Do you enjoy juicy strawberries, sweet and crispy Oreos, and sweet yet firm poundcake? I do! This is the recipe for everyone who desires a strawberry crunch cake in the form of a poundcake.
Strawberry Jell-O, fresh strawberries diced finely, cream cheese, and crushed Oreos give this cake a plethora of taste and texture. This combination is amazing, and you will appreciate every bite. Serve it to your loved ones during teatime or on special occasions to impress them.
Do I Need To Add Jello-O?
Fruit juices are used to add taste, color, and a touch of sugar to Jell-O, which is otherwise composed mostly of gelatin. Jell-O can be used for more than just making a sweet jelly treat. Jell-O makes for a cake that’s not only airy and fluffy, but also incredibly flavorful.
Most of the time, while making a lemon pound cake, I’ll add a package of lemon Jell-O for that extra tang. Consequently, strawberry Jell-O is the best option if you’re after a more pronounced strawberry taste. While strawberry extract would work, it wouldn’t have the same light texture that Jell-O would.
Can I Use Frozen Strawberries?
In general, fresh and frozen berries can be substituted for each other in recipes, but there are specific instances and dishes where using the wrong kind might be devastating.
Recall the following: Be remember to add 5 minutes to the cooking time if you’re using frozen berries. Keep an eye on the batter temperature because frozen berries will cause it to drop.
Berries that have been frozen often leak liquids that can tint the batter. Although it won’t matter much in this instance, fruit juices could damage a flawlessly white cake.
You can use both for this recipe, but I recommend using fresh strawberries because they can be sliced well and because you won’t need to thaw or defrost them beforehand.
What To Use Instead Of Jell-O
If you’re out of strawberry Jell-O but still want that full strawberry flavor, try freeze-dried strawberries. Freeze-dried strawberries have the same flavor as fresh strawberries but are more concentrated.
You can use them in a recipe without adding any additional liquid to retain the cake’s original soft texture. Any dish will benefit from the flavor and beauty of freeze-dried strawberries!
How To Make The Oreo Crunch Topping
This cake’s crunch is composed of crushed Oreos. Why don’t you use both dark and golden Oreos, as opposed to just one? This wonderful combination provides the cake a satisfying crunch while balancing the cream cheese frosting.
To create a crispy topping, Oreos must be crushed. You may do it in a bag by placing Oreos in a ziplock bag and rolling them with a rolling pin, or you can use a food processor (like this one) to turn them into coarse crumbs. If the Oreos are ground into a fine powder, the crunch effect will be lost.
How To Serve The Cake
After the cake has cooled, serve it with a cup of tea or freshly brewed coffee. Strawberry slices make a beautiful garnish.
Strawberry Oreo Crunch Pound Cake
15 minutes for preparation
1 hour for cooking
To make the cake:
2 c. flour
12 cup sugar
14 cup soured cream
12 cup chopped strawberries 34 teaspoon baking powder
1 tablespoon strawberry Jell-O mixture
For the icing:
6 ounces cream cheese
2 tbsp powdered sugar
1/3 cup softened unsalted butter
1 tablespoon vanilla extract
To the point:
10 Oreos in Gold
ten dark Oreos
2 tablespoons strawberry Jell-O mix
1 tablespoon unsalted butter
Preheat the oven to 350 degrees F. In order to begin creating the cake, add flour, baking powder, and strawberry Jell-O in a bowl.
Third, cream together the sugar and butter in a different dish. Combine the eggs and vanilla extract. Cream together till light and airy.
4. Stir in sour cream until blended. Gradually include the flour; mix and whisk until a smooth batter forms.
5. Fold in the strawberries gently, then pour the cake batter into a prepared pound cake pan.
6.Bake the cake for one hour, or until a toothpick or skewer put into the center comes out clean.
7. Let the cake cool while preparing the frosting. Be sure to wait until it has totally cooled before icing it.
8. To create the frosting, combine butter, cream cheese, and vanilla essence in a bowl. When the mixture is smooth, fold in the powdered sugar.
9. To prepare the Oreo crunch topping, combine the crushed Oreos, melted butter, and strawberry Jell-O in a mixing bowl and put aside.
10. Spread the cheese icing over the cake in order to construct it. The cake is topped with Oreo crunch, which is adhered by gentle pressing.
11. Place the cake in the refrigerator for 1 hour before slicing and serving. Enjoy!
Preheat the oven to 350 degrees Fahrenheit.
In order to begin creating the cake, add flour, baking powder, and strawberry Jell-O in a bowl.
In a separate bowl, cream butter and sugar together. Add eggs and vanilla essence. Mix till frothy.
Add sour cream and mix thoroughly. Gradually include the flour; mix and whisk until a smooth batter forms.
Fold the chopped strawberries gently into the cake batter, then transfer it to a prepared pound cake pan.
Bake the cake for 1 hour, or until a toothpick or skewer inserted into the center comes out clean.
While the cake is cooling, prepare the icing. Ensure that the cake has completely cooled before applying frosting.
To create the frosting, mix together butter, vanilla extract, and cream cheese in a bowl. Stir in the powdered sugar until a smooth mixture results.
To prepare the Oreo crunch topping, combine crushed Oreos with strawberry Jell-O and melted butter; leave aside.
Spread the cheese icing over the cake to assemble it. The cake is topped with Oreo crunch, which is adhered by gentle pressing.
Before serving, chill the cake for one hour before slicing. Enjoy!