Strawberry crunch pound cake

Strawberry Crunch Pound Cake is a delicious and decadent dessert that is perfect for a special occasion or a weekend treat. The moist and tender pound cake is studded with fresh diced strawberries, while the crunchy pecan topping adds a delicious texture and nutty flavor. This cake can be served on its own or with a dollop of whipped cream or vanilla ice cream. Enjoy this delightful Strawberry Crunch Pound Cake!


  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 cups strawberries, diced
  • 1 cup brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, melted
  • 1 cup chopped pecans

Preparation time: 15 minutes Baking time: 1 hour and 20 minutes


  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the vanilla extract.
  5. In a separate mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, and mix well after each addition.
  7. Gently fold in the diced strawberries.
  8. Pour the batter into a greased and floured 10-inch bundt pan.
  9. In a separate mixing bowl, combine the brown sugar, all-purpose flour, melted unsalted butter, and chopped pecans. Stir well to combine.
  10. Sprinkle the pecan mixture over the top of the cake batter in the bundt pan.
  11. Bake the Strawberry Crunch Pound Cake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean.
  12. Allow the cake to cool for 10 minutes before removing it from the bundt pan.
  13. Slice the Strawberry Crunch Pound Cake and serve.