Strawberry Crunch Pound Cake

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This strawberry crunch pound cake with cake mix has so much strawberry flavor. Half and half and strawberry glaze is added to doctor up a the yellow cake mix.

The delicious strawberry shortcake crunch topping can be baked with jello and vanilla pudding or no bake with golden Oreo cookies.  

Jump to:

• How To Make a Strawberry Crunch Pound Cake
• Baked Strawberry Crunch Topping
• No Bake Strawberry Crunch Topping 
• Tips & Suggestions
• Step by Step Photos and Directions 
• Strawberry Crunch Pound Cake

How To Make a Strawberry Crunch Pound Cake

To make this easy pound cake recipe, we are using a boxed cake mix. Flavoring some of the batter with strawberry glaze. Then swirling them together to make a super moist marble strawberry pound cake. 

Topped with a vanilla royal icing and strawberry shortcake crunch topping.

A homemade copycat recipe for the outside crunchies from the nostalgic Good Humor Strawberry Shortcake ice cream bars. Your whole family is going to love… The Best Strawberry Crunch Pound Cake Ever!!

You'll love that this recipe is shelf sable and can be placed in a cake display at room temperature.

Love Strawberries? Check out these recipes Strawberry Crunch Tres Leches Cake and Strawberry Crunch Banana Pudding. 

Ingredients and Substitutions

Cake Mix - Yellow or white boxed cake mix or just strawberry flavored if preferred.

Eggs- Three large whole eggs.

Half and Half - Any brand will be great or make your own with heavy cream and whole milk.

Oil - A neutral oil like vegetable or canola.

Extract- For a boost of flavor add a touch of pure or imitation vanilla extract.

Glaze- Strawberry glaze or topping will give that nice pink hue. Substitute strawberry jam, red food coloring or strawberry jello, if preferred. 

Toppings and Icing Ingredients

The best parts of this cake is that strawberry crunch topping and sweet and sticky royal icing.

Sugar - Powdered or Icing.

Extract- For a boost of flavor add a touch of vanilla or almond extract.

Water- Use water to thin out the icing sugar or use milk. I like to use water which will keep the cake shelf-stable. 

You can also top with fresh strawberries or strawberry glaze for an extra special touch.

Baked Strawberry Crunch Topping

This baked version of strawberry shortcake crumble topping is made with strawberry jello, vanilla pudding mix, butter and flour.

The smell of the crumbles after its baked, is so good. It’s my favorite, check out the recipe here. 

Make extra you’ll want to top it on everything including ice cream and yogurt. 

No Bake Strawberry Crunch Topping 

The easiest strawberry shortcake crumbles recipe is no bake and uses only 2 ingredients, Golden Oreos and pink strawberry sugar wafers. 

All you need is a small blender or food processor to crumble them. Check out the recipe here.

Tips & Suggestions

To add extra strawberry flavor mix in strawberry flavored extract or ground freeze dried strawberries.

It can also be baked in angel food cake pan, bundt pan or 9x13 baking pan for a sheet cake.  

Be sure to spray the cake pan well or make homemade cake release paste. The paste is a mixture of flour and vegetable oil, then brushed onto the pan.

If you would like to top the cake with pink royal icing use food coloring or a touch of strawberry glaze. I used about 2 tablespoons of strawberry glaze. 

How To Serve 

This strawberry pound cake is best served at room temperature or slightly warmed. Dollop of whipped cream and fresh strawberries, will make it extra delicious.

Leftovers and Storage

Leftover strawberry crunch pound cake can be stored at room temperature for up to 3 days or in the refrigerator, in an airtight container for 5 days.

Cut slices or uncut cake can be wrapped in plastic wrap or parchment paper and stored in a freezer zipper bag in the freezer for up to 3 months. 

Step by Step Photos and Directions 

Make The Strawberry Marble Cake

1. Grab the ingredients for the strawberry pound cake and prep them.
2. Preheat the oven to 325℉.
3. Line or prep the cake pan using parchment paper, baking spray, or cake release paste. A nonstick bundt cake or flutted pan is recommended. Set aside.

4. In a large mixing bowl add cake mix, half and half, vegetable oil, vanilla extract, and eggs.

5. With a hand mixer on medium speed mix for about 3-4 minutes. If you prefer to mix by hand use a wire whisk.

6. Remove about 1 ¼ cups of the cake batter into a separate bowl.

7. Add strawberry glaze, jello or pink food coloring and mix well. You want an nice bright pink color. Set aside.

8. Grab the prepared baking pan and pour some of the vanilla cake batter. Alternate with some of the strawberry cake batter.

9. Alternate and swirl to make a marble cake. Place in preheated oven.

10. Bake for about 50-55 minutes until fully baked and lightly golden brown. For best results, test with a toothpick. Pierce the cake and when the toothpick is removed it should come out clean with a slight crumb.

11. Remove from the oven and let cool. Invert onto a cooling rack to fully cool.

Make The Royal Icing and Decorate

12. Grab the topping ingredients including your choice of strawberry shortcake crunch crumbles. Baked or No Bake.

13. Make this quick icing when the pound cake has fully cooled and you are ready to frost it.

14. In a mixing bowl add the powdered sugar, vanilla extract and some of the water. You can also add a touch of the strawberry glaze for a pink color.

15. Mixing until it forms a thick icing, add extra water if needed.

16. Place the fully cooled cake onto a cake stand or serving platter.

17. Top the fully cooled pound cake with the royal icing with a spoon. Sprinkle with strawberry crunch topping.

18. Allow the royal icing to set. Can decorate with fresh strawberries. Enjoy.

19. Cut a nice slice and sprinkle extra strawberry crunch topping. Enjoy.