If you love those classic strawberry crunch ice cream bars, you're going to love this Strawberry Crunch Pound Cake. This moist strawberry pound cake is topped with a sweet and buttery strawberry crunch topping made with Golden Oreos and strawberry gelatin creating the perfect combination.

If you're looking for a unique twist on traditional pound cake, this Strawberry Crunch Pound Cake is the perfect recipe to try. The strawberry flavor, beautiful pink topping, and rich pound cake crumb make it a dessert that's as impressive as it is delicious.

This Strawberry Crunch Pound Cake takes the classic, buttery pound cake you know and love and adds a fruity twist with strawberry flavor and a sweet crunchy topping. Baked in a Bundt pan for a show-stopping presentation, this cake is moist, flavorful, and stunning.

This cake may have a few steps, but with the detailed step-by-step instructions and video tutorial, it's simple enough for even a beginner baker to master 😊

Video Tutorial

What Is Strawberry Crunch?

Strawberry crunch is a sweet, buttery topping inspired by the classic strawberry shortcake ice cream bars many of us enjoyed growing up. The topping is typically made with Golden Oreo cookies and strawberry gelatin, creating a colorful crumb mixture with the perfect balance of sweetness and crunch.

Over the years, strawberry crunch has become a popular addition to cakes and other desserts because it adds both flavor and texture. In this recipe, it transforms a traditional pound cake into a fun, nostalgic dessert that's perfect for special occasions.

The combination of rich pound cake, strawberry flavor, and strawberry crunch topping creates a dessert that looks beautiful and tastes even better.

Recommended tools and equipment:

Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe.)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons
Strawberry Jello mix

Why You'll Love This Strawberry Crunch Pound Cake

Moist and buttery with a tender pound cake crumb.
Packed with strawberry flavor from strawberry gelatin.
Beautiful presentation that makes it perfect for parties and celebrations.
A fun twist on a classic pound cake recipe.
Guaranteed to impress guests with its colorful crunch topping.

When to Serve Strawberry Crunch Pound Cake

This cake is perfect for almost any celebration. The vibrant strawberry flavor and colorful topping make it especially popular during spring and summer.

Serve this cake for:

Birthday parties
Baby showers
Bridal showers
Easter celebrations
Mother's Day
Valentine's Day
Summer cookouts
Family reunions
Church gatherings
Potlucks and holiday events

Because it can be made in advance, it's a great dessert option when you're entertaining guests.

Pro Tips for Success

Grease your Bundt pan generously with baking spray to avoid sticking.
Always use room-temperature ingredients so the batter blends smoothly.
Don't overmix once you add flour-mix just until combined.

Storage Instructions

Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.

Storage Method	Duration	Notes
Airtight container, room temp	5 days	Wrap in plastic for best results
Refrigerator (airtight)	5 days	Bring to room temp before serving
Freezer (sliced or whole)	3 months	Wrap in plastic and foil; thaw overnight

Strawberry Crunch Pound Cake with Golden Oreo Topping recipe

4.75 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: pound cake, strawberry crunch cake, strawberry crunch pound cake

Prep Time: 10

Cook Time: 1 15

Servings: people

Calories: 720kcal

Author: Ashley Frederick

Equipment

Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons
Strawberry Jello mix

Ingredients

For the Pound Cake:
3 c all purpose flour (sifted)
3 c granulated sugar
1 ½ c salted butter (3 sticks) - room temperature Unsalted butter may also be used
1 c sour cream (full fat) - room temperature
5 large eggs - room temperature
½ package strawberry Jello mix 3 oz. box
2 tsps strawberry extract
Glaze:
2 c powdered sugar
⅓ c condensed milk
1 - 2 tsps strawberry extract
Crunch Topping:
12 Golden Oreos- filling removed then crushed
½ package strawberry Jello mix 3 oz. box
4 tbsps salted butter- melted

US Customary - Metric

Instructions

For the Pound Cake:
Then, using a hand or stand mixer, mix the butter and sugar together on medium speed until creamy, light and fluffy (approximately 5 minutes).
Next, add the ½ package of strawberry Jello mix and mix until combined.
Next, add the strawberry extract.
Add the eggs to the bowl one at a time, mixing only until combined. Then using a spoon or spatula scrape down the sides of the bowl.
Mix in the flour 1 c at a time, alternating with the sour cream, beginning and ending with the flour.
Spray a 12-cup bundt pan with baking 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 10 minutes before removing it from the pan. Allow the cake to continue to cool before adding the glaze.
Powdered Sugar Glaze:
Using a hand or stand mixer, mix the powdered sugar, strawberry extract and condensed milk.
Slowly add in the milk until your desired consistency is reached.
Crunch topping:
Place the Golden Oreos in a ziplock bag. Remove the air from the bag and crush the cookies with a rolling pin or similar.
Add the ½ package of strawberry Jello mix and mix.
Add the melted butter and mix until combined.
Once the cake has completely cooled, pour the glaze over your cake as desired. Then decorate the cake with the crunch mixture. All the glaze to set then serve and enjoy!

Video

Notes

⇢ Use room temperature ingredients - Butter, eggs, milk, and cream cheese should be at room temp so they blend smoothly without clumping. Set them out ahead of time.

⇢ Measure carefully – Baking is precise. Always measure each ingredient before adding it to the batter.

⇢ Cream butter and sugar well – Beat for about 5 minutes until light and fluffy.

⇢ Add eggs one at a time – Blend after each until no yellow remains before adding the next.

⇢ Don’t overmix – Once an ingredient is added, mix just until combined. Finish any streaks of flour by hand with a spoon.

⇢ Grease the bundt pan thoroughly – Use a baking spray with flour (like Baker’s Joy) or grease with oil and dust with flour for a clean release.

Nutrition

Frequently Asked Questions

Can I use frozen strawberries?

Yes-just thaw, pat dry, and toss in flour before folding into the batter.

Can I make this ahead of time?

Yes! The cake tastes even better the next day once the flavors have set.

How many people will the cake serve?

Twelve or more, depending on the size of the slices.

Why is my crunch topping soft?
The topping may absorb moisture from the cake over time. For the best texture, add the topping shortly before serving.

Why did my pound cake stick to the pan?
Make sure the Bundt pan is thoroughly prepared and all grooves are coated before adding the batter.

Can I make this cake ahead of time?
Yes! The cake can be baked a day or two in advance. For the best crunch, add the topping shortly before serving.

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Topped with a blueberry compote and drizzled with a lemon glaze - Blueberry Lemon Bundt Cake

Love to entertain? Read my 30 Crowd Pleasing Pound Cakes article here