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This strawberry oreo crunch pound cake is a delicious and easy dessert that is perfect for any occasion! The cake is moist and vanilla, strawberries, with a creamy frosting and delicious oreo crunch. You will definitely love this recipe!
How to make Strawberry oreo crunch pound cake
The combination of fresh strawberries and oreos give this cake the perfect flavor and texture. Plus, it’s sure to impress your friends and family! Give it a try for yourself and see what you think.
Equipment
– 1 8×8 inch baking pan
– Parchment paper
– Large bowl
– Whisk
– Electric mixer
– 2 medium bowls
Ingredients
For the cake:
– 1 cup all purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup (1 stick) unsalted butter, at room temperature
– 1 cup granulated sugar
– 2 large eggs, at room temperature
– 1 teaspoon vanilla extract
– 3/4 cup buttermilk, at room temperature
For the filling:
– 1 cup chopped strawberries
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
For the crunch:
– 1 cup chopped Oreos (about 8 cookies)
Instructions for making Strawberry oreo crunch pound cake
1. Preheat oven to 350 degrees F (180 degrees C). Grease and flour an 8×8 inch baking pan. Line the bottom of the pan with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of an electric mixer, beat the butter on medium speed until creamy. Add the sugar and beat until light and fluffy. Beat in the eggs one at a time, then add the vanilla and beat until combined. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, until all of the ingredients are incorporated.
4. For the filling, mix together the strawberries, sugar, and cornstarch in a medium bowl and set aside.
5. Pour half of the batter into the prepared pan. Add the strawberry filling and spread evenly. Top with the remaining batter and sprinkle with the chopped Oreos.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before cutting into squares. Serve with a dollop of whipped cream, if desired. enjoy!
Strawberry oreo crunch pound cake is best served with a dollop of whipped cream. Enjoy!
Helpful tips
– Try using different berries such as bluberries, raspberries in the filling for a different flavor.
– The cake can also be baked in a 9×13 inch pan. Bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
– You can also use a store bought pound cake for this recipe. Simply slice the cake into three layers and proceed with the recipe as directed.
More bundt cake recipes
– Lemon Bundt Cake with Blueberry Glaze: This bundt cake is light and refreshing, with a tart lemon flavor and a sweet blueberry glaze.
– Chocolate Bundt Cake with Raspberry Sauce: This rich chocolate cake is made even more decadent with a homemade raspberry sauce.
– Pumpkin Bundt Cake with Maple Glaze: This fall-inspired bundt cake is perfect for all your autumn gatherings.
– Apple Bundt Cake with Caramel Sauce: This bundt cake is packed with fresh apples and topped with a homemade caramel sauce. Yum!
– Peach Bundt Cake with Brown Sugar Glaze: This bundt cake is packed with fresh peaches and topped with a delicious brown sugar glaze.
– Banana Bundt Cake with Chocolate Glaze: This bundt cake is moist and flavorful, with a rich chocolate glaze.
– Cinnamon Swirl Bundt Cake: This bundt cake is infused with cinnamon flavor and swirled with a cinnamon sugar mixture. So good!
– Pecan Pie Bundt Cake: This bundt cake is like pecan pie in cake form, and it’s absolutely delicious. Give it a try!
Storage tips
This cake can be stored in an airtight container at room temperature for up to 3 days. If you want to extend the shelf life of the cake, you can store it in the fridge for up to 1 week. Simply wrap the cake tightly in plastic wrap or place it in a resealable bag before storing in the fridge. When ready to serve, let the cake come to room temperature before dusting with powdered sugar or serving with whipped cream and fresh berries. Enjoy!
Conclusion
We hope you enjoy our Strawberry Oreo Crunch Pound Cake! If you try it, be sure to let us know what you think in the comments below. And if you’re looking for more bundt cake inspiration, be sure to check out our other recipes. Happy baking!
Ingredients
- For the cake:
- - 1 cup all purpose flour
- - 1/2 teaspoon baking powder
- - 1/4 teaspoon baking soda
- - 1/2 teaspoon salt
- - 1/2 cup (1 stick) unsalted butter, at room temperature
- - 1 cup granulated sugar
- - 2 large eggs, at room temperature
- - 1 teaspoon vanilla extract
- - 3/4 cup buttermilk, at room temperature
- For the filling:
- - 1 cup chopped strawberries
- - 1/4 cup granulated sugar
- - 1 tablespoon cornstarch
- For the crunch:
- - 1 cup chopped Oreos (about 8 cookies)
Instructions
1. Preheat oven to 350 degrees F (180 degrees C). Grease and flour an 8x8 inch baking pan. Line the bottom of the pan with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of an electric mixer, beat the butter on medium speed until creamy. Add the sugar and beat until light and fluffy. Beat in the eggs one at a time, then add the vanilla and beat until combined. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, until all of the ingredients are incorporated.
4. For the filling, mix together the strawberries, sugar, and cornstarch in a medium bowl and set aside.
5. Pour half of the batter into the prepared pan. Add the strawberry filling and spread evenly. Top with the remaining batter and sprinkle with the chopped Oreos.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before cutting in.
