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Strawberry Crunch Pound Cake: A Delightfully Sweet and Textured Treat

If you’re craving a dessert that perfectly balances rich, buttery cake with the fresh sweetness of strawberries and a satisfying crunchy topping, then Strawberry Crunch Pound Cake is exactly what you need. This luscious cake combines the classic dense texture of pound cake with juicy strawberry layers and a delightful crisp finish that makes every bite irresistible.

Perfect for afternoon tea, special occasions, or just treating yourself, this recipe is a crowd-pleaser that’s easy to bake at home. Let’s dive into how to make this strawberry-packed, crunchy-topped pound cake that will have everyone asking for seconds.

🍓 Why You’ll Love Strawberry Crunch Pound Cake

• Rich and buttery pound cake base — moist and tender
• Fresh strawberries add natural sweetness and a burst of flavor
• Crunchy topping provides contrast and texture
• Beautiful layered look that’s as stunning as it is delicious
• Great served plain, with whipped cream, or a scoop of vanilla ice cream

🧁 Ingredients

For the Pound Cake:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk

For the Strawberry Layer:

• 1 ½ cups fresh strawberries, sliced
• 2 tablespoons sugar

For the Crunchy Topping:

• ½ cup chopped pecans or walnuts
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, melted

🍽️ How to Make Strawberry Crunch Pound Cake

1. Prep the Strawberries

Toss sliced strawberries with 2 tablespoons sugar and set aside. This helps them release their juices and become beautifully sweet.

2. Make the Pound Cake Batter

In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, then mix in vanilla extract. Gradually add flour mixture alternating with milk, mixing just until combined.

3. Assemble the Cake

Pour half of the batter into a greased loaf pan. Spoon half of the sugared strawberries evenly over the batter.
Add the remaining batter on top, smoothing it out gently.

4. Prepare the Crunchy Topping

Mix nuts, brown sugar, cinnamon, and melted butter until crumbly. Sprinkle this generously over the cake batter.

5. Bake

Bake at 350°F (175°C) for 60–70 minutes, or until a toothpick inserted into the center comes out clean. The topping should be golden and crunchy.