The Strawberry Crunch Pound Cake recipe has gained popularity due to its unique combination of flavors and textures.
It blends the rich, buttery taste of traditional pound cake with the sweet, tangy flavor of strawberries, complemented by the crunch from a topping made of crushed cookies and strawberry-flavored crumbs.
This cake stands out because it offers both a soft, moist interior and a crunchy, flavorful exterior, making each bite an experience. My experience making strawberry crunch pound cake was absolutely delightful!
The cake itself was rich, dense, and incredibly moist, while the strawberry crunch topping added a burst of sweetness and a satisfying crunch.
The strawberry crunch pound cake is versatile because it can be served as a simple dessert for a family gathering or dressed up for a special occasion.
Its flavor profile makes it appealing to a wide range of tastes, from those who enjoy fruity desserts to those who love rich, indulgent treats. It’s a delicious combination that’s sure to impress anyone who tries it!
Is Strawberry Crunch Pound Cake Recipe Comfort Food?
Yes, the Strawberry Crunch Pound Cake Recipe definitely qualifies as comfort food! The moist, buttery texture of the pound cake is the epitome of cozy, familiar flavors, while the sweet, crunchy strawberry topping adds an extra layer of indulgence.
It’s a dessert that feels both nostalgic and satisfying, evoking memories of family gatherings or special occasions.
The balance of soft cake and crunchy topping provides that perfect combination of textures that many people crave in comfort food.
Plus, the bright strawberry flavor gives it a comforting yet refreshing twist, making it a go-to treat for any time you need a little pick-me-up. It’s the kind of dessert that makes you feel right at home!
How to Prepare Strawberry Crunch Pound Cake Recipe?
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 1 hour and 15 minutes
Total Time: 1 hour 35 minutes
Course: Dessert
Cuisine: American
Yield: 10 servings
Kitchen Utensils
- 12-cup Bundt pan
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Small saucepan
- Parchment paper (optional)
Ingredients
For the Pound Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- ½ package (1.5 oz) strawberry-flavored gelatin (such as Jell-O)
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream, room temperature
- 1 cup fresh strawberries, finely chopped
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
For the Strawberry Crunch Topping:
- 30 Golden Oreo cookies, filling removed and cookies crushed
- ½ package (1.5 oz) strawberry-flavored gelatin
- 1½ tablespoons unsalted butter, melted
Instructions
1. Prepare the Pound Cake:
1. Preheat your oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan, or line it with parchment paper for easier removal. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
2. In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer on medium speed until the mixture is light and fluffy, approximately 5 minutes.
3. Add the strawberry-flavored gelatin and vanilla extract to the butter-sugar mixture, mixing until well combined. Incorporate the eggs one at a time, mixing well after each addition.
4. Gradually add the dry ingredients to the wet mixture in three parts, alternating with the sour cream in two parts, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
5. Gently fold the finely chopped strawberries into the batter. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
6. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely.
2. Prepare the Cream Cheese Frosting:
1. In a medium bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy.
2. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition until the frosting is smooth and fluffy. Mix in the vanilla extract and salt until well combined.
3. Prepare the Strawberry Crunch Topping:
1. In a medium bowl, combine the crushed Golden Oreos and strawberry-flavored gelatin.
2. Drizzle the melted butter over the mixture and stir until the crumbs are evenly coated and the mixture is slightly clumpy.
4. Assemble the Cake:
1. Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Generously sprinkle the strawberry crunch topping over the frosting, pressing gently to adhere.
2. Allow the cake to set for about 30 minutes before slicing and serving.
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 Recipe 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 perfect combination of rich, moist cake, smooth strawberry frosting, and a satisfying crunch topping.
It’s the ideal dessert for any occasion, whether you’re celebrating with family or treating yourself to something sweet. I can assure you that once you make this cake, it will become a favorite in your recipe repertoire.
The versatility of the strawberry flavors, combined with the texture contrast, makes it a standout treat that everyone will love. Give it a try and enjoy a slice (or two) of this decadent dessert!
More Delicious Strawberry Cake Recipes
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Strawberry Banana Cake Recipe || Serving Tips
Paula Deen Strawberry Cake Recipe – Southern
Strawberry Vanilla Cake Recipe – A Burst Of Flavor
Strawberry Cake Pop Recipe – Homemade
Strawberry Crunch Pound Cake Recipe
Equipment
- 12-cup Bundt pan
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Small saucepan
- Parchment paper (optional)
Ingredients
For the Pound Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- ½ package 1.5 oz strawberry-flavored gelatin (such as Jell-O)
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream room temperature
- 1 cup fresh strawberries finely chopped
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
For the Strawberry Crunch Topping:
- 30 Golden Oreo cookies filling removed and cookies crushed
- ½ package 1.5 oz strawberry-flavored gelatin
- 1½ tablespoons unsalted butter melted
Instructions
Prepare the Pound Cake:
- Preheat your oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan, or line it with parchment paper for easier removal. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer on medium speed until the mixture is light and fluffy, approximately 5 minutes.
- Add the strawberry-flavored gelatin and vanilla extract to the butter-sugar mixture, mixing until well combined. Incorporate the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet mixture in three parts, alternating with the sour cream in two parts, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Gently fold the finely chopped strawberries into the batter. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
- In a medium bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition until the frosting is smooth and fluffy. Mix in the vanilla extract and salt until well combined.
- Prepare the Strawberry Crunch Topping:
- In a medium bowl, combine the crushed Golden Oreos and strawberry-flavored gelatin.
- Drizzle the melted butter over the mixture and stir until the crumbs are evenly coated and the mixture is slightly clumpy.
Assemble the Cake:
- Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Generously sprinkle the strawberry crunch topping over the frosting, pressing gently to adhere.
- Allow the cake to set for about 30 minutes before slicing and serving.