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The cake’s rich texture contrasts beautifully with the light, fruity strawberries, while the crunchy topping adds an unexpected and delightful twist. It’s a perfect dessert for any gathering, combining the classic charm of a pound cake with a fresh, modern twist. This cake is sure to be a crowd-pleaser, whether you’re hosting a brunch, a tea party, or just enjoying a cozy family dinner.
Ingredients:
- 1 cup butter, softened
- 1¾ cups sugar
- 4 eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup chopped fresh strawberries
- ½ cup strawberry jam
- ½ cup crushed strawberry-flavored cookies
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- In a separate bowl, combine flour, baking powder, and baking soda.
- Gradually add to the creamed mixture alternately with sour cream, starting and ending with flour mixture.
- Stir in vanilla extract.
- Fold in chopped strawberries.
- Pour half of the batter into the prepared pan.
- Spread strawberry jam over the batter, then top with remaining batter.
- Sprinkle crushed cookies on top.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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