Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One of my favorite childhood memories is helping my mum bake sheet cakes on rainy afternoons. The kitchen would fill with the sweet scent of strawberries, vanilla, and buttery crumbs. That warm, cozy feeling of stirring batter, sprinkling crunchy toppings, and tasting just a little too much frosting that’s what inspired me to create my Strawberry Strawberry Crunch Sheet Cake. Over the years, I’ve perfected this recipe so that it’s simple, comforting, and full of love. Today, I’m excited to share it with you so you can make memories in your kitchen too.
Whenever I make this Strawberry Strawberry Crunch Sheet Cake, the first thing I notice is the beautiful contrast of textures the soft, moist cake layered with sweet, juicy strawberries and topped with a buttery, crunchy crumble. It’s a showstopper at any gathering, yet it’s easy enough for a weeknight treat. Whether it’s a birthday, a cozy tea party, or just a craving for something indulgent, this cake never disappoints.
Why I Love Making This Recipe
I love making this cake because it combines all the little joys of baking: a fluffy strawberry cake base, a creamy frosting layer, fresh fruit, and a crunchy topping that everyone fights over. It’s a recipe that brings people together. My sisters and I would often sneak into the kitchen to grab a slice while mum wasn’t looking, and the laughter and chaos made those baking sessions unforgettable.
The Strawberry Strawberry Crunch Sheet Cake is also incredibly forgiving. You can swap in frozen strawberries when fresh ones aren’t available, and the crunch topping can be adjusted based on your favorite nuts or even granola. Every time I make it, it feels like a warm hug, and that’s exactly what I want you to experience in your own kitchen.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for this cake, and a few little secrets I’ve picked up over the years:
Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 ½ cups finely chopped fresh strawberries
Crunch Topping:
- 1 cup crushed graham crackers or digestive biscuits
- ½ cup chopped pecans or walnuts
- ¼ cup brown sugar
- ½ tsp cinnamon
- 4 tbsp unsalted butter, melted
Frosting:
- 1 ½ cups unsalted butter, softened
- 4 cups powdered sugar
- ½ tsp salt
- 2 tsp vanilla extract
- ¼ cup heavy cream
- 1 cup finely chopped strawberries
💡 Little Kitchen Secrets:
- For the juiciest cake, toss your strawberries in 1 tablespoon of flour before folding them into the batter. This prevents sinking.
- Toasting the nuts for the crunch topping enhances their flavor.
- For extra softness, beat your butter and sugar until pale and fluffy before adding eggs.
How I Make It, Step by Step
- Preheat the oven to 350°F (175°C) and line a 9×13-inch sheet pan with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla.
- Combine: Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
- Fold in strawberries: Gently fold in chopped strawberries.
- Pour batter into prepared pan and smooth the top.
- Make the crunch topping: In a small bowl, mix crushed graham crackers, nuts, brown sugar, cinnamon, and melted butter. Sprinkle evenly over the cake batter.
- Bake: 35-40 minutes or until a toothpick inserted comes out clean. Allow cake to cool completely.
- Make frosting: Beat butter until creamy. Gradually add powdered sugar, salt, and vanilla, mixing well. Add heavy cream and beat until fluffy. Fold in chopped strawberries.
- Frost the cake: Spread frosting evenly over cooled cake.
- Serve: Slice into squares and enjoy the perfect balance of sweet, soft, and crunchy.
How I Serve It at Home
I love serving this cake straight from the fridge for that extra firm frosting, especially during summer gatherings. Sometimes I add a few fresh strawberry slices on top for a beautiful garnish. It pairs wonderfully with a cup of tea, coffee, or even a scoop of vanilla ice cream. When I make it for my nieces, I cut it into fun squares and watch their faces light up as they bite into the crunch topping it’s magical.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Freezing: You can freeze unfrosted cake for up to 2 months. Thaw overnight in the fridge.
- Make-ahead: The crunch topping can be made a day in advance and stored in a sealed bag. Frost the cake just before serving to keep the freshness.
