Strawberry crunch pound cake is an easy buttery strawberry bundt cake! Made with fresh strawberries, a crunchy sugar coating, topped with a simple glaze and sprinkled with an irresistible strawberry crunch topping!
Why You Will Love this Strawberry Crunch Pound Cake
- Show-Stopper – A delicious strawberry bundt cake worthy of bridal and baby showers, birthdays, 4th of July or any time you crave fresh homemade bundt cakes.
- Summer Flavors – Make the most of strawberry season by making this tasty strawberry crunch cake.
- Easy – Make a treat that will impress your guests with minimal effort.
- Customizable – If strawberries aren’t your favorite, replace them with fresh blueberries, raspberries, or another favorite fruit.
I’ve based this recipe on a long-time family favorite, between a Louisiana crunch cake, a dense butter pound cake with a crunchy sugar crust, and this Old Fashioned pound cake. Beautiful, easy AND tasty!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
If you are a strawberry lover, you will love our recipe for healthy strawberry bread; a better-than-usual strawberry shortcake recipe (try our chocolate shortcake too!) and this refreshing non-alcoholic strawberry drink.
Many recipes for strawberry bundt cakes use fresh strawberry puree, strawberry extract, jello, strawberry freezer jam, or strawberry cake mix. Instead, we’re using fresh strawberries for the best flavor! About 2 cups of them, in fact! Resulting in an all-natural strawberry batter!
Simple Ingredients for Strawberry Bundt Cake
- Flour | Unbleached all-purpose flour and we will sift it simulating cake flour without the fancy ingredients.
- Baking powder | Make sure your baking powder is fresh for the maximum rise.
- Sugar | You’ll need granulated sugar for the cake batter and a little more for coating the pan. I used all-natural cane sugar.
- Butter | Use real salted or unsalted butter (add ¼ teaspoon extra salt) softened to room temperature. I love using European butter, higher in butterfat and has less water for a much better cake!
- Eggs | I use large eggs at room temperature, if you forgot, submerge them in a bowl of warm (not hot) water for 5-10 minutes.
- Sour cream and Buttermilk | Add sour cream or Greek yogurt, if preferred. Use whole milk buttermilk, you need the fat to react well in this recipe.
- Vanilla | Vanilla extract is essential in almost all baked goods.
- Strawberries | Use fresh diced strawberries – I chop them pretty small. I do not recommend using frozen strawberries as they become mushy, releasing too much moisture.
- Lemon zest | To highlight the strawberry flavor and brighten the taste of the cake, add some fresh lemon zest, if desired.
- Strawberry crunch topping | This is optional, but takes this recipe over the top!
- Glaze | Glaze the cake with buttercream glaze; melted butter, powdered sugar, and heavy cream – YUM!
Get the full recipe in the recipe card below.
Make the Strawberry Crunch Topping (optional)
If you’re making the strawberry crunch topping, make it first, then set it aside. It may be made several days or weeks in advance.
Add the freeze-dried strawberries to a food processor and pulse until they become a powder.
Then, add the cookies and pulse in the bowl of a food processor* until you have a medium-fine crumb. Pour the mixture into a medium bowl.
Stir in the melted butter, combining the ingredients, place in an even layer into a baking sheet, bake if desired, but not necessary.
*See the strawberry crunch topping recipe for how to make it without a food processor.
How to Make Strawberry Crunch Pound Cake
Step 1 | Prepare the Pan and Preheat
First, preheat the oven to 350° F (175° C), then butter and lightly dust with flour a 10-12 cup bundt cake pan. If you’re using a non-stick pan, spray the inside with spray oil or baker’s spray (my favorite) for the best results.
Before adding the batter to the pan, sprinkle ¼ cup sugar into bottom of the pan, rotating to coat up to 3-4 inches on the sides. Don’t throw out extra sugar – it will melt into the crunch cake.
Step 2 | Whisk together Dry Ingredients
Next, Add the dry ingredients, flour, salt, and baking powder to a large fine mesh sieve or sifter over a large mixing bowl. Sift the ingredients, and remove one tablespoon to dust the strawberries.
