Sweet, nostalgic, and bursting with berry flavor, Strawberry Crunch Pound Cake is a show-stopping dessert that brings together the richness of a buttery pound cake with the irresistible crunch of strawberry shortcake crumble. If you loved those classic strawberry shortcake ice cream bars as a kid, this cake is going to be your new obsession. Moist strawberry pound cake topped with a creamy glaze and a sweet strawberry crunch topping it’s the perfect treat for any celebration or cozy weekend.

Why You’ll Love It

• Strawberry flavor in every bite – fresh or freeze-dried strawberries + strawberry Jell-O
• Crunch topping – sweet, nostalgic, and addictive
• Stunning presentation – perfect for parties, brunches, or gifting
• Moist and buttery – everything a pound cake should be, with a fruity twist

Ingredients

For the Cake:

• 1 cup unsalted butter (2 sticks), softened
• 2 ½ cups granulated sugar
• 5 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon strawberry extract (optional for more flavor)
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk (or buttermilk for extra richness)
• 1 (3 oz) package strawberry gelatin (Jell-O)
• ½ cup finely chopped or pureed fresh strawberries (or use freeze-dried powder)
• Red or pink food coloring (optional, for color boost)

For the Glaze:

• 1 ½ cups powdered sugar
• 2–3 tablespoons milk or heavy cream
• ½ teaspoon vanilla or strawberry extract

For the Strawberry Crunch Topping:

• 15 Golden Oreos (or shortbread cookies), crushed
• 1 (3 oz) box strawberry gelatin
• 3 tablespoons unsalted butter, melted

Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 325°F (163°C).
2. Grease and flour a bundt pan or spray well with nonstick baking spray.

Step 2: Make the Cake Batter

1. Cream the butter and sugar together until light and fluffy (about 4–5 minutes).
2. Add eggs one at a time, beating well after each addition.
3. Mix in vanilla and strawberry extract.
4. In a separate bowl, whisk together flour, baking powder, salt, and strawberry gelatin powder.
5. Gradually add the dry ingredients to the butter mixture, alternating with milk.
6. Stir in strawberries and a few drops of food coloring if desired.

Step 3: Bake the Cake

1. Pour the batter evenly into the prepared bundt pan.
2. Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted comes out clean.
3. Let cool in the pan for 10–15 minutes before turning out onto a wire rack to cool completely.

Step 4: Prepare the Glaze

1. Whisk powdered sugar, milk, and extract until smooth and pourable.
2. Drizzle over the cooled cake.

Step 5: Make the Crunch Topping

1. In a food processor or zip bag, crush Oreos into crumbs.
2. Mix with strawberry gelatin and melted butter until combined.
3. Sprinkle generously over the glaze while it’s still wet.

Notes

• Use freeze-dried strawberries if fresh ones are too juicy or not in season.
• Don’t overmix the batter once the flour is added—this keeps the cake tender.
• Make ahead: Cake can be baked and glazed a day in advance; add the crunch topping just before serving for best texture.
• Want it more strawberry-forward? Add strawberry emulsion or a swirl of strawberry jam to the batter.

Tips for Success

• Grease your bundt pan well—a cake with mix-ins like strawberries can stick easily.
• Let the cake cool completely before glazing, or the glaze will melt off.
• Crush the Oreos finely so they stick to the glaze evenly.
• Add more crunch topping to the bottom/sides for a dramatic presentation.
• Use clear vanilla if you want your glaze to stay bright white.

Serving Suggestions

• Perfect with coffee or a glass of milk
• Add whipped cream and fresh strawberries on top
• Serve chilled for a firmer texture, or room temp for melt-in-your-mouth softness
• Make mini bundt or loaf versions for gifting

FAQs

1. Can I use a cake mix instead of homemade?
Yes! Use a strawberry or vanilla cake mix and follow the same method. It won’t be as rich but still tasty.

2. Do I need to refrigerate the cake?
Not unless you’ve added cream cheese to the glaze. Otherwise, store covered at room temp for up to 3 days.

3. Can I freeze it?
Yes, freeze the cake (without glaze or crunch topping) tightly wrapped for up to 2 months. Add toppings after thawing.

4. Can I use a loaf pan?
Yes, divide into 2 loaf pans and reduce baking time to about 50–60 minutes.

5. What can I use instead of Golden Oreos?
Shortbread cookies or vanilla wafers work well too.

6. Can I make it gluten-free?
Yes—use a 1:1 gluten-free flour blend and gluten-free cookies for the topping.

7. How do I make the cake pinker?
Add a few drops of pink or red food coloring to the batter.

8. What’s the texture like?
Moist and dense like a classic pound cake, with a soft crumb and crunchy topping.

9. Can I add cream cheese to the glaze?
Absolutely. Blend softened cream cheese with powdered sugar and milk for a richer topping.

10. Can I make it into cupcakes?
Yes fill cupcake liners 2/3 full and bake for 20–25 minutes. Glaze and top with crunch.

Conclusion

If you love strawberry shortcake, ice cream bars, or just crave something sweet and nostalgic, this Strawberry Crunch Pound Cake is for you. With its tender berry cake, silky glaze, and crunchy topping, it’s a flavor-packed dessert that looks as good as it tastes. Bring it to your next gathering, and prepare for rave reviews (and requests for the recipe).

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