### 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.