This Strawberry Crunch Pound Cake is everything a dessert should be—rich, moist, and beautifully indulgent, with a nostalgic strawberry crunch topping that takes it to the next level. It’s inspired by the classic strawberry shortcake ice cream bars we all loved growing up, but transformed into an elegant, bakery-worthy cake. The base is a buttery vanilla-strawberry pound cake, topped with creamy frosting and a sweet crumble of crushed cookies and freeze-dried strawberries.
When I made this for the first time, I was amazed by how the crunchy topping perfectly balanced the dense, velvety cake. I even tried using strawberry gelatin in the batter once for extra color and flavor—it turned out beautifully pink and fragrant. Whether you’re baking for a celebration or just want to treat yourself, this cake is guaranteed to impress.
Why You’ll Love This Recipe
You’ll adore this Strawberry Crunch Pound Cake for its combination of textures—soft, buttery cake, smooth frosting, and a crisp, fruity crumble on top. It’s visually stunning yet easy to make, and every slice feels like a bite of pure nostalgia. Perfect for birthdays, brunches, or whenever you want to bring something memorable to the table.
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Strawberry Crunch Pound Cake – A Sweet, Buttery Showstopper Bursting with Berry Bliss
- Total Time: 1 hr 20 mins
- Yield: 10–12 servings
- Diet: Vegetarian
Description
A moist, buttery pound cake layered with strawberry flavor and topped with a creamy glaze and crunchy strawberry shortcake crumble. This Strawberry Crunch Pound Cake is a stunning dessert that tastes just as amazing as it looks — perfect for parties, holidays, or weekend indulgence.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup sour cream
- 2 tsp vanilla extract
- 1/3 cup strawberry gelatin powder (Jell-O mix)
- 1/4 cup milk
- Red food coloring (optional, for color boost)
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp heavy cream or milk
- 1/2 tsp vanilla extract
For the Strawberry Crunch Topping:
- 10 golden Oreos, crushed
- 2 tbsp strawberry gelatin powder
- 2 tbsp melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt or loaf pan.
- In a large mixing bowl, cream together butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with sour cream and milk. Mix just until combined.
- Divide the batter into two equal portions. To one portion, mix in the strawberry gelatin powder and a drop of red food coloring (optional).
- Spoon alternating layers of plain and strawberry batter into the prepared pan, then swirl gently with a knife for a marbled effect.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Meanwhile, prepare the glaze by mixing powdered sugar, cream, and vanilla extract until smooth. Adjust consistency if needed.
- For the crunch topping, combine crushed Oreos, strawberry gelatin powder, and melted butter until crumbly.
- Drizzle glaze over the cooled cake and immediately sprinkle with the strawberry crunch mixture.
- Let set for 15 minutes before slicing and serving.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Use freeze-dried strawberries blended into powder for a natural strawberry flavor alternative.
- Add white chocolate drizzle for an extra indulgent touch.
- This cake also works beautifully with other flavors like lemon or raspberry Jell-O.
- Prep Time: 20 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour – The foundation of the pound cake, giving it structure and a tender crumb.
Baking powder – Helps the cake rise slightly while keeping it dense and rich.
Salt – Enhances flavor and balances the sweetness.
Unsalted butter – Provides that signature pound cake richness and buttery aroma.
Granulated sugar – Sweetens the cake and helps create its golden crust.
Eggs – Add structure and moisture for a perfect pound cake texture.
Sour cream – Keeps the cake moist and adds a slight tang that balances the sweetness.
Vanilla extract – Brings warmth and depth to the cake’s flavor.
Strawberry extract (optional) – Intensifies the strawberry flavor and adds a light pink hue.
Milk – Helps thin the batter for a smooth, even bake.
Strawberry gelatin powder – Optional but adds extra color and sweetness to the cake.
Cream cheese – Used for the frosting; it provides a luscious, tangy base.
Powdered sugar – Sweetens and thickens the frosting.
Heavy cream or milk – Loosens the frosting to the desired consistency.
Golden Oreos or vanilla sandwich cookies – Crushed to form the classic “crunch” topping.
