It’s a busy Wednesday afternoon at the office, and the usual rush of emails and phone calls is a constant hum. But as the scent of fresh strawberries begins to fill the air, the mood shifts.
One of my colleagues walks in with a tray of warm, just-baked strawberry sheet cake, topped with a crumble that promises the perfect crunch. Instantly, the office feels lighter—like everyone’s tension just melts away with that first bite. It’s one of those moments where the entire room pauses, everyone collectively appreciating the moment of sweetness that’s just been shared.
I’m not sure if it was the moist cream cheese filling or the slight tartness of the strawberries, but it had that perfect balance. It’s funny how food can turn a regular workday into something memorable, bringing people together in unexpected ways. After tasting it, we couldn’t help but share tips on the secret ingredients.
The combination of vanilla pudding mix in the batter and the creamy, slightly tangy filling just seemed to elevate an everyday cake to something extraordinary. Naturally, I had to try it out for myself. And now, I’m sharing the recipe with you—hoping it brings a little of that same joy to your day, whether it’s a simple family dinner or a moment to share with friends.
Short Description
This Cream Cheese Strawberry Sheet Cake is a moist, flavorful cake loaded with fresh strawberries, topped with a creamy layer of sweetened cream cheese and a golden crumble topping. Perfect for any occasion, it combines convenience with elegance and a satisfying texture.
Key Ingredients
For the Cake:
- 1 box (15.25 oz) white cake mix
- 1 package (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- ½ cup vegetable oil
- ¾ cup milk
- 1 teaspoon vanilla extract
- 1 cup diced fresh strawberries
- 4 oz cream cheese, softened
For the Cream Cheese Layer:
- 4 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
For the Crumble Topping:
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup cold unsalted butter, cubed
- ¼ cup freeze-dried strawberries, crushed (optional but adds flavor and color)
Tools Needed
- Hand or stand mixer
- 9×13-inch baking dish
- Large mixing bowls
- Whisk
- Knife for dicing strawberries
- Fork or pastry cutter for crumble topping
- Parchment paper (optional)
Cooking Instructions
Step 1: Preheat Oven & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper for easy removal after baking.
Step 2: Make the Cake Batter
In a large bowl, combine the cake mix, vanilla pudding mix, eggs, oil, milk, vanilla extract, and softened cream cheese.
Beat with a hand mixer on medium speed for 2–3 minutes until smooth and creamy. Gently fold in the diced strawberries, ensuring they’re evenly distributed throughout the batter.
Step 3: Prepare the Cream Cheese Layer
In a separate bowl, beat together the cream cheese, sugar, egg yolk, and vanilla extract until smooth and slightly thickened. The mixture should be thick enough to drop spoonfuls over the cake batter.
Step 4: Pour and Layer
Pour the cake batter into the prepared baking dish, spreading it evenly. Drop spoonfuls of the cream cheese mixture over the top of the batter. Use a knife or a skewer to gently swirl the cream cheese mixture into the cake batter, creating a marbled effect.
Step 5: Make the Crumble Topping
In a small bowl, combine the flour and sugar. Add the cold butter cubes and use a fork or pastry cutter to work the butter into the dry ingredients until you get coarse crumbs.
Stir in the freeze-dried strawberries if you’re using them for an extra burst of flavor and color.
Step 6: Top and Bake
Sprinkle the crumble topping evenly over the cake batter. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean, and the crumble topping is golden brown.
Step 7: Cool & Serve
Let the cake cool in the pan for at least 20 minutes before slicing into squares. Serve slightly warm or at room temperature for the best flavor and texture.
Why You’ll Love This Recipe
Delicious Flavor: The combination of fresh strawberries, cream cheese, and a buttery crumble topping is simply irresistible.
Easy to Make: With minimal ingredients and a straightforward process, this cake is perfect for both novice and experienced bakers.
Perfect for Any Occasion: Whether it’s a casual family meal or a special event, this cake is a guaranteed crowd-pleaser.
Versatile: Add your favorite fruit or tweak the crumble to match your preferences for a unique twist every time.
Mistakes to Avoid & Solutions
Mistake: The cake is too dry.
Solution: Ensure that you don’t overmix the batter. Mixing too much can result in a denser, drier cake. Be gentle when folding in the strawberries.
Mistake: Crumble topping is too hard.
Solution: If your crumble turns out too hard, it’s likely the butter wasn’t cold enough. Next time, make sure the butter is chilled and work quickly when making the crumble.
