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.

Why You’ll Love This Recipe

I love how this cake brings together the sweetness of fresh strawberries, the richness of cream cheese, and the delightful crunch of a crumble topping. It's easy to prepare, making it perfect for both casual gatherings and special occasions. The combination of textures and flavors creates a dessert that's both comforting and indulgent.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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)

Directions

Preheat Oven & Prep Pan:
I start by preheating my oven to 350°F (175°C). Then, I grease and flour a 9×13-inch baking dish or line it with parchment paper for easy removal after baking.
Make the Cake Batter:
In a large bowl, I combine the cake mix, vanilla pudding mix, eggs, oil, milk, vanilla extract, and softened cream cheese. I beat the mixture on medium speed for 2–3 minutes until it's smooth and creamy. Then, I gently fold in the diced strawberries, ensuring they're evenly distributed throughout the batter.
Prepare the Cream Cheese Layer:
In a separate bowl, I beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy.
Assemble the Cake:
I pour the cake batter into the prepared baking dish, spreading it evenly. Then, I spoon the cream cheese mixture over the top of the batter, swirling it gently with a knife to create a marbled effect.
Make the Crumble Topping:
In a small bowl, I combine the flour and granulated sugar. I cut in the cold, cubed butter using a fork or pastry cutter until the mixture resembles coarse crumbs. If I'm using freeze-dried strawberries, I stir them in at this point.
Add the Crumble Topping:
I sprinkle the crumble mixture evenly over the top of the cake.
Bake the Cake:
I bake the cake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean. I allow the cake to cool completely in the pan on a wire rack before serving.

Servings and Timing

Servings: 12
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Variations

Berry Mix: Sometimes, I like to mix in other berries like blueberries or raspberries with the strawberries for a different flavor profile.
Nutty Crumble: Adding chopped nuts like pecans or walnuts to the crumble topping gives it an extra crunch and nutty flavor.
Lemon Zest: Incorporating lemon zest into the cream cheese layer adds a refreshing citrus note that complements the strawberries beautifully.

Storage/Reheating

Storage: I store any leftover cake in an airtight container in the refrigerator for up to 5 days.
Reheating: While this cake is delicious cold, I sometimes warm individual slices in the microwave for about 15-20 seconds to enjoy a warm dessert.

FAQs

How can I make this cake from scratch without using a cake mix?

I can replace the cake mix with a homemade white cake batter. I'd combine 2½ cups of all-purpose flour, 2½ teaspoons of baking powder, ½ teaspoon of salt, 1 cup of granulated sugar, ½ cup of unsalted butter, 4 large eggs, ¾ cup of milk, and 1 teaspoon of vanilla extract. I'd follow the same steps for mixing and baking as in the original recipe.

Can I use frozen strawberries instead of fresh ones?

Yes, I can use frozen strawberries. I'd make sure to thaw and drain them well before dicing to prevent excess moisture from affecting the cake's texture.

Is it possible to make this cake gluten-free?

Absolutely. I'd use a gluten-free white cake mix and ensure all other ingredients, like the pudding mix and flour for the crumble, are gluten-free certified.

Can I prepare this cake in advance?

Yes, I often bake the cake a day ahead and store it covered in the refrigerator. This allows the flavors to meld together beautifully.

What can I use instead of freeze-dried strawberries in the crumble?

If I don't have freeze-dried strawberries, I can omit them or substitute with finely chopped nuts or a sprinkle of cinnamon for added flavor.

Conclusion

This Cream Cheese Strawberry Sheet Cake with Crumble Topping is a delightful dessert that combines the sweetness of strawberries, the richness of cream cheese, and the satisfying crunch of a crumble topping. It's easy to make and perfect for any occasion, from casual get-togethers to special celebrations. I hope you enjoy baking and sharing this delicious cake as much as I do!

Cream Cheese Strawberry Sheet Cake with Crumble Topping

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Author: Sue
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This Cream Cheese Strawberry Sheet Cake is a moist, flavorful dessert layered with fresh strawberries, sweetened cream cheese, and a golden crumble topping. It's an easy yet elegant treat perfect for any occasion.

Instructions

Preheat oven to 350°F (175°C) and grease and flour a 9×13-inch baking dish or line with parchment paper.
In a large bowl, combine cake mix, pudding mix, eggs, oil, milk, vanilla extract, and softened cream cheese. Beat on medium speed for 2–3 minutes until smooth. Fold in diced strawberries.
In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla extract until smooth.
Pour cake batter into prepared pan and spread evenly. Spoon cream cheese mixture over the top and gently swirl with a knife.
In a small bowl, combine flour and sugar for the crumble. Cut in cold butter until mixture resembles coarse crumbs. Stir in freeze-dried strawberries if using.
Sprinkle crumble mixture evenly over the cake.
Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean. Cool completely in the pan before serving.