There’s something magical about the smell of freshly baked pound cake wafting through the house. It reminds us of Sunday family dinners or festive celebrations where desserts were more than just food—they were a centerpiece, a memory in the making. This Strawberry Crunch Pound Cake brings all those feelings to life with a fun twist of vibrant strawberry flavors, creamy glaze, and a crunchy topping that will transport you straight back to your childhood. Inspired by the classic strawberry shortcake ice cream bars, this dessert is perfect for a summer gathering, a special celebration, or even as a midweek pick-me-up. Its layers of moist cake, creamy glaze, and nostalgic crunch make it as delightful to look at as it is to eat. Let’s dive into this comforting yet playful recipe and create some sweet memories!

Why You’ll Love This Recipe

Bursting with Flavor: The combination of strawberry gelatin, puree, and crunchy topping ensures every bite is full of vibrant, sweet strawberry goodness.
Texture Galore: From the velvety pound cake to the creamy glaze and the crunchy Oreo-strawberry topping, this cake is a symphony of textures.
Perfect for Any Occasion: Whether it’s a birthday, a picnic, or a cozy night in, this cake fits the bill.
Easy to Make: With simple ingredients and straightforward steps, this recipe is approachable for bakers of all levels.

Ingredients: What You’ll Need

Before you get started, gather these ingredients for each layer of deliciousness:

For the Cake

1 cup unsalted butter, softened
2 ½ cups granulated sugar
6 large eggs
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup whole milk
1 tbsp vanilla extract
½ cup strawberry gelatin (Jell-O)
½ cup strawberry puree or strawberry syrup

For the Glaze

2 cups powdered sugar
3 tbsp heavy cream or milk
1 tsp vanilla extract

For the Crunch Topping

1 cup Golden Oreos, crushed
¼ cup freeze-dried strawberries, crushed
2 tbsp melted butter

Step-by-Step Instructions

Prepare the Cake Batter

Preheat and Prep: Preheat your oven to 325°F (165°C). Grease and flour a bundt pan to ensure easy removal.
Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This step is key to achieving that rich, moist texture.
Add Eggs: Add the eggs one at a time, mixing well after each addition. This helps to incorporate air for a lighter cake.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Alternate Dry and Wet Ingredients: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the flour. Mix until just combined to avoid overmixing.
Add Flavor: Stir in the vanilla extract for a hint of sweetness.
Divide and Flavor: Divide the batter in half. To one half, add the strawberry gelatin and puree, mixing until fully incorporated.

Assemble and Bake

Layer the Batter: Pour the vanilla batter into the prepared bundt pan, then layer the strawberry batter on top.
Create the Swirl: Use a knife to gently swirl the two batters together for a marbled effect.
Bake: Bake in the preheated oven for 60–70 minutes. The cake is done when a toothpick inserted in the center comes out clean.
Cool: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Make the Glaze

In a medium bowl, whisk together the powdered sugar, heavy cream (or milk), and vanilla extract until smooth.
Drizzle the glaze generously over the cooled cake.

Prepare the Crunch Topping

In a small bowl, mix the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter until combined.
Sprinkle the mixture over the glaze before it sets for a delightful crunch.

Serving Suggestions

Slice this gorgeous Strawberry Crunch Pound Cake and serve it as is, or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. This cake is also a stunning centerpiece for a dessert table at parties or family gatherings.

Tips for Success

Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature for a smoother batter and better rise.
Don’t Skip the Swirl: The marbled effect not only looks beautiful but also gives you a bite of vanilla and strawberry in every slice.
Crush with Care: For the crunch topping, crush the Oreos and freeze-dried strawberries into small, consistent pieces for the best texture.
Cool Completely: Let the cake cool fully before glazing to avoid the glaze melting off.

FAQs

Can I Make This Cake Ahead of Time?

Absolutely! You can bake the cake a day in advance and store it in an airtight container. Add the glaze and crunch topping just before serving for the best texture.

What Can I Use Instead of Freeze-Dried Strawberries?

If you can’t find freeze-dried strawberries, you can substitute with finely chopped dried strawberries or extra crushed Golden Oreos for a similar crunch.

How Do I Store Leftovers?

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze individual slices for up to 3 months.

Why This Recipe is Share-Worthy

This Strawberry Crunch Pound Cake isn’t just a dessert—it’s a conversation starter. Its vibrant colors, nostalgic flavors, and unique topping make it an irresistible treat for any occasion. Whether you’re baking it for a birthday, a potluck, or just because, it’s guaranteed to impress.

If you’re ready to create a dessert that’s as beautiful as it is delicious, grab your apron and start baking. Your family and friends will thank you for bringing this slice of joy into their lives.

Strawberry Crunch Pound Cake

Author: lina
Total Time: 90 minutes
Yield: 12 servings 1x

Print Recipe

Description

There’s something magical about the smell of freshly baked pound cake wafting through the house. Inspired by the classic strawberry shortcake ice cream bars, this dessert is a delightful combination of vibrant strawberry flavors, creamy glaze, and a nostalgic crunchy topping, perfect for any occasion.

Ingredients

Scale

For the Cake:

1 cup unsalted butter, softened
2 ½ cups granulated sugar
6 large eggs
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup whole milk
1 tbsp vanilla extract
½ cup strawberry gelatin (Jell-O)
½ cup strawberry puree or strawberry syrup

For the Glaze:

2 cups powdered sugar
3 tbsp heavy cream or milk
1 tsp vanilla extract

For the Crunch Topping:

1 cup Golden Oreos, crushed
¼ cup freeze-dried strawberries, crushed
2 tbsp melted butter

Instructions

Preheat your oven to 325°F (165°C). Grease and flour a bundt pan.
In a large mixing bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt.
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the flour mixture. Mix until combined.
Stir in vanilla extract.
Divide the batter in half. To one half, add strawberry gelatin and strawberry puree, mixing until fully incorporated.
Pour the vanilla batter into the bundt pan, then layer the strawberry batter on top.
Use a knife to swirl slightly for a marbled effect.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk together powdered sugar, heavy cream, and vanilla extract until smooth. Drizzle over the cooled cake.
Prepare the crunch topping by mixing crushed Golden Oreos, freeze-dried strawberries, and melted butter. Sprinkle over the glaze before it sets.
Slice and enjoy this strawberry crunch delight!

Notes

Ensure all ingredients are at room temperature for the best texture and rise.
Let the cake cool completely before glazing to prevent the glaze from melting.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze individual slices for up to 3 months.

Prep Time: 20 minutes
Cook Time: 60–70 minutes