Strawberry Crunch Pound Cake

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

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.

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