Strawberry Crunch Pound Cake

Why Make This Recipe

Strawberry Crunch Pound Cake is a sweet, rich, and fun dessert. It has a soft and moist center with a light strawberry flavor, and a creamy frosting that’s topped with a crunchy strawberry crumb. This mix of soft and crunchy makes every bite exciting and delicious.

This cake is perfect for birthdays, family dinners, or any time you want something special. It looks colorful and pretty with its pink topping, and it tastes just as good as it looks. Your friends and family will be happy to see and eat this cake!

Another reason to make this recipe is that it’s easy to follow. The steps are simple, and the ingredients are easy to find in most kitchens or stores. You don’t need to be a professional baker—just follow the directions, and you’ll have a beautiful cake to share.

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How to Make Strawberry Crunch Pound Cake

Ingredients:

For the Cake:

• 1/2 cup shortening
• 2 sticks butter (softened)
• 2 1/2 cups sugar
• 1 (3 oz.) box instant vanilla pudding
• 1 (3 oz.) box strawberry Jell-O
• 5 eggs
• 1 cup milk
• 3 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder

For the Crunch Topping:

• 2 tablespoons butter
• 1 (3 oz.) box instant vanilla pudding
• 1/2 teaspoon strawberry Jell-O
• 1 teaspoon flour

For the Frosting:

• 1 (8 oz.) package cream cheese (softened)
• 8–10 oz. marshmallow fluff

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Directions:

Make the Cake:

1. Preheat your oven to 300°F (150°C).
2. In a large bowl, mix the shortening, butter, sugar, vanilla pudding, and strawberry Jell-O until it looks crumbly.
3. Add the eggs one at a time, mixing well after each one.
4. Pour in the milk and mix until it becomes smooth like frosting.
5. Add flour, salt, and baking powder on top of the batter. Mix them in slowly with a spoon, then finish with a mixer.
6. Grease a bundt pan well and pour in the batter. Spread it evenly.
7. Bake for 1 hour and 30 minutes.
8. Let the cake cool in the pan for 10–15 minutes, then turn it out to cool fully.

Make the Crunch Topping:

1. In a small bowl, mix butter, vanilla pudding, strawberry Jell-O, and flour with a fork until crumbly.
2. Spread on a greased baking sheet and bake at 350°F (175°C) for about 10 minutes. Stir every few minutes until golden.

Make the Frosting:

1. In a bowl, beat the cream cheese and marshmallow fluff together until fluffy.

Assemble the Cake:

1. Once the cake is cool, spread the frosting all over the top.
2. Sprinkle the crunch topping on the frosting and gently press it so it sticks.
3. Chill the cake until ready to serve.