Here’s a recipe for Strawberry Crunch Pound Cake that combines moist, buttery pound cake with a crunchy strawberry topping, perfect for strawberry lovers!
Ingredients:
For the Pound Cake:
- 1 1/2 cups unsalted butter (3 sticks), softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 tsp vanilla extract
- 1 tsp strawberry extract (optional for extra flavor)
For the Strawberry Crunch Topping:
- 1 1/2 cups Golden Oreos (about 18 cookies)
- 1/2 cup freeze-dried strawberries
- 1/4 cup unsalted butter, melted
For the Strawberry Glaze:
- 1 cup powdered sugar
- 2 tbsp strawberry puree (blend fresh or frozen strawberries)
- 1-2 tbsp milk (adjust for consistency)
- 1/2 tsp vanilla extract
Instructions:
1. Prepare the Pound Cake:
- Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a 10-inch tube pan.
- In a large bowl, beat the softened butter and sugar together on medium speed until light and fluffy, about 4-5 minutes.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with the flour mixture. Mix until just combined.
- Stir in the vanilla extract and strawberry extract (if using).
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
2. Make the Strawberry Crunch Topping:
- In a food processor, pulse the Golden Oreos and freeze-dried strawberries until you have coarse crumbs.
- Transfer the crumbs to a bowl and stir in the melted butter until the mixture is crumbly and holds together when pressed.
- Set aside.
3. Prepare the Strawberry Glaze:
- In a small bowl, whisk together the powdered sugar, strawberry puree, milk, and vanilla extract until smooth. Add more milk if the glaze is too thick, or more powdered sugar if it’s too thin.
4. Assemble the Cake:
- Once the pound cake has cooled, drizzle the strawberry glaze evenly over the top of the cake.
- Immediately sprinkle the strawberry crunch topping over the glaze, pressing it gently to help it stick.
- Let the glaze set for about 10 minutes before serving.
Tips:
- For extra strawberry flavor, you can add a layer of fresh strawberries in between cake slices or serve with whipped cream.
- Make sure the cake is completely cooled before glazing and adding the topping for the best results.
Enjoy your Strawberry Crunch Pound Cake—a delightful mix of rich cake and fruity crunch!
