Strawberry Oreo Crunch Pound Cake
Savor the irresistible blend of moist pound cake, juicy strawberries, and a satisfying Oreo crunch in our Strawberry Oreo Crunch Pound Cake – a delightful treat that harmonizes flavors and textures with every delectable bite.
Servings 8
Calories 300kcal
Ingredients
- 1 and ½ cups all-purpose flour
- 1 and ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 10 Oreo cookies, crushed
Instructions
- Preheat the oven to 350°F (175°C). Grease and line the loaf pan with parchment paper.
- Combine the flour, baking powder, and salt in a bowl, then whisk them together. Set aside.
- In another bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the dry flour mixture to the wet ingredients in stages, alternating with the milk, and mix gradually. Mix until just combined.
- Gently fold in the diced strawberries.
- Carefully transfer the batter into the loaf pan you've prepared, ensuring an even distribution.
- Sprinkle the crushed Oreo cookies over the batter, creating a crunchy topping.
- Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center emerges clean.
- Once done, remove from the oven and let the pound cake cool in the pan for about 15 minutes. Next, move the cake to a wire rack to allow it to cool completely.
- Slice and serve the Strawberry Oreo Crunch Pound Cake. Enjoy!