The Best Strawberry Crunch Pound Cake Recipe
Updated Sep 01, 2026, Published Aug 16, 2022
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This Strawberry Crunch Pound Cake recipe combines the perfect pound cake with all the flavors and textures of a strawberry shortcake ice cream bar. Then it all gets topped with strawberry whipped cream and fresh strawberries for the perfect finishing touch.
If you love that strawberry shortcake crunch, this cake is going to blow your socks off! It starts with a cake mix, so it’s easy to put together and perfect for a special occasion.
Table of Contents
Why This Recipe Works
This amazing Strawberry Shortcake Crunch Cake is a cross between traditional strawberry shortcake and the strawberry shortcake ice cream bars that have the amazing topping.
It begins with a soft but dense vanilla pound cake that starts with a cake mix. Using the bottom of the cake as the top gives you more square footage for the fresh strawberries and homemade strawberry whipped cream.
The strawberry whipped cream is made with real strawberry puree, so the flavor is fresh and genuine, not artificial.
And the homemade Strawberry Crunch Topping is what really takes this cake over the top in the best way possible. Made from freeze-dried strawberries and Golden Oreo crumbs, it adds more strawberry flavor and a crunch that you are going to go crazy for. And you can make extra topping for these Strawberry Crunch Cupcakes, too!
Ingredients Needed
- Vanilla Cake Mix – The perfect starting point for the simple yet delicious vanilla pound cake. I love this shortcut ingredient so much that I’ve used it in tons of other easy bundt cake recipes.
- Vanilla Pudding Mix – Added to give the bundt cake a wonderful vanilla flavor and dense texture.
- Sour Cream – Adding a bit of sour cream to a cake recipe helps add moisture and keeps it from being too sweet.
- Freeze-Dried Strawberries – Pulsed into a fine powder, these are what give the crunch topping its concentrated strawberry flavor. You’ll find them near the dried fruit at most grocery stores.
- Golden Oreo Cookies – You’ll need about 15 cookies to make the crumbs for the crunchy topping.
- Strawberries – Used both for the whipped cream puree and as a topping. These are the finishing touches that make this cake feel fresh. If you’re a strawberry fanatic, try this Strawberry Bundt Poke Cake with Jello!
See recipe card for full information on ingredients and quantities.
The Cake Mix I Used
For this strawberry shortcake bundt cake, I used a vanilla cake mix. This is my favorite shortcut for getting consistent, delicious results every time. I’ve used it so often that I have a whole collection of vanilla cake mix recipes to explore!
I used Betty Crocker, but Duncan Hines or Pillsbury would work just as well. Just make sure it’s a 13.25-ounce box.
Can I Use a Different Cake Mix?
Yes! White cake mix works perfectly here. Yellow cake mix would give you a slightly more buttery flavor, and would look beautiful!
Want something totally different? Try this recipe with chocolate or lemon cake mix! Strawberry goes great with chocolate {my Chocolate Covered Strawberry Cookie Cups are proof} and lemon and strawberry make the perfect summer combo.
How to make Strawberry Crunch Pound Cake with a Cake Mix
- To prepare cake batter: Mix vanilla cake mix, vanilla pudding mix, milk, vegetable oil and eggs in a medium bowl and stir either by hand or with a electric mixer on medium speed until well combined. Pour prepared pound cake batter into a greased bundt pan. Bake in a preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out with only a few crumbs {no raw batter}. Let the cake cool in the pan for 15 minutes and then invert onto a cake plate and cool completely {about 45 minutes}.
- Add 5 strawberries to a food processor and pulse until you have a puree. I like to leave mine with a few chunks but you can go to the consistency that you like. Set aside. Combine the heavy whipping cream, powdered sugar and vanilla extract in the large bowl of a stand mixer fitted with the whisk attachment {or a large bowl with a hand held mixer}. On a high speed whisk the ingredients {being sure to stop and scrape the bowl as needed} until you have stiff peaks. This can take a few minutes. Pour the strawberry puree into the whipped cream.
- Fold into the whipped cream carefully making sure it is evenly distributed but not deflating the mixture.
- Add Golden Oreos to the food processor and pulse until you have crumbs. Pour 1 cup into a bowl. Add freeze-dried strawberries to the food processor and pulse until you have a powder {there can be a few chunks}. Put 1 1/4 cups freeze-dried strawberry powder into the Golden Oreo crumbs that you set aside. Add the softened butter.
- Work the butter into the ingredients using your hands {or a spoon}. Continue to work it together until everything is evenly coated.
- Take the cake using the bottom of the cake as the top. Add the sliced fresh strawberries to the top of the cake.
