Delicious Strawberry Crunch Pound Cake Recipe

If you’re looking for a dessert that’s both simple and spectacular, look no further than Strawberry Crunch Pound Cake. This delightful treat combines the rich, buttery texture of pound cake with the bright, fresh flavor of strawberries and a crunchy topping. Perfect for any occasion, this cake will surely impress your friends and family!

Ingredients

For the Pound Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 cup buttermilk
• 1 tablespoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup fresh strawberries, chopped

For the Crunch Topping:

• 1 cup crushed vanilla wafers or graham crackers
• 1/2 cup unsweetened shredded coconut (optional)
• 1/4 cup melted butter
• 1 tablespoon granulated sugar

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or two 9-inch loaf pans to ensure your cake releases easily.
2. Mix the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 4-5 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix, as this can make the cake dense.
4. Fold in Strawberries: Gently fold in the chopped strawberries, ensuring they’re evenly distributed throughout the batter. This will give your cake bursts of fruity flavor.
5. Prepare the Crunch Topping: In a separate bowl, combine the crushed vanilla wafers, shredded coconut (if using), melted butter, and sugar. Mix until the crumbs are well coated.
6. Assemble the Cake: Pour half of the pound cake batter into the prepared pan. Sprinkle half of the crunch topping evenly over the batter. Pour the remaining batter on top, then finish with the remaining crunch topping. This layering will create a delicious texture throughout the cake.
7. Bake: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it with aluminum foil halfway through baking.
8. Cool and Serve: Once baked, allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and serve your Strawberry Crunch Pound Cake plain, or with a dollop of whipped cream and fresh strawberries for an extra treat.

This Strawberry Crunch Pound Cake is sure to become a favorite in your dessert repertoire. With its moist texture, vibrant flavor, and satisfying crunch, it’s perfect for any gathering or simply for enjoying at home. Treat yourself to this delightful cake, and savor each sweet bite!