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!
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 teaspoon of baking powder
½ teaspoon of salt
½ package of strawberry Jello mix
Ingredients for the cream cheese frosting:
8 oz of cream cheese- room temperature
4 c of powdered sugar
½ c of unsalted butter (1 stick)- room temperature
2 tsps of vanilla extract
⅛ teaspoon of salt
Ingredients for the topping:
30 golden Oreos- filling removed then crushed
½ package of strawberry Jello mix
1 ½ tbsps of unsalted butter- melted
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 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 and mix ensuring that the batter is fully mixed together.
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. Allow the cake to continue to cool on a wire rack before adding the glaze.
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 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 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.
Serve and enjoy!
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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
- ½ tsp salt
- 1 teaspoon baking powder
- ½ package strawberry Jello mix
- 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
- 1 ½ 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 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 and mix ensuring that the batter is fully mixed together.
- 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. 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. Refridgerate until ready to serve.
Kathy says
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?
Whip it like Butter says
I'm sorry to hear that. Perhaps there was too much liquid added or the cake was overmixed. Practice makes perfect though! You got this!
Muriel says
Is that a large or small package of jello?
Whip it like Butter says
It is a small jello package.