Step-by-step instructions
Let’s get your baking hat on! Follow these simple steps to create your Strawberry Crunch Pound Cake:
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- Combine flour, baking powder, and salt in a bowl. Whisk together and set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Incorporate the eggs, one at a time, ensuring each is fully mixed before adding the next. Then stir in vanilla extract.
- Add the dry ingredients alternately with buttermilk, mixing until just combined. Avoid overmixing for a tender crumb.
- Fold in the diced strawberries gently, allowing them to swaddle the batter.
- Pour the batter into your prepared bundt pan and smooth the top with a spatula.
- Bake for 55-60 minutes. Check doneness with a toothpick; it should come out clean.
- Cool in the pan for 10 minutes before transferring it to a wire rack.
- While your cake cools, prepare the crunch topping by combining crushed Oreos, freeze-dried strawberries, and melted butter.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until it is smooth and ready to drizzle.
- Glaze your cooled cake and immediately sprinkle the crunch topping on top. Slice and serve!
Best ways to enjoy it
This Strawberry Crunch Pound Cake shines on its own but can be even more delightful with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving it alongside a fresh fruit salad or with a cup of your favorite tea for an afternoon treat. It also makes for a stunning centerpiece at brunch when garnished with whole strawberries and a light dusting of powdered sugar.
How to store & freeze
To keep your Strawberry Crunch Pound Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to extend its life, you can freeze it. Wrap individual slices or the whole cake tightly in plastic wrap and then place it in a freezer-safe bag. It can last in the freezer for up to 3 months! Thaw overnight in the refrigerator before serving. Always practice safe food handling by ensuring that your cake is properly cooled before storing.
Helpful cooking tips
- Ensure your butter is softened to room temperature for the best creaming results.
- Fresh strawberries are key to the flavor, but remember to pat them dry after washing to avoid excess moisture in your batter.
- Don’t skip the cooling step; letting the cake sit in the pan allows it to firm up for easier removal.
Creative twists
Feel free to get adventurous with this recipe! Swap the golden Oreos for crushed graham crackers for a different flavor profile. Want to experiment with flavors? Add a teaspoon of lemon zest to the batter for a citrusy kick, or mix in some chopped nuts for added texture. You can also try using different berries; blueberries or raspberries can make for a delightful variation while maintaining that lovely burst of flavor!
Common questions
How long does it take to prepare?
The preparation for this Strawberry Crunch Pound Cake typically takes about 20-30 minutes, with an additional 55-60 minutes baking time.
Can I substitute buttermilk in this recipe?
Yes, if you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using.
How do I store leftover cake?
Keep the leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices wrapped tightly in plastic wrap.
By following these instructions, you’ll create a delicious Strawberry Crunch Pound Cake that’s not only a treat for the taste buds but also a feast for the eyes. Happy baking!
