Strawberry Crunch Cake is where classic meets modern in a symphony of strawberry-infused bliss and golden Oreo crunch.

This Strawberry Oreo Crunch Pound Cake marries the intense flavor of strawberries with a golden Oreo crunch topping for a treat that will leave your taste buds in pure delight.

close-up view of a strawberry crunch pound cake on a white plate

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I have a soft spot for strawberries, especially when they take center stage in a scrumptious dessert.

This strawberry crunch pound cake recipe is no exception.

Strawberries aren’t always in season, but I have a secret weapon that makes it possible to make this strawberry crunch cake year-round.

The secret weapon? Strawberry Jell-O.

Yes, you heard it right! It infuses the cake with an unmistakably bold strawberry flavor that’s simply divine.

Not only does it add a burst of flavor, but it’s a fantastic ingredient to have on hand for whipping up a variety of delectable treats.

But the real star of this dessert is that irresistible crunch on top!

Strawberry Jell-O mix and golden Oreos is a delightful combination that makes each bite incredible.

Soft cake, creamy frosting and a satisfying crunch.

Trust me, you’re in for a treat!

More Strawberry Desserts You’ll Love:

overhead view of a slice of strawberry crunch bundt cake served on a white plate, with the remaining cake on the background.

The Best Strawberry Oreo Crunch Pound Cake

Pound cake isn’t just a classic dessert—it’s a dessert with a magical touch of simplicity that makes it stand out.

With the addition of the Jello mixture, I’ve turned a simple pound cake into a celebration of flavor.

But what really takes this recipe to the next level is the addition of sour cream.

Using sour cream in baking turns this simple cake recipe into a moist, tender and flavorful dessert.

But the crunchy golden Oreo topping is such a fantastic addition, too. It’s what puts the “crunch” in “crunch cake!”

Infused with strawberry flavor, the crunchy topping adds an extra layer of fun to the whole affair.

In a nutshell, this recipe is about to become your new go-to for turning ordinary moments into extraordinary celebrations.

More Pound Cake Recipes:

Close-up view of the interior of a slice of homemade strawberry crunch pound cake, topped with cream cheese frosting and an Oreo crumb topping.

How to Make Strawberry Crunch Bundt Cake

It’s really easy to whip up this cake.

Ingredients You’ll Need:

For the Cake:

Unsalted Butter
Vegetable Shortening
Granulated Sugar
Strawberry Jell-O Powdered Mix
Eggs
Vanilla Extract
All-purpose Flour
Baking Soda
Salt
Sour Cream
Hot Water

For the Frosting:

Cream Cheese
Unsalted Butte
Powdered Sugar
Milk
Vanilla Extract

For the Crunch Topping:

Golden Oreo Cookies
Strawberry Jell-O Powdered Mix
Butter

side view of a slice of strawberry crunch pound cake on a white plate in the foreground, with the remaining bundt cake in the background.

How to Make this Strawberry Crunch Cake Recipe:

(Full printable recipe card is available below)

Combine the wet ingredients. First, in the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl with a handheld electric mixer), combine butter, shortening, and granulated sugar.

Scoop out 3 tablespoons of the Jello mix and set aside, then add the remaining Jello mix to the mixing bowl.

Mix on medium-low speed until combined and smooth, scraping down the sides of the bowl as needed.

two photos; one shows butter, shortening, sugar, and Jello mix added to a mixing bowl; the other shows those ingredients mixed together.

Add eggs, one at a time, mixing well after each addition. Add vanilla extract, mixing to combine.

strawberry cake batter after eggs and vanilla extract have been added

Combine dry ingredients. Next, you’ll whisk together flour, baking soda, and salt.

two photos; one shows dry ingredients in a mixing bowl, the other shows the ingredients whisked together.

Prepare the cake batter. Then, with the mixer on low speed, alternate adding the flour mixture and the sour cream to the batter, beginning and ending with the flour mixture.

Mix just until incorporated. Add hot water, mixing on low speed until combined.

two photos; one shows flour and sour cream added to the cake batter, the other shows the batter after mixing in hot water.

Bake the cake. Then, pour the batter into a prepared bundt pan.

strawberry crunch pound cake batter in a bundt pan prior to baking

Bake for about 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Allow the cake to cool in the pan for about 5-10 minutes, then run a knife along the edges of the pan to loosen the cake.

Place a serving plate (or wire rack) onto the pan and invert the pan, allowing the cake to transfer to the plate. Let cool completely to room temperature.

Prepare the frosting. Then, while the cake is cooling, prepare the frosting.

Combine cream cheese and butter in a mixing bowl or the bowl of a stand mixer. Beat together until smooth.

Add powdered sugar, mixing together until combined.

Add milk and vanilla extract, mixing together to thin the frosting to a consistency that you can spoon over the cake. Set aside.

two photos; one shows cream cheese, butter, and powdered sugar mixed together in a bowl; the other shows the bowl after adding milk.

Mix the crunch topping. Then, prepare the topping by placing golden Oreo cookies in a food processor. Pulse until large crumbs are formed.

Add Oreo crumbs and reserved 3 tablespoons of Jello mixture in a small mixing bowl, stirring to combine.

