Strawberry Crunch Pound Cake
Servings
10–12 servings
Ingredients
For the Pound Cake
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs, room temperature
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1 tablespoon vanilla extract
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2¾ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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½ cup whole milk
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½ cup sour cream
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½ cup strawberry puree or strawberry jam
For the Strawberry Crunch Topping
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15 golden Oreo cookies, crushed
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1 (3-ounce) box strawberry gelatin powder (dry)
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3 tablespoons unsalted butter, melted
For the Glaze
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1 cup powdered sugar
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2–3 tablespoons milk or heavy cream
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½ teaspoon vanilla extract
Instructions
1. Preheat and Prepare Pan
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Preheat oven to 325°F (165°C).
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Grease and flour a 10-inch bundt pan or tube pan.
2. Make the Pound Cake Batter
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In a large bowl, cream together butter and sugar for 3–4 minutes until light and fluffy.
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Add eggs one at a time, beating well after each.
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Mix in vanilla extract.
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In a separate bowl, whisk flour, baking powder, and salt.
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Add dry ingredients to the butter mixture alternately with milk and sour cream, beginning and ending with flour.
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Pour half the batter into the pan.
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Stir strawberry puree or jam into the remaining half, then spoon it over the plain batter.
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Swirl lightly with a knife for a marbled effect (do not overmix).
3. Bake
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Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
4. Make the Strawberry Crunch Topping
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In a medium bowl, combine crushed Oreos, strawberry gelatin powder, and melted butter.
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Mix until crumbs are evenly coated and slightly moist.
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Spread on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, or until crisp.
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Let cool completely before using.
5. Prepare the Glaze
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In a small bowl, whisk powdered sugar, milk, and vanilla until smooth and pourable.
6. Assemble
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Drizzle glaze evenly over the cooled pound cake.
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Sprinkle strawberry crunch topping generously over the glaze before it sets.
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Press gently to help it adhere.
Serving
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Slice and serve at room temperature.
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Great with whipped cream or fresh strawberries on the side.
Storage
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Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
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For longer storage, wrap tightly and freeze for up to 3 months (without glaze and topping).
Tips
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For extra strawberry flavor, add ½ teaspoon of strawberry extract to the batter.
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Substitute crushed vanilla wafers if you don’t have Oreos.
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You can make mini pound cakes or loaf versions with adjusted baking times.
Would you like me to include a strawberry cream cheese filling version (like a filled bundt cake)?
