Homemade Strawberry Crunch Pound Cake

Gather the following ingredients to get started:

• For the Cake:
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 6 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 cup whole milk
• ½ cup strawberry puree or strawberry syrup
• Red or pink food coloring (optional)
• For the Strawberry Glaze:
• 1 cup powdered sugar
• 2-3 tbsp strawberry puree or strawberry syrup
• 1 tsp vanilla extract
• For the Crunch Topping:
• 15 Golden Oreos, crushed
• 1 tbsp strawberry gelatin mix (like Jell-O)
• 2 tbsp unsalted butter, melted
• 1 tbsp freeze-dried strawberries, crushed (optional, but recommended for flavor)

Instructions

Follow these steps to make your Strawberry Crunch Pound Cake:

• Step 1: Preheat your oven to 325°F (163°C). Grease and flour a bundt or tube pan.
• Step 2: In a large bowl, cream the softened butter and sugar together until light and fluffy, about 4-5 minutes.
• Step 3: Add the eggs one at a time, beating well after each addition.
• Step 4: Mix in the vanilla extract and strawberry puree (and food coloring if using).
• Step 5: In another bowl, whisk together the flour, baking powder, and salt.
• Step 6: Alternately add the flour mixture and milk into the butter mixture, starting and ending with flour. Mix just until combined.
• Step 7: Pour the batter into the prepared pan and smooth the top with a spatula.
• Step 8: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
• Step 9: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
• Step 10: For the glaze, whisk together powdered sugar, strawberry puree, and vanilla until smooth, then drizzle over the cooled cake.
• Step 11: For the crunch topping, mix crushed Oreos, strawberry gelatin, melted butter, and optional freeze-dried strawberries until crumbly.
• Step 12: Press the crunch topping onto the glaze before it sets to ensure it sticks.

FAQs

• Can I use frozen strawberries instead of fresh? Yes, you can use frozen strawberries, but make sure to drain excess liquid before pureeing.
• How should I store the leftover cake? Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Can I make this cake ahead of time? Absolutely! The cake can be made a day in advance. Just add the glaze and crunch topping before serving.
• Is it necessary to use food coloring? No, food coloring is optional and used for visual enhancement. The flavor remains the same without it.
• What can I pair this cake with? This cake pairs well with fresh whipped cream, vanilla ice cream, or even a dollop of yogurt for a lighter option.

Conclusion

Homemade Strawberry Crunch Pound Cake is a perfect dessert that brings together the best of strawberry flavors in a moist, delicious cake. With its simple preparation and delightful presentation, it’s bound to become a favorite recipe in your collection. Get creative, enjoy the process, and most importantly, savor every bite of this delightful treat!