Strawberry Crunch Pound Cake
Are you ready to elevate your dessert game? Look no further than this delectable Strawberry Crunch Pound Cake recipe. Bursting with the sweet essence of strawberries and the satisfying crunch of the topping, this cake is a true indulgence for any occasion.
For the Connoisseur of Sweets
Crafted with care and precision, this recipe is perfect for those who appreciate the finer things in life, especially when it comes to desserts. Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving a delightful treat, this Strawberry Crunch Pound Cake is sure to impress even the most discerning palates.
Why It’s Great
What sets this pound cake apart is its irresistible combination of flavors and textures. The moist and tender cake base is infused with the rich essence of strawberries, thanks to the incorporation of Instant Vanilla Pudding and Strawberry Jello. But the real star of the show is the strawberry crunch topping, adding a delightful contrast of crispness to every bite.
Kitchen Equipment Needed
Before you embark on your culinary journey, make sure you have the following kitchen equipment at your disposal:
- Bundt pan
- Hand mixer
- Large mixing bowl
- Small mixing bowl
- Wooden spoon
- Greased cookie sheet
Recipe Variations
Feel free to get creative with this recipe! Here are a few variations to consider:
- Citrus Twist: Swap the strawberry Jello for orange or lemon Jello for a refreshing citrus flavor.
- Nutty Delight: Add chopped nuts such as almonds or pecans to the crunch topping for an extra layer of texture.
- Chocolate Indulgence: Incorporate chocolate pudding mix into the cake batter and top with chocolate shavings for a decadent twist.
Storing Leftovers
If you happen to have any leftovers (which is rare!), store the cake in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. To maintain its moistness, you can also wrap slices of the cake individually in plastic wrap before refrigerating.
Food Pairings
Pair this Strawberry Crunch Pound Cake with a cup of freshly brewed coffee or a glass of cold milk for the ultimate dessert experience. The subtle sweetness of the cake complements the rich, bold flavors of coffee, while the milk provides a creamy contrast.
Frequently Asked Questions
Q: Can I use fresh strawberries instead of Jello for the cake batter? A: While fresh strawberries can be used, they may alter the texture of the cake. The Jello provides a concentrated strawberry flavor without adding excess moisture.
Q: Can I freeze the cake for later consumption? A: Yes, you can freeze the cake (without frosting) for up to 1 month. Simply wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
Q: Is it necessary to use a Bundt pan, or can I use a different type of cake pan? A: A Bundt pan is recommended for this recipe to achieve the desired shape and texture. However, you can use a standard cake pan if needed, but the baking time may vary.
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Strawberry Crunch Pound Cake
Equipment
- Bundt pan
- Hand mixer
- Large mixing bowl
- Small mixing bowl
- Wooden spoon
- Greased cookie sheet
Ingredients
Cake:
- 1/2 Cup Shortening
- 2 sticks butter softened
- 2 1/2 Cups sugar
- 1 3 oz. Package Instant Vanilla Pudding
- 1 3 oz. Package Strawberry Jello
- 5 eggs
- 1 Cup milk
- 3 Cups flour
- 1/2 Teaspoon salt
- 1 Teaspoon baking powder
Strawberry Crunch Topping:
- 2 Tablespoons butter
- 1 3 oz. Package Instant Vanilla Pudding
- 1 3 oz. Package Strawberry Jello
- 1 teaspoon flour
Frosting:
- 1 8 oz. Package cream cheese (softened)
- 8-10 oz. Ounces Marshmallow Fluff
Instructions
Cake:
- Preheat oven to 300 degrees Fahrenheit.
- In a large bowl, cream together shortening, softened butter, sugar, Instant Vanilla Pudding, and Strawberry Jello using a hand mixer until crumbly.
- Mix in eggs one at a time.
- Add milk and mix until the batter resembles cake frosting.
- Add flour, salt, and baking powder to the batter. Use a wooden spoon to mix in the flour slowly, then finish mixing with the hand mixer until well combined.
- Pour the batter into a well-greased bundt pan.
- Bake at 300 degrees Fahrenheit for 1 1/2 hours.
- Allow the cake to cool for 10-15 minutes before carefully turning it out onto a clean surface to finish cooling.
Strawberry Crunch Topping:
- In a small bowl, combine butter, Instant Vanilla Pudding, Strawberry Jello, and flour using a fork until crumbly.
- Spread the mixture onto a greased cookie sheet.
- Bake at 350 degrees Fahrenheit for about 10 minutes, or until slightly browned, stirring every few minutes.
Frosting:
- In a small to medium bowl, mix together softened cream cheese and Marshmallow Fluff using a hand mixer until fluffy.
- Once the cake has completely cooled, frost it and top with the prepared strawberry crunch topping. Enjoy your delicious Strawberry Crunch Pound Cake!