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