Strawberry Crunch Pound Cake Recipe

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This Strawberry Crunch Pound Cake is a delightful treat with layers of buttery richness, fresh strawberry flavor, and a crunchy topping that’s sure to impress! Perfect for special occasions or a cozy dessert at home, this recipe is easy to follow and packed with flavor.

Ingredients

Cake:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1/2 cup strawberry puree (made from fresh or frozen strawberries blended)

Strawberry Crunch Topping:

  • 1 cup freeze-dried strawberries
  • 1 cup golden Oreos
  • 3 tbsp unsalted butter, melted

Strawberry Glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp strawberry puree
  • 1/2 tsp vanilla extract

Directions

1. Prepare the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to ensure the cake doesn’t stick.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3–5 minutes.
  3. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and sour cream until the batter is smooth.
  4. In a separate bowl, combine the flour, baking powder, and salt. Whisk thoroughly.
  5. Gradually incorporate the dry ingredients into the butter mixture, alternating with milk. Start and end with the dry ingredients. Mix until just combined—do not overmix.
  6. Gently fold in the strawberry puree for a vibrant color and flavor.
  7. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.

2. Bake the Cake:

  1. Bake the cake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
  2. Once baked, let the cake cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely.

3. Prepare the Strawberry Crunch Topping:

  1. In a food processor, pulse the freeze-dried strawberries and golden Oreos until they form fine crumbs.
  2. Transfer the crumbs to a bowl and stir in the melted butter until the mixture is crumbly but holds its shape slightly when pressed.

4. Make the Strawberry Glaze:

  1. In a small bowl, whisk together the powdered sugar, strawberry puree, and vanilla extract. Adjust the consistency by adding more puree if needed. The glaze should be smooth and pourable.

5. Assemble the Cake:

  1. Once the cake is completely cooled, drizzle the strawberry glaze generously over the top.
  2. Press the strawberry crunch topping onto the glazed areas of the cake to create a vibrant and textured finish.

6. Serve and Enjoy:

  1. Slice the cake and serve. Each bite delivers a perfect balance of buttery pound cake, sweet strawberry glaze, and crunchy topping. Enjoy!

Pro Tip: For an extra burst of flavor, garnish each slice with fresh strawberries or a dollop of whipped cream.

This Strawberry Crunch Pound Cake is not just delicious but also visually stunning—sure to be the star of any dessert table!

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