This Strawberry Crunch Pound Cake combines the classic moist vanilla cake with the sweetness of fresh strawberries and the crunch of a streusel-like topping. It's perfect for spring and summer, is a great way to use up fresh strawberries, and is sure to be a crowd-pleaser at any event or gathering.

I love cakes... so much. Take a look at all of my favorite cake recipes in my cake section! I love this Chocolate Sprinkle Cake and Crumb Cake!
Into other fresh and fruity recipes? I love this Lemon Loaf Cake, Strawberry Crinkle Cookies, and Blueberry Sheet Cake!
What is Strawberry Crunch Cake?
Strawberry Crunch Cake is a light vanilla cake with fresh strawberries folded into the batter. It's topped with a strawberry glaze and a strawberry crunch topping. The crushed cookie, butter, and strawberry jello mixture is a take on the nostalgic strawberry shortcake popsicles.
This cake is the perfect dessert in the spring and summer months when fresh strawberries are in season. It's great for sharing with friends and family at picnics, barbecues, tea, or other special occasions!
Why You'll LOVE This Recipe
Flavor: This cake is bursting with the sweet and tangy flavor of fresh strawberries. The crunchy streusel topping adds a nice contrast in texture and flavor, making each bite a delightful combination of soft cake and crunchy topping.
Easy: Loaf cakes are generally easy to make, and this strawberry crunch version is no exception! This recipe is made with simple ingredients and has straightforward instructions, meaning you can have a delicious homemade cake in no time!
Versatile: This cake is a great dessert for many occasions! You can dig in for a casual afternoon snack, or serve it at a more formal gathering. You can even serve it for breakfast or brunch!
Seasonal: Strawberry Crunch Cake is a great way to use fresh strawberries, which are in season during the spring and summer months. Making this strawberry cake is a great way to use up fresh strawberries while they're at their peak of sweetness.

Pound Cake Ingredients
- Vegetable Oil: Vegetable oil is the base of this cake and helps to make it moist!
- Granulated Sugar: Sugar sweetens the cake and helps it brown when baked. It also plays a role in the cake's texture by providing moisture and contributing to its tenderness.
- Sour Cream: Sour cream can be substituted with greek yogurt. It creates a light and tender cake!
- Eggs: Eggs provide structure by acting as a binding agent, helping to hold the cake together. Make sure to use room temperature eggs!
- Vanilla Extract: Vanilla rounds out the flavor of the cake!
- All-Purpose Flour: Flour provides structure to the cake. Make sure to measure properly by spooning and leveling flour into your measuring cups or by using a kitchen scale!
- Baking Powder: Baking powder is a leavening agent that helps the cake rise when it bakes!
- Salt: Salt enhances the flavor of the cake and helps to balance out the sweetness.
- Strawberries: The star of the show! Fresh strawberries provide the cake with its fruity flavor and an extra kick of vibrant pink color.
Step by Step Cake Process
STEP 1: Preheat the oven to 350 degrees Fahrenheit. Then, spray and/or add parchment paper to a 9×5 inch loaf pan.


STEP 2: In a large bowl, mix oil, granulated sugar, room temperature sour cream, room temperature eggs, and vanilla until combined.
STEP 3: Add flour, salt and baking powder to the wet ingredients, and only mix until you see the dry ingredients disappear into the batter to avoid overmixing.


STEP 4: Fold chopped strawberries into the batter until evenly dispersed throughout. Then, pour batter into the prepared loaf pan.
STEP 5: Bake for about 45-50 minutes or until a toothpick inserted into the center comes out with just a few crumbs
Strawberry Glaze
STEP 1: In a medium bowl, use a fork to squish the strawberry into the powdered sugar and milk. Mix until the strawberry is dispersed throughout and the mixture is smooth and combined.


STEP 2: Add additional milk by the ½ tablespoon to create a smoother glaze or additional powdered sugar by the tablespoon to thicken the glaze.
Strawberry Crunch Topping
STEP 1: In a medium bowl, mix slightly cooled melted butter, crushed Oreo cookies, and jello powder together with a spoon.


STEP 2: Pour the glaze over the cooled loaf cake before immediately sprinkling the strawberry crunch topping over it. Use your hands to push the topping into the glaze to ensure it sticks to the icing.

Frequently Asked Questions
This strawberry crunch topping is a sweet and crunchy topping made with crushed Golden Oreo cookies, Jello powder, and butter. It's a fun, creative, and nostalgic way to add some crunch and flavor to desserts!
Yes! You can use frozen strawberries, but be sure to thaw them first and drain off any excess liquid. The texture of the strawberries may be slightly different, but the flavor should still be delicious.
Yes, you can totally serve and eat the cake without both the glaze and/or strawberry crunch topping.