- Top the strawberries with strawberry whipped cream and spread out into an even but thick layer.
- Add strawberry crunch topping to the whipped cream and serve or chill.
Pro Tips
- Make sure to liberally spray the Bundt pan with nonstick cooking spray. This will allow the cake to release easily from the pan.
- Don’t overbake the vanilla pound cake. It is important the cake is baked all of the way through but not dry. Use a toothpick inserted in the center of the cake. As soon as the toothpick comes out with only a few crumbs {not any raw batter} it is ready to remove.
- Wait until the cake is completely cooled to add the strawberry whipped cream. If you add it while the cake is even a bit warm then it will melt.
- Add a liberal amount of strawberry crunch topping. This gives the cake more strawberry flavor and an amazing crunch factor.
- This cake can be served as soon as it is ready. That said, chilling it first gives the cake a whole new dimension that you will love.
Storage Instructions
This strawberry shortcake bundt cake needs to be stored in the refrigerator to keep the strawberry whipped cream cold. The cake and whipped cream can be stored separately until serving if desired.
The cake will last for about 4 days in the refrigerator wrapped tightly in plastic wrap, or in an airtight container. I also think that this cake is best when served chilled but you don’t have to wait.
To freeze, prepare the cake without the toppings, then wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before topping and serving.
Recipe FAQs
There are a few ways to tell when the cake is done. You can use a toothpick inserted near the center, and once it comes out with only a few crumbs {no raw batter} the cake is ready.
I also use the method of pressing down on the top of the cake with my finger. If the cake springs back, it is ready. If it holds the indentation, the cake needs more time.
If you don’t own a food processor and want to make strawberry puree, you can use a potato masher. To do so, cut the strawberries into super small pieces. Smash strawberry pieces with a potato masher until you have a puree.
I like to leave a few chunks in my puree, but you can make it as smooth as you prefer.
Yes, you can bake it in a 9-by-13-inch pan for about 30-35 minutes.
Do you love all things Strawberry Crunch? Try these awesome recipes!
Did you try this recipe?
Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Easy Strawberry Crunch Pound Cake
Ingredients
Vanilla Pound Cake
- 1 box vanilla cake mix, {13.25 ounces}
- 1 box vanilla pudding mix, {3.4 ounces}
- 1 cup milk
- ½ cup vegetable oil
- 4 large eggs
- ⅓ cup sour cream
Strawberry Whipped Cream
- 1 cup heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 4 Tablespoons strawberry puree, {about 5 large strawberries}
Strawberry Crunch Topping
- 1 ¼ cups freeze dried strawberries, {pulsed to fine powder}
- 1 cup Golden Oreo, {crumbs}-about 15 cookies
- 3 Tablespoons butter, {softened}
- 4-5 fresh strawberries, cut into slices
Instructions
- Preheat the oven to 350°. Spray Bundt pan liberally with nonstick cooking spray and set aside.
Vanilla Pound Cake
- To prepare cake batter: Mix vanilla cake mix, vanilla pudding mix, milk, vegetable oil and eggs in a medium bowl and stir either by hand or with a hand held mixer until well combined. Pour prepared batter into a greased bundt pan.
- Bake in a preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out with only a few crumbs {no raw batter}. Cool in the pan for 15 minutes and then invert onto a cake plate and cool completely {about 45 minutes}.
Strawberry Whipped Cream
- Add 5 strawberries to a food processor and pulse until you have a puree. I like to leave mine with a few chunks but you can go to the consistency that you like. Set aside.
- Combine the heavy whipping cream, powdered sugar and vanilla extract in the large bowl of a stand mixer fitted with the whisk attachment {or a large bowl with a hand held mixer}. On a high speed whisk the ingredients {being sure to stop and scrape the bowl as needed} until you have stiff peaks. This can take a few minutes.
- Pour the strawberry puree into the whipped cream. Fold into the whipped cream carefully making sure it is evenly distributed but not deflating the mixture.
Strawberry Crunch Topping
- Add Golden Oreos to the food processor and pulse until you have crumbs. Pour 1 cup into a bowl. Add freeze dried strawberries to the food processor and pulse until you have a powder {there can be a few chunks}. Put 1 1/4 cups freeze dried strawberry powder into the Golden Oreo crumbs that you set aside. Add the softened butter and work it into the ingredients using your hands {or a spoon}. Continue to work it together until everything is evenly coated.
Cake Assembly
- Take the cake using the bottom of the cake as the top. Add the sliced fresh strawberries to the top of the cake. Top the strawberries with strawberry whipped cream and spread out into an even but thick layer. Add strawberry crunch topping to the whipped cream and serve or chill. Store in the refrigerator for up to 4 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