Step 3 | Cream Wet Ingredients
In the bowl of a stand mixer (or a hand mixer) fitted with a paddle attachment, beat butter on medium-high speed until the butter is light and fluffy, about 5 minutes. Then, add the sugar and continue beating until the mixture is light and creamy once more. This should take another 2-4 minutes.
Now, add the eggs, one at a time, mixing for 30 seconds after each addition. Next, add vanilla extract and mix in until just combined. This is also when you should add the lemon zest if using.
Mix in sour cream for about 30 seconds and scrape down the sides of the bowl if necessary.
Fresh Tips
- Mixing will take longer if using cane sugar instead of granulated sugar for your strawberry bundt cake.
- Don’t skimp when whipping the butter or the sugar, as this adds air to the batter, giving your cake a tender crumb.
- Be careful not to overmix the dry cake ingredients, which expands the gluten, making the cake tough.
Step 4 | Finish the Strawberry Bundt Cake Recipe
With the electric mixer on low, begin adding the flour mixture ¼ cup at a time, alternating with a bit of buttermilk until both are incorporated.
Scrape the sides of the mixing bowl, tossing the fresh chopped strawberries with the reserved tablespoon of flour, and then folding them gently into the batter. This will help them stay in place in the batter and absorb some of their moisture.
Pour half of the batter into the prepared pan, smooth and if using, sprinkle 1 cup of strawberry crunch topping and cover with remaining batter, smooth in pan. Give the pan a couple of taps on a hard surface before transferring it to the oven, then bake it for 45-60 minutes.
Ovens heat at slightly different temperatures. Many have a difference of +/- 25 degrees or more. For the best results, use an oven thermometer to ensure your oven temperature is accurate.
Insert a wooden skewer into the center of the bundt cake – If it comes out clean or with a few moist crumbs, it’s done. But, if it’s still wet, bake it for an additional 5-10 minutes.
Allow the cake cool on a wire rack for 10 minutes. Place a cooling rack over the top of the bundt cake and carefully flip it upside down onto the cooling rack, removing the bundt pan to cool completely.
Cool the strawberry bundt cake completely before glazing.
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Pro Tips
- Flipping the bundt cake out of the pan at 10 minutes is important, your cake should release easily. If your cake gets stuck, use a butter knife to go around the edges gently.
- If it’s still stuck, place it in a 350° F (175° C) oven for 5 minutes and then immediately flip the cake onto a cooling rack.
- Make a full recipe of the glaze for a thicker consistency, or make half for less of the glaze.
My Favorite Bundt Pan
- The Original Bundt design.
- Premium silicone nonstick is free of PFAS and PTFE for healthy baking.
- Made from cast aluminum
- Oven safe to 400 degrees
Simple Buttercream Glaze
In a large mixing bowl or bowl of a stand mixer, add all the glaze ingredients and beat them on low until they are combined. Next, increase the speed to medium-high and beat until the glaze is smooth and light.
At this point, it’s a light, airy buttercream, perfect to ice a cake or quick bread.
For pourable glaze, place the buttercream glaze into a microwave-safe bowl and heat for 20-30 seconds, stirring until desired pourable consistency, a little longer for thinner glaze.
If you’d like, replace one tablespoon of cream with lemon juice and the zest of one lemon for a lemony glaze.
Lastly, if you’re using strawberry crunch topping, quickly press it into the top of the cake and sprinkle with a little reserved strawberry powder.
Variations & Substitutions
- Layered Strawberry Crunch: Spread half of the strawberry cake batter into a prepared bundt pan, then sprinkle ½ of the strawberry crunch crumble over the batter, covering with the remaining batter.
- Other Berries: Use your favorite fresh berries, just remmeber to toss them in a little bit of the flour mixture before folding into the batter.
- Strawberry Glaze: Make strawberry glaze by adding ¼ cup of freeze-dried strawberry powder to the glaze when whipping.
