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Ingredients
For the Cake:
– 2 1/2 cups all-purpose flour
– 2 1/4 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup whole milk
– 1/2 cup strawberry puree
For the Cheesecake Layer:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
For the Crumble Topping:
– 3/4 cup all-purpose flour
– 1/2 cup light brown sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon cinnamon
– 1/3 cup unsalted butter, melted
For the Strawberry Drizzle:
– 1/2 cup strawberry preserves
– 2 tablespoons water
Directions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. **Make the Cake**: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla, mixing well. Alternate adding the dry ingredients and milk with the strawberry puree, beginning and ending with the dry ingredients. Spread batter into the prepared pan.
3. **Make the Cheesecake Layer**: In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla. Spread the cheesecake mixture evenly over the cake batter.
4. **Make the Crumble**: In a small bowl, mix flour, brown sugar, granulated sugar, and cinnamon. Stir in melted butter until crumbly. Sprinkle over the cheesecake layer.
5. Bake for 50-60 minutes, or until the crumble topping is golden and a toothpick inserted into the center comes out clean. Cool completely.
6. **Make the Strawberry Drizzle**: Heat strawberry preserves and water in a small saucepan over medium heat until smooth. Drizzle over the cooled cake before serving.
Prep Time: 30 minutes | Cook Time: 1 hour | Total Time: 1 hour 30 minutes | Servings: 12 slices | Kcal: 420 kcal
