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Strawberry Crunch Pound Cake

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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
Directions:
  1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
  2. In a large bowl, cream butter and sugar until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition.
  4. In a separate bowl, combine flour, baking powder, and baking soda.
  5. Gradually add to the creamed mixture alternately with sour cream, starting and ending with flour mixture.
  6. Stir in vanilla extract.
  7. Fold in chopped strawberries.
  8. Pour half of the batter into the prepared pan.
  9. Spread strawberry jam over the batter, then top with remaining batter.
  10. Sprinkle crushed cookies on top.
  11. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  12. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 30 minutes Kcal: 420 kcal | Servings: 12 servings

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