Strawberry Crunch Pound Cake Recipe

A Lush Strawberry Delight in Every Bite

This Strawberry Crunch Pound Cake is a perfect blend of moist, buttery pound cake infused with real strawberries, a sweet and tangy glaze, and a crunchy topping of strawberries and cookies. Whether you’re making it for a birthday celebration, holiday dessert table, or just to surprise someone special, this cake is sure to be the star of the show. Let’s get into the details and tips for making a Strawberry Crunch Pound Cake that will wow everyone at the table!

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Why This Recipe Works

• Fresh Strawberry Flavor: Real strawberry puree throughout the cake and glaze makes every bite juicy, fresh, and naturally fruity.
• Crunchy, Sweet Topping: The topping, made from freeze-dried strawberries and golden Oreos, adds an irresistible, crumbly texture.
• Moist and Tender Crumb: Sour cream and milk give this cake its perfect crumb texture, making each slice tender and delightful.
• Great for All Occasions: The vibrant colors and flavors make this dessert as eye-catching as it is delicious – great for holidays, birthdays, or any special gathering.

Ingredients List

Cake Ingredients

• 1 cup unsalted butter, softened: For a rich, buttery base that makes the cake moist and flavorful.
• 2 cups granulated sugar: Adds sweetness and helps create a tender crumb.
• 4 large eggs: These help to bind the ingredients together and create a fluffy texture.
• 1 tsp vanilla extract: Adds warmth and depth to the cake flavor.
• 1/2 cup sour cream: Adds moisture and a slight tang to balance the sweetness.
• 2 1/2 cups all-purpose flour: Gives the cake structure and density.
• 1 tsp baking powder: A little lift for a fluffy, tender crumb.
• 1/4 tsp salt: Enhances the flavor of the cake.
• 1/2 cup milk: Ensures a smooth, creamy batter.
• 1/2 cup strawberry puree: Made from fresh or frozen strawberries, this puree infuses the cake with natural strawberry flavor.

Strawberry Crunch Topping

• 1 cup freeze-dried strawberries: Adds intense strawberry flavor and texture to the topping.
• 1 cup golden Oreos: Brings a sweet, slightly vanilla flavor to balance the strawberries.
• 3 tbsp unsalted butter, melted: Helps bind the topping ingredients and makes them extra crunchy.

Strawberry Glaze

• 1 cup powdered sugar: Provides the perfect base for a sweet, smooth glaze.
• 2-3 tbsp strawberry puree: Infuses the glaze with fresh strawberry flavor and a hint of pink.
• 1/2 tsp vanilla extract: Complements the strawberries with a warm, sweet note.

Step-by-Step Directions

Step 1: Prepare the Cake Batter

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Thoroughly grease and flour a 10-inch Bundt pan to ensure the cake releases easily after baking.
2. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed. Continue beating for about 3-5 minutes until the mixture is light and fluffy.
3. Add Eggs One at a Time: Incorporate the eggs one at a time, mixing well after each addition. This helps create a smooth, even batter.
4. Mix in Vanilla and Sour Cream: Add the vanilla extract and sour cream, mixing until well incorporated. Sour cream will give the cake moisture and a slight tang, enhancing the strawberry flavor.
5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Mixing these ingredients separately ensures even distribution in the batter.
6. Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined to avoid over-mixing, which could make the cake dense.
7. Fold in Strawberry Puree: Gently fold in the strawberry puree, mixing until it’s evenly distributed throughout the batter. This adds beautiful color and a burst of strawberry flavor in every bite.

Step 2: Bake the Cake

1. Pour Batter into Bundt Pan: Pour the prepared batter into the greased Bundt pan, spreading it evenly and smoothing the top with a spatula.
2. Bake: Bake in the preheated oven for 60-70 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean or with only a few crumbs.
3. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely before glazing.

Step 3: Make the Strawberry Crunch Topping

1. Process Freeze-Dried Strawberries and Golden Oreos: In a food processor, pulse the freeze-dried strawberries and golden Oreos until they form fine crumbs. This topping will add crunch and sweetness to the cake.
2. Combine with Melted Butter: Transfer the crumbs to a small bowl and mix in the melted butter. The butter helps bind the crumbs, so they adhere to the cake, creating that delicious crunch.

Step 4: Prepare the Strawberry Glaze

1. Mix the Glaze Ingredients: In a small bowl, whisk together the powdered sugar, strawberry puree, and vanilla extract until smooth. The glaze should be pourable, so add a little more puree if needed to reach the right consistency.
2. Check the Consistency: The glaze should be thick enough to cling to the cake but thin enough to drizzle. Adjust with more powdered sugar or puree if needed.

Step 5: Assemble the Cake

1. Drizzle the Glaze Over the Cake: Once the cake is fully cooled, place it on a serving plate or wire rack with parchment paper underneath (to catch any drips). Drizzle the strawberry glaze over the cake, allowing it to flow down the sides.
2. Add the Strawberry Crunch Topping: Press the strawberry crunch topping onto the glaze-covered areas of the cake. This topping will stick to the glaze, adding a crunchy, fruity layer that’s visually appealing and delicious.

Step 6: Serve and Enjoy

Slice and serve your beautiful Strawberry Crunch Pound Cake! This cake is perfect on its own, but you can pair it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Tips for Perfecting Your Strawberry Crunch Pound Cake

• Ensure Proper Mixing: Creaming the butter and sugar well is essential for a light and fluffy texture. Don’t rush this step!
• Perfect Consistency for the Glaze: If the glaze is too thick, add a little more puree; if it’s too thin, add more powdered sugar until it’s just right.
• Avoid Overmixing: When adding the flour mixture, mix just until everything is combined to avoid a dense cake.

Storage and Leftovers

• Room Temperature: Store the cake at room temperature in an airtight container for up to 2 days.
• Refrigeration: For extended freshness, place the cake in the refrigerator for up to 5 days. Allow slices to come to room temperature before serving.
• Freezing: Freeze individual slices wrapped in plastic wrap and stored in an airtight container for up to 2 months. Thaw at room temperature before serving.

Nutritional Information (Per Serving)

• Calories: Approximately 400 kcal
• Carbohydrates: 55g
• Protein: 5g
• Fat: 20g
• Fiber: 2g

This Strawberry Crunch Pound Cake is the ultimate dessert for berry lovers. Perfectly moist, with a vibrant glaze and crunchy topping, this cake is sure to impress anyone you share it with! Enjoy!