Strawberry Crunch Pound Cake

Assembling Our Strawberry Dream

Preheat your oven to a cozy 175°C (that’s 350°F for us, stateside) and lovingly grease a bundt pan, just like you would butter a slice of fresh brioche. Now, in a grand mixing bowl, commence the magical ritual: beat the butter and sugar until it’s as smooth as a silk scarf from a chic Paris boutique.

Add the eggs, one at a time, just like a maestro conducting a symphony, beating well after each egg makes its grand entrance. In another bowl, whisk together the flour, baking powder, baking soda, and salt – this mixture is the foundation of our creation, as grand as the base of the Louvre Pyramid.

Then, with a flourish, add the dry ingredients to the butter mixture, alternating with the sour cream – start and end with the dry, as if we’re composing a culinary poem. Now, for the enchantment: vanilla extract and those luscious chopped strawberries. Gently fold them in, and then pour the batter into the prepared mold, like a painter adding the first strokes to a masterpiece.

But we are not finished yet, mes amis! Now comes the creation of our crunchy topping, the je ne sais quoi that will set this cake apart from all others. Combine the sugar, flour, and cold butter, mixing until it’s chunky, like the cobblestone streets of Montmartre. Stir in the crushed cookies – they’re the final flourish, the last twirl of a cancan dancer. Sprinkle this mix over the top of the cake, and voilà, it’s ready to become golden and glorious in the oven!

But the anticipation! The waiting! For the grand reveal, you must turn the page. I promise, it’s worth the wait!