Strawberry Crunch Pound Cake

Oh, that’s a showstopper dessert! 🍓✨ A Strawberry Crunch Pound Cake combines buttery, moist pound cake with creamy strawberry flavor and that nostalgic, crispy “ice cream bar” topping. It’s rich, fruity, and absolutely gorgeous for any occasion.

Here’s a detailed, bakery-style recipe:

---

🍓 Strawberry Crunch Pound Cake

Ingredients

(Serves 10–12)

For the Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 3 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• 1 cup whole milk (or buttermilk for extra richness)

• 2 tsp vanilla extract

• ½ cup strawberry preserves or purée (for flavor and moisture)

• Optional: a few drops of red or pink food coloring for a strawberry hue

---

For the Strawberry Crunch Topping:

• 1 cup Golden Oreos (or vanilla sandwich cookies), crushed

• 1 cup freeze-dried strawberries (or strawberry Jell-O mix, 2 tbsp for color and flavor)

• 3 tbsp melted butter

---

For the Frosting (Strawberry Cream Cheese Glaze):

• 4 oz cream cheese, softened

• 2 cups powdered sugar

• 2 tbsp strawberry purée or preserves

• 1–2 tbsp milk (adjust for consistency)

• ½ tsp vanilla extract

---

Instructions

1. Make the pound cake

1. Preheat oven to 325°F (165°C).

2. Grease and flour a bundt pan or loaf pan.

3. In a large bowl, cream butter and sugar together until light and fluffy (about 3–4 minutes).

4. Beat in eggs one at a time, mixing well after each.

5. In a separate bowl, whisk together flour, baking powder, and salt.

6. Gradually add dry ingredients to wet, alternating with milk.

7. Stir in vanilla and strawberry preserves until smooth.

8. Pour into prepared pan and smooth the top.

9. Bake 60–70 minutes, or until a toothpick inserted comes out clean.

10. Cool completely before frosting.

---

2. Make the strawberry crunch topping

1. In a food processor or zip bag, crush cookies and freeze-dried strawberries.

2. Mix with melted butter until crumbly.

3. Set aside to sprinkle on top later.

---

3. Make the frosting

1. Beat cream cheese until smooth.

2. Add powdered sugar, strawberry purée, milk, and vanilla.

3. Mix until creamy and pourable. Adjust consistency as needed.

---

4. Assemble the cake

1. Drizzle or spread the strawberry cream cheese frosting over the cooled cake.

2. Immediately sprinkle the strawberry crunch topping generously over the glaze.

3. Let set for 10–15 minutes before slicing.

---

💡 Tips

• Swap in lemon extract or zest for a Strawberry Lemon Crunch Cake twist 🍋.

• Use boxed strawberry cake mix + pudding mix for a shortcut version.

• The crunch topping can be made a day in advance — store in an airtight container.

• Keep cake refrigerated (because of cream cheese frosting) and bring to room temp before serving.

---

Would you like me to share a mini loaf or cupcake version of this that’s great for gifting or parties? 🎁