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Cream Cheese Strawberry Sheet Cake With Crumble Topping

This Cream Cheese Strawberry Sheet Cake is a moist, flavorful cake with fresh strawberries, a creamy sweetened cream cheese layer, and a golden crumble topping—perfect for any occasion.
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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.