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.
Servings: 12 people
Calories: 720kcal
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
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
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