Pour melted butter into the crumb mixture, stirring well with a spatula or spoon to moisten the crumbs evenly.

two photos; one shows crushed golden Oreos and strawberry Jello mix in a bowl; the other shows the mixture after adding melted butter to create the strawberry crunch topping.

Frost and serve. Last, when the cake is cooled, spoon the frosting over the top of the cake.

Then, sprinkle the crumb topping over the frosting, patting gently to adhere the crumbs to the top and sides of the cake.

close-up view after drizzling frosting over a strawberry cake and topping with strawberry crunch pieces.

Notes and Adaptations:

As written, the frosting recipe makes enough cream cheese frosting to almost completely cover the entire cake. If you prefer less frosting or want to do more of a drizzle, you can decrease the frosting ingredients by half and make a smaller batch. In that case, you’ll also likely only need about half of the topping mixture.
If desired, you can garnish with fresh strawberries.
Store leftover cake in an airtight container. Because of the cream cheese frosting, leftovers should be refrigerated.

Recommended Equipment:

Yield: 16 Servings

Strawberry Crunch Pound Cake

Name: Strawberry Crunch Pound Cake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 16
Cuisine: American
Ingredients: For the Cake:; 1 cup unsalted butter, softened to room temperature; 1/2 cup vegetable shortening; 2 cups granulated sugar; 6-oz strawberry Jell-O powdered mix, with 3 tablespoons reserved for topping; 5 eggs, at room temperature; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sour cream, at room temperature; 1/3 cup hot water; For the Frosting:; 8-oz cream cheese, softened to room temperature; 4 Tablespoons unsalted butter, softened to room temperature; 2 cups powdered sugar; 6 Tablespoons milk; 1 teaspoon vanilla extract; For the Crunch Topping:; 15 Golden Oreo sandwich cookies; 3 Tablespoons strawberry Jell-O powdered mix (reserved from cake ingredients); 3 Tablespoons butter, melted

Strawberry cake topped with strawberry crunch topping is a bright and cheery dessert that serves a crowd.

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Ingredients

For the Cake:
1 cup unsalted butter, softened to room temperature
1/2 cup vegetable shortening
2 cups granulated sugar
6-oz strawberry Jell-O powdered mix, with 3 tablespoons reserved for topping
5 eggs, at room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream, at room temperature
1/3 cup hot water
For the Frosting:
8-oz cream cheese, softened to room temperature
4 Tablespoons unsalted butter, softened to room temperature
2 cups powdered sugar
6 Tablespoons milk
1 teaspoon vanilla extract
For the Crunch Topping:
15 Golden Oreo sandwich cookies
3 Tablespoons strawberry Jell-O powdered mix (reserved from cake ingredients)
3 Tablespoons butter, melted

Instructions

Preheat oven to 325. Grease a bundt pan thoroughly and set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl with a handheld electric mixer), combine butter, shortening, and granulated sugar. Scoop out 3 tablespoons of the Jello mix and set aside, then add the remaining Jello to the mixing bowl.
Mix on medium-low speed until combined and smooth.
Add eggs, one at a time, mixing well after each addition.
Add vanilla extract, mixing to combine.
In a separate mixing bowl, whisk together flour, baking soda, and salt.
With the mixer on low speed, alternate adding the flour mixture and the sour cream to the batter, beginning and ending with the flour mixture. Mix just until incorporated.
Add hot water, mixing on low speed until combined.
Pour batter into the prepared bundt pan, spreading it evenly.
Bake for about 1 hour and 15 minutes, or a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool in the pan for about 5-10 minutes, then run a knife along the edges of the pan to loosen the cake. Place a serving plate onto the pan and invert the pan, allowing the cake to transfer to the plate. Let cool completely.
While the cake is cooling, prepare the frosting. Combine cream cheese and butter in a mixing bowl or the bowl of a stand mixer. Beat together until smooth.
Add powdered sugar, mixing together until combined. Add milk and vanilla extract, mixing together to thin the frosting to a consistency that you can spoon over the cake. Set aside.
Prepare the topping by placing golden Oreo cookies in a food processor. Pulse until large crumbs are formed.
Add Oreo crumbs and reserved 3 tablespoons of Jello mixture in a small mixing bowl, stirring to combine.
Pour melted butter into the crumb mixture, stirring well with a spatula or spoon to moisten the crumbs evenly.
When the cake is cooled, spoon the frosting over the cake, then sprinkle the crumb topping over the frosting, patting gently to adhere the crumbs to the top and sides of the cake.

Notes

As written, the frosting recipe makes enough frosting to almost completely cover the cake. If you prefer less frosting, you can decrease the frosting ingredients by half and make a smaller batch. In that case, you'll also likely only need about half of the topping mixture as well.

If desired, you can garnish with fresh strawberries.
Store leftover cake in an airtight container. Because of the cream cheese frosting, leftovers should be refrigerated.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 619Total Fat: 35gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 129mgSodium: 307mgCarbohydrates: 70gFiber: 1gSugar: 46gProtein: 7g

Nutrition information is automatically calculated and is not guaranteed for accuracy.