Go Back
Strawberry Crunch Pound Cake

Strawberry Crunch Pound Cake Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups (190g) all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp fine sea salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ tsp strawberry extract (optional)
  • ½ cup (120ml) whole milk
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • ½ cup (10g) freeze-dried strawberries, finely ground
  • 3 tbsp (45g) unsalted butter, cold and cubed
  • Pinch of fine sea salt

Method
 

  1. Make the crunch topping: whisk flour, sugar, ground strawberries, and salt, then cut in cold butter until crumbly and chill.
  2. Preheat oven to 350°F (175°C) and grease a 9x5 loaf pan with parchment. Beat butter and sugar for 3 minutes until light.
  3. Beat in eggs one at a time, then extracts. Alternate adding flour mixture and milk, mixing just until combined.
  4. Layer half the batter, half the topping, remaining batter, and remaining topping in the pan. Bake 55 to 60 minutes until a skewer comes out clean.
  5. Cool in the pan 15 minutes, lift out, and cool fully on a rack. Slice with a serrated knife and serve.

Notes

If the cake is not quite done at 55 minutes, give it another 5 minutes and check again. The top should be deeply golden and the center should not jiggle. For the cleanest slices, let the loaf cool completely before cutting, or the crumb layer might tear slightly.