Strawberry Crunch Pound Cake Recipe: A Sweet and Tangy Treat

Introduction:

Strawberry Crunch Pound Cake is a delicious and moist cake that combines the sweet and tangy flavors of strawberries with the crunch of strawberry-filled cookies. This recipe is easy to make and is perfect for a special occasion or for just enjoying with a cup of coffee or tea.

Ingredients

For the cake:

3 c all purpose flour (sifted)
2 c granulated sugar
1 c unsalted butter (2 sticks) – room temperature
1 c sour cream (full fat) – room temperature
5 whole eggs – room temperature
1 c fresh strawberries- diced
½ tsp salt
1 teaspoon baking powder
½ package strawberry Jello mix

Cream cheese frosting: 

8 oz cream cheese- room temperature
½ c unsalted butter (1 stick)- room temperature
4 c powdered sugar
2 tsps vanilla extract
⅛ tsp salt

Crunch Topping: 

30 golden Oreos- filling removed then crushed
½ package strawberry Jello mix
1 ½ tbsps unsalted butter- melted

Instructions

For the cake:

Combine the flour, baking powder and salt and sit to the side.
Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until creamy, light and fluffy (approximately 5 minutes).
Next, add the ½ package of strawberry Jello mix and mix until combined. Next, add the vanilla and mix.
Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg. 
Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.
Mix in the flour ½ c to 1 c at a time, alternating with the sour cream, beginning and ending with the flour.
Fold the strawberries into the batter just until combined. 
Spray a 12 cup bundt pan with non-stick spray.
Pour the batter into the pan and spread it evenly.
Set the oven to 325 degrees and bake for about an hour and 15 minutes. The cake is done once an inserted toothpick comes out clean.
Remove the cake from the oven and allow it to cool for about 20 minutes before inverting. Allow the cake to continue to cool on a wire rack before adding the glaze.

Cream Cheese Frosting:

Using a hand or stand mixer, mix the butter and cream cheese until well blended.
Then add the vanilla extract and salt.
Next on slow speed, add the powdered sugar about a ½ c at a time until well blended and creamy (approximately 3 minutes).

Crunch topping:

Remove the filling from the Oreos and place the cookies in a ziplock bag. Remove the air from the bag and crush the cookies with a rolling pin or similar.
Add the ½ package of strawberry Jello mix and mix.
Add the melted butter and mix until combined. 
Once the cake has completely cooled, spread the cream cheese mixture over the cake. Then press the crunch mixture into the cream cheese mixture covering most of the cake as possible. Refridgerate until ready to serve.

Tips:

• Use ripe strawberries for the best flavor.
• Crush the cookies into large, coarse pieces, so they provide a nice crunch in every bite.
• Make sure the butter and eggs are at room temperature before starting the recipe. This will help ensure that the batter emulsifies properly.
• If you don’t have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1 tsp of white vinegar or lemon juice. Let it sit for 5 minutes before using.
• Let the cake cool completely in the pan before removing, as this will help prevent it from breaking apart.
• Serve the cake warm or at room temperature with a dollop of whipped cream or a scoop of ice cream, if desired.