Strawberry Crunch Pound Cake

I adore this Strawberry Crunch Pound Cake—it combines the dense, buttery richness of a classic pound cake with bursts of fresh strawberry flavor and a delightful crunchy topping. It’s sliceable, satisfying, and perfect any time of day.

Why You’ll Love This Recipe

I love how this pound cake balances moist, tender crumb with vibrant strawberry notes and a crisp, sugary crunch on top. It feels nostalgic yet refreshed, easy enough for casual tea time but impressive enough for gatherings. Every slice brings both comfort and elegance.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened

• Granulated sugar

• Large eggs

• Vanilla extract

• Sour cream or Greek yogurt

• All-purpose flour

• Baking powder

• Salt

• Fresh strawberries, diced

• Freeze-dried strawberry crunch or crushed strawberry cereal for topping

Directions

1. I preheat the oven to 325 °F (163 °C) and grease a bundt or loaf pan, dusting lightly with flour.

2. I cream together the softened butter and sugar until light and fluffy.

3. I beat in the eggs one at a time, mixing well after each addition, then stir in vanilla and sour cream (or Greek yogurt).

4. I whisk the flour, baking powder, and salt in a separate bowl.

5. I add the dry ingredients to the wet mixture in batches, mixing on low just until combined.

6. I gently fold in the diced fresh strawberries, careful not to overmix.

7. I pour the batter into the prepared pan, smoothing the top.

8. I sprinkle the freeze-dried strawberry crunch (or crushed cereal) evenly over the batter.

9. I bake for 55–70 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

10. I let the cake cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.

Servings and Timing

• Servings: 10–12 slices

• Prep Time: 15 minutes

• Bake Time: 55–70 minutes

• Cooling Time: 10 minutes in pan + about 1 hour on rack

• Total Time: Approximately 2 hours (including cooling)

Variations

• Lemon zest twist: I add lemon zest to the batter for a citrusy lift.

• Mixed berry version: I fold in blueberries or raspberries along with the strawberries.

• Yogurt glaze: After cooling, I drizzle a simple glaze made with powdered sugar and yogurt.

• Nutty crunch: I sprinkle toasted sliced almonds or pecans on top with the strawberry crunch.

• Chocolate swirl: I swirl in melted white chocolate before baking for a creamy contrast.

storage/reheating

I wrap the cooled cake tightly in plastic wrap or store it in an airtight container; it stays fresh at room temperature for up to 4 days. To refresh it, I warm a slice in a 300 °F oven for about 5 minutes—just long enough to restore that freshly-baked feel.

FAQs

How do I keep the cake moist?

I include sour cream or Greek yogurt in the batter—those add moisture and tender crumb. I also avoid over-mixing once I add the dry ingredients.

Can I use frozen strawberries?

I prefer fresh for best texture, but I’ve used frozen. I thaw and drain them well, then pat dry before folding into the batter to prevent extra moisture.

What pan works best?

I usually use a 9‑inch bundt pan for pretty slices, but a standard loaf pan (9×5 in) works well too. Just adjust bake time if needed.

Can I freeze this cake?

Yes—I slice and freeze individual portions in a freezer bag for up to 3 months. I thaw at room temperature before enjoying.

How do I avoid the topping from burning?

If the strawberry crunch starts to brown too quickly near the end of baking, I tent the cake loosely with foil for the last 10–15 minutes.

Conclusion

I absolutely love this Strawberry Crunch Pound Cake. With its buttery crumb, juicy strawberry pieces, and satisfying crunchy topping, it strikes a perfect balance of flavors and textures. Whether I’m hosting or just treating myself, it delivers comforting charm in every bite.