Strawberry Crunch Pound Cake
- Ingredients
For the Cake:
1 cup unsalted butter, softened
2 ½ cups granulated sugar
6 large eggs
3 cups all-purpose flour
½ teaspoon baking powder
1 cup whole milk
1 tablespoon vanilla extract
½ cup strawberry gelatin (Jell-O)
½ cup strawberry purée or strawberry syrup
For the Glaze:
2 cups powdered sugar
3 tablespoons heavy cream or milk
1 teaspoon vanilla extract
For the Crunch Topping:
1 cup crushed Golden Oreos
¼ cup crushed freeze-dried strawberries
2 tablespoons melted butter
Instructions
1. Prepare the Cake Batter
1. Preheat the oven to 325°F (165°C). Grease and flour a bundt pan.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Stir in the vanilla extract.
7. Divide the batter in half. To one portion, add the strawberry gelatin and strawberry purée, mixing until well combined.
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2. Assemble and Bake
1. Pour the vanilla batter into the prepared bundt pan, then spoon the strawberry batter on top.
2. Use a knife or skewer to gently swirl the two batters for a marbled effect.
3. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
4. Allow the cake to cool in the pan for 15 minutes, then carefully transfer it to a wire rack to cool completely.
3. Make the Glaze
1. In a bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until smooth.
2. Drizzle the glaze evenly over the cooled cake.
4. Prepare the Crunch Topping
1. Combine the crushed Golden Oreos, freeze-dried strawberries, and melted butter in a small bowl.
2. Sprinkle the mixture over the glaze before it sets.
Serve and Enjoy!
Slice, serve, and enjoy this rich, buttery cake layered with sweet strawberry flavor and a satisfying crunch topping. 🍓✨
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