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.

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

1/2 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)

1/2 teaspoon vanilla extract

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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.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days.

If you prefer, you can skip the glaze; the cake is flavorful on its own with the topping.

For dairy-free options, substitute butter and milk with non-dairy alternatives.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 10 slices
Calories: 410 kcal