Strawberry Crunch Pound Cake

This Strawberry Crunch Cake is simple strawberry pound cake topped with a crumble
made of golden Oreos, strawberry gelatin and melted butter.

 

Watch the video for this recipe!

 

 

This recipe is a Strawberry Crunch Cake in pound cake form! This is simple strawberry cake made with fresh strawberries, topped with homemade cream cheese frosting and topped with crumble mixture.

Fresh strawberries were placed into the middle of the cake for added pizazz!!

So let’s get into this recipe so I can show you how it’s done!

 

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Ingredients needed for the cake: 

3 c of all-purpose flour (sifted)
2 c of granulated sugar
1 c of sour cream (full fat) – room temperature
1 c of unsalted butter (2 sticks) – room temperature
5 whole eggs – room temperature
1 c of fresh strawberries- diced
1 tsp of baking powder
1/2 tsp of salt
1/2 package of strawberry Jello mix

 

Image of Strawberry Crunch Pound Cake - Strawberry Crunch Pound Cake recipe - Whip It Like Butter

 

Ingredients for the cream cheese frosting:

8 oz of cream cheese- room temperature
4 c of powdered sugar
1/2 c of unsalted butter (1 stick)- room temperature
2 tsps of vanilla extract
1/8 tsp of salt

 

Ingredients for the topping:

30 golden Oreos- filling removed then crushed
1/2 package of strawberry Jello mix
1 1/2 tbsps of unsalted butter- melted

 

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How to make the pound cake:

Combine the flour, baking powder, and salt and sit it to the side. Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until creamy, light, and fluffy (approximately 5 minutes).

Next, add the 1/2 package of strawberry Jello mix and mix until combined. Next, add the vanilla and mix. Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.

 

Image of Strawberry Crunch Pound Cake - Strawberry Crunch Pound Cake recipe - Whip It Like Butter

 

Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.

Mix in the flour 1/2 c to 1 c at a time, alternating with the sour cream, beginning and ending with the flour.

Fold the strawberries into the batter just until combined.

Spray a 12-cup bundt pan with non-stick spray. Pour the batter into the pan and spread it evenly.

 

Image of Strawberry Crunch Pound Cake - Strawberry Crunch Pound Cake recipe - Whip It Like Butter

 

Set the oven to 325 degrees and bake for about an hour and 15 minutes. The cake is done once an inserted toothpick comes out clean.

Remove the cake from the oven and allow it to cool for about 20 minutes before inverting. Allow the cake to continue to cool on a wire rack before adding the glaze.

Image of Strawberry Crunch Pound Cake - Strawberry Crunch Pound Cake recipe - Whip It Like Butter

How to make the cream cheese frosting for the Strawberry Crunch Pound Cake:

Using a hand or stand mixer, mix the butter and cream cheese until well blended. Then add the vanilla extract and salt.

Next on slow speed, add the powdered sugar about a 1/2 c at a time until well blended and creamy (approximately 3 minutes).

 

Image of Strawberry Crunch Pound Cake - Strawberry Crunch Pound Cake recipe - Whip It Like Butter

How to make the crunch for the cake:

Remove the filling from the Oreos and place the cookies in a ziplock bag. Remove the air from the bag and crush the cookies with a rolling pin or similar.

Add the 1/2 package of strawberry Jello mix and mix. Add the melted butter and mix until combined.

Once the cake has completely cooled, spread the cream cheese mixture over the cake. Then press the crunch mixture into the cream cheese mixture covering most of the cake as possible. Refrigerate until ready to serve.

Serve and enjoy!

 

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You may also like:

 

Cold Oven Lemon Pound Cake

 

Easy Vanilla Cupcakes with Buttercream Frosting

 

Cheeseburger Sliders on Hawaiian Rolls

 

 

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Image of Strawberry Crunch Pound Cake - Strawberry Crunch Pound Cake recipe - Whip It Like Butter
Strawberry Crunch Pound Cake
This Strawberry Crunch Cake is simple strawberry pound cake topped with a crumble made of golden Oreos, strawberry gelatin and melted butter.
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: brown sugar pound cake, chocolate bundt cake, strawberry crunch cake, strawberry crunch pound cake
Servings: 12 people
Calories: 720kcal

Ingredients

  • For the cake:
  • 3 c all purpose flour (sifted)
  • 2 c granulated sugar
  • 1 c unsalted butter (2 sticks) - room temperature
  • 1 c sour cream (full fat) - room temperature
  • 5 whole eggs - room temperature
  • 1 c fresh strawberries- diced
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 package strawberry Jello mix
  • Cream cheese frosting: 
  • 8 oz cream cheese- room temperature
  • 1/2 c unsalted butter (1 stick)- room temperature
  • 4 c powdered sugar
  • 2 tsps vanilla extract
  • 1/8 tsp salt
  • Crunch Topping: 
  • 30 golden Oreos- filling removed then crushed
  • 1/2 package strawberry Jello mix
  • 1 1/2 tbsps unsalted butter- melted

Instructions

  • For the cake:
  • Combine the flour, baking powder and salt and sit to the side.
  • Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until creamy, light and fluffy (approximately 5 minutes).
  • Next, add the 1/2 package of strawberry Jello mix and mix until combined. Next, add the vanilla and mix.
  • Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg. 
  • Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.
  • Mix in the flour 1/2 c to 1 c at a time, alternating with the sour cream, beginning and ending with the flour.
  • Fold the strawberries into the batter just until combined. 
  • Spray a 12 cup bundt pan with non-stick spray.
  • Pour the batter into the pan and spread it evenly.
  • Set the oven to 325 degrees and bake for about an hour and 15 minutes. The cake is done once an inserted toothpick comes out clean.
  • Remove the cake from the oven and allow it to cool for about 20 minutes before inverting. Allow the cake to continue to cool on a wire rack before adding the glaze.
  • Cream Cheese Frosting:
  • Using a hand or stand mixer, mix the butter and cream cheese until well blended.
  • Then add the vanilla extract and salt.
  • Next on slow speed, add the powdered sugar about a 1/2 c at a time until well blended and creamy (approximately 3 minutes).
  • Crunch topping:
  • Remove the filling from the Oreos and place the cookies in a ziplock bag. Remove the air from the bag and crush the cookies with a rolling pin or similar.
  • Add the 1/2 package of strawberry Jello mix and mix.
  • Add the melted butter and mix until combined. 
  • Once the cake has completely cooled, spread the cream cheese mixture over the cake. Then press the crunch mixture into the cream cheese mixture covering most of the cake as possible. Refridgerate until ready to serve.

Video

Nutrition

Calories: 720kcal | Carbohydrates: 130g | Protein: 11g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 475mg | Potassium: 190mg | Fiber: 2g | Sugar: 54g | Vitamin A: 983IU | Vitamin C: 7mg | Calcium: 138mg | Iron: 3mg
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4 responses to “Strawberry Crunch Pound Cake”

  1. Kathy says:

    4 stars
    I followed the recipe and it was all dough inside
    325 for 1.5 hours?
    Still raw but when I poked it it came out clean?

  2. Muriel says:

    Is that a large or small package of jello?

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