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–+ servings
Strawberry crunch pound cake on a cutting board.

Strawberry Crunch Pound Cake

This strawberry crunch pound cake is a light, vanilla pound cake studded with strawberry pieces. It is then topped with a strawberry glaze and strawberry crunch topping.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices

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

Tips
  • 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.
Storage
  • 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.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.