Strawberry crunch pound cake

Here’s a Strawberry Crunch Pound Cake recipe that combines a rich, buttery pound cake with strawberry flavor and a nostalgic, crispy strawberry crunch topping — inspired by those classic strawberry shortcake ice cream bars.

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🍓 Strawberry Crunch Pound Cake

🍰 What It Is:

• Moist and dense pound cake with strawberry swirls or flavor throughout
• Topped with a creamy glaze and crunchy strawberry shortcake crumble
• Perfect for spring, summer, or anytime you want a fruity, nostalgic treat

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🧾 Ingredients

For the Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 ½ cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup whole milk (room temp)
• 2 tsp vanilla extract
• ½ tsp almond extract (optional, adds depth)
• ½ cup strawberry puree or strawberry preserves (for swirl or flavor)

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk or heavy cream
• ½ tsp vanilla extract

For the Strawberry Crunch Topping:

• 1 cup Golden Oreos or vanilla wafer cookies, crushed
• 1/2 cup freeze-dried strawberries, crushed
• 2–3 tbsp melted butter

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🥣 Instructions

1. Make the Pound Cake:

1. Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
2. Cream butter and sugar together until light and fluffy (about 4–5 minutes).
3. Add eggs one at a time, beating well after each.
4. In a separate bowl, whisk flour, baking powder, and salt.
5. Gradually add dry ingredients to the wet, alternating with milk.
6. Stir in vanilla (and almond extract, if using).
7. If using strawberry puree or preserves:
   • Fold it in lightly to create swirls or blend it more thoroughly for pink color and strawberry flavor throughout.
8. Pour into prepared pan and smooth the top.
9. Bake for 60–75 minutes or until a toothpick comes out clean.
10. Let cool in the pan for 10–15 minutes, then turn out onto a wire rack.

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2. Make the Crunch Topping:

1. Pulse cookies and freeze-dried strawberries in a food processor or crush in a bag.
2. Add melted butter and mix until crumbly.
3. Set aside to cool and crisp up.

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3. Make the Glaze:

1. Whisk powdered sugar with milk/cream and vanilla until smooth.
2. Drizzle over the cooled cake.

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4. Assemble:

• While the glaze is still wet, sprinkle the strawberry crunch topping generously over the cake.
• Let everything set for 15–20 minutes before slicing.

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🌟 Optional Add-Ins & Tips:

• Add chopped fresh strawberries to the batter (tossed in flour).
• Use strawberry cake mix blended into the topping for even more crunch and color.
• Store in an airtight container for up to 4 days.

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Would you like a layer cake version, or one with cream cheese filling?