Strawberry Crunch Pound Cake

Instructions:

🧁 Prepare the Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract and sour cream until fully combined.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
7. Gently fold in the strawberry puree.
8. Pour the batter into the prepared Bundt pan and smooth the top.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

🍓 Prepare the Strawberry Crunch Topping:

1. In a food processor, pulse the freeze-dried strawberries and Golden Oreos until fine crumbs form.
2. Transfer the mixture to a bowl and stir in the melted butter until crumbly.

🍥 Prepare the Strawberry Glaze:

1. In a small bowl, whisk together the powdered sugar, strawberry puree, and vanilla extract until smooth and pourable.
2. Adjust the consistency with more strawberry puree if needed.

🎨 Assemble the Cake:

1. Drizzle the strawberry glaze over the cooled cake.
2. Press the strawberry crunch topping onto the glaze-covered areas to adhere.

🍴 Serving:

Slice the Strawberry Crunch Cake and enjoy its delightful taste! 😋