🍓 Strawberry Crunch Pound Cake
A moist pound cake layered with strawberry flavor and topped with a crunchy strawberry crumble—similar to the topping on strawberry shortcake ice cream bars.
🧁 Ingredients
For the Pound Cake
- 1 cup (225 g) butter, softened
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup milk
- 1 tsp vanilla extract
- 1 small box strawberry gelatin powder
- Pink or red food coloring (optional)
For the Strawberry Crunch Topping
- 20 vanilla sandwich cookies (like Oreos), crushed
- 1 cup freeze-dried strawberries (crushed)
- 4 tbsp melted butter
For the Frosting
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
👩🍳 Instructions
1️⃣ Make the Cake
- Preheat oven to 325°F (165°C). Grease a loaf or bundt pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well.
- In another bowl combine flour, baking powder, salt, and strawberry gelatin.
- Alternate adding dry ingredients and milk to the batter.
- Stir in vanilla and food coloring if using.
- Pour into the pan and bake 60–70 minutes until a toothpick comes out clean.
- Let cool completely.
2️⃣ Make the Strawberry Crunch
- Crush vanilla cookies.
- Mix with crushed freeze-dried strawberries.
- Add melted butter and stir until crumbly.
3️⃣ Make the Frosting
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
4️⃣ Assemble
- Spread whipped frosting over the cooled cake.
- Sprinkle the strawberry crunch topping generously over the frosting.
- Chill for 30 minutes before serving.
🍰 Serving Tips
- Add fresh strawberries on top for extra flavor.
- Drizzle white chocolate for a bakery-style finish.
- Keep refrigerated if topped with whipped cream.
✅ If you want, I can also show you:
- 🍓 Strawberry Crunch Cheesecake recipe
- 🎂 Strawberry Crunch Cake like the strawberry shortcake ice cream bars
- 👩🍳 A bakery-style moist pound cake secret method (makes it super soft).
