Description
If you’re searching for the ultimate dessert that’s both nostalgic and impressive, this Strawberry Crunch Pound Cake is it. Imagine layers of buttery pound cake stacked with sweet strawberry jam, a luscious whipped cream cheese filling, and topped with a golden cookie crumble that brings serious strawberry shortcake ice cream bar vibes. Perfect for a quick breakfast treat, easy dinner dessert, or a fun twist on classic party food ideas. This cake is the perfect balance of creamy, crunchy, fruity, and rich — a true showstopper that tastes as good as it looks.
Ingredients
Scale
- 1 pound cake (homemade or store-bought)
- 1 cup fresh strawberries, halved or chopped
- 1/2 cup strawberry jam or preserves
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- 15 Golden Oreos (or vanilla cookies), crushed
- 3 tbsp unsalted butter, melted
Instructions
- If baking your own pound cake, prepare and cool completely. Slice into 2–3 even layers.
- Crush the Golden Oreos and mix with melted butter and 1 tbsp strawberry jam. Set aside.
- In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract. Fold in whipped cream until fluffy.
- Layer one slice of cake, spread cream mixture, a spoonful of jam, and a few chopped strawberries. Repeat for all layers.
- Frost the outside of the cake with remaining cream mixture.
- Press the cookie crumble on the sides and top of the cake.
- Decorate with fresh strawberries and optional piped cream swirls.
- Chill in fridge for 1–2 hours before serving for best texture.