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