This delightful Strawberry Crunch Pound Cake combines the rich, buttery texture of a classic pound cake with the fresh, fruity flavor of strawberries and a sweet, crunchy topping. Perfect for any occasion, this cake is sure to impress with its beautiful presentation and delicious taste.
Ingredients:
For the cake:
- 1 ½ cups unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup fresh strawberries, pureed
For the strawberry crunch topping:
- 1 cup crushed strawberries (fresh or freeze-dried)
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven:
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan. - Make the Cake Batter:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. - Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Stir in the vanilla extract and strawberry puree until just combined. - Bake the Cake:
Pour the batter into the prepared bundt pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. - Prepare the Strawberry Crunch Topping:
In a medium bowl, combine the crushed strawberries, flour, granulated sugar, melted butter, and vanilla extract. Mix until crumbly. - Top the Cake:
Once the cake has cooled, sprinkle the strawberry crunch topping evenly over the top. Serve and enjoy!
This Strawberry Crunch Pound Cake is a delightful dessert that captures the essence of fresh strawberries and is sure to be a hit with family and friends!