Strawberry Crunch Pound Cake

Here’s what you’ll need to create this exquisite Strawberry Crunch Pound Cake:

For the Strawberry Pound Cake:

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs
• 1 cup sour cream
• 1 cup buttermilk
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup fresh strawberry purée (blend fresh strawberries)
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Red or pink gel food coloring (optional, for vibrant color)

For the Strawberry Glaze:

• 1 ½ cups powdered sugar
• 2-3 tbsp strawberry purée or milk
• 1 tsp vanilla extract
• Optional: a drop of pink/red gel coloring

For the Strawberry Crunch Topping:

• 15 Golden Oreos or vanilla wafers, crushed
• ½ cup freeze-dried strawberries or 1 packet strawberry gelatin mix (Jell-O)
• 3 tbsp unsalted butter, melted

Directions

Follow these steps to create a wrap of joy inside your kitchen:

• Step 1: Preheat the oven to 325°F (160°C). Grease and flour a Bundt pan or line two round cake pans.
• Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
• Step 3: In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy (about 3-4 minutes).
• Step 4: Add the eggs one at a time, beating well after each addition.
• Step 5: Mix in the vanilla, lemon juice, and sour cream until smooth.
• Step 6: In another bowl, combine the buttermilk with the strawberry purée and food coloring if using.
• Step 7: Gradually add the dry ingredients to the butter mixture alternately with the strawberry-buttermilk mix, starting and ending with dry ingredients. Beat just until combined.
• Step 8: Pour the batter into the prepared pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
• Step 9: Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
• Step 10: For the strawberry crunch topping, pulse the Oreos and freeze-dried strawberries or Jell-O in a food processor into coarse crumbs. Stir in melted butter until combined. Optionally toast on a baking sheet at 300°F (150°C) for 5-7 minutes for a crunchier texture. Let cool.
• Step 11: To make the glaze, mix powdered sugar with strawberry purée or milk until smooth. Stir in vanilla and coloring if desired.
• Step 12: Assemble the cake. Pour the glaze generously over the cooled cake. Immediately sprinkle strawberry crunch topping on the glaze before it sets. Add chopped fresh strawberries on top for extra flavor and decoration.

Frequently Asked Questions

1. Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but it’s best to thaw and drain them to avoid excess moisture in the batter.

2. How do I store leftover pound cake?

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

3. Can I freeze the Strawberry Crunch Pound Cake?

Yes, this cake can be frozen. Wrap it tightly in plastic wrap and aluminum foil for up to 2 months.

4. How do I make the cake less sweet?

Reduce the sugar in the cake batter by ½ cup, and use less glaze if preferred. This will adjust the overall sweetness without compromising the texture.

5. Can I substitute the buttermilk?

If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice, allowing it to sit for 5 minutes before using.

Conclusion

Strawberry Crunch Pound Cake is a delightful dessert that offers a wonderful blend of flavors and textures. It’s moist, fruity, and topped with a satisfying crunch. Perfect for any celebration or simply for enjoying with coffee, this cake is sure to become a favorite in your baking repertoire. Give it a try, and revel in the deliciousness that awaits!