This strawberry crunch pound cake is the ultimate treat for any occasion. With a buttery and moist base, complemented by a sweet strawberry crunch topping, it's a delightful dessert that combines rich flavors with a satisfying texture. The added strawberry glaze makes it even more irresistible, ensuring each bite is bursting with sweetness.

Ingredients

For the Cake:

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tablespoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 cup whole milk

For the Strawberry Crunch Topping:

1 cup freeze-dried strawberries, crushed

1 cup vanilla wafer cookies, crushed

2 tablespoons melted butter

For the Strawberry Glaze:

1 cup powdered sugar

2 tablespoons strawberry puree (or milk for a lighter flavor)

½ teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (165°C). Grease and flour a bundt pan or loaf pan.

In a large bowl, cream together the butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.

Pour the batter into the prepared pan and smooth the top.

Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

Meanwhile, prepare the strawberry crunch topping by mixing the crushed freeze-dried strawberries, vanilla wafer crumbs, and melted butter.

For the glaze, whisk together powdered sugar, strawberry puree (or milk), and vanilla extract until smooth.

Drizzle the glaze over the cooled cake, then sprinkle the strawberry crunch topping evenly on top.

Let set for a few minutes before slicing and serving.

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 65 minutes
Total Time: 85 minutes
Servings: 10 slices

Storage/Reheating

I recommend storing any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. The strawberry crunch topping may lose its crispness over time, so for the best texture, I suggest adding it just before serving. If reheating, I like to warm individual slices in the microwave for a few seconds or serve it at room temperature.

FAQs

How can I make this cake more moist?

To make the cake even more moist, you could add a bit more milk or a tablespoon of sour cream to the batter. This will help keep the cake tender.

Can I use frozen strawberries instead of freeze-dried?

For the topping, freeze-dried strawberries work best because they provide the right texture when mixed with the vanilla wafers. If using fresh or frozen strawberries, you may need to dry them out before using them in the topping to avoid too much moisture.

Can I use a different type of pan?

Yes, you can use a bundt pan, loaf pan, or even individual muffin tins. Just be sure to adjust the baking time accordingly.

Can I skip the glaze?

Yes, if you prefer, you can skip the glaze. The cake is delicious enough on its own, especially with the strawberry crunch topping.

How can I make this recipe dairy-free?

To make this recipe dairy-free, swap the butter for a dairy-free butter substitute and use a non-dairy milk such as almond milk or oat milk. You can also use a dairy-free version of the powdered sugar for the glaze.

Conclusion

This strawberry crunch pound cake is a fantastic treat that’s perfect for any celebration or just a cozy dessert at home. The layers of flavor and texture—from the soft, buttery cake to the crunchy, sweet topping—make it an unforgettable dessert. I’m sure it’ll become a favorite in your baking repertoire.

Recipe:

Strawberry Crunch Pound Cake

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Author: Cheryl
Total Time: 85 minutes
Yield: 10 slices
Diet: Vegetarian

Print Recipe

Description

This strawberry crunch pound cake is a deliciously buttery and moist dessert topped with a crispy strawberry crunch. Topped with a sweet strawberry glaze, it’s a perfect treat for any occasion.

Instructions

Preheat the oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted comes out clean.
Let the cake cool for 15 minutes in the pan, then transfer to a wire rack to cool completely.
Prepare the strawberry crunch topping by mixing the crushed freeze-dried strawberries, vanilla wafer crumbs, and melted butter.
For the glaze, whisk together powdered sugar, strawberry puree (or milk), and vanilla extract until smooth.
Once the cake is cooled, drizzle the glaze over it and sprinkle the strawberry crunch topping.
Let it set for a few minutes before serving.