Strawberry Crunch Pound Cake

Strawberry Crunch Pound Cake

 

Strawberry Crunch Pound Cake is a delicious, moist, and buttery cake with a vibrant strawberry flavor and a crunchy topping inspired by the classic Strawberry Shortcake ice cream bars. This cake combines the richness of a pound cake with the fruity essence of strawberry and the crunch of a vanilla cookie crumble. It’s perfect for special occasions, family gatherings, or simply when you crave something sweet and indulgent.

Ingredients:

For the Pound Cake:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • 1/4 cup strawberry gelatin powder (Jell-O)
  • 1/4 cup strawberry puree (fresh or frozen strawberries blended)
For the Strawberry Crunch Topping:
  • 1 cup vanilla wafer cookies (or Golden Oreos), crushed
  • 1/2 cup freeze-dried strawberries, crushed
  • 1/4 cup melted butter
For the Vanilla Glaze:
  • 2 cups powdered sugar
  • 3 tablespoons heavy cream (or milk)
  • 1 teaspoon vanilla extract

Preparation:

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan to ensure the cake releases smoothly after baking.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy (about 3-5 minutes).

Step 4: Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5: Alternate Dry Ingredients and Buttermilk

Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Step 6: Create the Strawberry Swirl

Divide the batter in half. In one half, mix in the strawberry gelatin powder and strawberry puree to create the strawberry layer.

Step 7: Assemble the Cake

Pour the plain batter into the prepared Bundt pan first, then pour the strawberry batter on top. Use a skewer or knife to gently swirl the batters together for a marbled effect.

Step 8: Bake

Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Step 9: Prepare the Crunch Topping

In a bowl, combine crushed vanilla wafer cookies, crushed freeze-dried strawberries, and melted butter. Mix well.

Step 10: Make the Vanilla Glaze

Whisk together powdered sugar, heavy cream, and vanilla extract until smooth. Adjust consistency with more cream if needed.

Step 11: Decorate the Cake

Drizzle the vanilla glaze over the cooled cake and immediately sprinkle the strawberry crunch topping over the glaze before it sets.

Variations

  • Chocolate Twist: Add a layer of chocolate batter for a Neapolitan-style cake.
  • Cheesecake Filling: Swirl a sweetened cream cheese filling into the batter before baking.
  • Lemon Strawberry: Add a tablespoon of lemon zest to the batter for a bright citrus note.

Cooking Notes:

  • Do not overmix the batter, as it can result in a dense cake.
  • Use room-temperature ingredients for a smooth batter.
  • If the cake browns too quickly, tent it loosely with foil during the last 15 minutes of baking.

Serving Suggestions:

  • Serve slices with fresh strawberries and whipped cream.
  • Pair with a scoop of vanilla or strawberry ice cream for extra indulgence.
  • Enjoy with a hot cup of coffee or tea.

Tips:

  • Store the cake in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to a week or freeze slices individually.
  • Use a food processor to crush the cookies and freeze-dried strawberries for a finer crunch topping.

Prep Time: 20 minutes

Cooking Time: 60-75 minutes

Total Time: 1 hour 30 minutes

Nutritional Information (Per Slice, Approximate):

  • Calories: 420
  • Protein: 5g
  • Sodium: 210mg

FAQs

1. Can I make this cake without a Bundt pan?

Yes, you can use a loaf pan or a round cake pan, but adjust the baking time accordingly.

2. Can I use fresh strawberries instead of freeze-dried ones?

Fresh strawberries can make the crunch topping soggy. Stick to freeze-dried for the best texture.

3. How do I prevent my cake from sticking to the pan?

Grease the pan thoroughly with butter and flour, or use a baking spray with flour.

4. Can I make this cake ahead of time?

Yes! The cake can be baked a day in advance and stored in an airtight container before glazing.

5. Can I use a cake mix instead of making it from scratch?

Yes, but for the best homemade taste, scratch-made is recommended. If using cake mix, adjust ingredients accordingly.

Conclusion

Strawberry Crunch Pound Cake is a delightful dessert that’s bursting with nostalgic strawberry shortcake flavors. With its rich buttery base, marbled strawberry layers, creamy vanilla glaze, and crunchy topping, it’s sure to be a showstopper at any gathering. Try this recipe and enjoy a slice of strawberry goodness!

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Strawberry Crunch Pound Cake

Strawberry Crunch Pound Cake


  • Author: Imili Johnson
  • Total Time: 1 hour 30 minutes

Ingredients

Scale

Ingredients:

For the Pound Cake:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • 1/4 cup strawberry gelatin powder (Jell-O)
  • 1/4 cup strawberry puree (fresh or frozen strawberries blended)

For the Strawberry Crunch Topping:

  • 1 cup vanilla wafer cookies (or Golden Oreos), crushed
  • 1/2 cup freeze-dried strawberries, crushed
  • 1/4 cup melted butter

For the Vanilla Glaze:

  • 2 cups powdered sugar
  • 3 tablespoons heavy cream (or milk)
  • 1 teaspoon vanilla extract

Instructions

Preparation:

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan to ensure the cake releases smoothly after baking.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy (about 3-5 minutes).

Step 4: Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5: Alternate Dry Ingredients and Buttermilk

Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Step 6: Create the Strawberry Swirl

Divide the batter in half. In one half, mix in the strawberry gelatin powder and strawberry puree to create the strawberry layer.

Step 7: Assemble the Cake

Pour the plain batter into the prepared Bundt pan first, then pour the strawberry batter on top. Use a skewer or knife to gently swirl the batters together for a marbled effect.

Step 8: Bake

Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Step 9: Prepare the Crunch Topping

In a bowl, combine crushed vanilla wafer cookies, crushed freeze-dried strawberries, and melted butter. Mix well.

Step 10: Make the Vanilla Glaze

Whisk together powdered sugar, heavy cream, and vanilla extract until smooth. Adjust consistency with more cream if needed.

Step 11: Decorate the Cake

Drizzle the vanilla glaze over the cooled cake and immediately sprinkle the strawberry crunch topping over the glaze before it sets.

  • Prep Time: 20 minutes
  • Cook Time: 60-75 minutes

Nutrition

  • Calories: 420
  • Sodium: 210mg
  • Protein: 5g