Description

If you’re dreaming of a show-stopping dessert that blends rich buttery flavor with fruity sweetness and a nostalgic crunch, this Strawberry Crunch Pound Cake is your answer. Perfect for parties, potlucks, or a weekend treat, it’s a bold twist on classic pound cake that combines moist strawberry-flavored cake with layers of creamy glaze and that iconic strawberry crunch topping you know from childhood ice cream bars. This is one of those easy dessert recipes that tastes like a bakery masterpiece but is simple enough to make at home. Whether you’re exploring sweet food ideas, planning birthday desserts, or just want an easy recipe with big payoff, this pound cake hits every note with its vibrant color, bold flavor, and crave-worthy texture.

Ingredients

1 box strawberry cake mix

1 box vanilla pudding mix (3.4 oz)

4 large eggs

1 cup sour cream

1/2 cup vegetable oil

1/4 cup milk

1 tsp vanilla extract

1/2 cup crushed Golden Oreos

1/2 cup freeze-dried strawberries

2 tbsp unsalted butter, melted

For the glaze:

1 cup powdered sugar

2–3 tbsp milk

1/2 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a bundt or loaf pan.
In a large mixing bowl, combine strawberry cake mix, vanilla pudding mix, eggs, sour cream, oil, milk, and vanilla extract. Mix until smooth.
Pour the batter into the prepared pan and bake for 45–55 minutes, or until a toothpick inserted comes out clean.
While the cake bakes, prepare the crunch topping by pulsing Golden Oreos and freeze-dried strawberries in a food processor. Mix with melted butter until crumbly.
Once the cake has cooled, whisk together powdered sugar, milk, and vanilla to make the glaze.
Drizzle glaze over the cooled cake, then immediately sprinkle the strawberry crunch topping on top.
Let the glaze set before slicing and serving.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert