We love strawberries. We prefer to eat them straight from the field when we’ve picked them ourselves, or when we’ve found delightful gems at the farmer’s market. But cakes with strawberries are also always on our table during the season. A particularly delicious recipe we have concocted is our strawberry sheet pan crumble cake.
Strawberry Sheet Pan Crumble Cake: A How-To
Crumble cakes really do deserve their laurels. They are easy to bake and the crispy crumble makes a phenomenal topping that no one can resist. It is our personal mindset that everyone should simply have crumble cake more often. Say, like with our strawberry sheet pan crumble cake. It comes with a rich and fruity topping and a buttery crumble topping that will leave your mouth watering.
To make the cake, start by prepping the berries. Wash them thoroughly, remove the green tops, and then cut them into pieces. Next, mix them with cornstarch, sugar, and some lemon juice. Then it’s time for the batter. The one for this recipe is a simple one, made of all the usual goodies: Soft butter, sugar, vanilla extract, eggs, flour, salt, baking powder and some lemon zest. Spread the finished dough evenly on a parchment-paper lined baking sheet.
Now spread the strawberries on top. The crumble goes on top of that and then the whole thing goes into the preheated oven for 40 minutes to bake. When the crumble is golden brown and crispy, you’ll know its ready to enjoy. Though do try to let it cool down before digging into your first (of many) slices.
Tip: If you like the crumble even crispier, then mix 50 grams of rolled oats into the crumble. And for extra flavor, you can add a bit of vanilla to the strawberry mixture. When the strawberry season is over, you can mix and match the filling with whatever fruit is in season! We personally also love apricot and plum crumbles.
Can’t get enough of cake? We get it! Once you’ve had your cake and it eaten too, check out our other recipes like our cherry sour cream sheet cake, chocolate pudding sheet cake, and tiramisu layer cake.
Sheet Pan Strawberry Crumble Cake
Equipment
- 1 13×15 inch baking sheet
Ingredients
For the strawberry layer:
- 3¼ cups fresh strawberries
- 2 tbsp cornstarch
- 1 tbsp sugar
- 1 splash lemon juice
For the batter:
- 1 cup softened butter
- 1 cup sugar
- 1 tsp vanilla extract
- 1 organic lemon zested
- 1 pinch of salt
- 4 large eggs
- 2¾ cups all-purpose flour
- 2½ tsp baking powder
For the crumble:
- 1¾ cups all-purpose flour
- ½ cup sugar
- 1 pinch of salt
- ½ cup cold butter
Instructions
- Preheat oven to 350°F. Line the baking sheet with parchment paper.
- Wash and hull the strawberries. Cut them into pieces.
- For the strawberry topping: Combine the berries with cornstarch, sugar, and a splash of lemon juice in a large bowl.
- For the batter: In a separate bowl, cream together the softened butter, sugar, vanilla extract, lemon zest, and salt. Add the eggs one at a time, mixing well after each one is added.
- Whisk together the flour and baking powder, then sift it into the butter-egg mixture. Mix until smooth.
- Spread the batter evenly onto the prepared baking sheet. Top with the strawberry mixture.
- Combine the flour, sugar, salt, and cold butter to make the crumble topping. Sprinkle it evenly over the strawberries.
- Bake for about 40 minutes, or until the crumble is golden brown.
- Let the cake cool completely before cutting into pieces.