A rich and buttery strawberry swirl pound cake topped with a fruity glaze and irresistible strawberry crunch. It’s like your favorite ice cream bar in cake form—perfect for celebrations or anytime you want something extra special.

Why You’ll Love This Recipe

Strawberry Crunch Pound Cake brings together nostalgic dessert flavors in a beautifully indulgent form. The dense, moist crumb is flavored with real strawberry purée and a hint of vanilla, while the glaze and crunchy topping give it color, texture, and a burst of fruity sweetness.

If you love strawberry shortcake ice cream bars or strawberry desserts in general, this cake will hit every craving—it’s visually impressive and even more delicious.

Ingredients

For the Cake:

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream

• 2½ cups all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• ½ cup milk

• ½ cup strawberry purée (fresh or frozen strawberries, blended)

For the Strawberry Crunch Topping:

• 1 cup freeze-dried strawberries

• 1 cup golden Oreos

• 3 tbsp unsalted butter, melted

For the Strawberry Glaze:

• 1 cup powdered sugar

• 2–3 tbsp strawberry purée

• ½ tsp vanilla extract

Directions

Prep Time: 20 minutes
Cook Time: 65 minutes
Total Time: 1 hour 25 minutes
Servings: 12
Calories: Approx. 460 per serving

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly.
2. Cream the butter and sugar together until light and fluffy, about 3–4 minutes.
3. Beat in eggs one at a time, making sure each is well incorporated. Mix in vanilla extract and sour cream.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry mixture to the butter mixture, alternating with milk. Mix just until combined—do not overmix.
6. Fold in the strawberry purée gently to create a swirl effect.
7. Pour the batter evenly into the prepared Bundt pan and smooth the surface.
8. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.

To Make the Crunch Topping:

10. Pulse freeze-dried strawberries and golden Oreos in a food processor until they become fine crumbs.
11. Stir in the melted butter until the mixture resembles coarse wet sand.

To Make the Glaze:

12. In a bowl, whisk together powdered sugar, strawberry purée, and vanilla until smooth. Adjust thickness with more sugar or purée as needed.
13. Once the cake has cooled, drizzle the glaze over the top.
14. While the glaze is still tacky, press the strawberry crunch mixture gently onto glazed areas for full coverage.

Serving Ideas

• Serve with fresh strawberries or whipped cream on the side.

• Add a scoop of vanilla or strawberry ice cream for an elegant plated dessert.

• Slice thick pieces and pack them for picnics or party trays.

• For extra flair, top with a few halved fresh strawberries or mint leaves before serving.

Tips & Variations

• No freeze-dried strawberries? Use strawberry-flavored gelatin powder for a similar taste and color in the crunch topping.

• Make it in loaf pans if you don’t have a Bundt pan—adjust bake time accordingly.

• For an extra moist cake, brush the finished cake with a little warm strawberry syrup before glazing.

• Add a few drops of red or pink food coloring to the batter or glaze if you want a bolder color.

Frequently Asked Questions

Can I use strawberry jam instead of purée?
Jam can be used in a pinch, but purée gives a fresher taste and smoother texture. If using jam, thin it slightly with water before folding into the batter or glaze.

How do I store this cake?
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best flavor.

Can I make this cake ahead of time?
Yes. You can bake the cake a day in advance. Add the glaze and crunch topping shortly before serving to maintain texture.

Is the strawberry crunch supposed to stay crisp?
Yes. For best texture, apply the topping when the glaze is still slightly wet so it adheres, but serve soon after to preserve the crunch.

Can I freeze leftovers?
Yes, freeze individual slices (without glaze and topping) wrapped tightly in plastic wrap and foil. Freeze for up to 2 months. Add fresh glaze and topping after thawing.

Final Thoughts

Strawberry Crunch Pound Cake is more than just a dessert—it’s a showstopper. With layers of texture and fresh strawberry flavor, it offers a homemade version of a beloved classic treat. Whether you’re baking it for a party, gifting it, or just enjoying a slice with coffee, this cake makes an unforgettable impression.