@in_another_life_gwen: 🥹💞

_She was my Gwen
_She was my Gwen
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Saturday 03 October 2026 04:31:58 GMT
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My Strawberry Crunch Pound Cake glazed with a strawberry cream cheese icing. I made everything from scratch down to the strawberry puree. It is so moist and delicious. Also you could taste the fresh strawberries inside the cake. Recipe: Everything room temperature. Bake 325*F for 75-90 min. Pound Cake 3 cups of flour, sifted 3 cups of granulated sugar 3 sticks of unsalted butter, softened  1 cup of sour cream 6 large eggs 1/2 teaspoon baking powder  1/2 teaspoon salt 1 tablespoon vanilla extract  1 tablespoon strawberry extract 1/2 teaspoon lemon extract  1/3 cup strawberry puree 1 box of strawberry gelatin Cream Cheese Glaze: 2 1/2 cups powdered sugar  6 ounces cream cheese, softened 3 tablespoons butter, softened  2-4 tablespoons heavy whipping cream  1 teaspoon vanilla extract  1 teaspoon strawberry extract  Pinch of salt Strawberry Puree Fresh Strawberries 1 cup water 1 cup granulated sugar  Wash fresh strawberries, cut in half and set to side. Bring water and sugar to a medium boil and add fresh strawberries. Cook on a low heat until strawberries become soft and tender. Remove from heat and mash until puree. Set aside and let cool completely. Strawberry Crunch 1 cup of freeze dried strawberries  20 golden Oreo cookies 3 tablespoons melted butter  1 tablespoon strawberry gelatin mix Directions: 1.  Whisk together flour, baking soda and salt. 2.  Beat the softened butter for 2 minutes. Gradually add the sugar and beat 4-5 minutes. 3. Add the eggs one at a time, beating until each egg disappears.  4. In another bowl, stir together the sour cream, strawberry puree and extracts.   5. On low speed, alternate adding the flour mixture and sour cream mixture, beginning and ending with flour. 6. Spoon batter evenly into the prepared pan.  7. Tap pan gently to release air bubbles. 8. Bake for 75-90 minutes or until skewer comes out clean. 9. Cool for 15-20 minutes before placing on cooling rack. Make the crunch: Pulse the Golden Oreos and freeze dried strawberries into course crumbs. Mix the melted butter and gelatin. The mixture should be moist crumbs and not a paste. Glaze and decorate: Beat the cream cheese and butter until smooth. Add powdered sugar, extracts, salt and enough cream to create a thick, pourable glaze. Spoon over cake then immediately press crunch generously over the glaze so it sticks. Refrigerate your decorated cake.
My Strawberry Crunch Pound Cake glazed with a strawberry cream cheese icing. I made everything from scratch down to the strawberry puree. It is so moist and delicious. Also you could taste the fresh strawberries inside the cake. Recipe: Everything room temperature. Bake 325*F for 75-90 min. Pound Cake 3 cups of flour, sifted 3 cups of granulated sugar 3 sticks of unsalted butter, softened 1 cup of sour cream 6 large eggs 1/2 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon vanilla extract 1 tablespoon strawberry extract 1/2 teaspoon lemon extract 1/3 cup strawberry puree 1 box of strawberry gelatin Cream Cheese Glaze: 2 1/2 cups powdered sugar 6 ounces cream cheese, softened 3 tablespoons butter, softened 2-4 tablespoons heavy whipping cream 1 teaspoon vanilla extract 1 teaspoon strawberry extract Pinch of salt Strawberry Puree Fresh Strawberries 1 cup water 1 cup granulated sugar Wash fresh strawberries, cut in half and set to side. Bring water and sugar to a medium boil and add fresh strawberries. Cook on a low heat until strawberries become soft and tender. Remove from heat and mash until puree. Set aside and let cool completely. Strawberry Crunch 1 cup of freeze dried strawberries 20 golden Oreo cookies 3 tablespoons melted butter 1 tablespoon strawberry gelatin mix Directions: 1. Whisk together flour, baking soda and salt. 2. Beat the softened butter for 2 minutes. Gradually add the sugar and beat 4-5 minutes. 3. Add the eggs one at a time, beating until each egg disappears. 4. In another bowl, stir together the sour cream, strawberry puree and extracts. 5. On low speed, alternate adding the flour mixture and sour cream mixture, beginning and ending with flour. 6. Spoon batter evenly into the prepared pan. 7. Tap pan gently to release air bubbles. 8. Bake for 75-90 minutes or until skewer comes out clean. 9. Cool for 15-20 minutes before placing on cooling rack. Make the crunch: Pulse the Golden Oreos and freeze dried strawberries into course crumbs. Mix the melted butter and gelatin. The mixture should be moist crumbs and not a paste. Glaze and decorate: Beat the cream cheese and butter until smooth. Add powdered sugar, extracts, salt and enough cream to create a thick, pourable glaze. Spoon over cake then immediately press crunch generously over the glaze so it sticks. Refrigerate your decorated cake.

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