Strawberry Crunch Pound Cake Recipe (Moist Bundt Cake) 😋🍓🍰

Strawberry Crunch Pound Cake Recipe (Moist Bundt Cake) 😋🍓🍰

Strawberry Crunch Pound Cake Recipe (Moist Strawberry Bundt Cake with Crunch Topping) 🍓🍰

This Strawberry Crunch Pound Cake is a rich, buttery pound cake infused with real strawberry puree, topped with a sweet strawberry glaze, and finished with a crunchy strawberry shortcake crumble made from freeze-dried strawberries and Golden Oreos. Inspired by the classic strawberry shortcake ice cream bars, this homemade pound cake is perfect for birthdays, holidays, potlucks, and summer gatherings.

If you love strawberry desserts, this bakery-style pound cake is guaranteed to become a family favorite.

Why You'll Love This Recipe

  • Moist and buttery pound cake

  • Made with real strawberry puree

  • Easy homemade strawberry glaze

  • Crunchy strawberry crumble topping

  • Perfect for special occasions

  • Beautiful Bundt cake presentation

Ingredients

For the Strawberry Pound Cake

  • 1 cup unsalted butter, softened

  • 2 cups granulated sugar

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup sour cream

  • 2½ cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup milk

  • 1/2 cup strawberry puree

For the Strawberry Crunch Topping

  • 1 cup freeze-dried strawberries

  • 1 cup Golden Oreos

  • 3 tablespoons unsalted butter, melted

For the Strawberry Glaze

  • 1 cup powdered sugar

  • 2–3 tablespoons strawberry puree

  • 1/2 teaspoon vanilla extract

Equipment Needed

  • 10-inch Bundt pan

  • Electric mixer

  • Mixing bowls

  • Food processor

  • Cooling rack

How to Make Strawberry Crunch Pound Cake

Step 1: Prepare the Cake Batter

Preheat oven to 350°F.

Grease and flour a 10-inch Bundt pan.

In a large bowl beat butter and sugar until light and fluffy.

Add eggs one at a time, beating after each addition.

Mix in:

  • Vanilla extract

  • Sour cream

Step 2: Combine the Ingredients

In a separate bowl whisk together:

  • Flour

  • Baking powder

  • 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.

Fold in the strawberry puree.

Step 3: Bake the Pound Cake

Pour batter into the prepared Bundt pan.

Smooth the top.

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

Allow cake to cool in the pan for 10 minutes.

Transfer to a cooling rack and cool completely.

Step 4: Make the Strawberry Crunch Topping

Add freeze-dried strawberries and Golden Oreos to a food processor.

Pulse until fine crumbs form.

Transfer to a bowl.

Mix in melted butter until crumbly.

Set aside.

Step 5: Prepare the Strawberry Glaze

In a small bowl whisk together:

  • Powdered sugar

  • Strawberry puree

  • Vanilla extract

Mix until smooth and pourable.

Step 6: Decorate the Cake

Drizzle glaze over the cooled pound cake.

Immediately sprinkle or press the strawberry crunch topping onto the glaze.

Allow the glaze to set before slicing.

Serve and enjoy.

Expert Tips

  • Use freeze-dried strawberries for the most intense strawberry flavor.

  • Do not overmix the batter or the cake may become dense.

  • Allow the cake to cool completely before glazing.

  • Use fresh strawberry puree for the brightest flavor.

Storage

Store covered at room temperature for up to 3 days.

Refrigerate for up to 5 days.

Variations

Strawberry Cheesecake Pound Cake

Add a cream cheese swirl through the center of the batter.

Lemon Strawberry Crunch Pound Cake

Add fresh lemon zest to the cake batter.

Strawberry Shortcake Pound Cake

Top slices with whipped cream and fresh strawberries.

White Chocolate Strawberry Pound Cake

Drizzle with melted white chocolate before adding the crunch topping.

Frequently Asked Questions

Can I use frozen strawberries?

Yes. Thaw completely and drain excess liquid before pureeing.

What makes Strawberry Crunch Pound Cake unique?

The crunchy topping made from freeze-dried strawberries and Golden Oreos gives it the classic strawberry shortcake ice cream bar flavor.

Can I make this cake ahead of time?

Yes. Pound cake often tastes even better the next day.

Can I freeze Strawberry Crunch Pound Cake?

Yes. Freeze the cake without the crunch topping for best results.

Nutrition Information

Serving Size: 1 slice

  • Calories: 510

  • Carbohydrates: 58g

  • Protein: 5g

  • Fat: 29g

  • Sugar: 40g

Perfect Drink Pairings

More Strawberry Dessert Recipes You'll Love

Food Safety Tips

  • Store leftovers in an airtight container.

  • Refrigerate if keeping longer than 3 days.

  • Allow cake to cool completely before storing.

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