Strawberry Crunch Pound Cake


1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh strawberries, diced
1/2 cup crushed graham crackers
1/4 cup sliced almonds

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients.
Gently fold in the diced strawberries.
Pour half of the batter into the prepared loaf pan. Sprinkle half of the crushed graham crackers and sliced almonds on top.
Pour the remaining batter into the pan and sprinkle the rest of the crushed graham crackers and sliced almonds on top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the pound cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Prep Time: 15 minutes | Baking Time: 45-50 minutes | Total Time: 1 hour 5 minutes

Kcal: Varies depending on ingredients used | Servings: 8-10 servings