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Preheat the oven:
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan, or line it with parchment paper. -
Prepare the pound cake batter:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 4-5 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
Alternately add the dry flour mixture and sour cream (or Greek yogurt) to the butter mixture, beginning and ending with the flour mixture. Add milk to achieve a smooth, thick batter. -
Bake the cake:
Pour the batter into the prepared bundt pan and spread it out evenly.
Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. -
Prepare the strawberry crunch topping:
While the cake is cooling, prepare the strawberry crunch topping. In a medium bowl, combine the crushed graham crackers, powdered sugar, and melted butter. Stir in the crushed freeze-dried strawberries and mix until everything is evenly combined. The mixture should be crumbly with a slight moisture from the butter. -
Make the glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be pourable but thick enough to coat the cake. -
Assemble the cake:
Once the cake has cooled completely, drizzle the glaze over the top of the cake, allowing it to drip down the sides.
Sprinkle the strawberry crunch topping generously over the top of the cake, pressing gently to ensure it sticks. -
Serve:
Slice the cake and serve. Enjoy the balance of sweet, tangy, and crunchy flavors with each bite.
Serving and Storage Tips:
- Serve fresh: This cake is best served fresh, but it can also be stored for later.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer shelf life (up to 5 days). Allow the cake to come to room temperature before serving for the best flavor and texture.
Variants:
- Add fresh strawberries: For an extra burst of flavor, you can fold fresh chopped strawberries into the batter before baking.
- Chocolate version: Add a chocolate glaze instead of the vanilla glaze for a chocolate-strawberry combo.
- Nutty topping: Mix chopped nuts, such as almonds or pecans, into the crunch topping for added texture.
FAQ:
1. Can I use fresh strawberries instead of freeze-dried strawberries for the topping?
Yes, you can use fresh strawberries for the topping, but freeze-dried strawberries give the crunch topping a more intense flavor and better texture. Fresh strawberries will release more moisture, making the topping a bit soggy.
2. Can I make this cake ahead of time?
Yes, you can make this cake a day or two ahead. It stays moist and flavorful. Just store it in an airtight container.
3. Can I make this cake without a bundt pan?
Absolutely! You can use a 9×13-inch baking dish or any round cake pan. Just adjust the baking time, as it may bake a little faster in a different pan.
