Here’s a moist, fruity, and buttery Strawberry Crunch Pound Cake that combines tender cake with a crunchy topping — perfect for dessert or afternoon tea 🍓🍰
🍓 Strawberry Crunch Pound Cake
🛒 Ingredients (10–12 servings)
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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4 large eggs, room temperature
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1 tsp vanilla extract
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½ cup milk
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1 cup fresh strawberries, diced
Crunch Topping
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¼ cup granulated sugar
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2 tbsp unsalted butter, melted
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½ cup sliced almonds or chopped pecans
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Optional: 2 tbsp brown sugar for extra caramel flavor
🔥 Instructions
1️⃣ Prep
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Preheat oven to 350°F (175°C).
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Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2️⃣ Make Cake Batter
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a large bowl, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time, then stir in vanilla.
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Alternately add flour mixture and milk, starting and ending with flour.
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Gently fold in diced strawberries.
3️⃣ Prepare Crunch Topping
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Mix sugar, melted butter, and nuts in a small bowl. Set aside.
4️⃣ Bake
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Pour batter into prepared pan and smooth the top.
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Sprinkle the crunch topping evenly over the batter.
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Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
5️⃣ Serve
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Slice and enjoy on its own or with a dollop of whipped cream.
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Optional: drizzle with a simple glaze (powdered sugar + milk) for extra sweetness.
💡 Tips
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Pat strawberries dry and dice evenly to prevent soggy cake.
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For extra flavor, macerate strawberries with 1 tbsp sugar for 10 minutes before folding in.
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Crunch topping adds texture and a nutty, caramelized note — don’t skip it!
If you like, I can also share a quick “mini loaf” version or muffin-style strawberry crunch cake that bakes faster and is perfect for individual servings.