Expert Tips
- Use fresh strawberries: For the best flavor and texture, use fresh, ripe strawberries.
- Don't overmix the batter: Overmixing the batter can lead to a tough, dry cake. Mix just until the dry ingredients disappear into the wet ingredients.
- Add lemon zest: Lemon zest can really complement the sweet strawberry flavor and can help brighten up the cake. Add a teaspoon or two of lemon zest to the batter before baking!
- Don't overbake the cake: Keep a close eye on the cake as it bakes and test it for doneness using a toothpick. A toothpick inserted into the center should come out with some batter. Overbaking can lead to a dry, crumbly cake!
- Serving: A dollop of whipped cream, cool whip, or a scoop of vanilla ice cream can take the cake to the next level and provide a nice balance to the sweet strawberry flavor.

Storing
After the cake has baked and cooled, you can store it before decorating by wrapping it tightly in cling wrap at room temperature for up to 2 days or in the freezer for up to 4 months. Thaw at room temperature before decorating.
After the cake has been decorated, store it tightly covered, in an airtight container, or wrapped in cling wrap at room temperature for up to 4 days or in the freezer for up to 3 months. Thaw at room temperature or in the fridge before serving.
Related Recipes
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Strawberry Crunch Pound Cake
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour, 10 minutes
- Yield: 9x5 inch loaf 1x
- Category: Cake, Strawberries, Summer
- Method: Bake
- Cuisine: American
Description
This Strawberry Crunch Pound Cake combines the classic moist vanilla cake with the sweetness of fresh strawberries and the crunch of a streusel-like topping. It's perfect for spring and summer, is a great way to use up fresh strawberries, and is sure to be a crowd-pleaser at any event or gathering.
Ingredients
For the Cake
- 2 cups (280g) all-purpose flour
- 2 teaspoons (9g) baking powder
- ½ teaspoon (3g) salt
- ½ cup (110g) vegetable oil
- 1 cup (215g) granulated sugar
- 1 cup (250g) sour cream, room temperature
- 2 large (100g) eggs, room temperature
- 1 teaspoon (4g) vanilla extract
- 1 cup (140g) chopped strawberries
For the Glaze
- 1 cup (120g) powdered sugar
- 1 tablespoon (15g) milk
For the Crunch Topping
- 14 Golden Oreos, crushed
- 2 ½ tablespoon strawberry jello powder
- 3 tablespoons unsalted butter, melted
Instructions
For the Cake
- Preheat the oven to 350 degrees Fahrenheit. Spray and/or add parchment paper to a 9×5 inch loaf pan. Set aside until later.
- In a large bowl, mix oil, granulated sugar, room temperature sour cream, room temperature eggs, and vanilla until combined.
- Add flour, salt and baking powder to the wet ingredients, and only mix until you see the dry ingredients disappear into the batter to avoid overmixing.
- Fold chopped strawberries into the batter until evenly dispersed throughout. Then, pour batter into the prepared loaf pan.
- Bake for about 50 minutes or until a toothpick inserted into the center comes out with just a few crumbs. Cover the loaf pan with aluminum foil if the top is browning too quickly.
- After removing the bread from the oven, allow it to cool in the pan for 20-30 minutes. Then, remove the cake from the pan to finish cooling on a wire rack or plate.
For the Glaze
- In a medium bowl, use a fork to squish the strawberry into the powdered sugar and milk. Mix until the strawberry is dispersed throughout and the mixture is smooth and combined.
- The glaze should be thick but should fall from the fork when lifted out of the bowl. Add additional milk by the ½ tablespoon to create a smoother glaze or additional powdered sugar by the tablespoon to thicken the glaze.
For the Crunch Topping and Decoration
- In a medium bowl, mix slightly cooled melted butter, crushed Oreo cookies, and jello powder together with a spoon.
- Pour the glaze over the cooled loaf cake before immediately sprinkling the strawberry crunch topping over it. Use your hands to push the topping into the glaze to ensure it sticks to the icing.
- Store the cake tightly covered, in an airtight container, or wrapped in cling wrap at room temperature for up to 4 days or in the freezer for up to 4 months.
Notes
Grease and line the pan: To ensure that the cake doesn't stick to the pan, be sure to grease it well and dust it with flour before adding the batter.
Let the cake cool before decorating and slicing: Once the cake is done baking, let it cool in the pan for 20-30 minutes before removing it to a wire rack to cool completely. Don't decorate, slice, and/or serve the cake until it has fully cooled. Slicing the cake too soon can cause it to crumble and fall apart.
Keywords: Strawberry Crunch Topping, Strawberry Pound Cake, Strawberry Crunch Pound Cake
Julia K says
I made this recipe for my husbands family. The recipe was so easy to follow, step by step. I did need to bake slightly longer than 50 minutes but the recipe told me exactly what to look for to make a perfect bake. Everyone absolutely LOVED it and asked when I would be making it again. 10/10 recipe will be using all summer long!
★★★★★
Elise says
Thank you so much for sharing this, Julia! SO glad to hear this!
Zoë says
I made this for a group gathering, and everyone was obsessed! Super easy yet one of my new favorite recipes. Everyone needs to try this recipe!
★★★★★
Elise says
Yay!! This makes me so happy to hear! Thank you, Zoe!