Craving a taste of spring? Look no further than this Strawberry Crunch Pound Cake Recipe. I’m obsessed with how easy it is to make, yet it delivers incredible flavor and texture every time.
Fresh strawberries burst through a light and fluffy cake, while a buttery crumble topping adds the perfect sweet and crunchy contrast.
This recipe is ideal for beginner bakers. It requires minimal equipment and uses straightforward steps. Plus, it’s incredibly versatile! I’ll be sharing my favorite tips and variations to turn this cake into your own signature dessert.
Let’s get baking!
Is Strawberry Crunch Pound Cake Recipe Comfort Food?
The Strawberry Crunch Pound Cake Recipe embodies the essence of comfort food. Its inviting flavors stir up feelings of nostalgia and warmth, making it an ideal treat for any occasion.
Whether savored alongside a soothing cup of tea on a rainy day or showcased as the star of a family gathering, this cake brings comfort and delight to all who partake in its goodness.
The delightful combination of juicy strawberries, soft cake, and crispy topping creates a gratifying sensory experience that brings solace to the spirit and fills the heart with joy.
So, if you find yourself in need of a little comfort and indulgence, there’s no better remedy than a slice of this exquisite pound cake.
How to Prepare Strawberry Crunch Pound Cake Recipe?
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Yield: 10 servings
Equipment Needed:
- Mixing bowls
- 9×5-inch loaf pan
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
Ingredients List:
For the Pound Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
For the Strawberry Crunch Topping:
- 1 cup fresh strawberries, diced
- 1/4 cup granulated sugar
- 1 cup crushed shortbread cookies
- 1/4 cup sliced almonds
How to Bake?
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, set aside.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined, being careful not to overmix.
6. Pour the batter into the prepared loaf pan, spreading it evenly.
7. In a small bowl, toss together the diced strawberries and granulated sugar. Sprinkle this mixture over the top of the cake batter.
8. In another bowl, combine the crushed shortbread cookies and sliced almonds. Sprinkle this mixture over the strawberries.
9. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Special Note:
Make sure to cool the cake completely before slicing to ensure clean cuts and prevent crumbling.
Nutrition Facts Strawberry Crunch Pound Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 380 |
| Total Fat | 20g |
| Saturated Fat | 10g |
| Cholesterol | 110mg |
| Sodium | 170mg |
| Total Carbohydrate | 47g |
| Sugars | 30g |
| Protein | 5g |
Best 5 Variations Strawberry Crunch Pound Cake Recipe
1. Blueberry Bliss Pound Cake:
● Swap out the diced strawberries in the topping with fresh blueberries for a burst of color and flavor.
● Consider adding a teaspoon of lemon zest to the pound cake batter for a hint of brightness that complements the blueberries perfectly.
2. Tropical Twist Pound Cake:
● Instead of using traditional shortbread cookies in the topping, use crushed coconut cookies for a tropical flair.
● Add a handful of diced pineapple to the strawberry topping for a refreshing and exotic twist.
3. Chocolate Covered Strawberry Pound Cake:
● Incorporate cocoa powder into the pound cake batter for a rich chocolatey flavor.
● Use crushed chocolate cookies in the topping instead of shortbread cookies for a decadent touch.
● Drizzle melted chocolate over the finished cake for an indulgent finish reminiscent of chocolate-covered strawberries.
4. Raspberry Almond Pound Cake:
● Substitute fresh raspberries for the strawberries in both the topping and the cake batter.
● Swap out the sliced almonds with crushed pistachios for a unique and flavorful twist.
● Consider adding a teaspoon of almond extract to the pound cake batter for an extra burst of almond flavor.
5. Lemon Berry Pound Cake:
● Add a tablespoon of lemon juice and a teaspoon of lemon zest to the pound cake batter for a refreshing citrus flavor.
● Use a mixture of diced strawberries and blueberries in the topping for a colorful and tangy twist.
● Garnish the finished cake with a sprinkle of powdered sugar and a few fresh lemon slices for an elegant presentation.
What Causes The Top Of A Pound Cake To Crumble?
1. Overmixing the batter.
2. Baking for too long or at a high temperature.
3. Incorrect ratio of ingredients.
4. Lack of moisture in the batter.
5. Improper cooling process.
To prevent crumbly tops, ensure gentle mixing, proper baking times, correct ingredient proportions, adequate moisture, and thorough cooling.
Can I Keep Freeze?
Certainly! You can freeze the Strawberry Crunch Pound Cake for future enjoyment. Simply allow the cake to cool completely after baking, then wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn.
Place the wrapped cake in a freezer-safe container or zip-top bag and store it in the freezer for up to three months.
When you’re ready to enjoy it, thaw the cake in the refrigerator overnight before serving. This way, you can have a slice of this delicious treat whenever the craving strikes, without sacrificing its flavor or texture.
Conclusion
This Strawberry Crunch Pound Cake Recipe is a guaranteed crowd-pleaser. It’s perfect for sharing with loved ones over a cup of tea, bringing to a potluck, or simply enjoying a slice of sunshine on a beautiful day.
Remember, preheating your oven is the first step to baking bliss. Don’t be afraid to experiment with the tips and variations I shared – make this cake your own!
With its simple recipe and impressive results, this bake is a winner for beginners and baking veterans alike. Now go forth, bake, and savor the taste of spring with every delicious bite!
Strawberry Crunch Pound Cake Recipe
Equipment
- Mixing bowls
- 9×5 inch loaf pan
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
Ingredients
For the Pound Cake:
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
For the Strawberry Crunch Topping:
- 1 cup fresh strawberries diced
- 1/4 cup granulated sugar
- 1 cup crushed shortbread cookies
- 1/4 cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, set aside.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- In a small bowl, toss together the diced strawberries and granulated sugar. Sprinkle this mixture over the top of the cake batter.
- In another bowl, combine the crushed shortbread cookies and sliced almonds. Sprinkle this mixture over the strawberries.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.