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Ultimate Flavorful Strawberry Crunch Pound Cake

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A quick and easy homemade dessert featuring a moist pound cake with fresh strawberries and a buttery, crunchy topping. Perfect for any occasion and sure to please both kids and adults.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (360g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (240ml) whole milk, room temperature
  • 1 ½ cups fresh strawberries, hulled and diced
  • ½ cup (100g) granulated sugar (for topping)
  • ¼ cup (30g) all-purpose flour (for topping)
  • ¼ cup (60g) unsalted butter, cold and cubed (for topping)
  • ½ cup chopped pecans or almonds (optional, for extra crunch)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, and lightly dust it with flour.
  2. In a small bowl, mix ½ cup granulated sugar, ¼ cup flour, cold cubed butter, and chopped nuts (if using). Blend until the mixture resembles coarse crumbs. Set aside in the fridge.
  3. In a large bowl, beat the softened butter and 1 ½ cups sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, sift together the flour, baking powder, and salt.
  6. With the mixer on low, add the dry ingredients in three parts, alternating with the milk in two parts, starting and ending with the dry ingredients. Mix just until combined.
  7. Using a rubber spatula, gently fold the diced strawberries into the batter.
  8. Transfer the batter to the prepared loaf pan, smoothing the top gently. Sprinkle the crunchy topping evenly over the batter.
  9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the topping browns too quickly, cover loosely with foil halfway through baking.
  10. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

Use room temperature ingredients for best results. Gently fold strawberries to avoid breaking them and turning the batter watery. Toss strawberries in a teaspoon of flour before folding to prevent sinking. Keep butter cold in the topping for a crisp texture. Cover cake with foil if topping browns too fast. Can substitute flours and dairy for gluten-free or dairy-free versions.

Nutrition

Keywords: strawberry pound cake, crunchy topping, easy dessert, homemade cake, quick pound cake, strawberry dessert, summer cake

Find it online: https://oracooks.com/ultimate-flavorful-strawberry-crunch-pound-cake-recipe-easy-homemade-dessert/