Strawberry Crunch Pound Cake

Let’s talk about something sweet, nostalgic, and totally irresistible: strawberry crunch pound cake. If you grew up loving those strawberry shortcake ice cream bars—you know, the ones you begged your mom for at the pool—this cake is going to hit you right in the childhood feels.

Between juggling work meetings, laundry piles, and feeding picky eaters, we all deserve a dessert that feels like a warm hug (but doesn’t require culinary school to make). This cake is that dessert. It’s easy, impressive, and dare I say… a little magical?

Why You’ll Love This Strawberry Crunch Pound Cake

This isn’t just any cake—it’s old fashioned strawberry crunch pound cake goodness with a fun twist. We’re talking:

• A moist, fluffy base from a box mix (yes, we’re cutting corners with confidence!)

• A strawberry crunch topping that’s crunchy, creamy, and straight-up addictive

• A pink drizzle glaze that turns your loaf into a bakery-worthy showstopper

Whether you’re baking for brunch, birthdays, or just a Tuesday that needs cheering up, this strawberry crunch loaf cake delivers every single time.

Ingredients You’ll Need

For the Cake:

• 1 box strawberry cake mix

• 1 box (3.4 oz) instant cheesecake or vanilla pudding mix

• 4 large eggs

• ¾ cup vegetable oil

• 1 cup sour cream

• ½ cup milk

• 1 tsp vanilla extract

• Optional: ½ cup chopped fresh strawberries (adds juicy bites!)

For the Crunch Topping:

• 1 cup Golden Oreos or vanilla wafers, crushed

• 1 (3 oz) box strawberry gelatin (Jell-O)

• ¼ cup unsalted butter, melted

• Optional: 2 tbsp crushed freeze-dried strawberries (hello, flavor boost!)

For the Glaze:

• 1½ cups powdered sugar

• 2–3 tbsp milk

• 1 tbsp strawberry jam or puree

• Optional: A drop of pink food coloring for that Barbie-core pop 🌸

Let’s Bake It!

Step-by-Step Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or use baking spray if you’re a modern woman in a hurry.

2. Mix the cake batter. In a large bowl, combine the strawberry cake mix, pudding mix, eggs, oil, sour cream, milk, and vanilla. Mix until smooth and creamy—about 2 minutes on medium speed. Fold in fresh strawberries if using.

3. Pour and bake. Pour the batter into your prepared pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. (No judgment if you peek early—we’ve all done it.)

4. Make the strawberry crunch. While the cake cools, stir together crushed cookies, dry strawberry gelatin, and melted butter. Add freeze-dried strawberries for extra crunch if desired.

5. Glaze time! In a small bowl, whisk powdered sugar, milk, and strawberry jam until smooth. Adjust thickness by adding more milk or sugar as needed.

6. Assemble like a pro. Once the cake is cool, drizzle on that sweet strawberry glaze and generously sprinkle with your crunchy topping. Take a pic—Instagram deserves to see this beauty.

Tips for Strawberry Bliss Pound Cake Success

• Don’t overmix. We’re baking a cake, not whipping concrete.

• Cool completely before glazing. Or the glaze will slide off like a bad spray tan.

• Layer the crunch right after glazing so it sticks beautifully.

• Want more strawberry goodness? Try layering in strawberry jam between two loaf layers or go full extra and top with whipped cream and berries.

Personal Note from My Kitchen to Yours

I first made this cake after a friend casually mentioned how much she missed those old-school ice cream bars. I took that as a challenge. Fast forward a few test bakes, and now this strawberry bliss pound cake is a fan-favorite at every family get-together—especially with my nieces, who lovingly call it “the pink cake.”

Serving Suggestions

• Perfect with coffee, tea, or a chilled glass of rosé.

• Add a dollop of whipped cream and fresh strawberries for a brunch-worthy dessert.

• Store leftovers (if there are any!) in the fridge for up to 5 days.

Quick Facts

• Prep Time: 15 minutes

• Cook Time: 50 minutes

• Total Time: 1 hour 5 minutes

• Servings: 8–10 slices

Nutrition at a Glance (per slice, approx.)

