Description
This Strawberry Sheet Cake with Crumb Topping is a cozy, moist cake bursting with fresh strawberries and topped with a buttery, crunchy crumb. Perfect for family gatherings, birthdays, or a sweet weekend treat, this cake brings warmth, flavor, and love to your kitchen.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 cups fresh strawberries, diced
- ½ cup all-purpose flour (topping)
- ½ cup granulated sugar (topping)
- ¼ cup unsalted butter, melted (topping)
- ½ tsp cinnamon (topping)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until fluffy.
- Beat in eggs and vanilla.
- Alternate mixing dry ingredients and buttermilk.
- Fold in floured strawberries.
- Pour into pan, smooth top.
- Combine crumb ingredients and sprinkle over batter.
- Bake 35–40 minutes until a toothpick comes out clean.
- Cool 15 minutes before serving.
Notes
- Coat strawberries in flour to prevent sinking.
- Cold butter in the topping gives extra crunch.
- Can use thawed frozen strawberries if fresh aren’t available.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg