Introduction
This Strawberry Crunch Pound Cake combines a dense, buttery pound cake with strawberry flavor and a crunchy topping inspired by classic strawberry shortcake ice cream bars. Perfect for celebrations, potlucks, or Sunday dessert.
⏱️ Prep Time
- Prep Time: 20 minutes
- Bake Time: 65–75 minutes
- Total Time: About 1 hour 35 minutes
🧰 Equipment
- Bundt pan or loaf pans
- Mixing bowls
- Hand or stand mixer
- Spatula
- Wire rack
📝 Ingredients (Serves 10–12)
Cake
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- 1 tablespoon strawberry extract
- 1 teaspoon vanilla extract
- Pink food coloring (optional)
Strawberry Crunch Topping
- 20 Golden Oreos, crushed
- ½ cup freeze-dried strawberries, crushed
- 4 tablespoons melted butter
Strawberry Glaze
- 1 cup powdered sugar
- 2–3 tablespoons strawberry milk or puree
- ½ teaspoon vanilla extract
📌 Ingredient Notes
- Sour Cream: Keeps the cake moist and tender.
- Freeze-Dried Strawberries: Key for bold strawberry flavor in the crunch.
- Extract: Strawberry extract enhances flavor—don’t skip it.
👩🍳 Instructions
- Prep
- Preheat oven to 325°F (165°C).
- Grease and flour pan thoroughly.
- Make Cake Batter
- Cream butter and sugar until light and fluffy (3–5 minutes).
- Add eggs one at a time, mixing well.
- Whisk flour, baking powder, and salt together.
- Add dry ingredients alternately with sour cream.
- Mix in strawberry extract, vanilla, and food coloring.
- Bake
- Pour batter into pan.
- Bake 65–75 minutes or until a toothpick comes out clean.
- Cool 15 minutes, then invert onto rack.
- Make Crunch Topping
- Combine crushed cookies, strawberries, and melted butter.
- Glaze & Assemble
- Whisk glaze ingredients until smooth.
- Drizzle glaze over cooled cake.
- Sprinkle crunch topping generously on top.
🧾 Nutrition Facts (Approx. per slice)
- Calories: 460 kcal
- Protein: 6 g
- Carbohydrates: 58 g
- Fat: 23 g
- Sugar: 38 g
💡 Tips
- Cool cake completely before glazing to prevent melting.
- Tap pan gently before baking to remove air bubbles.
- Store covered at room temperature for 2–3 days.
🔄 Variations
- Strawberry Lemon: Add lemon zest to batter.
- Cream Cheese Glaze: Swap glaze for cream cheese icing.
- Layer Cake: Bake in two round pans and frost between layers.
- Extra Crunch: Press topping lightly into glaze so it sticks.
🍽️ Serving Suggestions
- With vanilla ice cream
- Fresh strawberries on the side
- Whipped cream drizzle
