Strawberry Crunch Pound Cake: Sweet, Creamy, and Crunchy Bliss in Every Slice

If you’ve ever craved that iconic strawberry shortcake ice cream bar in cake form, this Strawberry Crunch Pound Cakeis your dream come true. Moist, dense vanilla-strawberry pound cake gets slathered in luscious strawberry buttercream and coated in a nostalgic crunch topping made with Golden Oreos and freeze-dried strawberries. It’s bakery-level pretty, crowd-pleasingly tasty, and totally achievable at home.

This cake is as perfect for birthdays and brunches as it is for anytime indulgence.

Why I Love This Recipe

The combo of soft cake, velvety frosting, and crunchy topping hits all the right dessert notes. It’s nostalgic, fresh, and indulgent, with that signature strawberry crunch on top that makes every bite a treat. I love that it uses real strawberries or strawberry extract, so the flavor is rich without being artificial.

Ingredients

For the Pound Cake:

• 1 cup unsalted butter, softened
• 2½ cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 tsp strawberry extract
• ½ cup fresh strawberry puree or finely chopped strawberries

For the Strawberry Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup strawberry puree or 2–3 tbsp freeze-dried strawberry powder
• 1 tsp vanilla extract
• 2–3 tbsp heavy cream or milk
• Pinch of salt

For the Crunch Topping:

• 15 Golden Oreos or vanilla sandwich cookies
• ½ cup freeze-dried strawberries
• 3 tbsp melted butter

Optional Garnishes:

• Fresh strawberries
• Extra Golden Oreos
• Piped frosting swirls

Instructions

1. Make the Pound Cake

Preheat oven to 325°F (165°C). Grease and flour a bundt pan or two 8-inch cake pans.
Cream butter and sugar until fluffy (4–5 minutes). Add eggs one at a time, mixing well.
In one bowl, mix flour, baking powder, and salt. In another, combine buttermilk, vanilla, and strawberry extract.
Add dry and wet ingredients alternately to the butter mixture, beginning and ending with flour.
Fold in strawberry puree or chopped strawberries. Pour into pan and smooth top.
Bake for 60–70 minutes or until a toothpick comes out clean. Cool 10 minutes in pan, then invert and cool completely.
➤ Duration: ~80 minutes total including cooling

2. Make the Strawberry Frosting

Beat butter until creamy. Add powdered sugar gradually. Mix in strawberry puree/powder, vanilla, salt, and cream. Beat until fluffy.
➤ Duration: 5–7 minutes

3. Make the Crunch Topping

Pulse Golden Oreos and freeze-dried strawberries in a food processor until crumbly. Add melted butter and pulse to combine.
➤ Duration: 2 minutes

4. Assemble the Cake

Layer cakes with frosting (if using rounds). Coat outside with more frosting. Press strawberry crunch topping onto the sides and top. Use a piping bag to add decorative swirls and garnish with strawberries or cookies.
➤ Duration: 15–20 minutes

Tips for Success

• Use room-temperature ingredients for a smooth batter.
• For extra strawberry flavor, use both extract and fresh fruit or powder.
• Chill the cake for 30 minutes after decorating to set the frosting and crunch topping.

Serving Suggestions

Serve slices with a scoop of vanilla ice cream or drizzle with extra strawberry sauce. For a dessert spread, pair it with:

• Brownie Batter Dip
• No-Bake Oreo Cream Pie
• Big Family Banana Pudding – another crowd-pleasing classic.

Storage

• Fridge: Store covered in the refrigerator for up to 5 days.
• To Serve: Let come to room temp before serving for best texture.
• Freezer: Wrap tightly and freeze (unfrosted) for up to 2 months.

More Recipes You’ll Love

• Edible Cookie Dough – for sweet snacking without baking.
• Sheet Pan Quesadillas – if you want to balance dessert with a savory spread.

Final Thoughts

Strawberry Crunch Pound Cake is a dessert that looks as amazing as it tastes. Moist, buttery, creamy, and crunchy—it’s a guaranteed hit for birthdays, brunches, or any time you want to impress. If you make it, I’d love to hear your twist on it in the comments!

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