This Strawberry Crunch Pound Cake is a soft, buttery strawberry pound cake topped with a sweet, crunchy crumble made from golden Oreos, strawberry gelatin, and melted butter.

There's just something about strawberries that instantly feels like sunshine in dessert form. This Strawberry Crunch Pound Cake takes the classic, buttery pound cake you know and love and adds a fresh, fruity twist with juicy strawberries 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

Why You'll Love This Cake

Fresh strawberry flavor - juicy berries are folded right into the batter for a fruity bite in every slice.
That crunchy topping - a simple strawberry-flavored crumble gives this cake a sweet texture contrast.
Perfect year-round - serve it during strawberry season or make it with frozen strawberries any time of year.

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

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

Ingredients You'll Need

Butter - unsalted, at room temperature for a rich base.
Sugar - for sweetness and structure.
Eggs - add richness and stability. Room temperature.
Flour - cake flour or all purpose may be use. Cake flour is best for a light crumb.
Sour cream - keeps the cake moist and tender. Room temperature.
Vanilla extract - balances the strawberry flavor.
Fresh strawberries - diced and lightly coated in flour to prevent sinking.
Crunch topping - crushed Golden Oreos, strawberry gelatin, and melted butter.
Glaze - powdered sugar + milk for a simple drizzle.
Strawberry Jell-O - secret ingredient for this cakes flavor.

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.
Dry your strawberries well to prevent excess moisture in the cake.

Variations

Use frozen strawberries (thawed to room temperate) instead of fresh strawberries.
Use freeze-dried strawberries in the crunch topping for extra bold flavor.
Try baking in loaf pans if you want smaller cakes for gifting.

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 recipe

This Strawberry Crunch Pound Cake is a soft, buttery strawberry pound cake topped with a sweet, crunchy crumble made from golden Oreos, strawberry gelatin, and melted butter.

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)
2 c granulated sugar
1 c unsalted butter (2 sticks) - room temperature
1 c sour cream (full fat) - room temperature
5 large eggs - room temperature
1 c fresh strawberries- diced
½ tsp salt
1 teaspoon baking powder
½ package strawberry Jello mix 3 oz. box
2 tsps vanilla extract
Cream cheese frosting:
8 oz cream cheese- room temperature
½ c unsalted butter (1 stick)- room temperature
4 c powdered sugar
2 tsps vanilla extract
⅛ tsp salt
Crunch Topping:
30 Golden Oreos- filling removed then crushed
½ package strawberry Jello mix 3 oz. box
1 ½ tbsps unsalted butter- melted

US Customary - Metric

Instructions

For the Pound 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 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 until combined 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.
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 20 minutes before removing it from the pan. 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 ½ 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 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.

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.

How do I keep my strawberries from sinking?

Tossing them lightly in flour before adding to the batter helps suspend them.

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.

More Recipes You'll Love

Made with fresh strawberry puree and topped with a homemade strawberry puree-infused glaze - Strawberry Pound Cake

The pound cake version of Strawberry Shortcake - Strawberry Shortcake Pound Cake

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