Freeze-dried strawberries – Mixed into the cookie crumbs for a bright color and real strawberry flavor.
Butter (for crunch topping) – Helps bind the cookie and strawberry crumbs together.
Directions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or loaf pan.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream butter and sugar together until light and fluffy—about 3–4 minutes. Beat in eggs one at a time, mixing well after each addition.
Add sour cream, vanilla extract, and strawberry extract (if using). Gradually mix in the dry ingredients alternately with milk until the batter is smooth and thick. If you’re using strawberry gelatin, fold it in now for that extra flavor and pink hue.
Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, prepare the frosting. Beat cream cheese, powdered sugar, and vanilla until smooth. Add milk or cream a little at a time until the frosting reaches a spreadable consistency.
For the strawberry crunch topping, pulse Golden Oreos and freeze-dried strawberries in a food processor until crumbly. Mix with melted butter until combined.
Spread or drizzle the frosting over the cooled cake, then generously sprinkle the strawberry crunch topping on top, pressing lightly so it adheres.
I like to add a few fresh strawberry slices on top for a finishing touch—they make the cake look even more inviting.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 10–12 people.
Preparation time: 20 minutes
Baking time: 55 minutes
Cooling and decorating time: 30 minutes
Total time: 1 hour 45 minutes
Storage/reheating
Store the cake covered in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best texture. You can also freeze the unfrosted cake for up to 2 months—just thaw, frost, and add the crunch topping before serving. Avoid reheating, as the frosting and topping are best served chilled or at room temperature.
Variations and Customizations
Lemon Strawberry Twist – Add a teaspoon of lemon zest to the batter for a bright, citrusy contrast.
Chocolate Strawberry Crunch – Mix cocoa powder into part of the batter or add a drizzle of chocolate ganache over the top.
Strawberry Shortcake Version – Top with fresh whipped cream and sliced strawberries instead of cream cheese frosting.
Berry Medley – Replace freeze-dried strawberries with a mix of raspberries and blueberries for a colorful twist.
Mini Pound Cakes – Divide the batter into mini loaf pans for individual servings.
Almond Infusion – Add almond extract to the batter for a nutty, bakery-style flavor.
Marble Effect – Swirl in a bit of strawberry jam or puree before baking for a pretty pattern inside.
Gluten-Free Option – Substitute all-purpose flour with a 1:1 gluten-free baking mix.
Extra Crunch – Add a sprinkle of crushed cookies to the middle of the batter before baking.
Layer Cake Version – Bake in round pans, stack with frosting between layers, and coat the sides with crunch topping.
FAQs
Can I use boxed cake mix?
Yes! Use a vanilla or strawberry pound cake mix, then add strawberry extract for a homemade touch.
What if I don’t have freeze-dried strawberries?
You can use crushed strawberry wafers or extra strawberry gelatin in the topping.
Can I make this in a loaf pan instead of a bundt pan?
Yes, just adjust the baking time—about 10–15 minutes longer for loaf pans.
How do I know when the cake is done?
A toothpick inserted in the center should come out clean, and the top should be golden brown.
Can I make this without frosting?
Absolutely—the cake is rich enough on its own. Dust with powdered sugar if you prefer it lighter.
Can I use fresh strawberries in the topping?
Not recommended, as they’ll make it soggy. Stick to freeze-dried for the best crunch.
Can I make the crunch topping ahead of time?
Yes, it can be stored in an airtight container for up to 5 days.
Can I add more color to the cake?
Mix in a few drops of pink or red food coloring for a vibrant look.
What can I serve with this cake?
Vanilla ice cream, whipped cream, or a drizzle of strawberry sauce pairs beautifully.
How long does the crunch topping stay crispy?
It stays crisp for about 2–3 days if the cake is refrigerated and covered properly.
Conclusion
This Strawberry Crunch Pound Cake is the perfect blend of nostalgia and elegance—soft, buttery cake layered with creamy frosting and that irresistible strawberry cookie crunch. It’s visually stunning, full of flavor, and sure to impress at any gathering. Whether you serve it chilled or at room temperature, one slice is never enough—this cake is pure strawberry bliss in every bite.
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