Ingredients

For the Cake:

• 1 cup (225 g) unsalted butter, at room temperature
• 2 cups (400 g) granulated sugar
• 4 large eggs
• 3 cups (375 g) all-purpose flour
• 1 cup (240 ml) whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon salt

For the Strawberry Glaze:

• 1 cup (120 g) powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon strawberry extract
• Red food coloring (optional)

For the Strawberry Crumble:

• 20 Golden Oreos, crushed
• ½ cup (60 g) freeze-dried strawberries, crushed
• 3 tablespoons (45 g) melted butter

Instructions

For the Cake:

1. Preheat the oven to 350°F (175°C) and grease a bundt pan or tube pan.
2. Beat the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Sift together the flour, baking powder, and salt. Add the dry ingredients in three parts, alternating with the milk.
5. Stir in the vanilla extract until well combined.
6. Pour the batter into the prepared pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before removing it from the pan.

For the Strawberry Crumble:

1. Mix the crushed Oreos, freeze-dried strawberries, and melted butter until you get a crumbly texture.
2. Set aside for later assembly.

For the Strawberry Glaze:

1. In a bowl, mix the powdered sugar with the milk and strawberry extract. Add food coloring if you prefer a more vibrant color.
2. Stir until smooth and pourable.

Assembly:

1. Once the cake is completely cool, pour the glaze over the top.
2. Sprinkle the strawberry crumble over the glaze before it hardens.
3. Let it sit for a few minutes, then enjoy.

This Strawberry Crunch Pound Cake is perfect for any occasion. Enjoy it with a cup of coffee or tea! 🍓💖