Mistake: Cream cheese layer is too thin.
Solution: Make sure to beat the cream cheese mixture until it’s thick and smooth before adding it to the cake. The cream cheese should form thick dollops on top of the cake batter.
Serving and Pairing Suggestions
Serve as a dessert: This cake is perfect as a standalone treat at any meal, especially with a dollop of whipped cream or a scoop of vanilla ice cream.
Pair with drinks: Serve alongside a light iced tea or a chilled glass of rosé for a refreshing, summery vibe.
Serving Style: Great for potlucks, family gatherings, or a special dinner. You can also make it ahead of time for easy serving when hosting.
Storage and Reheating Tips
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate for up to 5 days.
Reheating: To reheat, place individual slices in the microwave for 15–20 seconds, or warm the whole cake in a 350°F oven for about 10 minutes until heated through.
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes! If fresh strawberries aren’t available, you can use frozen ones. Just make sure to thaw and drain them well to avoid extra moisture in the cake.
2. Can I skip the freeze-dried strawberries in the crumble topping?
Of course! The freeze-dried strawberries add extra flavor and color, but they are optional. The crumble topping will still be delicious without them.
3. How do I make this cake gluten-free?
To make this cake gluten-free, substitute the white cake mix with a gluten-free cake mix, and ensure all other ingredients are gluten-free.
4. Can I make this cake in advance?
Yes! You can prepare the cake a day before serving. Just store it in an airtight container and let it cool completely before refrigerating.
5. How can I make this recipe dairy-free?
You can substitute the cream cheese with a dairy-free alternative and use non-dairy milk (like almond or oat milk) for the cake batter. Be sure to check your pudding mix for dairy ingredients.
Tips & Tricks
– For a more intense strawberry flavor, use strawberry puree in the cake batter.
– Make sure your butter for the crumble topping is very cold to get the perfect crumbly texture.
– Don’t skip the vanilla extract—it adds a nice depth of flavor to both the cake and cream cheese layers.
Recipe Variations
Chocolate Version: Add cocoa powder to the cake mix for a chocolate version. Pair it with a chocolate cream cheese layer for an indulgent treat.
Tropical Twist: Swap the strawberries for pineapple or mango for a tropical flair. A sprinkle of toasted coconut on top would be a great addition to this variation.
Lemon Zest: Add the zest of one lemon to the cake batter for a citrusy kick that complements the sweetness of the strawberries.
Final Thoughts
The beauty of this cream cheese strawberry sheet cake lies in its simplicity—each bite is like a hug in dessert form. Whether you’re celebrating a special occasion or simply craving something sweet, this recipe is a guaranteed crowd-pleaser.
The balance of textures, from the creamy filling to the crunchy crumble topping, is just unbeatable. If you’re looking for a cake that’s easy to make but still impressive, this one fits the bill. I hope you enjoy baking it as much as I did—and maybe even share a slice with someone special.
Cream Cheese Strawberry Sheet Cake With Crumble Topping
Ingredients
For the Cake:
- 1 box 15.25 oz white cake mix
- 1 package 3.4 oz instant vanilla pudding mix
- 4 large eggs
- ½ cup vegetable oil
- ¾ cup milk
- 1 teaspoon vanilla extract
- 1 cup diced fresh strawberries
- 4 oz cream cheese softened
For the Cream Cheese Layer:
- 4 oz cream cheese softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
For the Crumble Topping:
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup cold unsalted butter cubed
- ¼ cup freeze-dried strawberries crushed (optional but adds flavor and color)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or line it with parchment paper.
- Mix the cake mix, vanilla pudding mix, eggs, oil, milk, vanilla extract, and softened cream cheese in a large bowl. Beat with a hand mixer on medium speed for 2–3 minutes until smooth. Gently fold in the diced strawberries.
- Beat the cream cheese, sugar, egg yolk, and vanilla extract in a separate bowl until smooth and slightly thickened.
- Pour the cake batter into the prepared pan. Drop spoonfuls of the cream cheese mixture on top and swirl it into the batter with a knife.
- Mix flour and sugar in a small bowl. Add cold butter cubes and use a fork or pastry cutter to work the butter into the dry ingredients until coarse crumbs form. Stir in freeze-dried strawberries, if using.
- Sprinkle the crumble topping over the cake batter. Bake for 35–40 minutes, or until a toothpick inserted comes out clean and the topping is golden.
- Let the cake cool for at least 20 minutes before slicing. Serve slightly warm or at room temperature.
