Strawberry Crunch Pound Cake

For Garnish:

Fresh strawberries, halved
Powdered sugar (optional)

Instructions

Step 1: Preheat & Prep

Preheat oven to 325°F (163°C).
Grease and flour a Bundt pan.

Step 2: Make the Cake Batter

In a large bowl, cream together butter and sugar until fluffy.
Add eggs one at a time, mixing well.
Stir in vanilla extract.

In a separate bowl, whisk flour, baking powder, and salt.
Gradually mix dry ingredients into wet, alternating with buttermilk.
Fold in strawberry puree and diced strawberries.

Step 3: Bake the Cake

Pour batter into the Bundt pan and smooth the top.
Bake for 60-70 minutes or until a toothpick comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack.

Step 4: Make the Crunch Topping

In a bowl, mix crushed Oreos, freeze-dried strawberries, and melted butter.

Step 5: Make the Glaze

Whisk together powdered sugar, milk, and vanilla until smooth.

Step 6: Assemble the Cake

Drizzle glaze over the cooled cake.
Sprinkle with strawberry crunch topping.
Decorate with fresh strawberries.

Step 7: Serve & Enjoy!