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Strawberry Crunch Pound Cake

  • Author: Elise
  • 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


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.



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
  • 1 large strawberry

For the Crunch Topping

  • 14 Golden Oreos, crushed
  • 2 ½ tablespoon strawberry jello powder
  • 3 tablespoons unsalted butter, melted


For the Cake

  1. Preheat the oven to 350 degrees Fahrenheit. Spray and/or add parchment paper to a 9×5 inch loaf pan. Set aside until later.
  2. In a large bowl, mix oil, granulated sugar, room temperature sour cream, room temperature eggs, and vanilla until combined. 
  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.
  4. Fold chopped strawberries into the batter until evenly dispersed throughout. Then, pour batter into the prepared loaf pan.
  5. 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. 
  6. 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

  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.
  2. 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

  1. In a medium bowl, mix slightly cooled melted butter, crushed Oreo cookies, and jello powder together with a spoon.
  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.
  3. 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.


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