Strawberry Crunch Pound Cake

Brace yourself, because this Strawberry Crunch Pound Cake is what dessert dreams are made of. If you’ve ever had those nostalgic strawberry shortcake ice cream bars from the ice cream truck, then you already know where we’re headed. But this time, we’re going full grown-up—rich, buttery pound cake swirled with sweet strawberry preserves, topped with a creamy glaze and the most addictively crunchy Oreo-strawberry crumble.

This cake is part celebration, part comfort food, and completely irresistible. It’s perfect for birthdays, backyard cookouts, baby showers, or just when your sweet tooth demands something extra. The swirl is pretty, the crunch is crave-worthy, and the whole thing looks way fancier than the effort it actually takes. So go ahead—grab your mixer and let’s get swirling!

Why You’ll Love This Strawberry Crunch Pound Cake

• That strawberry swirl = love at first bite
• Buttery base with a creamy vanilla-almond kiss
• The crunchy topping? It’s basically candy
• Great for make-ahead and parties
• Totally freezer-friendly and sliceable heaven

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 ½ cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk or buttermilk
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract (optional)
• 1 cup strawberry preserves or strawberry pie filling

For the Crunch Topping:

• 1 cup Golden Oreos, crushed
• ½ cup freeze-dried strawberries, crushed
• 2 tablespoons melted butter

For the Glaze:

• 1 ½ cups powdered sugar
• 2–3 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract
• Optional: a few drops of strawberry or almond extract

Instructions

1. Preheat oven to 325°F (163°C). Grease and flour your bundt pan thoroughly.
2. Cream butter and sugar together in a large bowl for 4–5 minutes until fluffy.
3. Add eggs one at a time, mixing well after each.
4. Stir in vanilla and almond extracts (if using).
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Alternate additions of dry mix and milk into the wet ingredients, starting and ending with flour.
7. Layer: Pour half the batter into the pan, spoon in half the strawberry preserves, swirl with a knife. Repeat.
8. Bake for 65–75 minutes, or until a toothpick comes out clean.
9. Cool in pan for 15 minutes, then transfer to wire rack to cool fully.

For the Glaze:

1. Whisk together powdered sugar, milk/cream, vanilla, and optional extracts until smooth.
2. Drizzle over the cooled cake.

For the Crunch Topping:

1. Mix crushed Oreos and freeze-dried strawberries with melted butter.
2. Sprinkle generously over the glazed cake.

Melania’s Tips for Perfect Strawberry Crunch Pound Cake

• Don’t over-swirl the preserves—pretty ribbons look best.
• Want extra strawberry punch? Add a few drops of strawberry extract to the glaze.
• No freeze-dried strawberries? Try strawberry-flavored cereal as a sub.
• Let the glaze set before adding the crunch so it sticks nicely.

Bake It With the Littles

This cake is kid-baking gold:

• Have them help crush Oreos and strawberries (hello, zip-top bag and rolling pin).
• Let them layer and swirl the preserves.
• Drizzling glaze is messy fun—and totally edible art.

Meal-Prep Magic

• Make-ahead: Bake the cake a day in advance. Add glaze and crunch topping before serving.
• Freezer tips: Wrap slices individually and freeze. Glaze fresh after thawing.
• Storing: Covered tightly, this cake stays fresh for up to 4 days.

Healthier Swaps Without Losing the Magic

• Sub half the flour with white whole wheat.
• Use Greek yogurt in place of part of the butter.
• Cut back on the sugar by using low-sugar preserves and skipping glaze (but keep that crunch!).

Leftover Remix

What to do with leftover slices (if that’s even a thing):

• Pound cake pops: Crumble cake, mix with a bit of cream cheese, roll, and dip in chocolate.
• Strawberry sundae base: Warm a slice and top with vanilla ice cream.
• Toasted pound cake: Pan-fry slices in butter and top with whipped cream.

Gift It Like a Pro

• Wrap mini loaves or thick slices in wax paper and twine.
• Include a jar of preserves or a baggie of the crunch topping as a bonus.
• Perfect for teacher gifts, bake sales, or thank-you treats.

FAQs

Can I use fresh strawberries instead of preserves?
You can, but they won’t swirl the same. Stick with preserves for that pretty ribbon.

What’s the best way to crush Oreos and strawberries?
Put them in a zip-top bag and roll with a pin—or pulse in a food processor.

Can I make this in a loaf pan?
Yes, but divide it between two pans and reduce the baking time.

Final Thought

This Strawberry Crunch Pound Cake is everything—classic, crowd-pleasing, and dressed to impress. It hits all the right notes: buttery, fruity, crunchy, and just a little bit extra. Whether it’s a birthday bash or a just-because bake, this beauty brings joy with every pink-speckled slice. So swirl, glaze, and sprinkle to your heart’s content—this one’s a keeper.

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