Here’s a deliciously moist and buttery Strawberry Crunch Pound Cake recipe — combining fresh strawberries and a crunchy topping for the perfect dessert or sweet snack!
🍓 Strawberry Crunch Pound Cake
Ingredients:
For the Cake:
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1 ½ cups all-purpose flour
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1 ½ tsp baking powder
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¼ tsp salt
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1 cup unsalted butter, softened
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1 cup granulated sugar
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3 large eggs
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1 tsp vanilla extract
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½ cup sour cream or plain Greek yogurt
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1 cup fresh strawberries, diced
For the Crunch Topping:
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½ cup chopped pecans or walnuts
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⅓ cup light brown sugar, packed
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2 tbsp all-purpose flour
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1 tsp ground cinnamon
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3 tbsp cold unsalted butter, cut into small pieces
Instructions:
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Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
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Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
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Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy.
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Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.
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Combine wet & dry: Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
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Fold in strawberries gently.
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Make the crunch topping: In a small bowl, mix pecans, brown sugar, flour, and cinnamon. Cut in cold butter with a fork or pastry cutter until mixture is crumbly.
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Pour batter into prepared pan. Sprinkle crunch topping evenly over the batter.
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Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the topping browns too quickly, tent with foil.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips:
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Swap pecans for almonds or walnuts for a different crunch.
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Serve slices with whipped cream or a drizzle of strawberry glaze for extra indulgence.
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For extra strawberry flavor, toss diced strawberries in a bit of flour before folding into batter to prevent sinking.