Strawberry Oreo Crunch Pound Cake

Do you love succulent strawberries, crunchy-sweet Oreos, and sweet yet firm poundcake? I do! This is the recipe for everyone who’s craving a strawberry crunch cake in poundcake form.

This cake packs a whammy of flavor and texture thanks to strawberry Jell-O, chopped fresh strawberries, cream cheese, and crushed Oreos.

This mixture is brilliant, and you will enjoy every bite of it. Serve it for teatime, or during special occasions to impress your loved ones. 

Do I Need To Add Jello-O?

Jell-O is primarily made of gelatin, but it also has fruit juices for flavoring, coloring, and a bit of sweetener. Jell-O has multiple uses, besides just being turned into a cup of jelly dessert.

When you add Jell-O to the baked goods, you will get a cake that is light and fluffy but also bursting in flavor.

I add lemon Jell-O to most of my lemon pound cakes, as it gives that extra lemony flavor. So, if you want to achieve that intensive strawberry flavor, strawberry Jell-O is the right solution!

You could also use strawberry extract, but you will not have that extra fluffiness that Jell-O can provide. 

Can I Use Frozen Strawberries?

Generally speaking, fresh and frozen berries can be used interchangeably in the kitchen, but there are some recipes and situations where using the wrong type can be disastrous.

Things to keep in mind:

• If you are using frozen berries, make sure to increase the cooking time by 5 minutes. Frozen berries will lower the batter temperature, so keep an eye on that.
• Frozen berries tend to release juices, which may color the batter. This isn’t too important in this case, but if you want to make a perfectly white cake, fruit juices may ruin that.

So, for this recipe, you can use both, but I would stick with the fresh strawberries as they can be chopped nicely, plus you won’t have to defrost or thaw them before use. 

What To Use Instead Of Jell-O

If you are short on strawberry Jell-O, but still want to achieve that full strawberry flavor, then give freeze-dried strawberries a try.

Freeze-dried strawberries have all the flavor of fresh strawberries but in concentrated form.

You can use them in a recipe without any additional liquid added to the recipe to keep the original soft texture of the cake. Freeze-dried strawberries will also enhance the flavor and appearance of any dessert!

How To Make The Oreo Crunch Topping

The crunch on this cake is made with crushed Oreos. Most recipes use just one type of Oreos, but why not use both: dark and golden?

This delicious combo gives a nice crunch to the cake while giving a nice balance to the cream cheese frosting.

To make a crunchy topping, you must crush your Oreos. You can do it in a bag by placing Oreos in a zip lock bag and rolling them over with a rolling pin, or by processing them in a food processor (like this one) until you have coarse crumbs.

Do not grind the Oreos into a fine powder, as the crunch effect will be absent. 

How To Serve The Cake

Serve the cake once it has cooled with some tea, a cup of freshly brewed coffee, or desired beverage. Garnish with fresh strawberries for some extra presentation points!

Strawberry Oreo Crunch Pound Cake

Preparation time: 15 minutes

Cooking time: 1 hour

Servings: 10

Ingredients

For the cake:

• 2 cups flour
• 1 ½ cups sugar
• ¾ cup sour cream
• 3 eggs
• ½ cup strawberries, chopped
• ¾ tsp baking powder
• 1 tbsp strawberry Jell-O mix

For the frosting:

• 6 oz cream cheese
• 2 ½ cups powdered sugar
• 1/3 cup unsalted butter, softened
• 1 tsp vanilla extract

For the crunch:

• 10 Golden Oreos
• 10 Dark Oreos
• 2 tsp strawberry Jell-O mix
• 1 tbsp unsalted butter

Instructions

1. Preheat the oven to 350°F.

2. To make the cake: in a bowl, combine flour with baking powder and strawberry Jell-O to begin making the cake. 

3. In a separate bowl, beat butter with sugar. Add eggs and vanilla extract. Beat until fluffy.

4. Add sour cream and beat until combined. Fold in the flour gradually; mix and stir until you have a smooth batter.

5. Gently fold in the chopped strawberries, then transfer the cake batter into a greased pound cake pan.

6. Bake the cake for 1 hour or until inserted toothpick or skewer comes out clean.

7. Cool the cake while you make the frosting. Make sure it is completely cooled before you add frosting.

8. To make the frosting: in a bowl, beat butter with vanilla extract and cream cheese. Fold in the powdered sugar and stir until you have a smooth mixture.

9. To make the Oreo crunch topping: combine the crushed Oreos with melted butter and strawberry Jell-O. set aside.

10. To assemble the cake: spread the cheese frosting over the cake. Top the cake with Oreo crunch and press it down gently so it sticks.

11. Chill the cake for 1 hour before slicing and serving. Enjoy!

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