counter create hit
Image 2025 10 20 170621396

Strawberry Crumble Pound Cake

by
0 Shares
Pin
Share

There’s something magical about the combination of buttery pound cake and juicy strawberries, especially when finished with a crunchy crumble topping and a smooth vanilla glaze. This Strawberry Crumble Pound Cake brings comfort and elegance together in one beautiful dessert. It’s soft, rich, and bursting with berry flavor in every bite — perfect for spring gatherings, brunches, or a cozy afternoon treat with coffee.

This cake balances sweetness and texture beautifully. The moist pound cake serves as the base, the cinnamon-spiced crumble adds a satisfying crunch, and the vanilla glaze ties it all together with a glossy finish. Let’s walk through how to make this show-stopping dessert from scratch.

Why You’ll Love This Strawberry Crumble Pound Cake

  • Moist and buttery texture – The cake’s base is rich, soft, and full of flavor.
  • Fresh strawberry bursts – Each bite includes real fruit, not artificial flavor.
  • Crunchy topping – The crumble adds texture that contrasts the tender crumb.
  • Easy ingredients – No fancy tools or complicated steps.
  • Perfect for any occasion – Whether it’s breakfast, dessert, or a gift, it always impresses.

Ingredients You’ll Need

For the Pound Cake

  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup sour cream (or plain Greek yogurt)
  • 1 cup fresh strawberries, chopped

For the Crumble Topping

  • ½ cup all-purpose flour
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • ½ tsp cinnamon
  • 5 tbsp unsalted butter, cold and cubed
  • ½ cup chopped nuts (optional – pecans, almonds, or walnuts)

For the Glaze

  • 1 cup powdered sugar
  • 2–3 tbsp milk or heavy cream
  • ½ tsp vanilla extract

For Garnish

  • Fresh strawberries, chopped
  • Extra crumble topping

Step-by-Step Instructions

Prepare the Oven and Pan

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a bundt pan or loaf pan, ensuring all corners are coated so the cake releases easily after baking.

Make the Crumble Topping

  1. In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon.
  2. Add the cold cubed butter and cut it in using a pastry cutter or fork until the mixture looks like coarse crumbs.
  3. Stir in chopped nuts if you want extra crunch.
  4. Set aside the crumble while you prepare the cake batter.

Make the Pound Cake Batter

  1. In a medium bowl, whisk together flour, baking powder, and salt.
  2. In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy — this step adds air and ensures the cake’s soft texture.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the vanilla extract and sour cream (or Greek yogurt) until smooth.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can make the cake dense.
  6. Gently fold in the chopped strawberries with a spatula.

Assemble and Bake

  1. Pour half of the batter into the prepared pan and spread evenly.
  2. Sprinkle a layer of crumble topping over the batter.
  3. Add the remaining batter and smooth the surface with a spatula.
  4. Finish with a final layer of crumble for extra crunch.
  5. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan for 15 minutes, then carefully remove it and transfer to a wire rack to cool completely.

Make the Glaze and Garnish

  1. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
  2. Drizzle the glaze generously over the cooled cake.
  3. Top with fresh chopped strawberries and a little extra crumble for a bakery-style finish.
See also  My Ohio friend introduced us to this dish, and we seriously couldn't stop eating it!

Expert Tips for Perfect Results

  • Use room-temperature ingredients – Butter and eggs blend better, giving a smoother batter.
  • Don’t overmix – Mix just until combined to keep the cake light and fluffy.
  • Fresh vs. frozen strawberries – Fresh berries give a better texture. If using frozen, thaw and drain them first.
  • Add lemon zest – A touch of zest enhances the strawberry flavor beautifully.
  • Check early – Start checking the cake at 50 minutes to avoid overbaking.
  • Cool before glazing – Glazing a hot cake will cause the glaze to melt off instead of setting.

Flavor Variations

  • Mixed Berry Crumble Cake: Replace half the strawberries with blueberries or raspberries.
  • Chocolate Strawberry Version: Add ½ cup mini chocolate chips to the batter.
  • Coconut Twist: Replace ¼ cup of flour with shredded coconut and top with toasted flakes.
  • Nutty Delight: Use chopped almonds or walnuts in both the batter and the crumble for a richer bite.

Serving Suggestions

This Strawberry Crumble Pound Cake is versatile and delicious in many ways:

  • Serve warm with whipped cream or a scoop of vanilla ice cream.
  • Enjoy it with morning coffee or afternoon tea for a sweet pick-me-up.
  • Slice it into smaller portions for a party dessert platter.
  • Pair it with a light strawberry compote or a drizzle of warm cream for an elegant dessert plate.

FAQs

Can I use frozen strawberries instead of fresh?
Yes, but thaw them first and drain any excess liquid to prevent the batter from becoming too wet.

How do I store this pound cake?
Keep it in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. It also freezes well for up to 2 months.

Can I skip the glaze?
Absolutely. The glaze adds sweetness and shine, but the cake is flavorful even without it.

Why is my pound cake dense?
Overmixing or using cold ingredients can make the cake dense. Make sure ingredients are at room temperature and mix only until combined.

Can I make this cake ahead of time?
Yes. Bake the cake a day in advance and glaze it right before serving for a fresh look and texture.

Tips for Success

  • Line the bottom of your pan with parchment paper for easier release.
  • Dust strawberries with flour before adding them to the batter to prevent sinking.
  • Cool completely before slicing for clean, even cuts.
  • Add a pinch of salt to the glaze to balance sweetness.
  • Store crumble separately if you plan to make it ahead — this keeps it crisp until baking.

Final Thoughts

This Strawberry Crumble Pound Cake is a celebration of flavor and texture — moist, buttery, fruity, and beautifully topped with a sweet crunch. Whether you serve it as a breakfast treat, a tea-time dessert, or a showstopper at gatherings, it delivers every time. Simple to make and visually stunning, it’s a cake you’ll bake again and again.

Strawberry Crumble Pound Cake Recipe Recap

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Cooling Time: 15 minutes
  • Total Time: 1 hour 35 minutes
  • Servings: 10–12 slices
  • Course: Dessert
  • Cuisine: American
  • Method: Baked
  • Difficulty: Moderate

Nutrition (Per Slice):
Calories: 410 | Fat: 18g | Carbohydrates: 55g | Protein: 5g | Sugar: 36g