Strawberry Oreo Crunch Pound Cake
Introduction
Strawberry Oreo Crunch Pound Cake is a delightful treat that brings together the sweet flavors of strawberries and the crunch of Golden Oreos. This cake is moist, fluffy, and perfect for any occasion, whether it’s a family gathering, a birthday celebration, or just a sweet treat to enjoy with your coffee. The unique combination of strawberry and Oreo flavors makes this cake a favorite among both kids and adults alike.
Why Make This Recipe
If you’re looking for a cake that is not only delicious but also visually appealing, this Strawberry Oreo Crunch Pound Cake is the one for you. It is easy to make and uses everyday ingredients that you might already have in your kitchen. Plus, the layers of Oreo and strawberry add both flavor and texture, making every bite exciting. This cake is perfect for impressing your guests or treating yourself to something sweet!
How to Make Strawberry Oreo Crunch Pound Cake
Ingredients:
- 2 1⁄2 cups all-purpose flour
- 2 1⁄2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 2 tsp vanilla extract
- 1/2 cup strawberry puree or finely chopped strawberries
- 1 cup crushed Golden Oreos (for layering and topping)
- 1 cup Golden Oreos, crushed (for crunch topping)
- 1/2 cup freeze-dried strawberries, crushed (for crunch topping)
- 3 tbsp melted butter (for crunch topping)
- 1 cup powdered sugar (for icing)
- 2-3 tbsp milk (for icing)
- 1 tsp vanilla extract (for icing)
Directions:
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Preheat your oven to 350°F (175°C) and grease a bundt pan. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar until fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract. Gradually add the dry ingredients, alternating with the milk, starting and ending with the dry ingredients. Gently fold in the strawberry puree or chopped strawberries.
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Pour half of the batter into the prepared bundt pan. Sprinkle a layer of crushed Golden Oreos over the batter. Pour the remaining batter over the Oreo layer.
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Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
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In a bowl, mix crushed Golden Oreos, freeze-dried strawberries, and melted butter until crumbly for the crunch topping.
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Whisk together the powdered sugar, milk, and vanilla extract until smooth for the icing.
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Drizzle the icing over the cooled cake and sprinkle the Oreo crunch topping over the icing. Allow the topping to set before slicing and serving. Enjoy your delicious Strawberry Oreo Crunch Pound Cake!
How to Serve Strawberry Oreo Crunch Pound Cake
To serve your Strawberry Oreo Crunch Pound Cake, slice it into generous pieces. You can enjoy it as is or serve it with a dollop of whipped cream and fresh strawberries on the side for an extra special touch. It pairs wonderfully with coffee or tea, making it a great dessert option for any time of day.
How to Store Strawberry Oreo Crunch Pound Cake
To store your Strawberry Oreo Crunch Pound Cake, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, and it will last up to 3 months in the freezer. Just make sure to thaw it in the refrigerator before serving.
Tips to Make Strawberry Oreo Crunch Pound Cake
- Make sure your butter is at room temperature for easy mixing.
- For a stronger strawberry flavor, use more strawberry puree or chopped strawberries.
- If you like your cake sweeter, feel free to add a bit more sugar to the batter.
- Don’t skip the icing; it adds a wonderful touch of sweetness to your cake.
Variation
You can switch out Golden Oreos for regular Oreos if you prefer. Additionally, you can add chocolate chips to the batter for a chocolatey twist or swap out the strawberries for another berry, such as raspberries or blueberries.
FAQs
1. Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them well before adding them to the batter.
2. Can I make this cake in advance?
Absolutely! This cake can be made a day or two in advance and stored properly. It actually tastes great after sitting for a bit as the flavors meld together.
3. What can I use if I don’t have a bundt pan?
If you don’t have a bundt pan, you can use a regular cake pan. Just keep an eye on the baking time, as it may be different in a regular pan.
