Strawberry Crunch Pound Cake
Ingredients:
For the Pound Cake:
1 ½ cups unsalted butter, softened
2 ½ cups granulated sugar
5 large eggs
1 tsp vanilla extract
1 tsp strawberry extract (optional)
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup whole milk
1 cup fresh strawberries, diced
For the Strawberry Crunch Topping:
20 Golden Oreos, crushed
½ cup freeze-dried strawberries, crushed
¼ cup unsalted butter, melted
1 tbsp granulated sugar
For the Glaze:
2 cups powdered sugar, sifted
2-3 tbsp milk
1 tsp vanilla extract
1 tbsp strawberry jam (optional)
For Garnish (Optional):
Instructions:
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan. 
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and strawberry extract, if using. 
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. 
Gently fold in the diced strawberries until evenly distributed throughout the batter. 
Pour the batter into the prepared Bundt pan and smooth the top. Tap the pan on the counter a few times to remove any air bubbles. 
Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. 
For the strawberry crunch topping, mix the crushed Golden Oreos, crushed freeze-dried strawberries, melted butter, and granulated sugar in a bowl until the mixture resembles coarse crumbs. 
For the glaze, whisk together the powdered sugar, milk, vanilla extract, and strawberry jam (if using) until smooth and pourable. 
To assemble, drizzle the glaze over the cooled pound cake, allowing it to drip down the sides. Sprinkle the strawberry crunch topping generously over the glaze, pressing it lightly to adhere. 
Optional: Garnish with fresh sliced strawberries for an extra touch. Serve and enjoy your delicious Strawberry Crunch Pound Cake!
Prep Time: 20min | Cooking Time: 75-85min | Total Time: 2hr (including cooling time)
Calories: 480 Kcal | Servings: 12 slices
