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Strawberry Crunch Pound Cake

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Strawberry Crunch Pound Cake blends the buttery richness of classic pound cake with sweet strawberries and a crisp, nostalgic crunch topping. It’s perfect for gatherings or a cozy treat any time.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Total Time: 2 hours
  • Yield: 10–12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or Greek yogurt
  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup fresh strawberries, diced
  • 1/2 cup freeze-dried strawberry crunch or crushed strawberry cereal

Instructions

  1. Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
  2. Cream butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla and sour cream.
  4. In a separate bowl, whisk flour, baking powder, and salt.
  5. Gradually mix dry ingredients into the wet mixture just until combined.
  6. Gently fold in diced strawberries.
  7. Pour batter into the prepared pan and smooth the top.
  8. Sprinkle strawberry crunch topping evenly over the batter.
  9. Bake for 55–70 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs.
  10. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use fresh strawberries for best texture.
  • Add lemon zest for a citrus twist.
  • Cover loosely with foil if topping browns too quickly.
  • Drizzle with a yogurt glaze after cooling for extra flavor.
  • Slice and freeze for individual treats up to 3 months.

Nutrition

Find it online: https://allcookedup.com/strawberry-crunch-pound-cake/