Luscious Strawberry Crunch Pound Cake with Whipped Cream Topping

Indulge in a slice of pure joy with this magnificent Strawberry Crunch Pound Cake, a delightful dessert that combines the rich, buttery goodness of a classic pound cake with a playful, fruity crunch and a cloud-like cream topping. Perfect for any celebration or a sweet everyday treat, this cake is guaranteed to be a crowd-pleaser.

Ingredients

• 2 cups / 240g All-Purpose Flour
• 1 ¾ cups / 350g Granulated Sugar
• 1 cup / 226g Unsalted Butter, softened
• 4 Large Eggs, at room temperature
• 1 tablespoon Pure Vanilla Extract
• 1 teaspoon Baking Powder
• ½ cup / 120ml Whole Milk, at room temperature
• ½ cup / 20g Freeze-Dried Strawberries, finely crushed
• 15-20 Golden Sandwich Cookies, crushed (about 1½ cups)
• 3 tablespoons / 42g Unsalted Butter, melted
• 1 ½ cups / 360ml Heavy Cream, very cold
• ½ cup / 60g Powdered Sugar, sifted
• 1 teaspoon Pure Vanilla Extract

Instructions

1. Prepare Your Baking Pan: Preheat your oven to a steady 325°F (160°C). Thoroughly grease and lightly flour a 9×5 inch loaf pan or a 10-cup bundt pan, ensuring every crevice is coated to prevent sticking. This crucial step guarantees an easy release after baking.
2. Cream Butter and Sugar: In a generously sized mixing bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar together on medium-high speed for 3 to 5 minutes. Continue until the mixture becomes notably light, fluffy, and pale yellow, indicating air has been incorporated.
3. Incorporate Eggs and Vanilla: Add the large room temperature eggs into the creamed mixture one at a time, beating meticulously after each addition until each egg is fully absorbed and the mixture looks smooth. Stir in the pure vanilla extract, scraping down the bowl sides to ensure even mixing.
4. Whisk Dry Ingredients: In a separate medium bowl, combine the all-purpose flour, baking powder, and a small pinch of salt. Whisk these dry ingredients thoroughly for about 30 seconds to distribute the leavening evenly.
5. Combine Wet and Dry Alternately: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients, alternating with the room temperature whole milk. Begin and end by adding a portion of the dry ingredients. Mix just until combined and no streaks of flour remain, being careful not to overmix, which can lead to a dense, tough cake.
6. Bake the Pound Cake: Pour the cake batter smoothly and evenly into your meticulously prepared pan. Bake in the preheated oven for approximately 65-75 minutes for a loaf pan, or 75-85 minutes for a bundt pan. The cake is perfectly baked when a wooden skewer or toothpick inserted into the deepest part comes out completely clean.
7. Cool the Cake: Allow the cake to cool in its pan on a wire rack for 15-20 minutes. This resting period helps the cake structure set before gently inverting it onto the wire rack to cool completely to room temperature.
8. Craft the Strawberry Crunch Topping: While the cake cools, prepare the delightful crunch. Gently crush the freeze-dried strawberries and golden sandwich cookies. Achieve a finer crunch using a food processor or a coarser, more rustic texture by placing them in a zip-top bag and crushing with a rolling pin. In a small bowl, thoroughly mix the crushed ingredients with the melted butter until evenly coated.
9. Prepare the Cream Topping: In a well-chilled large mixing bowl, using an electric mixer with a whisk attachment, whip the very cold heavy cream, sifted powdered sugar, and pure vanilla extract on high speed. Continue whipping until the mixture forms stiff peaks, meaning the cream holds its shape beautifully when the whisk is lifted. Do not overmix, or it will curdle.
10. Assemble and Serve: Once the pound cake is entirely cooled – this is absolutely crucial for proper assembly – generously spread the luscious, whipped cream topping evenly over the cake. Then, artfully sprinkle your homemade strawberry crunch mixture over the cream. Slice with a sharp, warm knife and serve immediately to enjoy the contrast of textures and flavors!

Recipe At-A-Glance

This Strawberry Crunch Pound Cake is a true showstopper, combining a perfectly moist and buttery vanilla pound cake with a vibrant, textural freeze-dried strawberry and golden cookie crunch, all crowned with a delicate, fluffy whipped cream. It’s an elevated take on a nostalgic treat that’s surprisingly straightforward to bake.

Baker’s Notes

• Room Temperature Ingredients: Ensure your butter, eggs, and milk are all at room temperature. This allows them to emulsify properly, creating a smoother batter and a more uniform, tender crumb.
• Do Not Overmix: After adding the flour, mix only until just combined. Overmixing develops gluten, resulting in a tough, dry pound cake.
• Cool Completely: The cake must be completely cool before adding the cream topping and crunch. Applying them to a warm cake will cause the cream to melt and the crunch to lose its texture.
• Chill Your Cream: For the best whipped cream, use a chilled bowl and very cold heavy cream. This helps the cream whip up faster and hold its stiff peaks longer.

Try These Variations

• Lemon Zest: Add the zest of one lemon to the pound cake batter for a bright, citrusy lift that beautifully complements the strawberries.
• White Chocolate Drizzle: Before adding the crunch, drizzle melted white chocolate over the cream topping for an extra layer of sweetness and visual appeal.
• Berry Medley Crunch: Incorporate other freeze-dried berries like raspberries or blueberries into the crunch mix for a more complex fruity flavor profile.
• Nutty Crunch: For an added layer of flavor and texture, mix in finely chopped toasted almonds or pecans into the cookie crunch.

Prep Time: 22 minutes Cook Time: 70 minutes Total Time: 2 hours 15 minutes Yield: 12 servings

FAQs

Can I substitute fresh strawberries for freeze-dried ones in the crunch?

No, fresh strawberries will release too much moisture and make the crunch soggy. Freeze-dried strawberries are essential for the dry, crisp texture of the crunch topping.

How can I ensure my pound cake is moist and not dry?

Use room temperature ingredients, do not overmix the batter once the flour is added, and avoid overbaking. Check for doneness with a skewer; remove promptly when it comes out clean.

Can I make this cake ahead of time?

Yes, you can bake the pound cake and prepare the strawberry crunch up to 2 days in advance, storing them separately. Assemble the cake with the cream topping just before serving for best results.

What’s the best way to store leftovers?

Store any leftover assembled cake in an airtight container in the refrigerator for up to 3-4 days. The crunch topping might soften slightly over time.

My heavy cream isn’t whipping to stiff peaks. What went wrong?

Ensure your heavy cream is very cold, preferably straight from the fridge, and that your mixing bowl and whisk are also chilled. If it’s still not whipping, it might be due to low-fat cream or a warm environment.

Can I use a different size pan for the pound cake?

While a 9×5 inch loaf pan or 10-cup bundt pan is recommended, you can use similar volume pans. Adjust baking time as necessary; smaller pans will bake faster, larger pans slower.

How do I get a fine crunch if I don’t have a food processor?

Place the freeze-dried strawberries and golden sandwich cookies in a sturdy zip-top bag, remove excess air, and then crush them using a rolling pin, meat mallet, or the bottom of a heavy pan until desired consistency is reached.

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