Strawberry Crunch Pound Cake


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


  1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 5 minutes.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Mix in the sour cream and vanilla extract.
  6. Gradually add the flour mixture to the butter mixture, mixing until just combined.
  7. Fold in the diced strawberries.
  8. In a small bowl, mix together the chopped nuts and brown sugar.
  9. Pour half of the batter into the prepared bundt pan, then sprinkle half of the nut mixture over the top.
  10. Pour the remaining batter on top of the nut mixture, then sprinkle the remaining nut mixture over the top.
  11. Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  12. Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before serving.

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