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