strawberry crunch pound cake recipe

Strawberry Crunch Pound Cake Recipe

When the sweet aroma of freshly baked cake mingles with the tantalizing scent of ripe strawberries, you know something magical is about to grace your taste buds. The Strawberry Crunch Pound Cake is the perfect union of a rich, buttery pound cake topped with a crispy strawberry crunch, promising a culinary experience like no other.

Strawberry Crunch Pound Cake Recipe

Discover the magic of Strawberry Crunch Pound Cake: a rich, buttery base meets tangy strawberry preserves & a crispy topping. A taste of nostalgia!
Prep Time 20 minutes
Cook Time 1 hour
1 hour 20 minutes
Course Dessert
Servings 8 people
Calories 450 kcal


  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter softened
  • 4 whole large eggs
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup strawberry preserves

For The Crunch Topping

  • 1/2 cup crushed freeze-dried strawberries
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter melted


  • Preheat the oven to 350°F (175°C). Grease and flour a 9-inch loaf pan.
  • In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition.
  • Stir in the sour cream, milk, and vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Swirl in the strawberry preserves using a knife, creating a marbled effect.
  • Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean.
  • While the cake is baking, prepare the crunch topping by mixing the crushed freeze-dried strawberries, sugar, and melted butter.
  • Sprinkle the crunch topping over the cake during the last 10 minutes of baking.
  • Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.


  1. Ingredient Quality: Always opt for high-quality ingredients. Using fresh eggs and premium butter can make a notable difference in the cake's taste and texture.
  2. Freeze-Dried Strawberries: These are available at most gourmet grocery stores or online. They provide a concentrated flavor and crisp texture which regular dried strawberries can't match.
  3. Pan Size: If you don't have a 9-inch loaf pan, you can use a bundt pan or even make cupcakes. Just adjust the baking time accordingly.
  4. Checking Doneness: Ovens can vary, so start checking the cake around 45 minutes. When a toothpick comes out with a few crumbs (not wet batter), it's done.
  5. Cooling: Allow the cake to cool completely before slicing. This ensures the flavors meld and the texture sets, providing cleaner slices.
  6. Storage: While the cake can be stored at room temperature, if you're in a humid environment, consider refrigerating it to preserve the crunchiness of the topping.
  7. Variations: Feel free to experiment! Use different fruit preserves or even a combination to create your own unique flavor profile.
  8. Serving Suggestion: This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
Keyword strawberry cake

Why Make Strawberry Crunch Pound Cake?

There’s something incredibly comforting about a classic pound cake. When you add the fruity goodness of strawberries and the textural delight of the crunch topping, you transform a simple cake into a gourmet masterpiece that’s perfect for every occasion, from afternoon teas to festive celebrations.

How Difficult Is It To Make Strawberry Crunch Pound Cake?

The beauty of the Strawberry Crunch Pound Cake lies not just in its flavors but also in its simplicity. With basic baking ingredients and straightforward steps, even baking novices can recreate this delightful treat with ease.

How Does Strawberry Crunch Pound Cake Taste?

Imagine biting into a dense, moist cake that’s rich in buttery flavors. Now, add to that a burst of fruity strawberry preserves and a delightful crispy topping. It’s a harmonious blend of textures and flavors – sweet, tangy, buttery, and crunchy, all in one bite.

Frequently Asked Questions:

  1. Can I use fresh strawberries instead of preserves?
    While preserves give a concentrated strawberry flavor and are easier to swirl, you can use finely chopped fresh strawberries. Just ensure they are ripe and sweet.
  2. How long does the cake stay fresh?
    If stored in an airtight container, the cake can stay fresh for up to 3-4 days at room temperature.
  3. Can I make this cake gluten-free?
    Yes, substitute the all-purpose flour with a gluten-free baking mix. Ensure to check other ingredients for gluten traces.
  4. What other fruits can I use?
    Blueberry, raspberry, or even peach preserves would work wonderfully with this recipe.
  5. Why is my pound cake dense?
    Pound cakes are traditionally denser than other cakes. However, overmixing or using cold ingredients can make them overly heavy. Always ensure ingredients are at room temperature and mix just until combined.

With every slice of Strawberry Crunch Pound Cake, you’re indulging in a timeless classic that’s been given a fruity, crispy twist. It’s an ode to traditional baking, with a touch of modern flair. Enjoy!

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