Strawberry Crunch Pound Cake (Better Than the Ice Cream Truck)

If you loved those iconic strawberry crunch ice cream bars growing up, this Strawberry Crunch Pound Cake is about to become your new favorite dessert. It’s rich, buttery, and filled with sweet strawberry flavor—all topped with fluffy frosting and that nostalgic crunch you can’t get enough of.

Why You’ll Love This Recipe

• Nostalgic flavor: Just like the classic strawberry shortcake ice cream bar.
• Moist and rich: Thanks to real butter, pudding, and a touch of Jell-O.
• Showstopping presentation: Perfect for parties, potlucks, and celebrations.
• Easy to make ahead: The flavor deepens and improves the next day!

Ingredients

For the Cake:

• ½ cup shortening – Adds moisture and tenderness to the cake.
• 2 sticks (1 cup) butter, softened – Brings rich flavor and structure.
• 2½ cups granulated sugar – Sweetens and gives the crust a golden finish.
• 1 (3 oz.) box instant vanilla pudding – Adds a soft, moist crumb.
• 1 (3 oz.) box strawberry Jell-O – Infuses strawberry flavor and color.
• 5 large eggs – Bind and enrich the batter.
• 1 cup milk – Loosens the batter for a smooth, creamy texture.
• 3 cups all-purpose flour – The foundation of the pound cake structure.
• ½ teaspoon salt – Balances sweetness.
• 1 teaspoon baking powder – Adds just a bit of rise.

For the Strawberry Crunch Topping:

• 2 tablespoons butter – Helps crisp the topping.
• 1 (3 oz.) box instant vanilla pudding – Adds sweetness and texture.
• ½ teaspoon strawberry Jell-O – For color and flavor.
• 1 teaspoon flour – Binds the crumble together.

For the Frosting:

• 8 oz. cream cheese, softened – Creamy and slightly tangy base.
• 8–10 oz. marshmallow fluff – Lightens the texture and adds sweetness.

Instructions

Make the Cake:

1. Preheat oven to 300°F (150°C). Grease a bundt pan thoroughly with shortening.
2. In a large bowl, cream together the shortening, butter, sugar, vanilla pudding, and strawberry Jell-O using a hand mixer until crumbly.
3. Add eggs one at a time, beating after each addition.
4. Pour in the milk and beat until the batter is smooth and resembles cake frosting.
5. Add flour, salt, and baking powder on top of the wet batter. Mix gently with a wooden spoon, then finish with the mixer.
6. Pour the batter evenly into the prepared bundt pan. Smooth the top.
7. Bake for 1 hour and 30 minutes or until a toothpick comes out clean.
8. Cool for 10–15 minutes in the pan, then invert onto a wire rack or plate to finish cooling completely.

Make the Crunch Topping:

1. In a small bowl, mix together butter, vanilla pudding, ½ tsp strawberry Jell-O, and flour using a fork until crumbly.
2. Spread the crumble mixture on a greased baking sheet and bake at 350°F (175°C) for about 10 minutes, stirring every few minutes.
3. Let cool and break into crunchy bits.

Make the Frosting:

1. In a mixing bowl, combine cream cheese and marshmallow fluff. Beat until light, fluffy, and smooth.

Assemble the Cake:

1. Once cake is fully cooled, frost generously with marshmallow cream frosting.
2. Sprinkle or press the strawberry crunch topping all over the frosting.
3. Slice, serve, and enjoy!

Serving Suggestions

• Top with fresh strawberries and whipped cream for an extra fruity finish.
• Pair with a scoop of vanilla ice cream or strawberry sorbet.
• Serve with iced strawberry lemonade or milk.

Pro Tips for Success

• Don’t skip cooling—frosting a warm cake will make the topping slide off.
• For an extra strawberry kick, add a splash of strawberry extract to the batter.
• The cake tastes even better the next day as the flavors meld.

Final Thoughts

This Strawberry Crunch Pound Cake delivers the perfect balance of sweet, creamy, and crunchy in every bite. With nostalgic flavor and modern-day indulgence, it’s a dessert that will steal the show at any gathering. Simple to bake, fun to serve, and impossible to resist—this recipe is one for your favorites list.

Try it once, and you’ll be hooked—just like that first bite of the ice cream truck classic.