Yes! A Strawberry Crunch Pound Cake is like a mix of nostalgia and sweet summer vibes—it’s buttery, rich, and topped with that classic strawberry shortcake ice cream bar-style crunch. Here’s a super simple version:
Strawberry Crunch Pound Cake
For the Cake:
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1 box strawberry cake mix
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1 box (3.4 oz) instant vanilla pudding mix
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4 large eggs
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1/2 cup sour cream
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1/2 cup milk
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1/2 cup vegetable oil
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1 tsp vanilla extract
For the Frosting:
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1 block (8 oz) cream cheese, softened
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1/4 cup unsalted butter, softened
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2 cups powdered sugar
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1 tsp vanilla extract
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2–3 tbsp heavy cream or milk (to thin, if needed)
For the Strawberry Crunch Topping:
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1 cup Golden Oreos (about 10 cookies)
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1/4 cup freeze-dried strawberries
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2 tbsp melted butter
Instructions:
1. Make the Cake:
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Preheat oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
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In a large bowl, mix all cake ingredients until well combined and smooth.
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Pour into prepared pan and bake for 40–50 minutes, or until a toothpick comes out clean.
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Cool in the pan for 10–15 minutes, then turn out onto a rack to cool completely.
2. Make the Frosting:
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Beat cream cheese and butter until smooth.
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Add powdered sugar and vanilla; mix until creamy. Add a little cream to reach drizzling consistency.
3. Make the Crunch Topping:
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Pulse Oreos and freeze-dried strawberries in a food processor (or crush in a bag) until crumbly.
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Mix with melted butter to form that signature crunchy texture.
4. Assemble:
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Drizzle frosting over the cooled cake.
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Sprinkle generously with the strawberry crunch topping.
This one’s a crowd-pleaser! Want a shortcut version using a store-bought pound cake?