A delicious and moist Strawberry Crunch Pound Cake, cut into slices and ready to be served.

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Make the Perfect Strawberry Crunch Pound Cake with Our Easy Recipe


Strawberry Crunch Pound Cake is a delicious and moist cake that combines the sweet and tangy flavors of strawberries with the crunch of strawberry-filled cookies. This recipe is easy to make and is perfect for a special occasion or for just enjoying with a cup of coffee or tea.


  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1 cup finely chopped strawberries
  • 1/2 cup coarsely crushed strawberry-filled cookies (such as Crunch)


  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and mixing until just combined.
  5. Fold in the chopped strawberries and crushed cookies.
  6. Pour the batter into the prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely. Serve and enjoy!


  • Use ripe strawberries for the best flavor.
  • Crush the cookies into large, coarse pieces, so they provide a nice crunch in every bite.
  • Make sure the butter and eggs are at room temperature before starting the recipe. This will help ensure that the batter emulsifies properly.
  • If you don’t have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1 tsp of white vinegar or lemon juice. Let it sit for 5 minutes before using.
  • Let the cake cool completely in the pan before removing, as this will help prevent it from breaking apart.
  • Serve the cake warm or at room temperature with a dollop of whipped cream or a scoop of ice cream, if desired.

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