- Lemon Glaze: Make a lemon glaze by replacing 1-2 tablespoons of cream with fresh squeezed lemon juice and the zest of one lemon.
- Replace the Buttercream glaze with our favorite cream cheese frosting, just copy the one on this Chocolate Chocolate Chip Nothing Bundt cakes recipe or serve it naked with a side of whipped cream.
Gluten-Free Strawberry Bundt Cake
I’ve had great success using ½ King Arthur Measure for Measure Gluten Free Flour and ½ Almond flour or oat flour in the past, make as described. Watch your baking time because overbaked gluten-free cakes are yucky.
Tips for High-Altitude Strawberry Bundt Cake Recipe
- Increase flour 2-4 tablespoons (the higher amount if above 7000 feet)
- Decrease baking powder to ¾ teaspoon
- Decrease sugar to 1 ¼ cups
- Above 7,000 feet, add additional 1-2 tablespoons of buttermilk
- Bake at 375°F (190° C) and start checking for doneness at the 45-minute mark. If the cake is browning too quickly, lay a sheet of aluminum foil over the top of the cake pan.
Storage Tips
Countertop – Your strawberry crunch cake lasts up to 3-5 days at room temperature inside a tightly sealed container or covered well with plastic wrap.
Refrigerate – Store the leftover cake in an airtight container and refrigerate it for about a week.
How to Freeze Strawberry Crunch Pound Cake
First, flash freeze the cake for 1 hour, then wrap the cake in freezer wrap, and again in aluminum foil or a large airtight freezer baggie. If preferred, freeze the cake in smaller portions so it’s easier to thaw the dessert at room temperature when you’re ready to serve it again. It will last about three months in the freezer.
Frequently Asked Questions
Sure! Using a boxed cake mix will shorten the prep process and result in a less flavorful cake, but you can do so if you prefer.
You sure can! Bake, let the cake cool, and store the glaze and crumble topping separately in the refrigerator until you’re ready to serve.
I do not recommend using frozen strawberries in this cake, as they will release too much moisture during the baking process.
Ways to serve Strawberry Bundt Cake
- Make some homemade cool whip, the best of strawberries and cream!
- Lemon Gelato recipe, strawberry, and lemon, yes, please!
- Old-Fashiond Ice Cream recipe, vanilla always a classic!
- A big scoop of this strawberry shortcake ice cream! DELISH!
Best Drinks for Strawberry Pound Cake
On a hot summer day, pair this sweet strawberry crunch cake with the perfect cocktail or mocktail, like this non-alcoholic Strawberry drink or this Pink Lemonade. Add more berry flavors with this Blueberry Gin Cocktail – DELISH!
Pink Lemonade Cocktail
Looking for a simple, homemade pink lemonade vodka cocktail? With a few simple ingredients this fresh and delicious all-natural pink lemonade vodka drink will become a summer favorite! This easy cocktail recipe can be made by the glass or by the pitcher!
Strawberry Gin Cocktail
Let's make a beautiful Strawberry Gin Cocktail! This gorgeous pink gin and tonic uses a fresh strawberry syrup blended with your favorite gin and tonic for a fresh, bright, pink signature cocktail for spring and summertime. Great for Mother's Day, Bridal and Baby Showers, Easter or any summer cocktail hour.
Homemade Strawberry Refresher
The Strawberry Refresher is a light non-alcoholic drink made with summer fresh strawberry syrup, lime juice and your favorite mixer. Perfect for a warm spring or summer day, refreshing and delicious.
More Delicious Bundt Cake Recipes
Below are a few of our readers favorite bundt cake recipes, you will love them too! Be sure to also try these popular bundt cakes; Pear Bundt Cake, Pancake mix bundt cake, Cinnamon Swirl Bundt Cake.
White Chocolate Raspberry Bundt Cake
An easy from-scratch Copycat Nothing Bundt Cake recipe, White Chocolate Raspberry Bundt Cake. Raspberries, white chocolate, and creamy cream cheese buttercream frosting makes a great spring dessert!
