Strawberry Crunch Pound Cake
Strawberry Crunch Pound Cake is a rich, buttery bundt cake with a sweet strawberry flavor, topped with vanilla glaze and a crunchy Oreo-strawberry topping.
Ingredients
- 3 cups all-purpose flour
- 2½ cups granulated sugar
- 2 cups powdered sugar
- 1 cup unsalted butter
- 5 eggs
- 1 cups whole milk
- 1 tbsp vanilla extract
- 1 tsp baking powder
- 1 cup strawberry puree or strawberry extract
- Red or pink food coloring
- 1 cup Golden Oreos, crushed
- ½ cup freeze-dried strawberries
- 3-4 tbsps heavy cream or milk
Instructions
- Preheat oven to 325°F (163°C) and grease a bundt pan. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla and strawberry puree.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the wet mixture, alternating with milk. If desired, add food coloring for a richer strawberry hue.
- Bake the Cake: Pour batter into the bundt pan and smooth the top. Bake for 60-70 minutes until a toothpick comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
- Make the Crunch Topping: Combine crushed Golden Oreos, freeze-dried strawberries, and melted butter in a bowl. Stir until well mixed.
- Prepare the Glaze: Whisk powdered sugar, vanilla extract, and heavy cream until smooth. Add more cream if needed for a thinner consistency.
- Assemble the Cake: Once fully cooled, drizzle glaze over the cake. Sprinkle the crunch topping generously on top. Add fresh strawberries for extra decoration if desired.