Strawberry Crunch Pound Cake

This Strawberry Crunch Cake is a 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 a 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!

More recipes ---> Strawberry Shortcake Pound Cake, Red Velvet Cheesecake Brownies, Cold Oven Lemon Pound Cake, Chocolate Covered Strawberries, Southern Banana Pudding, Cream Cheese Pound Cake, Strawberry Crunch Tacos, Funfetti Pound Cake, Frozen Strawberry Cranberry Daiquiri

Ingredients needed for the cake: 

All-purpose flour (sifted)
Granulated sugar
Sour cream (full fat) - room temperature
Unsalted butter - room temperature
Whole eggs - room temperature
Fresh strawberries- diced
Baking powder
Salt
Strawberry Jello mix

Ingredients for the cream cheese frosting:

Cream cheese- room temperature
Powdered sugar
Unsalted butter - room temperature
Vanilla extract
Salt

Ingredients for the topping:

Golden Oreos - filling removed then crushed
Strawberry Jello mix
Unsalted butter- melted

(Note: The full ingredient list is provided in the recipe card below.)

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 ½ 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. Mix in the flour ½ 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 (removing it from the pan). Allow the cake to continue to cool on a wire rack before adding the glaze.

How to make the 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 ½ c at a time until well blended and creamy (approximately 3 minutes).

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 ½ 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.

Helpful Guides for Beginners

If you're new to baking I got you covered! Here are some helpful guides to help you along the way!

• How to make a moist Pound Cake
• Pound Cake Essential Tools
• Mistakes to avoid when baking a pound cake
• How to prepare Pound Cake ingredients
• How to Make a Pound Cake for Beginners

Helpful Baking Tools

• Bundt Pan
• Stand Mixer
• Hand Mixer
• Basting Brush
• Sifter
• Silicone Spatula
• Oven Thermometer
• Stainless Steel Mixing Bowl
• Baker's Joy
• Cake Keeper
• Measuring Cups
• Measuring Spoons

Pound Cake Tips + Tricks

Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!

⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be at room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature. 

⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly. 

⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for at least two to three minutes.

⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.

⇢  Don’t overmix your batter–  Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon. 

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

Frequently Asked Questions:

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