Strawberry Crunch Pound Cake

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Strawberry Crunch Pound Cake is the ultimate treat that brings together the richness of buttery pound cake, the creaminess of whipped filling, and the bright burst of strawberry flavor—all topped with a golden, crunchy crumble that makes every bite pure magic. Inspired by those nostalgic strawberry shortcake ice cream bars, this cake transforms the familiar into something extraordinary. It’s the kind of dessert that turns heads at any gathering, whether it’s a birthday party, summer BBQ, or just a sweet weekend indulgence.

What makes this cake so unforgettable is the texture combination. The dense, velvety pound cake base is layered with a creamy filling and a strawberry glaze, then finished with a strawberry cookie crumble that adds just the right crunch. Each slice delivers a balanced bite of sweetness, creaminess, and that irresistible crumbly topping. It’s decadent, but with a playful twist—comfort food meets celebration cake.

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Ingredients for Strawberry Crunch Pound Cake

For the Pound Cake:

• 1 cup unsalted butter (room temperature)
• 2 ½ cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1 cup whole milk
• 1 tbsp vanilla extract
• ½ tsp baking powder
• ¼ tsp salt

For the Cream Layer:

• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 ½ cups heavy whipping cream

For the Strawberry Glaze:

• 1 cup fresh strawberries (pureed)
• ½ cup granulated sugar
• 1 tbsp cornstarch mixed with 2 tbsp water

For the Crunch Topping:

• 1 cup crushed Golden Oreos
• ½ cup freeze-dried strawberries
• 2 tbsp melted butter

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Step 1: Make the Pound Cake

Preheat your oven to 325°F (163°C). Grease and flour a 9-inch springform pan or bundt pan. In a large mixing bowl, cream the butter and sugar together until light and fluffy—about 3-5 minutes. Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to the butter mixture, alternating with the milk. Stir in the vanilla extract. Pour the batter into your prepared pan and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before moving to the next step.

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Step 2: Prepare the Cream Filling

In a large mixing bowl, beat the softened cream cheese until smooth. Add in the powdered sugar and vanilla, mixing until combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Set aside in the fridge while the cake cools.

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Step 3: Make the Strawberry Glaze

In a small saucepan over medium heat, combine the pureed strawberries and sugar. Once it starts to bubble, stir in the cornstarch slurry. Let it simmer for a few minutes until it thickens into a glaze consistency. Remove from heat and let it cool.

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Step 4: Create the Crunch Topping

In a food processor, pulse the Golden Oreos and freeze-dried strawberries until you have a coarse crumb. Mix in the melted butter until evenly coated. Set aside.

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Step 5: Assemble the Cake

Once the pound cake is completely cooled, carefully slice it horizontally to create two layers (if using a round cake). Spread a thick layer of the cream filling on the bottom half, then gently place the top half back on. Spread the remaining cream mixture on top and around the sides of the cake.

Drizzle the strawberry glaze over the top, letting some drip down the sides. Press the strawberry crunch mixture onto the sides and sprinkle generously over the top. Add fresh strawberries around the edges for a finishing touch.

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Storage Instructions

To keep your Strawberry Crunch Pound Cake fresh and delicious, store it in an airtight container in the refrigerator. It will stay good for up to 4–5 days. Because of the cream filling and strawberry glaze, refrigeration is essential to maintain its texture and safety.

If you want to make it ahead of time, you can bake the pound cake layer up to 2 days in advance, wrap it tightly in plastic wrap, and refrigerate. Assemble the cake with the filling, glaze, and topping on the day you plan to serve it for the best texture and appearance.

Freezing is also an option. You can freeze the pound cake (without the topping and filling) for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge before assembling.

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Estimated Nutrition

Per serving (based on 12 slices)

• Calories: 560
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 120mg
• Sodium: 220mg
• Total Carbohydrates: 62g
• Dietary Fiber: 1g
• Sugars: 45g
• Protein: 6g

Note: Nutrition may vary based on exact brands and ingredient amounts used.

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Frequently Asked Questions

### 1. Can I use frozen strawberries instead of fresh ones?

Yes! Just thaw them first and drain any excess liquid before pureeing for the glaze.

### 2. What can I use instead of Golden Oreos for the crunch topping?

You can use vanilla wafer cookies or graham crackers mixed with freeze-dried strawberries for a similar effect.

### 3. Can I make this cake gluten-free?

Absolutely! Swap the all-purpose flour for a 1:1 gluten-free flour blend and use gluten-free sandwich cookies in the topping.

### 4. Do I need a springform pan?

It’s not required, but a springform pan makes assembling and removing the cake easier—especially with layered cream.

### 5. Can I use store-bought pound cake?

Yes, if you’re short on time, a store-bought pound cake works great as a base. Just make sure it’s firm and not overly moist.

### 6. What’s the best way to slice this cake cleanly?

Use a sharp knife dipped in hot water and wiped dry between slices to get neat, bakery-style cuts.

### 7. Can I make this without cream cheese?

You can replace it with mascarpone or even a thick Greek yogurt, though the flavor and texture will slightly differ.

### 8. How far in advance can I assemble the full cake?

You can assemble it up to 24 hours ahead. Just keep it chilled and covered until ready to serve.

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