Here’s a Strawberry Crunch Pound Cake recipe that’s rich, moist, and topped with that irresistible strawberry crunch topping reminiscent of the classic ice cream bar.
🍓 Strawberry Crunch Pound Cake Recipe
Ingredients:
For the Pound Cake:
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1 cup (2 sticks) unsalted butter, softened
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2 ½ cups granulated sugar
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4 large eggs
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1 tablespoon vanilla extract
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2 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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1 cup whole milk
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½ cup strawberry puree (fresh or frozen strawberries blended)
For the Strawberry Crunch Topping:
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1 cup Golden Oreos (about 10 cookies), crushed
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2 tbsp freeze-dried strawberries, crushed
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2 tbsp unsalted butter, melted
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2 tbsp strawberry gelatin powder (like Jell-O)
For the Strawberry Glaze (optional):
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1 cup powdered sugar
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2–3 tbsp strawberry puree or milk
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1 tsp vanilla extract
Instructions:
1. Make the Cake:
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Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
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In a large bowl, cream butter and sugar until light and fluffy (about 3–5 minutes).
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Add eggs one at a time, beating well after each addition. Mix in vanilla.
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In another bowl, whisk together flour, baking powder, and salt.
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Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
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Gently fold in the strawberry puree.
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Pour batter into prepared pan and bake for 60–70 minutes, or until a toothpick inserted comes out clean.
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Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
2. Make the Crunch Topping:
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Combine crushed Golden Oreos, freeze-dried strawberries, gelatin powder, and melted butter in a bowl.
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Mix until crumbly and well combined.
3. Make the Glaze (optional):
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Mix powdered sugar, vanilla, and strawberry puree or milk until smooth and pourable.
4. Assemble:
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Drizzle glaze over the cooled pound cake.
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Immediately press the strawberry crunch mixture over the top and sides of the glaze so it sticks.
