Strawberry Crunch Pound Cake

For the Cake:

• 1 cup unsalted butter, softened
• 2 ½ cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup whole milk
• 1 tbsp vanilla extract
• ½ cup strawberry gelatin (Jell-O)
• ½ cup strawberry puree or strawberry syrup

For the Glaze:

• 2 cups powdered sugar
• 3 tbsp heavy cream or milk
• 1 tsp vanilla extract

For the Crunch Topping:

• 1 cup Golden Oreos, crushed
• ¼ cup freeze-dried strawberries, crushed
• 2 tbsp melted butter

Instructions:

1. Prepare the Cake Batter:

2. Preheat your oven to 325°F (165°C). Grease and flour a bundt pan.
3. In a large mixing bowl, cream together butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the flour mixture. Mix until combined.
7. Stir in vanilla extract.
8. Divide the batter in half. To one half, add strawberry gelatin and strawberry puree, mixing until fully incorporated.

Assemble and Bake:

1. Pour the vanilla batter into the bundt pan, then layer the strawberry batter on top.
2. Use a knife to swirl slightly for a marbled effect.
3. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
4. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Make the Glaze:

1. Whisk together powdered sugar, heavy cream, and vanilla extract until smooth.
2. Drizzle over the cooled cake.

Prepare the Crunch Topping: