Strawberry Crunch Pound Cake with Golden Oreo Topping recipe
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.
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)
- 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
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
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