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Strawberry crunch pound cake


Strawberry crunch pound cake


For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sour cream

For the Strawberry Crunch Topping:

  • 1 cup chopped fresh strawberries
  • ½ cup granulated sugar
  • 1 cup crushed crispy rice cereal (such as Rice Krispies)
  • ½ cup chopped pecans or almonds
  • 2 tablespoons unsalted butter, melted


1. Preheat the Oven and Prepare the Pan:

  • Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or coat it with non-stick cooking spray.

2. Make the Cake Batter:

  1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.

3. Prepare the Strawberry Crunch Topping:

  1. In a small bowl, toss together the chopped strawberries and granulated sugar. Let them sit for about 10 minutes to macerate.
  2. In another bowl, combine the crushed crispy rice cereal, chopped nuts, and melted butter. Stir until well combined.

4. Assemble and Bake the Cake:

  1. Spoon half of the cake batter into the prepared bundt pan, spreading it evenly.
  2. Spoon the macerated strawberries over the batter, spreading them out in an even layer.
  3. Sprinkle half of the strawberry crunch topping over the strawberries.
  4. Top with the remaining cake batter, spreading it evenly over the topping.
  5. Sprinkle the remaining strawberry crunch topping over the top of the cake batter.

5. Bake:

  • Place the bundt pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • If the cake starts to brown too quickly, tent it loosely with aluminum foil halfway through baking.

6. Cool and Serve:

  1. Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes.
  2. Carefully invert the cake onto a wire rack to cool completely.
  3. Once cooled, slice and serve the Strawberry Crunch Pound Cake. Enjoy!

This Strawberry Crunch Pound Cake is perfect for any occasion, from brunch to dessert. The combination of moist pound cake, juicy strawberries, and crunchy topping creates a delightful treat that everyone will love!

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