Here’s a delicious strawberry crunch pound cake recipe that’s moist, fruity, and has a crunchy topping—perfect for dessert or a sweet snack! 🍓
🍓 Strawberry Crunch Pound Cake
Ingredients
Cake
- 1 ½ cups (340 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (240 ml) sour cream or Greek yogurt
- 1 cup chopped fresh strawberries
Crunch topping
- ½ cup (60 g) chopped nuts (optional: pecans or almonds)
- ¼ cup (50 g) brown sugar
- 2 tbsp melted butter
- ½ tsp cinnamon (optional)
Instructions
- Prep
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan.
- Make cake batter
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients alternately with sour cream to the butter mixture, beginning and ending with dry ingredients.
- Gently fold in chopped strawberries.
- Add crunch topping
- Mix nuts, brown sugar, melted butter, and cinnamon.
- Sprinkle evenly over the cake batter in the pan.
- Bake
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cover with foil for the last 15 minutes if the top browns too quickly.
- Cool & serve
- Let cool in the pan for 10–15 minutes, then transfer to a wire rack.
- Slice and enjoy!
Tips
- Toss strawberries in a little flour before folding to prevent them from sinking to the bottom.
- For extra crunch, add a handful of crushed cereal or granola to the topping.
- You can drizzle a simple glaze (powdered sugar + milk) over the top once cooled for an extra touch.
If you want, I can also give a faster, “one-bowl” version that still tastes bakery-level good. Do you want me to do that?
