Irresistible Strawberry Oreo Crunch Pound Cake Recipe

Irresistible Strawberry Oreo Crunch Pound Cake Recipe

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Strawberry Oreo Crunch Pound Cake Foods Guy
Strawberry Oreo Crunch Pound Cake Foods Guy from foodsguy.com

Are you a dessert lover? Do you have a sweet tooth that always craves for something heavenly delicious? If yes, then you have landed in the right place. Today, we are going to share an incredible recipe that will satisfy your sweet cravings. It’s the Strawberry Oreo Crunch Pound Cake, a perfect combination of fresh strawberries, crunchy Oreos, and soft, buttery pound cake.

Trust us; this recipe is a game-changer. It’s easy to prepare, and the result is unbelievably delicious. So, let’s dive into the recipe and see how we can make this heavenly dessert.

Recipe 1: Strawberry Oreo Crunch Pound Cake

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup unsalted butter, softened at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk
  • 1 1/2 cups fresh strawberries, chopped
  • 1 cup Oreo cookies, crushed

Instructions:

  1. Preheat the oven to 350°F. Grease a 9×5 inch loaf pan and set aside.
  2. In a bowl, whisk together flour, salt, and baking powder.
  3. In another bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Add vanilla extract and mix well.
  6. Add half of the dry ingredients to the wet mixture and mix until just combined.
  7. Gradually add milk and mix well.
  8. Add the remaining dry ingredients and mix until just combined.
  9. Fold in the strawberries and Oreo cookies.
  10. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  11. Let the pound cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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Nutritional Information:

Serving Size: 1 slice
Calories: 306
Total Fat: 14.3g
Saturated Fat: 8.3g
Cholesterol: 64mg
Sodium: 193mg
Total Carbohydrates: 41.8g
Dietary Fiber: 1.1g
Sugars: 27g
Protein: 3.8g

Cooking Time:

60 minutes

Equipment:

  • 9×5 inch loaf pan
  • Bowl
  • Electric mixer
  • Wire rack

Serving Suggestions:

Serve the Strawberry Oreo Crunch Pound Cake with whipped cream, fresh strawberries, and crushed Oreos on top. You can also serve it with a scoop of vanilla ice cream for an extra indulgence.

Variations:

You can use different fruits instead of strawberries, such as blueberries, raspberries, or blackberries. You can also replace the Oreos with graham crackers or digestive biscuits.

Substitutions:

If you don’t have all-purpose flour, you can use cake flour instead. You can also use salted butter instead of unsalted butter, but make sure to adjust the amount of salt accordingly.

Storage:

The Strawberry Oreo Crunch Pound Cake can be stored at room temperature for up to 3 days. You can also store it in an airtight container in the fridge for up to a week. To freeze, wrap the pound cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.

Tips:

  • Make sure to chop the strawberries into small pieces to distribute them evenly throughout the pound cake.
  • Don’t overmix the batter, or the pound cake will be tough.
  • If the top of the pound cake is browning too quickly, cover it with foil for the remaining baking time.

Notes:

The Strawberry Oreo Crunch Pound Cake is a perfect dessert for any occasion, from birthdays to backyard BBQs. It’s easy to make and will impress your guests with its heavenly taste.

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Frequently Asked Questions:

  • Can I use frozen strawberries instead of fresh ones?
  • Yes, you can use frozen strawberries, but make sure to thaw and drain them before using them in the recipe.

  • Can I use a different type of cookie instead of Oreos?
  • Yes, you can use any type of cookie that you like, such as chocolate chip cookies or peanut butter cookies.

  • Can I make this recipe gluten-free?
  • Yes, you can use gluten-free flour instead of all-purpose flour, but make sure to adjust the baking time accordingly.

Recipe 2: Strawberry Oreo Crunch Pound Cake with Cream Cheese Frosting

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup unsalted butter, softened at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk
  • 1 1/2 cups fresh strawberries, chopped
  • 1 cup Oreo cookies, crushed
  • 8 oz cream cheese, softened at room temperature
  • 1/2 cup unsalted butter, softened at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions:

  1. Preheat the oven to 350°F. Grease a 9×5 inch loaf pan and set aside.
  2. In a bowl, whisk together flour, salt, and baking powder.
  3. In another bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Add vanilla extract and mix well.
  6. Add half of the dry ingredients to the wet mixture and mix until just combined.
  7. Gradually add milk and mix well.
  8. Add the remaining dry ingredients and mix until just combined.
  9. Fold in the strawberries and Oreo cookies.
  10. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  11. Let the pound cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  12. While the pound cake is cooling, prepare the cream cheese frosting. In a bowl, cream together cream cheese and butter until smooth.
  13. Add powdered sugar and vanilla extract and mix until smooth and creamy.
  14. Once the pound cake is completely cooled, spread the cream cheese frosting on top.
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Nutritional Information:

Serving Size: 1 slice with frosting
Calories: 548
Total Fat: 29.2g
Saturated Fat: 17.7g
Cholesterol: 107mg
Sodium: 333mg
Total Carbohydrates: 70.6g
Dietary Fiber: 1.1g
Sugars: 53.2g
Protein: 4.7g

Cooking Time:

60 minutes

Equipment:

  • 9×5 inch loaf pan
  • Bowl
  • Electric mixer
  • Wire rack

Serving Suggestions:

Serve the Strawberry Oreo Crunch Pound Cake with cream

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