100-Word Short Version
My Strawberry Strawberry Crunch Sheet Cake is a simple, comforting dessert perfect for any occasion. A moist strawberry cake is topped with a buttery, nutty crunch and luscious strawberry frosting, creating a delicious contrast of textures. I fold in fresh strawberries for juiciness and sprinkle a homemade crunch topping for irresistible texture. It’s easy to make, forgiving for bakers of all levels, and brings everyone together. Slice it up for a family tea, birthday, or casual treat the joy is in sharing. Baking this cake fills the kitchen with warmth, memories, and the sweet scent of strawberries.
Recipe Card Section
⏱️ Time
- Prep: 25 minutes
- Cook: 35-40 minutes
- Total: 1 hr 10 minutes
🛒 Ingredients <ul> <li>2 ½ cups all-purpose flour</li> <li>2 ½ tsp baking powder</li> <li>½ tsp salt</li> <li>1 cup unsalted butter, softened</li> <li>2 cups granulated sugar</li> <li>4 large eggs, room temperature</li> <li>1 tsp vanilla extract</li> <li>1 cup whole milk</li> <li>1 ½ cups finely chopped fresh strawberries</li> <li>1 cup crushed graham crackers or digestive biscuits</li> <li>½ cup chopped pecans or walnuts</li> <li>¼ cup brown sugar</li> <li>½ tsp cinnamon</li> <li>4 tbsp unsalted butter, melted</li> <li>1 ½ cups unsalted butter, softened (frosting)</li> <li>4 cups powdered sugar</li> <li>½ tsp salt (frosting)</li> <li>2 tsp vanilla extract (frosting)</li> <li>¼ cup heavy cream</li> <li>1 cup finely chopped strawberries (frosting)</li> </ul>
👩🍳 Instructions <ol> <li>Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment.</li> <li>Whisk flour, baking powder, and salt.</li> <li>Beat butter and sugar until fluffy. Add eggs and vanilla.</li> <li>Alternate adding flour mixture and milk. Fold in strawberries.</li> <li>Pour batter into pan. Make crunch topping and sprinkle over batter.</li> <li>Bake 35-40 mins until toothpick comes out clean. Cool completely.</li> <li>Beat frosting ingredients until fluffy. Fold in chopped strawberries.</li> <li>Spread frosting over cooled cake. Slice and serve.</li> </ol>
📝 Notes
- Toss strawberries in flour to prevent sinking.
- Toast nuts for enhanced flavor.
- Cake can be stored in fridge up to 4 days.
🍽️ Nutrition (per slice, approx.)
Calories: 450 kcal 🍓 | Fat: 25g 🧈 | Carbs: 55g 🍞 | Protein: 5g 🍳 | Sugar: 35g 🍬 | Fiber: 2g 🌿
Conclusion
Baking my Strawberry Strawberry Crunch Sheet Cake always takes me back to those cozy afternoons in my mum’s kitchen. It’s more than a dessert it’s a way to connect, share stories, and make lasting memories. I hope this recipe brings warmth, joy, and a little sweetness into your home, just like it does in mine.
Print
Strawberry Strawberry Crunch Sheet Cake
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
My Strawberry Strawberry Crunch Sheet Cake is a moist and delicious dessert with juicy strawberries, creamy frosting, and a buttery, nutty crunch topping. Perfect for family gatherings or cozy afternoons in the kitchen.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 ½ cups finely chopped fresh strawberries
- 1 cup crushed graham crackers or digestive biscuits
- ½ cup chopped pecans or walnuts
- ¼ cup brown sugar
- ½ tsp cinnamon
- 4 tbsp unsalted butter, melted
- 1 ½ cups unsalted butter, softened (frosting)
- 4 cups powdered sugar
- ½ tsp salt (frosting)
- 2 tsp vanilla extract (frosting)
- ¼ cup heavy cream
- 1 cup finely chopped strawberries (frosting)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment.
- Whisk flour, baking powder, and salt.
- Beat butter and sugar until fluffy. Add eggs and vanilla.
- Alternate adding flour mixture and milk. Fold in strawberries.
- Pour batter into pan. Make crunch topping and sprinkle over batter.
- Bake 35-40 mins until toothpick comes out clean. Cool completely.
- Beat frosting ingredients until fluffy. Fold in chopped strawberries.
- Spread frosting over cooled cake. Slice and serve.
Notes
- Toss strawberries in flour to prevent sinking.
- Toast nuts for enhanced flavor.
- Store cake in fridge up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg