This light, fluffy strawberry crunch pound cake is just so good. It has a soft and moist vanilla cake base studded with bits of strawberries. And, it is topped off with strawberry glaze and a strawberry crunch topping to give this a great flavor and texture.
Looking for a light and delicious summer dessert or spring dessert? Look no further than this strawberry crunch pound cake. This cake is so light and fluffy and is filled with a triple strawberry flavor and crunchy topping that you just can't beat.
This fruit inspired dessert is similar to these raspberry cupcakes and this flag cake. And, it has a similar crunch topping to this apple crunch cheesecake.
🧁Why To Try This Recipe
Seasonal flavor - this cake is jam packed with seasonal fruit flavor as it has strawberries mixed in to all three layers.
Easy to make - this looks like an elaborate pound cake, but it's really easy to make and takes less than an hour.
Texture combination - the fluffy pound cake mixed with crunchy topping gives the perfect texture combination.
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📋Ingredients
For pound cake
- Sour Cream
- Oil
- Eggs
- Vanilla Extract
- Floud
- Sugar
- Baking Poweder
- Salt
- Strawberries - chopped
For glaze:
- Powdered sugar
- Milk
- Strawberries - chopped
For strawberry crunch topping:
- Strawberry Jello
- Butter
- Golden Oreos - crushed
See recipe card for quantities.
📖Substitutions & Variations
Try a few of these ingredient variations and substitutions if you want to customize the cake.
- Leave out the glaze - the glaze adds a nice sweetness and helps the crunch topping to stick, but you can forego it if you want.
- Use a bundt pan instead - we like to use a loaf pan for our pound cakes, but a bundt pan works just as well.
- Use Heavy Cream - for an even lighter, fluffier pound cake substitute 1 cup of heavy cream for sour cream (like in this whipped cream pound cake).
- Add Lemon Extract or Zest - give it a little tangy zing by adding in lemon zest or lemon extract to the cake batter, glaze or both.
Love strawberry crunch topping, but looking for individual serving desserts? Try these strawberry crunch cupcakes instead.
⏲️Instructions
Use these easy step-by-step instruction and process photos to easily bake and recrate this cake in your own kitchen.
Step one: Spray loaf pan with non stick cooking spray and preheat the oven to 350 degrees Fahrenheit.
Step two: In a large bowl, combine the sour cream, oil, vanilla and eggs.
Step three: Whisk for a few minutes until all ingredients are well combined.
Step four: Add in the flour, sugar, baking powder and salt. Mix to combine just until the dry ingredients are combined.
Step five: Fold in the chopped strawberries just until incorporated
Step six: Pour batter into greased loaf pan. Bake at 350 degrees Fahrenheit for 50 - 60 minutes until golden brown.
Step seven: Make the glaze. Combine the powdered sugar and milk in a small bowl. The mix will be very stiff.
Step eight: Add in the chopped strawberries and use the back of the spoon to smash the strawberries and stir into the glaze.
Step nine: The moisture from the strawberries should thin out the glaze into a drizzling consistency.
Step ten: Make crunch topping. Crush the golden oreos in a food processor. Or place them in a ziplock bag and smash with a spoon.
Step eleven: In a medium bowl, combine the crushed golden Oreos, strawberry jello powder and the melted butter. Mix to combine.
Step twelve: Once cake is cooled, drizzle glaze across the top.
Step thirteen: then, sprinkle crunch topping across the top. Slice and serve.
Hint: gently press the crunch topping down into the glaze with spoon or spatula to help it stick.
⭐Recipe Tips for Success
- Bake correctly - make sure that the cake is golden brown and can have a fork or toothpick inserted in the center with no cake stuck on it when removed.
- Don't overmix batter - overmixing the batter can cause the cake to become less fluffy. Make sure to mix it just enough to combined the ingredients.
- Cool cake completely - before adding any glaze or crunch topping make sure the cake is cool otherwise the glaze will melt.
- Whisk cake batter well - while you don't want to overmix, you d want to whisk the sour cream, oil, vanilla and eggs well so enough air gets added in to make the batter light and fluffy.
Storage
Store this cake in an airtight container for 3 - 5 days in the fridge.
Freeze this cake in an airtight container or freezer bag for 3 months. Defrost in the fridge overnight.
💭Strawberry Crunch Pound Cake FAQs
Strawberry crunch topping is a classic dessert topping that is streusel like. It is a combination of golden oreos, butter and strawberry jello powder.
The strawberries in this cake can be either fresh or frozen, both work equally well.
Strawberry Crunch Pound Cake
Equipment
- Loaf Pan
- Measuring Cup
- Measuring Spoon
- Large spoon or spatula
- Food processor or ziplock bag for crushing oreos
- Knife
- Mixing bowl
- Whisk
Ingredients
For strawberry pound cake
- 1 Cup Sour Cream
- .5 Cup Oil
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 2 Cups Flour
- 1 Cup White sugar
- 2 teaspoons Baking Powder
- .5 teaspoons Salt
- 1 Cup Strawberries washed, dried + chopped
For strawberry glaze
- 1 Cup Powdered Sugar
- 1 tablespoon Milk
- 1 Tablespoon Strawberries washed, dried + chopped
For strawberry crunch topping
- 12 Golden Oreos crushed
- 3 tablespoons butter melted, unsalted
- 3 tablespoons Strawberry Jello Powder
Instructions
For strawberry pound cake
- Spray loaf pan with non stick cooking spray and preheat oven to 350 degrees Fahrenheit.
- Add 1 cup sour cream, .5 cup oil, 1 teaspoon vanilla and 2 eggs to mixing bowl. Whisk well until completely combined.
- Add 2 cups flour, 1 cup sugar, 2 teaspoons baking powder and .5 teaspoon of salt to bowl and mix until just combined.
- Fold in chopped strawberries until evenly distributed.
- Pour cake batter into greased loaf pan and bake at 350 degrees Fahrenheit for 50 - 60 minutes. Should be golden brown and be able to insert fork or toothpick in center with no cake on when removed.
For strawberry glaze
- Add 1 cup powdered sugar and 1 tablespoon of milk to a bowl. Mix well - it will be very stiff.
- Add in 1 tablespoon of chopped strawberries and use the back of she spoon to smash them in. This will thin the glaze to a drizzling consistency.
For strawberry crunch topping
- Crush up 12 golden oreos in food processor or in a ziplock bag with a spoon.
- Add crushed oreos, 3 tablespoons melted butter and 3 tablespoons strawberry jello powder to a bowl. Mix to combine.
- Once cake has baked and cooled, drizzle the glaze across the top.
- Then sprinkle on crunch topping.
- Slice and serve.
Notes
- Bake correctly - make sure that the cake is golden brown and can have a fork or toothpick inserted in the center with no cake stuck on it when removed.
- Don't overmix batter - overmixing the batter can cause the cake to become less fluffy. Make sure to mix it just enough to combined the ingredients.
- Cool cake completely - before adding any glaze or crunch topping make sure the cake is cool otherwise the glaze will melt.
- Whisk cake batter well - while you don't want to overmix, you d want to whisk the sour cream, oil, vanilla and eggs well so enough air gets added in to make the batter light and fluffy.
- Press in the crunch topping - use a spoon or spatula to press the crunch topping gently into the glaze to help it stick.
- Keep for 3 - 5 days in the refrigerator in an airtight container.
- Keep frozen in a freezer bag or airtight container for up to 3 months.
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