• Calories: 410

• Protein: 5g

• Sodium: 390mg

FAQs

Can I use fresh strawberries in the cake?

Absolutely! Just make sure to pat them dry to avoid extra moisture. They add little juicy surprises throughout.

What if I don’t have strawberry gelatin?

No worries! You can skip it or sub with crushed freeze-dried strawberries and a little sugar for a natural berry crunch.

Can I freeze this cake?

Yes! Wrap slices individually and freeze for up to 2 months. Just thaw and enjoy when you need a pick-me-up.

Keep the Yum Going…

If you loved this cake, you might also adore my Easy Lemon Pound Cake with Glaze. Or if you’re feeling fruity, don’t miss the Berry Cheesecake Bars for another berrylicious adventure.

For more delicious ideas like this one, browse the dessert recipes section on my blog.

For strawberry flavor science lovers, check out this guide to strawberry flavoring from The Spruce Eats—a fun read for flavor nerds like me.

You made it to the end—yay! Whether you call it old fashioned strawberry crunch pound cake, strawberry bliss pound cake, or your new go-to sweet treat, this dessert delivers the kind of joy that sticks. Literally—on your fingers, your plate, and hopefully in your family’s memory.

So go ahead, preheat that oven, pour yourself a little self-love, and bake this cake. You deserve it.

Strawberry Crunch Pound Cake

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• Author: Anna
• Total Time: 1 hour 5 minutes

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Ingredients

Scale 1x2x3x

Ingredients You’ll Need

🍰 For the Cake:

• 1 box strawberry cake mix

• 1 box (3.4 oz) instant cheesecake or vanilla pudding mix

• 4 large eggs

• ¾ cup vegetable oil

• 1 cup sour cream

• ½ cup milk

• 1 tsp vanilla extract

• Optional: ½ cup chopped fresh strawberries (adds juicy bites!)

🍓 For the Crunch Topping:

• 1 cup Golden Oreos or vanilla wafers, crushed

• 1 (3 oz) box strawberry gelatin (Jell-O)

• ¼ cup unsalted butter, melted

• Optional: 2 tbsp crushed freeze-dried strawberries (hello, flavor boost!)

🍥 For the Glaze:

• 1½ cups powdered sugar

• 2–3 tbsp milk

• 1 tbsp strawberry jam or puree

• Optional: A drop of pink food coloring for that Barbie-core pop 🌸

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Instructions

Let’s Bake It!

Step-by-Step Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or use baking spray if you’re a modern woman in a hurry.

2. Mix the cake batter. In a large bowl, combine the strawberry cake mix, pudding mix, eggs, oil, sour cream, milk, and vanilla. Mix until smooth and creamy—about 2 minutes on medium speed. Fold in fresh strawberries if using.

3. Pour and bake. Pour the batter into your prepared pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. (No judgment if you peek early—we’ve all done it.)

4. Make the strawberry crunch. While the cake cools, stir together crushed cookies, dry strawberry gelatin, and melted butter. Add freeze-dried strawberries for extra crunch if desired.

5. Glaze time! In a small bowl, whisk powdered sugar, milk, and strawberry jam until smooth. Adjust thickness by adding more milk or sugar as needed.

6. Assemble like a pro. Once the cake is cool, drizzle on that sweet strawberry glaze and generously sprinkle with your crunchy topping. Take a pic—Instagram deserves to see this beauty.

Tips for Strawberry Bliss Pound Cake Success

• Don’t overmix. We’re baking a cake, not whipping concrete.

• Cool completely before glazing. Or the glaze will slide off like a bad spray tan.

• Layer the crunch right after glazing so it sticks beautifully.

• Want more strawberry goodness? Try layering in strawberry jam between two loaf layers or go full extra and top with whipped cream and berries.

• Prep Time: 15 minutes
• Cook Time: 50 minutes

Nutrition

• Calories: 410
• Sodium: 390mg
• Protein: 5g