Lemonade Bundt Cake
This easy lemonade bundt cake recipe is the best lemon bundt cake with cream cheese frosting. An incredibly moist buttermilk batter with a tangy lemon cream cheese frosting. Luscious, lemony, and light, this is one moist cake using fresh lemon juice; the perfect summer cake!
Our Favorite Strawberry Recipes
- Strawberry Phyllo Cups
- Strawberry Low Sugar Freezer Jam
- Old-Fashioned Strawberry Shortcake Recipes
- Strawberry Blondies
Do not to overmix the cake batter to prevent an overly dense and tough cake.
I hope you loved this Strawberry Crunch Pound Cake it’s really the perfect dessert for special occasions — if you did, would you share your creation on Instagram, Facebook, and Pinterest? And be sure to comment below!
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Easy Fresh Strawberry Crunch Cake Recipe (Bundt)
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Print Pin Save RateEquipment
- Bak-Klene Bakers Spray my favorite baking spray/release
Ingredients
Strawberry Crunch Cake
- 3 cups unbleached all-purpose flour sifted (add 2-4 tablespoons high altitude)
- 1 teaspoon kosher salt
- 1 teaspoon baking powder reduce to ¾ teaspoon high altitude
- 1 ½ cups granulated sugar white or cane sugar; reduce to 1 ¼ cups high altitude
- 1 cup butter (2 sticks), softened to room temperature
- 4 large eggs room temperature
- ¼ cup sour cream sub with Greek yogurt
- 1 cup buttermilk room temp if time (make your own, add 1 tablespoon of lemon juice or white vinegar to a 1 cup liquid measuring cup, then add milk to the 1 cup mark, stir and allow to sit for 10 minutes)
- 2 teaspoons vanilla extract
- 1-2 cups strawberries chopped and dusted in 1-2 tablespoons flour mixture just before mixing
- ¼ cup granulated sugar for coating the pan
- zest from one lemon optional
Strawberry Crunch (optional)
- 20-24 Golden Oreos or replace with shortbread cookies or Nilla wafers
- 1 cup freeze-dried strawberries
- ¼ cup butter melted, cooled slightly (½ stick)
Pourable Vanilla Buttercream Glaze
- 6 tablespoons butter melted (salted or unsalted may be used, if using unsalted add a pinch of salt)
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 3-4 tablespoons heavy cream half and half, whole milk may be substituted
Instructions
- In bowl of food processor add freeze-dried strawberries and whir until they are a powder. Add cookies and pulse until medium-fine crumbs. Dump into medium bowl, add melted butter, stir to coat and combine. Spread on parchment lined baking sheet. Or if more crispy topping desired, bake 350° F (175° C) for 5-10 minutes until just golden, cool completely.
- Preheat oven to 350° F (175° C) and butter and flour dust a 10-12 cup bundt pan. Or if using a non-stick pan, spray with spray oil or bakers spray for best results. Just before adding batter to pan, add ¼ cup sugar to the bottom pan, rotating to coat the bottom of the pan, and up 3-4 inches on the sides. Don’t throw out extra sugar, it will melt into the crunch cake.
- Add flour, salt and baking powder to a large fine mesh sieve or sifter sitting over a large mixing bowl and sift. Remove 1-2 tablespoons to dust the strawberries.
- In the bowl of a stand mixer (or hand mixer) fitted with a paddle attachment, on medium-high speed add softened butter and cream until light and fluffy, about 5 minutes. Add sugar and continue beating until light and fluffy, another 2-4 minutes (longer if using all natural cane sugar).
- Add eggs, one at a time, mixing for 30 seconds after each addition. Add vanilla extract and mix in until just combined. If adding lemon zest, add now.
- Mix in sour cream, mixing for 30 seconds. If needed scrape down sides of bowl.
- With mixer on low, begin adding the flour mixture ¼ cup a time, alternating with a little buttermilk until both are incorporated. DO NOT OVERMIX as it will expand the glutens and make the cake tough.
