into the cake and create little pockets of bright flavor. The crumb topping balances that softness with buttery crunch. Together, they create harmony.
When I serve Strawberry Sheet Cake with Crumb Topping, I see women relax around my table. We pour coffee. We talk about life. We share stories. A simple cake holds space for connection.
Ingredients & Little Kitchen Secrets
Here is everything I use to make my Strawberry Sheet Cake with Crumb Topping:
For the Cake Batter:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 2 cups fresh strawberries, diced
For the Crumb Topping:
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ teaspoon cinnamon
- ½ cup unsalted butter, melted
My Little Kitchen Secrets
I always pat the diced strawberries dry with a paper towel. This step keeps the cake from becoming too wet.
I toss the strawberries with one tablespoon of flour before folding them into the batter. That flour helps them stay evenly distributed.
I never overmix the batter. I stir gently until everything combines. Overmixing makes the cake dense, and I want it soft and tender.
For the crumb topping, I mix with a fork, not my hands. I like uneven crumbs. They create texture and personality.
How I Make It, Step by Step
I always start by preheating my oven to 180°C (350°F). I grease a 9×13-inch baking pan and line it with parchment paper for easy removal.
- I whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, I cream the softened butter and sugar until the mixture looks light and fluffy. I use a hand mixer, but I also enjoy doing this by hand when I feel patient.
- I add the eggs one at a time and mix well after each addition.
- I stir in the vanilla extract.
- I add the dry ingredients in three parts, alternating with the milk. I start and end with the dry mixture. I mix gently.
- I fold in the diced strawberries carefully. I move my spatula slowly to avoid crushing them.
- I spread the batter evenly into the prepared pan.
Now I prepare the crumb topping.
- I mix flour, brown sugar, granulated sugar, and cinnamon in a bowl.
- I pour in the melted butter and stir with a fork until crumbs form.
- I sprinkle the crumb topping generously over the cake batter.
I bake the Strawberry Sheet Cake with Crumb Topping for about 40–45 minutes. I check the center with a toothpick. If it comes out clean or with a few moist crumbs, I remove it from the oven.
I let the cake cool in the pan for at least 30 minutes before slicing. This step helps it set properly.
How I Serve It at Home
I cut large squares and place them on simple white plates. I dust a little powdered sugar on top if I feel playful.
Sometimes I serve Strawberry Sheet Cake with Crumb Topping slightly warm with a scoop of vanilla ice cream. The ice cream melts into the strawberries, and everyone smiles.
For brunch, I pair it with Greek coffee or strong espresso. For afternoon gatherings, I serve it with iced tea and fresh fruit on the side.
When children visit, I cut smaller squares and let them hold the cake with both hands. I watch strawberry juice stain their fingers. I do not worry about mess. I care about memories.
Storage, Reheating & Make-Ahead Tips
I store the cake in an airtight container at room temperature for up to two days. If the weather feels warm, I keep it in the refrigerator for up to five days.
When I refrigerate it, I let it come to room temperature before serving. I sometimes warm a slice in the microwave for 10–15 seconds. That warmth brings back the fresh-baked feeling.
If I want to prepare ahead, I bake the cake one day before serving. The flavors deepen overnight, and the crumb topping stays delicious.
I also freeze individual slices wrapped tightly in plastic wrap. I thaw them at room temperature whenever I crave something sweet.
100-Word Short Version
I make Strawberry Sheet Cake with Crumb Topping when I want an easy, comforting dessert full of fresh strawberry flavor. I prepare a soft vanilla cake batter, fold in diced strawberries, and top everything with a buttery cinnamon crumb topping. I bake it in a simple sheet pan until golden and tender. The cake tastes sweet, slightly tangy, and perfectly balanced with crunchy crumbs. I serve it with coffee, tea, or even vanilla ice cream. This cake stores well, freezes beautifully, and always brings people together around my table with smiles and warm conversation.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
🛒 Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 2 cups fresh strawberries, diced
For the Crumb Topping:
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ teaspoon cinnamon
- ½ cup unsalted butter, melted
👩🍳 Instructions
- Preheat oven to 180°C (350°F) and prepare a 9×13-inch baking pan.
- Whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy.
- Add eggs one at a time and mix well.
- Stir in vanilla extract.
- Alternate adding dry ingredients and milk.
- Fold in strawberries gently.
- Spread batter evenly into the pan.
- Mix crumb topping ingredients and sprinkle on top.
- Bake for 40–45 minutes.
- Cool before slicing and serving.
📝 Notes
- Pat strawberries dry before adding to batter.
- Toss strawberries in flour to prevent sinking.
- Do not overmix the batter.
- Store in airtight container for freshness.
🍽️ Nutrition (per serving, approximate)
Calories: 380
Carbohydrates: 52g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Sugar: 30g
Fiber: 2g
Cholesterol: 85mg
Sodium: 220mg
Strawberry Sheet Cake with Crumb Topping
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Strawberry Sheet Cake with Crumb Topping is the kind of cozy, crowd-pleasing dessert I bake when I want something simple but unforgettable. A soft vanilla sheet cake holds juicy strawberries in every bite, while a buttery cinnamon crumb topping bakes into a golden, lightly crisp layer. It’s perfect for summer gatherings, brunch tables, and afternoon coffee—easy to slice, easy to share, and always gone fast.
Ingredients
- 2 ½ cups (315 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup (240 ml) whole milk
- 2 cups (about 300 g) fresh strawberries, hulled and diced
- 1 tbsp all-purpose flour (to toss strawberries)
- Crumb topping:
- 1 cup (125 g) all-purpose flour
- ½ cup (100 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- ½ tsp ground cinnamon
- ½ cup (113 g) unsalted butter, melted
Instructions
- Preheat the oven to 350°F (180°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving a little overhang for easy lifting.
- In a medium bowl, whisk together 2 ½ cups flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- Add the dry ingredients in 3 additions, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined—do not overmix.
- Pat the diced strawberries dry with paper towels, then toss them with 1 tablespoon flour. Gently fold the strawberries into the batter.
- Spread the batter evenly into the prepared pan.
- Make the crumb topping: In a bowl, stir together 1 cup flour, brown sugar, granulated sugar, and cinnamon. Pour in melted butter and mix with a fork until clumps form.
- Sprinkle the crumb topping evenly over the batter, letting some pieces stay chunky for the best texture.
- Bake for 40–45 minutes, or until the center is set and a toothpick inserted in the middle comes out clean or with a few moist crumbs.
- Cool in the pan for at least 30 minutes before slicing. Serve slightly warm or at room temperature.
Notes
For the best texture, keep the strawberries dry before folding them in and toss them with a little flour so they don’t sink. Fresh strawberries taste brightest, but you can use frozen if you thaw them fully and drain very well. Store covered at room temperature for up to 2 days, or refrigerate up to 5 days. Warm slices for 10–15 seconds in the microwave to bring back that fresh-baked softness. Freeze individual slices tightly wrapped for up to 2 months and thaw at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
Conclusion
When I bake Strawberry Sheet Cake with Crumb Topping, I do more than mix flour and sugar. I create a space where people gather. I create comfort. I create sweetness that feels real.
This cake reminds me that simple recipes often bring the greatest joy. I do not need complicated decorations or expensive ingredients. I need fresh strawberries, butter, and love.
I hope you bake this Strawberry Sheet Cake with Crumb Topping in your own kitchen. I hope you share it with women you cherish, with family you adore, or even enjoy a quiet slice alone with coffee. Let your kitchen fill with warmth, laughter, and crumbs on the counter. That is where life truly happens.
