Strawberry Crunch Pound Cake is a rich, buttery cake layered with sweet strawberry flavor and topped with a nostalgic crunchy strawberry crumble and silky glaze. Inspired by classic strawberry crunch ice cream bars, this moist pound cake has tender crumb, bursts of strawberry, and a delightful crisp topping. It’s perfect for celebrations, gatherings, or anytime you want a stunning strawberry dessert that tastes as good as it looks.
Ingredients
For the Pound Cake
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- ½ cup strawberry puree or finely chopped strawberries
For the Strawberry Crunch Topping
- 1½ cups crushed vanilla sandwich cookies
- ½ cup crushed freeze-dried strawberries
- 4 tablespoons melted butter
For the Glaze
- 1½ cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Preparation Steps
Step 1: Prepare the Pan
Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly to prevent sticking.
Step 2: Cream Butter and Sugar
In a large bowl, beat butter and sugar until light, fluffy, and pale. This step ensures a tender pound cake texture.
Step 3: Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Mix in vanilla extract until smooth.
Step 4: Add Dry and Sour Cream
Whisk flour, baking powder, and salt. Add to batter alternately with sour cream, beginning and ending with flour mixture.
Step 5: Add Strawberry
Gently fold in strawberry puree or finely chopped strawberries until evenly distributed.
Step 6: Bake
Pour batter into prepared pan and smooth top. Bake 60–70 minutes until a toothpick inserted comes out clean.
Step 7: Cool
Cool cake in pan 15 minutes, then invert onto rack to cool completely.
Step 8: Prepare Crunch Topping
Mix crushed cookies, freeze-dried strawberries, and melted butter until crumbly and evenly coated.
Step 9: Glaze and Coat
Drizzle glaze over cooled cake. Immediately press strawberry crunch mixture onto glaze so it adheres to the top and sides.
Variations
- Add white chocolate chips into the batter for creamy sweetness
- Replace sour cream with Greek yogurt for a slightly tangier flavor and similar moisture
- Use raspberry or mixed berry puree instead of strawberry for a different fruit profile
- Add a thin layer of strawberry jam swirl inside the batter before baking
- Incorporate lemon zest into the cake batter to brighten the strawberry flavor
- Make mini bundt cakes or loaf versions for individual servings or gifting
- Use golden sandwich cookies instead of vanilla for deeper caramel notes
Cooking Notes
- Creaming butter and sugar thoroughly is key for a soft, fluffy pound cake crumb
- Use room-temperature butter, eggs, and sour cream to ensure smooth batter and even baking
- Do not overmix once flour is added to prevent dense texture
- Finely chop fresh strawberries to avoid excess moisture pockets in the cake
- If using puree, reduce slightly on stovetop to concentrate flavor and prevent sogginess
- Bake until center reaches doneness; pound cakes need longer baking for structure
- Let cake cool completely before adding glaze and crunch so topping adheres properly
- Press crunch topping gently to ensure it sticks without breaking cake surface
Serving Suggestions
- Serve thick slices with fresh strawberries for extra fruit brightness
- Add whipped cream or vanilla ice cream for a dessert-style presentation
- Pair with coffee, tea, or milk for brunch or afternoon treats
- Slice and plate with strawberry sauce drizzle for elegant dessert plating
- Serve slightly chilled in warm weather for refreshing texture
- Cut into cubes and layer in parfait glasses with whipped cream
- Use as base for strawberry shortcake-style dessert
Tips
- Measure flour correctly using spoon-and-level method to avoid dense cake
- Grease bundt pan thoroughly, including crevices, for clean release
- If top browns too quickly, tent loosely with foil during last bake stage
- Chill cake briefly after glazing to help crunch topping set firmly
- Store covered at room temperature up to 2 days or refrigerate up to 5 days
- For best texture, bring refrigerated slices to room temperature before serving
- Freeze plain cake (without topping) tightly wrapped up to 2 months
- Add crunch topping just before serving if storing long-term to maintain crispness
Prep Time / Bake Time / Chill Time / Total Time
Prep Time: 25 minutes
Bake Time: 65 minutes
Chill Time: 0 minutes
Total Time: About 1 hour 30 minutes
Nutritional Info (Approx.)
Calories: 480 per slice
Protein: 6g
Fat: 22g
Carbohydrates: 65g
FAQs
Can I use frozen strawberries?
Yes, thaw, drain well, and chop finely before adding.
Why is my pound cake dense?
Overmixing or incorrect flour measurement can cause heaviness.
Can I make this cake ahead?
Yes, bake a day ahead and add glaze and crunch before serving.
Conclusion
Strawberry Crunch Pound Cake is buttery, moist, and bursting with sweet strawberry flavor, finished with a nostalgic crunchy topping and silky glaze. This beautiful cake delivers texture, flavor, and visual appeal in every slice, making it perfect for celebrations or special dessert moments.