- Scrape sides of mixing bowl, tossing the strawberries in the reserved tablespoon of flour, fold them gently into the batter. (be sure you sprinkled your sugar coating on the bottom/sides of the pan)Pour ½ the batter into the prepared pan, sprinkle with strawberry crunch topping, then top with remaining batter, smoothing with spatula. Give the pan a couple taps on a hard surface before transferring to the oven. Bake in preheated oven for 45-60 minutes. Alternatively, bake without adding a layer of strawberry crumble topping, pour batter into prepared pan, bake as directed.
- Insert a wooden skewer into the center of the bundt cake, if it comes out clean or with a few moist crumbs it’s done, if it’s still wet, bake another 5-10 minutes.
- Allow cake to cool on cooling rack for 10 minutes, then placing a cooling rack over the top of the bundt cake, carefully flip upside down onto cooling rack. Remove the bundt pan to cool completely. Important to flip the cake at 10 minutes, the sugar will act like glue if cooled too long. If your cake gets stuck, use a butterknife to gently go around the edges. If still stuck, place in 350° F oven for 5 minutes and immediately flip the cake onto cooling rack. Cool completely before frosting.
- Make vanilla buttercream glaze. Add butter, powdered sugar, vanilla, to mixer, on low speed until just combined, then add cream to desired consistency. Increase speed to medium-high, whipping until light and creamy, 4-5 minutes. Place glaze in microwave safe bowl, microwave for 20-30 seconds until desired pourable consistency. Longer for thinner glaze, less time for thicker glaze. Glaze will harden quickly, if using, press strawberry crunch crumble into the top of the glaze quickly.
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Notes
-
- Increase flour 2-4 tablespoons (the higher amount if above 7000 feet)
- Decrease baking powder to ¾ teaspoon
- Decrease sugar to 1 ¼ cups
- Above 7,000 feet, add additional 1-2 tablespoons of buttermilk
- Bake at 375°F (190° C) and start checking for doneness at the 45-minute mark. If the cake is browning too quickly, lay a sheet of aluminum foil over the top of the cake pan.
- Spread half the strawberry cake batter into prepared bundt pan, then sprinkle ½ of the strawberry crunch crumble over the batter, covering with the remaining batter, smooth to even, bake.
- For thick glaze, make the whole batch – thin glaze, make half a batch.
- Make strawberry glaze by adding ¼ cup freeze-dried strawberry powder to glaze.
- Gluten-Free – I’ve had great success using ½ King Arthur Measure for Measure Gluten Free Flour and ½ Almond flour or Oat flour in the past, make as described. Watch your baking time because overbaked gluten-free cakes are yucky.
- Make a lemon glaze by replacing 1-2 tablespoons of cream with fresh squeezed lemon juice and the zest of one lemon.
- *Oven Temps all ovens heat at slightly different temperatures, many ovens are +/- 25 degrees or more. For best results, using an oven thermometer to ensure your oven temp is accurate.
Nutrition
Elizabeth
Amazing cake recipe! I really like how it has the crunchy layer inside. Strawberries are one of my favorite summer fruits, and this cake is a perfect recipe to make when strawberries are in abundance at the farmer’s markets.
Thank you!
MSD
This was SO good! We devoured it! Easy to make and perfect for summer!
Thank you!
Beth
Now this is what I call a cake! I make strawberry everything when they come into season, and this is definitely going to be on that list. I love those chunks of berries right in the cake!
It’s so tasty!!
Suja md
This looks and sounds fabulous! Love this recipe. It’s a perfect dish for my family.
Thank you!
Whitney
The fresh strawberries will really make this and I am loving the crunch, thanks for sharing!
You are welcome, thank you, Whitney!
Tristin
This cake was good, I mean REALLY good! I am printing it to go in my recipe book so that I don’t lose it! Thanks Kathleen.
Thank you so much, Tristin!
Lynn
That strawberry crunch topping was SO GOOD and worth turning on my oven to make the cake!! What a fun and nostalgic treat!
So worth turning the oven on!!