Strawberry Crunch Pound Cake

Baking has always been my kind of therapy, and some recipes bring a little extra joy to the kitchen. This Strawberry Crunch Pound Cake is one of those—the kind of dessert that feels nostalgic yet fresh at the same time.

The combination of buttery pound cake, sweet strawberry flavor, and a crisp, cookie-studded topping creates a treat that’s just as fun to make as it is to eat.

What makes this cake special is its contrast of textures. The dense, velvety cake melts in your mouth, while the golden Oreo and freeze-dried strawberry topping adds just the right amount of crunch. And let’s not forget the glaze—it ties everything together with a smooth, creamy sweetness.

Short Description

This Strawberry Crunch Pound Cake is a moist, buttery bundt cake infused with strawberry flavor, topped with a creamy vanilla glaze and a crunchy golden Oreo-strawberry topping. It’s a delightful twist on classic pound cake, offering a perfect balance of softness and crunch.

Key Ingredients

For the Cake:

• 3 cups all-purpose flour
• 2 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 5 large eggs
• 1 cup whole milk
• 1 tablespoon vanilla extract
• 1 teaspoon baking powder
• ½ cup strawberry puree or strawberry extract
• Red or pink food coloring (optional)

For the Crunch Topping:

• 1 cup Golden Oreos, crushed
• ½ cup freeze-dried strawberries, crushed
• 2 tablespoons unsalted butter, melted

For the Glaze:

• 2 cups powdered sugar
• 3-4 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract

Tools Needed

• Bundt pan
• Electric mixer or stand mixer
• Large mixing bowls
• Whisk
• Spatula
• Wire cooling rack

Cooking Instructions

Step 1: Prepare the Cake Batter

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan to prevent sticking.

In a large mixing bowl, beat the butter and sugar together until light and fluffy. This step is crucial for creating a soft texture.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and strawberry puree.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, alternating with the milk, mixing until just combined.

If using, add a few drops of red or pink food coloring to enhance the strawberry color.

Step 2: Bake the Cake

Pour the batter into the prepared bundt pan, smoothing out the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.

Step 3: Make the Crunch Topping

In a bowl, mix the crushed Golden Oreos, freeze-dried strawberries, and melted butter until well combined. Set aside.

Step 4: Prepare the Glaze

Whisk together the powdered sugar, vanilla extract, and heavy cream until smooth. If needed, add more cream for a thinner consistency.

Step 5: Assemble the Cake

Once the cake has completely cooled, drizzle the glaze over the top. Sprinkle the strawberry crunch topping generously over the glaze for a perfect crunchy finish. Add fresh strawberry slices for extra decoration if desired.

Why You’ll Love This Recipe

Incredible Texture – A moist, buttery cake with a crispy, flavorful topping.

Burst of Strawberry Flavor – Fresh, fruity notes in every bite.

Easy to Make – No complicated techniques, just classic baking.

Visually Stunning – The pink hue and golden crunch make it a showstopper.

Perfect for Any Occasion – Great for brunch, birthdays, or weekend indulgence.

Mistakes to Avoid & Solutions

1. Overmixing the Batter

This can make the cake dense. Mix until just combined for a soft crumb.

2. Not Greasing the Pan Properly

Use butter and flour or a baking spray to prevent sticking.

3. Removing the Cake Too Soon

Let it cool for at least 10 minutes before turning it out to avoid breakage.

4. Skipping the Crunch Topping

The topping adds an irresistible texture. Don’t leave it out!

Serving & Pairing Suggestions

With a Cup of Tea or Coffee – The rich cake pairs beautifully with a warm drink.

Topped with Fresh Strawberries & Whipped Cream – Adds freshness and extra creaminess.

As a Dessert for Gatherings – Slice it up and serve at brunches or special events.

Storage & Reheating Tips

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Keeps fresh for up to a week in the fridge.

Freezer: Wrap slices in plastic wrap and freeze for up to 2 months.

Reheating: Warm individual slices in the microwave for 10-15 seconds for a fresh-out-of-the-oven feel.

FAQs

1. Can I use fresh strawberries instead of puree?
Yes! Blend fresh strawberries into a smooth puree for the best natural flavor.

2. What if I don’t have Golden Oreos?
You can use vanilla wafers or shortbread cookies as a substitute.

3. How can I make this cake gluten-free?
Use a 1:1 gluten-free flour blend and check that your baking powder is gluten-free.

4. Can I make the cake ahead of time?
Absolutely! Bake the cake a day ahead, but add the glaze and crunch topping just before serving.

5. Do I have to use food coloring?
No, it’s optional! The strawberry puree gives a light pink hue on its own.

Tips & Tricks

For a Stronger Strawberry Flavor: Add a teaspoon of strawberry extract.

Want More Moisture? Replace half the milk with sour cream or yogurt.

Make It Extra Crunchy: Double the amount of Oreo-strawberry topping!

Prevent Overbaking: Start checking for doneness at 55 minutes to avoid a dry cake.

Recipe Variations

1. Chocolate Strawberry Pound Cake

Swap ½ cup of flour for cocoa powder.

Use chocolate Oreos instead of Golden Oreos for the crunch topping.

2. Lemon Strawberry Pound Cake

Add 2 tablespoons of lemon zest to the batter.

Replace the vanilla extract with lemon extract for a tangy twist.

3. Dairy-Free Version

Use vegan butter and almond milk instead of whole milk.

Swap heavy cream in the glaze for coconut cream.

Final Thoughts

This Strawberry Crunch Pound Cake proves that simple ingredients can create something truly delightful. The combination of flavors and textures makes every bite satisfying, from the soft, buttery cake to the crisp, fruity topping. It’s the kind of dessert that feels special enough for a celebration yet easy enough to whip up when you’re craving something sweet.

If you love classic strawberry shortcake flavors but want something a little different, this recipe is a must-try. Bake it for a weekend treat, bring it to a party, or just enjoy a slice with your afternoon coffee. However you serve it, it’s bound to be a favorite!