Strawberry Crunch Pound Cak
Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup fresh strawberries, pureed
1 cup crushed strawberry shortcake cookies (for crunch)
Directions
1. Preheat your oven to 350°F (175°C), and generously grease a bundt pan so your cake slides out easily later.
2. In a large bowl, cream together the butter and sugar until the mixture looks light and fluffy.
3. Add the eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract for a lovely aroma.
4. In a separate bowl, sift together the flour, baking powder, and salt.
5. Now, gradually add these dry ingredients to your butter mixture, alternating with the milk. Start and end with the dry mixture, mixing just until everything comes together.
6. Fold in the pureed strawberries gently for that fresh, fruity flavor.
7. Pour half of the batter into your prepared bundt pan. Sprinkle half of the crushed strawberry shortcake cookies over the first layer.
8. Add the rest of the batter, smoothing the top, and finish by sprinkling on the remaining crushed cookies.
9. Bake for 60 to 70 minutes. You’ll know it’s done when a toothpick comes out clean from the center.
10. Let the cake cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely before slicing and serving. Enjoy every sweet, crunchy bite!